Showing papers on "Gum arabic published in 2015"

Applications of Natural Polymer Gum Arabic: A Review

Abstract: Gum arabic is the complex exudate of the Acacia senegal and Acacia seyal tree. This dried sap with immense commercial value is a global commodity, generally harvested in Africa and Western Asia. Non-digestibility, low solution viscosity, and generally recognized as safe status renders its popularity in the food industries. For its desirable emulsifying, stabilizing, binding, and shelf-life enhancing properties, it has found application in many foods. Current literature suggests its cardio-, reno-, gut-, and dental- protective, satiety-inducing, antimicrobial, anti-inflammatory, and anticoagulant implications. Its foray into drug delivery, sensor, tumor imaging, and nano-technology has met with appreciable success, fueling further investigation into its unexplored functionality. The objective of this review was to highlight the recently-unraveled pharmacological potential of this gum with an aim to provide holistic information on its wide spectrum of utility and prospects.

Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying

Abstract: Saccharomyces cerevisiae var. boulardii have probiotic properties which are beneficial for human health. It has been commonly used as a drug against gastrointestinal disorders. Saccharomyces boulardii has been used in some food formulations in recent years, due to its probiotic properties. However, it is not sufficiently stable for food processing and gastrointestinal systems. In this study, S. boulardii was microencapsulated with six different wall materials (gelatin, whey protein concentrate, modified starch, maltodextrin, pea protein isolate and gum Arabic) and spray dried using two different inlet temperatures (80 °C and 125 °C). The highest product yield was obtained with whey protein concentrate and gum Arabic. Survivability of the S. boulardii did not change with the wall materials, but it increased at the lower drying temperature. Survivability in a simulated gastric solution test at different pH levels and durations showed that gum Arabic is the best wall material followed by gelatin and pea protein. The microcapsules produced at the higher drying temperature (125 °C) showed, a higher resistance to the gastric solution than those of the lower drying temperature (80 °C). In addition, survivability was decreased by increasing exposure time to the simulated gastric solution.

Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

Abstract: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of difficulty in creating them and these are very much required for people suffering from celiac disease or for those intolerant or allergic to gluten. Buckwheat flour (BWF) was chosen as a gluten free source as this has been reported to have various polyphenolic compounds with antioxidant activity resulting in health benefits. Quality properties of BWF were compared with refined wheat flour (WF) and gums (guar gum, gum acacia, xanthan and gum tragacanth) were added in the concentration of 1 g/100 g to BWF. Incorporation of gums to BWF significantly (p

Microencapsulation by Complex Coacervation Using Whey Protein Isolates and Gum Acacia: An Approach to Preserve the Functionality and Controlled Release of β-Carotene

Abstract: β-Carotene is a red–orange pigment, a known source of vitamin A and has exceptional antioxidant and free radical scavenging potential. However, uses of β-carotene in food industry are inadequate mostly because of their poor water solubility and low stability. Using the complex coacervation technique, the work is meant to fabricate the microcapsules of β-carotene, to examine the physicochemical properties of microcapsules and finally to evaluate the extent of stability improvement. The configuration of electrostatic complexes between whey protein isolate (WPI) and gum acacia (Acacia arabica, GA) was optimized as a function of pH, ionic strength, WPI/GA ratio, core material load and size of final micromolecules. The optimum process conditions were balanced by the ratio of wall materials WPI/GA 2.0/1.0 % and pH value 4.2. Morphological observations showed that microcapsules presented spherical shape, and smooth and continuous surface. The effective amount of encapsulated core was greater than 70 % for all formulations evaluated. In vitro release data indicated an initial burst release followed by sustained release behavior. The microstructure and viscoelastic properties of WPI and GA complex were studied using dynamic rheometer. The encapsulation method and the wall materials used in this work gave effective protection during storage and eventually resulted sustained release of bioactive while used in food matrix, at suitable conditions.

Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums

Abstract: Various gums including gum arabic, κ-carrageenan, gellan, and xanthan were tested to improve water solubility and humidity stability of a starch-based edible film. Aqueous tapioca starch pastes containing a gum (total 5.0% solids including 0.2 or 0.5% gum solids) were cast on a glass plate, and effects of the gum addition on the water solubility, humidity stability and mechanical properties of the films were examined. Solubility of the film specimen (20 × 20 mm) in distilled water or buffer solution with α-amylase (50 mL) at 37 °C within 60 s was significantly increased by the presence of the gums. Moreover, the starch-gum films were more stable to humidity than a pure pullulan film (20% solids) which was similar to popular commercial films. Under different RH conditions (23, 52, and 85%), the starch-gum films (0.2% gum addition) exhibited tensile strength values similar to those of the pure pullulan film. Among the gums tested, gellan gum at 0.2% addition appeared most effective in improving the mechanical properties and storage stability of the starch film.

