Showing papers on "Gum arabic published in 2014"

Effects of different encapsulation agents and drying process on stability of betalains extract

Abstract: Red beet plants are rich in betalains that can be used as food natural colorants. Betalains were extracted from red beet and encapsulated with different carrier agents and freeze or spray dried. Effect of different encapsulating agents as maltodextrin, guar gum, gum Arabic, pectin and xanthan gum with different concentration (as encapsulating agents) were studied on the betalain stability. Encapsulated betalains with xanthan gum with maltodextrin showed about 65 % more recovery than the control. Encapsulation showed a higher recovery of betalains during freeze drying by 1.3 times than during spray drying. Spray dried samples has L* (lightness) higher than the freeze dried samples. The variations of maltodextrin with xanthan and guar gum freeze dried have highest chroma value of 21. The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

Abstract: In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p

Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders

Abstract: The aim of this work was to compare the efficiency of different carrier agents (maltodextrin, gum arabic, starch sodium octenyl succinate, whey protein concentrate, and egg albumin) on the powder recovery and physicochemical properties of persimmon powders produced by spray drying Moisture content, water activity, hygroscopicity, solubility index, total phenol retention, color parameters, particle size, morphology, crystalline state, and sorption isotherms of persimmon powders were determined No powder was recovered when the persimmon pulp was spray dried alone The amount of maltodextrin, gum arabic, starch sodium octenyl succinate, whey protein concentrate, and egg albumin needed to obtain a powder recovery of 70% was 45, 30, 30, 25, and 10%, respectively The use of maltodextrin, gum arabic, and starch sodium octenyl succinate resulted in higher total polyphenol retention and better reconstitution properties, but the powders were paler than those with whey protein concentrate and egg albumin All car

Microencapsulation of Essential Oil from Fruits of Pterodon emarginatus Using Gum Arabic and Maltodextrin as Wall Materials: Composition and Stability

Abstract: The present investigation reports the microencapsulation of the essential oil from the fruits of Pterodon emarginatus by spray drying using gum arabic and maltodextrin. X-ray diffraction studies established that the essential oil was entrapped within the microcapsules rather than being adsorbed onto the surface. The morphology of the microcapsules was analyzed by scanning electron microscopy (SEM). The particle size (Sauter [3,2]) and particle size distribution of microcapsules were also determined. The microcapsules were evaluated for the content and stability of both volatiles and the major component, β-caryophyllene, for 45 days. A 1:3:3.6 blend of essential oil: gum arabic: maltodextrin offered the best protection, with 98.63% of the essential oil being retained and the same proportion of β-caryophyllene being entrapped. The obtained results showed that the microcapsules might have potential applications in the protection of essential oil from fruits of P. emarginatus and contribute to the development...

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

Abstract: This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.

Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations.

Abstract: Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or their equal mass mixtures, and adjusted to pH 7.0. The self-emulsification process did not affect UV-vis absorption spectrum, reversed-phase HPLC chromatogram, or antimicrobial activity of CBO against Escherichia coli O157:H7, Listeria monocytogenes Scott A, and Salmonella Enteritidis. The entrapment efficiency after extraction by petroleum ether was determined to be about 80%. Most emulsions were stable during 7 days of storage. Emulsions prepared with WPC had smaller particles, whereas emulsions prepared with emulsifier mixtures had more stable particle dimensions. The studied self-emulsification technique may find numerous applications in the preparation of low-cost food emulsions.

Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits.

Abstract: The use of coatings is a technique used to increase postharvest life of the fruit. Almond gum exudate was used, in comparison with gum arabic, at concentrations of 10% as a novel edible coating, to preserve the quality parameters of tomato (Solanumlycopersicum). Fruits were harvested at the mature-green stage of ripening. Results showed that the coatings delayed significantly (p 0.05) except for pulp color. Therefore, we can suggest the use of almond gum exudate as a novel edible coating extends the shelf-life of tomato fruits on postharvest.

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Abstract: The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-in-water (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65 °C in the dark, respectively. An accelerated photo-oxidation test was carried out at 45 °C (450 W/m2). Moreover, β-carotene degradation rate constants (k 1-value), activation energy (E a ) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol > TBHQ > ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.

Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products

Abstract: The present study reports on the encapsulation of fennel oleoresin by freeze-drying method using binary and ternary mixtures of gum arabic (GA) combined with modified starch, maltodextrin, and chitosan. The encapsulation ability of the final mixtures was evaluated based on their microencapsulating efficiency and storage stability towards the main compounds of fennel oleoresin. The partial replacement of gum arabic with modified starch provided the greatest encapsulating mixture (GA–MS) in terms of storage stability, microencapsulating efficiency (74.88 %), and redispersibility (D 4,3 = 2.74 μm). The properties of the initial formed emulsions (emulsion mean diameter and stability) influenced the freeze-dried final products mainly in respect moisture content and redispersibility. GA in mixtures proved to be effective to encapsulate and protect fennel oleoresin compounds (fenchone, estragole, trans-anethole, and d-limonene) during storage.

