Showing papers on "Gum arabic published in 2016"
TL;DR: The results indicated that samples produced with MD+GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and Anthocyanin load of 24.54% and 13.82%, respectively.
355 citations
TL;DR: Treatments subjected to spray-drying had lower moisture, aw, and particle size, and greater solubility, while the freeze-dried samples were less hygroscopic, and the spray drying technique and the use of 5% PHGG and 5% PD has proven to be the best treatment.
224 citations
TL;DR: This work investigated microencapsulation of polyphenols using different dextrose equivalents of maltodextrin and gum arabic as a coating material to improve their stability and protecting them against oxidation, light, moisture and temperature.
143 citations
TL;DR: The nanoemulsions developed did not adversely affect the antimicrobial activity of eugenol against Listeria monocytogenes and Salmonella Enteritidis and have the potential to be applied in the food industry as a food preservative or sanitizer.
112 citations
TL;DR: Almond gum was investigated for its physical and structural characteristics in comparison to gum arabic and had fair flow character while good for the other exudate gum powder, and had relatively higher mineral content than gumArabic.
101 citations
TL;DR: Fluorescence quenching measurements showed that the anthocyanin could have interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanced stability, which provides valuable information about enhancing the stability of Anthocyanins in beverage systems using natural ingredients.
87 citations
TL;DR: In this article, the ability of hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S) to produce oil-in-water (O/W) mayonnaise-like emulsions was investigated.
Abstract: Hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S), were investigated for their ability to produce oil-in-water (O/W) mayonnaise-like emulsions. Xanthan gum (XG) was used as a stabilizer and/or thickener. Oil content above 60%wt. could not be completely emulsified by all three types of emulsifiers. Emulsion separation was observed immediately after preparation. Long term emulsion stability depended on the amount of dispersed phase with higher dispersed phase contents conferring more stability due to a strong network of droplets formed in the system. The formation of Pickering emulsions was confirmed in OSA-S stabilized emulsions. All emulsion systems showed pseudoplastic behavior similar to typical mayonnaise, which increased with an increase in the dispersed phase volume. It was concluded that it is possible to employ hydrocolloid emulsifiers to produce mayonnaise.
84 citations
TL;DR: In this paper, a spray-dried microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure.
80 citations
TL;DR: In this article, a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation.
Abstract: Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by high-efficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.
76 citations
TL;DR: The results showed that the best encapsulation condition was atomization at 140 °C and 15 % gum Arabic and Phenolic, and the Pearson correlation coefficient showed a high correlation between the color parameters, L*, a*, b*, Hue, Chroma and browning index (BI), which were also strongly correlated with anthocyanins.
Abstract: Blackberry aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic (GA) and polydextrose (PD) as encapsulating agents at concentrations of 10 and 15 % and temperatures of 140 to 160 °C. All powders presented high solubility, ranging from 88.2 to 97.4 %, and the encapsulation conditions did not significantly affect the hygroscopicity. The powders produced with gum Arabic showed higher brightness than those with polydextrose. The anthocyanins retention in the microcapsules was 878.32 to 1300.83 mg/100 g, and the phenolics was 2106.56 to 2429.22 mg (GAE)/100 g. The antioxidant activity was quantified according to DDPH and ABTS methods, with values ranging from 31.28 to 40.26 % and 27 to 45.15 %, respectively. The microscopy showed spherical particles for both encapsulating agents, and smooth surface with some concavities with the gum Arabic, and smooth or slightly rough surface when using polydextrose. The Pearson correlation coefficient showed a high correlation between the color parameters, L*, a*, b*, Hue, Chroma and browning index (BI), which were also strongly correlated with anthocyanins. Phenolic presented correlation with DPPH and ABTS values. The results showed that the best encapsulation condition was atomization at 140 °C and 15 % gum Arabic.
61 citations
TL;DR: In this paper, the molecular composition of Acacia senegal and Acacia seyal gum exudate samples were studied using transmission electron microscopy and it was found that the adsorbed layer thickness increased over time and after 14 days had a value of 61nm.
TL;DR: The use of food grade polymers for microencapsulation of sulforaphane was studied by a complex coacervation method using the interaction of oppositely charged polymers as gelatin/gum arabic and gelatin/pectin.
TL;DR: In this paper, Vasile et al. presented a study on the effects of the weather on the performance of a study in the Chaco Austral region of Argentina, and the results showed that:
TL;DR: The results demonstrated GA-CS/gum arabic nanoparticles were successfully fabricated with promising physicochemical properties and great potential for their applications in food and pharmaceutical industries.
TL;DR: In this article, the effect of different encapsulating agents (gum Arabic, modified starch Capsul™ and maltodextrin DE 5) on anthocyanin retention in microcapsules produced by spray drying of raw pomegranate juice was evaluated.