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage

Abstract: Almond gum and gum arabic were used as edible coatings for sweet cherries in order to delay their ripening during postharvest storage at 2C and 90–95% relative humidity for 15 days. Coating of sweet cherries with 10% almond gum or gum arabic has been found to enhance their shelf life and postharvest quality. Fruits coated with almond gum or gum arabic showed a significant decrease in respiration rate as well as ethylene production. Moreover, coatings were able to delay changes in weight, firmness, titratable acidity, soluble solids concentration and color development compared with uncoated control fruit. The results suggested that by using almond gum as an edible coating, we can delay the ripening process and increase the shelf life of sweet cherries stored at 2C for 15 days without any spoilage and off-flavor. Practical Applications Edible coatings could be an effective tool for delaying the ripening process of fruits and vegetables during the postharvest storage period. The effectiveness of almond gum from Prunus dulcis as a novel edible coating, in comparison with gum arabic, was studied in sweet cherries in order to maintain parameters related to quality during postharvest storage. The results showed that almond gum was able to slow down the gas exchange by reducing the CO2 concentration of coated sweet cherries, which reduced their ethylene production. As a result, the evolution of parameters related to the quality of sweet cherries was significantly delayed. Moreover, the results suggested that almond gum could be explored as a novel and potential natural edible coating to substitute the synthetic forms of fruit and vegetable packaging.

Encapsulation of black carrot juice using spray and freeze drying

Abstract: Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of − 53 ℃ and vacuum of 022–011 mbar with the constant feed mixture The products were analyzed for total anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and total colour change For both the drying methods followed in this study, maltodextrin 20DE as the carrier material has proven to be better in retaining maximum anthocyanin and antioxidant activity compared to gum arabic and tapioca starch The best spray dried product, was obtained at 150 ℃ The most acceptable was the freeze dried product with maximum anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and colour change

Spray drying of honey: the effect of drying agents on powder properties.

Abstract: The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The influence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifloral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantified in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time.

Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch

Abstract: Curcumin yellow dye is considered as an antioxidant, susceptible to light and oxidative degradation. Microencapsulation improves its stability and facilitates its use. This work aimed to investigate the effects of different formulation wall materials (gum arabic, a binary mixture of maltodextrin and modified starch, and a ternary mixture of gum arabic, maltodextrin and modified starch) and different drying methods (for spray and lyophilization) on the stability of microcapsules of turmeric oleoresin. The drying method affected retention curcumin powder in the drying process and storage of the microcapsules under incident light. Curcumin retention during lyophilization was greater than spray drying, but showed the opposite behavior during storage; spray-dried capsules had a higher retention of curcumin after 8 weeks under light exposure. As a result, the ternary mixture of gum arabic, modified starch and maltodextrin was more effective to prevent loss of curcumin and color changes in the microcapsules. Practical Applications The main function of turmeric oleoresin is to give color and tempered aroma in certain foods such as pickles and mustard. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time and dosage of turmeric oleoresin in the structure of the food. Moreover, the encapsulation of oleoresin helps to reduce oxidation process by exposure to the environment, increasing the shelf life and the solubility. The results of analysis of this work lead to the use of bioactive components for implementation in similar products, thereby improving their stability.

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Abstract: The aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray-drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol-free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray-dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity.

Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying.

Abstract: Fish oil was encapsulated with gum arabic/casein/beta-cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on emulsion viscosity, emulsion stability, encapsulation efficiency, and yield. A suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield. Encapsulation efficiency and yield were significantly affected by all the 4 parameters. Based on the results of orthogonal experiments, encapsulation efficiency and yield reached a maximum of 79.6% and 55.6%, respectively, at the optimal condition: solids concentration of 35%, ratios of oil to barrier materials of 3:7, emulsifying temperature of 55 °C, and air inlet temperature of 220 °C. Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 μm.

Microencapsulation of turmeric oleoresin in binary and ternary blends of gum arabic, maltodextrin and modified starch

Abstract: Spray-drying is a suitable method to obtain microencapsulated active substances in the powdered form, resulting in powders with improved protection against environmental factors as well as with higher solubility in water, as in the case of turmeric oleoresin. The present study investigated the spray-drying process of turmeric oleoresin microencapsulated with binary and ternary mixtures of different wall materials: gum Arabic, maltodextrin, and modified corn starch. A statistical simplex centroid experimental design was used considering the encapsulation efficiency, curcumin retention, process yield, water content, solubility, and particle morphology as the analyzed responses. Wall matrices containing higher proportions of modified starch and gum Arabic resulted in higher encapsulation efficiency and curcumin retention, whereas the process yield and water content increased with higher proportions of maltodextrin and gum Arabic, respectively. Regression models of the responses were obtained using a surface response method (ANOVA way), showing statistical values of R2 > 0.790. Also, mean analysis was carried out by Tukey's test, permitting to observe some statistical differences between the blends