Composite effect of propolis and gum Arabic to control postharvest anthracnose and maintain quality of papaya during storage.

Abstract: Anthracnose caused by Colletotrichum gloeosporioides is the most prevalent postharvest disease of papaya that results in major economic losses. To investigate the effect of ethanolic extract of propolis (EEP) alone or in combination with gum arabic (GA) on control of postharvest anthracnoase and maintenance of fruit quality during storage, papaya fruit treated with 0.5, 1.0 and 1.5% EEP alone or in combination with 10% GA were stored at 13 ± 1°C and 80-90% RH for 28 days. Data regarding antifungal assays and fruit quality were taken at 7 days intervals. Fruit treated with 1.5% EEP exhibited highest (87%) reduction in mycelial growth. Application of EEP delayed the development of postharvest anthracnose and maintained quality of papaya fruit. Combine application of 1.5% EEP and 10% GA composite coating synergistically reduced the occurrence of antracnose and delayed the reduction of weight loss, fruit firmness, soluble solids concentration and titratable acidity in papaya fruit as compared to all other treatments and control. The results suggest that combine application of 1.5% EEP and 10% GA can be used effectively as a biofungicide for controlling postharvest anthracnose as well as maintaining quality of papaya fruit. © 2013 Friends Science Publishers

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers.

Abstract: The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.4 %) on chemical and rheological properties of Iranian white cheese were evaluated by response surface method (RSM). As GG concentration increased, dry matter content of cheese samples decreased due to the high water binding capacity of this gum. A similar trend was also observed for GA at concentrations less than 150 ppm. The higher the GG concentration, the higher was the free fatty acid content of cheese samples. GA at concentrations more than 150 ppm, increased the storage modulus (G′), causing an undesirable hard texture for the product. The G′ and stress at fracture (бf) of samples decreased by the increasing concentration of GG incorporated into the cheese-making milk. Response surface minimization of rheological indices for Iranian white cheese showed that combination of two hydrocolloids (GG in the concentration range 75–170 ppm and GA at concentrations <75 ppm) would provide the softest texture.

Enhanced stability of alcohol dehydrogenase by non-covalent interaction with polysaccharides

Abstract: Non-covalent interaction of alcohol dehydrogenase with polysaccharides was studied using three neutral and three anionic polysaccharides. The process of interaction of alcohol dehydrogenase with gum Arabic was optimized with respect to the ratio of enzyme to gum Arabic, pH, and molarity of buffer. Alcohol dehydrogenase–gum Arabic complex formed under optimized conditions showed 93 % retention of original activity with enhanced thermal and pH stability. Lower inactivation rate constant of alcohol dehydrogenase–gum Arabic complex within the temperature range of 45 to 60 °C implied its better stability. Half-life of alcohol dehydrogenase–gum Arabic complex was higher than that of free alcohol dehydrogenase. A slight increment was observed in kinetic constants (K m and V max) of gum Arabic-complexed alcohol dehydrogenase which may be due to interference by gum Arabic for the binding of substrate to the enzyme. Helix to turn conversion was observed in complexed alcohol dehydrogenase as compared to free alcohol dehydrogenase which may be responsible for observed stability enhancement.

Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes

Abstract: The formation of electrostatic complexes within mixtures of canola protein isolates (CPI) and gum Arabic (GA) was investigated by turbidity during an acid pH titration (7.00–1.50) as a function of mixing ratio (1:1 to 8:1 CPI: GA), and the resulting functional properties (e.g., flow behavior, solubility, foaming and emulsification) of formed complexes were studied. Complexation typically follows two pH-dependent structure forming events associated with the formation of soluble (pHc) and insoluble complexes (pHϕ1). Both pHc and pHϕ1, was found to shift to higher pHs with increasing mixing ratio until reaching a plateau at a 4:1 CPI-GA ratio. Maximum coacervation occurred at pH 4.20 at a ratio of 2:1 CPI-GA, prior to complete dissolution at pH 2.20. The coacervate phase was pseudoplastic in nature, with some evidence of elastic-like behavior associated with a weakly interconnected network or entangled polymer solution. Solubility of CPI and CPI-GA was found to be pH-dependent with minimum solubility occurring at pH 4.00 and 3.00, respectively. Foaming and emulsifying properties of CPI-GA remained unaffected relative to CPI alone, except foaming capacity which was reduced for the mixed system.