Abstract: The present work evaluates the effect of different encapsulating agents (gum Arabic, modified starch Capsul™ and maltodextrin DE 5) on anthocyanin retention in microcapsules produced by spray drying of raw pomegranate juice. A high concentration of anthocyanins is required in order to obtain a product that can be used as a functional ingredient. An accurate quantitative and qualitative analysis of the anthocyanins in the pomegranate juice and in the microcapsules was carried out by High Performance Liquid Chromatography (HPLC). Using the simplex-centroid experimental design employed here, the gum Arabic and Capsul™ (1:1) mixture, obtained a high retention (up to 70%) of total monomeric anthocyanins (delphinidin, cyanidin and pelargonidin 3-O-glucosides and 3,5-O-diglucosides). Pomegranate powder was stored at 25 °C for 3 months in laminated packaging and about 90% of the monomeric anthocyanins were preserved. In order to evaluate this product as a natural colorant for food, the anthocyanins in the microcapsules were also evaluated for color analysis. The results indicated a color hue with a predominance of red.
TL;DR: In this paper, the authors evaluated the effect of microencapsulation of ginger extract using maltodextrin (MD) and/or gum arabic (GA) agents on its 6-gingerol content, total phenolic and antioxidant activity.
Abstract: The aim of this study was to evaluate the effect of microencapsulation of ginger (Zingiber officinale Roscoe) extract using maltodextrin (MD) and/or gum arabic (GA) as microencapsulation agents on its 6-gingerol content, total phenolic and antioxidant activity. Four slurries containing 95 mL/100 mL of ginger extract (2 g solids/100 mL) and 5 g/100 mL of a blend of maltodextrin:gum arabic of weight ratios (4:1, 1:4, 5:0, and 0:5 g:g) were prepared and they were separately spray dried at 160 °C inlet air temperature to produce ginger extract powders. Ginger extract contained 20.6 ± 0.2 (mg/g solids) 6-gingerol, 7.7 ± 0.6 (mg/g solids) gallic acid equivalents and had an antioxidant activity of 19.9 ± 0.8 (μmol Trolox/g solids). Microencapsulation resulted in a decline in the quantity of 6-gingerol present in ginger extract regardless of the maltodextrin and gum arabic blend. Microencapsulation of ginger extract also reduced gallic acid equivalents and antioxidant activity. Ginger extract dried with maltodextrin:gum arabic (1:4 g:g) and (0:5 g:g) had larger particle size than that dried with maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g) had better morphological properties than maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Microencapsulated ginger extract powder may be used as a novel food ingredient.
TL;DR: In this article, probiotic bacteria were spray-dried in NaCas solutions containing low melting point fat (LMF) combined with one of: maltodextrin, pullulan, gum ghatti or gum arabic (GA).
TL;DR: The study suggests that complex coacervates of PLs could be one feasible ways of incorporating amino acids in food products and the elastic behavior of 0.2% PL and 0.03% GA complex is suggested.
TL;DR: In this article, the competitive adsorption and displacement of two anionic polysaccharides with different molecular properties (Fucoidan and gum arabic) to caseinate-coated lipid droplets, using a combination of electrophoresis, light scattering, and isothermal titration calorimetry methods, was investigated.
TL;DR: In this paper, the physicochemical properties of peanut oil bodies were studied, which was reflected in zeta potential, particle size, and stability, and the effects of low temperature on the particle size were weakened by the addition of gum arabic (GA).
Abstract: The physiochemical properties of peanut oil bodies were studied, which was reflected in zeta potential, particle size, and stability. Zeta potential of oil bodies changed from around +37.23 mV at pH 3 to −21.83 mV at pH 7. High temperature (95 °C) did not influence zeta potential and particle size whereas low temperature (−20 °C) lead to the increase in particle sizes of peanut oil body suspension at both pH 3 and 7. However, the effects of low temperature on the particle size were weakened by the addition of gum arabic (GA). Thus, the peanut oil bodies were proved to be a new useful source of lipids for application in emulsion system. The peanut oil bodies can be a food ingredient applied in food industry and gum arabic (GA) could enhance the stability of peanut oil body under several environments.
TL;DR: In this article, the effect of gum arabic concentration at 35, 40 and 45 % with inlet temperatures of 160, 170 and 180 °C on the physico-chemical, functional and thermal properties of honey powder enriched with aonla (Emblica officinalis) extract was studied.
Abstract: The research studied the effect of gum arabic concentration at 35, 40 and 45 % with inlet temperatures of 160, 170 and 180 °C on the physico-chemical, functional and thermal properties of honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract, wherein other parameters like concentration of aonla extract (8 %), basil extract (6 %) and feed rate (0.11 mL/s) were kept as constant. Powder recovery and glass transition temperature (Tg) showed significant increase with the increase in inlet temperatures. On the other hand hygroscopicity, tapped density, total phenolic content, antioxidant activity and vitamin C content showed inverse response to the increase in inlet temperatures. However powder recovery, Tg, total phenolic content, antioxidant activity and vitamin C content increased with the increase in concentration of gum arabic. On the basis of obtained results it can be concluded that honey powder with the concentration of 45 % gum arabic at 170 °C inlet temperature was found to be less hygroscopic with better powder recovery and overwhelming antioxidant properties.
TL;DR: In this paper, the authors used different carrier materials and examined their efficacy in retaining viability of yeast cells after spray drying and found that corn starch and maltodextrin were the most suitable carrier materials.
Abstract: The objective of the present work was to encapsulate yeast using different carrier materials and examine their efficacy in retaining viability of cells after spray drying. Slurry containing yeast cells along with known amount of carrier material (maltodextrin, corn starch, gum arabic, acacia gum, polyethylene glycol 8000, β-cyclodextrin, and skimmed milk powder, one at a time) was added and served as feed. Among these carrier materials attempted, corn starch and maltodextrin showed the best results with respect to powder yield (59%, w/w) and cell survival (80.5%), respectively. However, considering both survival and powder yield (67 and 59% w/w, respectively), corn starch was observed to be the most suitable carrier material.
TL;DR: It is revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages and the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate.
TL;DR: The peroxide value of microencapsulation DHA-rich oil remained at one ninth after accelerated oxidation at 45 °C for 8 weeks to that of the unencapsulated DHA -rich oil, thus revealing the promising oxidation stability of DHA,rich oil in microcapsules.
Abstract: This study aimed to evaluate the physicochemical properties and storage stability of microencapsulated DHA-rich oil spray dried with different wall materials: model 1 (modified starch, gum arabic, and maltodextrin), model 2 (soy protein isolate, gum arabic, and maltodextrin), and model 3 (casein, glucose, and lactose). The results indicated that model 3 exhibited the highest microencapsulation efficiency (98.66 %) and emulsion stability (>99 %), with a moisture content and mean particle size of 1.663 % and 14.173 μm, respectively. Differential scanning calorimetry analysis indicated that the Tm of DHA-rich oil microcapsules was high, suggesting that the entire structure of the microcapsules remained stable during thermal processing. A thermogravimetric analysis curve showed that the product lost 5 % of its weight at 172 °C and the wall material started to degrade at 236 °C. The peroxide value of microencapsulated DHA-rich oil remained at one ninth after accelerated oxidation at 45 °C for 8 weeks to that of the unencapsulated DHA-rich oil, thus revealing the promising oxidation stability of DHA-rich oil in microcapsules.
TL;DR: The stable emulsion showed a higher minimum inhibitory concentration (MIC), and the TO emulsions showed an improved long-term antimicrobial activity compared to the pure thyme oil, especially complexes emulsion at pH 4.0.
TL;DR: In this paper, an arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride.
TL;DR: Results suggest that the aforementioned phytochemicals could effectively be used as a coating to reduce SE on shell eggs, but detailed studies on the sensory and quality attributes of coated eggs need to be conducted before recommending their use.
TL;DR: Gum arabic was considered as a dietary fiber that could reduce the body fat deposition, nevertheless, its anti-obese effects remained unclear and GA supplementation significantly decreased.
Journal Article•
TL;DR: It was concluded that gum arabic have beneficial effect in preventing and healing of gastric ulcers due to both gastric antisecretory and cytoprotective effects.
Abstract: Gum arabic is used throughout the world for various purposes including food additive and pharmaceutical excipient The present study was undertaken to determine the effect of gum arabic on gastric ulcers in rats The influence of gum arabic on the antiulcer activity of ranitidine, a known antiulcer drug was also evaluated The antiulcer study was carried out in acetic acid induced chronic gastric, pylorus ligation induced gastric, ethanol induced gastric, stress induced gastric, and indomethacin induced gastric ulcers Gum arabic was administered at two different doses of 500 mg/kg and 1000 mg/kg orally Gum arabic increased the healing of gastric ulcers at both the tested doses It also produced a significant protection in the development of the gastric ulcers in other gastric ulcer models and also potentiated the antiulcer effect of ranitidine It was concluded that gum arabic have beneficial effect in preventing and healing of gastric ulcers due to both gastric antisecretory and cytoprotective effects
TL;DR: In this article, the effect of inlet temperature (160-180°C), feed rate (0.08-0.13ml/s), concentration of gum Arabic (35-45%), aonla extract (6-8%), and basil extracts (6−8%) on the product properties (bulk density, hygroscopicity, total phenolic content (TPC), antioxidant activity (AOA), and vitamin C content) of spray-dried nutritionally rich honey powder using response surface methodology.
Abstract: The purpose of the present work was to study the effect of inlet temperature (160–180°C), feed rate (0.08–0.13 ml/s), concentration of gum Arabic (35–45%), aonla extract (6–8%), and basil extract (6–8%) on the product properties (bulk density, hygroscopicity, total phenolic content (TPC), antioxidant activity (AOA), and vitamin C content) of spray-dried nutritionally rich honey powder using response surface methodology. Higher inlet air temperatures led to lower bulk density and hygroscopicity, whereas addition of aonla and basil extracts led to higher TPC, AOA, and vitamin C content which were encapsulated by gum Arabic. Statistical analysis showed that independent variables significantly affected all the responses (p < 0.0001). Perturbation and 3D surface plots were drawn for each of the responses from the mathematical models. Second-order polynomial models with high R2 (0.97–0.99) values were constructed for each powder physicochemical properties namely bulk density, hygroscopicity, TPC, AOA, a...