Kinetic Degradation and Storage Stability of β‐Carotene Encapsulated by Freeze‐Drying Using Almond Gum and Gum Arabic as Wall Materials

Abstract: The purpose of this study was to evaluate almond gum as an encapsulation material for β-carotene in comparison with gum arabic and to assess the functionality of the obtained powders applying them in cake as colorant. β-carotene gum powders were prepared by freeze-drying, then the kinetic degradation as well as the surface color changes of the powders, during a storage period of 70 days, under three relative humidities (RHs): 10, 45 and 80% were studied. The degradation rate of β-carotene and the decrease in the red color were described using a first-order kinetic model. The rate of degradation of β-carotene as well as that of the red color increased as increasing RH until a value at which the samples collapsed (80% RH). Results showed that microencapsulation with almond gum offered greater protection to β-carotene compared to gum arabic, and it was observed that the powders were able to color the studied food system (cake) in a homogenous manner. Practical Applications In recent years, a growing interest was observed for new sources of biopolymers to be used in the food industry. In this work, a novel gum exudate, almond gum from Prunus dulcis, is compared with the well-established gum arabic, an exudate from Acacia senegal trees, in terms of their encapsulation abilities. Almond gum is a gum copiously exuded from the trunk, branches and fruits of P. dulcis trees, after mechanical injury and/or infection by microorganisms. It has been proved in the present study that almond gum could be used successfully as a wall material to encapsulate β-carotene by freeze-drying. Moreover, the results suggest that almond gum could be explored as a novel and potential natural wall material for use in encapsulation of active ingredients to substitute many other wall materials which are not all the time evident.

Complex Coacervation of O-Carboxymethylated Chitosan and Gum Arabic

Abstract: The effects of O-carboxymethylation modification on the coacervation of chitosan with gum arabic (GA) were investigated. O-carboxymethylated chitosan (O-CMC) carried less net positive charge in acidic solutions and its optimum pH and biopolymer ratio for coacervation with GA were lower than those of native chitosan. O-carboxymethylation modification decreased the optimum coacervation temperature from 45 to 25°C and greatly increased the sensitivity to ionic strength. Meanwhile, insoluble O-CMC–GA coacervates were formed in relative lower critical total biopolymer concentration than chitosan–GA coacervates. It was concluded that the O-carboxymethylation modification markedly influenced the electrostatic interaction of chitosan with GA.

Effect of spray drying conditions on the physicochemical properties of barberry (Berberis vulgaris) extract powder.

Abstract: Seedless barberry is one of the most popular native fruits in Iran. Conventionally, barberry fruit is dried and consumed as ornamental additive in traditional food. Barberry fruit juice contains high anthocyanins, therefore its spray dried powder can be used as good sources of anthocyanins. Maltodextrin(MD)-Arabic gum(AG) mixture, as carrier in various ratios, were added to the extract to prepare spray dried powder. The drying inlet air temperatures were 160°C and 180°C with air flow rate set to 50 m3/h. The anthocyanins content, product recovery, color, moisture content, dissolution, water activity, and density of spray-dried barberry powder were measured. The results revealed that the product recovery was about 78% when the air temperature set to 160oC and the barberry extract was supplemented with 75:25 ratio of MD:AG. The optimum amount of anthocyanins (390.46 mg/100g) in powder was achieved when the inlet air temperature was 160oC and equal proportions of MD:AG added to the feed. Powder loose and tapped bulk density increased from 0.179 to 0.310 and 0.380 to 0.570 g/cm3 respectively, as level of MD in the ratio increased from 7.5 to 15 g/100 ml. SEM micrographs of the powder indicate an increasing trend in particle size as result of increase of concentration of MD as drying aid. The data obtained in the present work may be used to prepare spray dried barberry extract in a commercial scale.

Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation

Abstract: Summary Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (280, 315 and 375) on coacervate preparation were studied firstly The highest coacervate yields (CY) were achieved at SP/GA = 1:1, pH 315, and SP/GA = 2:1, pH 375, which were 812 ± 20%, 881 ± 06%, respectively Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP/GA, that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest Under the conditions of SP/GA = 1:1, pH 315, and SP/GA = 2:1, pH 375, the microencapsulation efficiency and total yield reached 815 ± 01% and 817 ± 04%, and 774 ± 37% and 867 ± 24%, respectively Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions