Showing papers on "Gum arabic published in 2017"
TL;DR: In this article, the impact of three polysaccharide-based emulsifiers on the formation and stability of oil-in-water emulsions prepared using high pressure microfluidization were compared: gum arabic, corn fiber gum, and beet pectin.
221 citations
TL;DR: In this paper, a W 1 /O microemulsion containing crocin in W 1 phase was prepared using spontaneous method and then, double emulsions with Angum gum (AG) in outer aqueous phase (W 2 ) and compared with whey protein concentrate (WPC) and gum Arabic (GA).
127 citations
TL;DR: EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.
118 citations
TL;DR: In this article, the molecular characteristics (molar mass, hydrodynamic radius, and electrical potential) of gum arabic, corn fiber gum, and beet pectin dissolved in aqueous solutions were measured using size-exclusion chromatography and electrophoresis.
92 citations
TL;DR: In this article, the authors improved the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides.
91 citations
TL;DR: The results suggested that Maillard reaction could be one of the most promising approaches to improve emulsifying properties of CPI for food applications.
90 citations
TL;DR: In vitro oil release of microencapsulates indicated negligible oil release in buffered saline whereas more than 80% of the oil loaded in encapsulates were released in simulated GI fluids.
88 citations
TL;DR: In this article, the effects of adding GA (0.1-1.0%) on solubility, pasting, and rheological properties of 5% native tapioca starch (TS) were analyzed.
Abstract: Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying, and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and rheological properties of 5% native tapioca starch (TS) were analyzed. Dynamic viscoelasticity measurements showed that the elastic modulus (G′) and the viscous modulus (G″) increased in the presence of GA, suggesting a strong interaction between GA-TS in the composite system. All concentrations of GA resulted in higher elasticity (G′ > G″). Pasting properties revealed that the peak viscosity and setback of the TS-GA dispersion decreased with increasing concentration of GA, suggesting the importance of GA in controlling overall viscosity. The flow behavior index (n) decreased from 0.99 to 0.23 as the concentration of GA in the dispersion increased, indicating pseudoplastic behavior (n
81 citations
TL;DR: In this paper, the interfacial rheology of polysaccharide adsorption layers of corn fiber gum (CFG), octenyl succinate anhydride-modified starch (OSA-s), gum arabic (GA) and soybean solvers (SSPS) at the oil/water interface and their emulsifying properties in oil-in-water (O/W) emulsions were compared.
81 citations
TL;DR: In this article, a double emulsion technique prior to complex coacervation was applied by gelatin and gum Arabic as wall materials after preparing the water-in-oil emulsion.
78 citations
TL;DR: It is shown that the membrane PVA-GA-5 that contains 0.9wt% Gum Arabic provided excellent permeation, salt rejection, Chlorine and biofouling resistance and mechanical strength, and the overall RO performance enhancement has been achieved while utilizing PVA/Gum Arabic as a separation layer without the use of a substrate.
TL;DR: In this paper, the authors investigated the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers.
Abstract: The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. ...
TL;DR: In this article, the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents were investigated.
TL;DR: In this paper, the authors used maltodextrin mixed with gum arabic, alginate and pectin to enhance its stability at simulated digestion fluids, and the microcapsules were characterized through particle morphology, particle size distribution, phenolic contents and encapsulation efficiency.
Abstract: Goldenberry ( Physalis peruviana L.) is an exotic fruit that is valued due to its high antioxidant activity and phenolic content. In order to preserve the bioactive contents, microencapsulation is a proper method to extend its shelf life. The aim of this study was to encapsulate goldenberry juice using maltodextrin mixed with gum arabic, alginate and pectin to enhance its stability at simulated digestion fluids. Different maltodextrin/gum arabic, alginate, pectin ratios (10:0, 9:1, 8:2) and core to coating ratios (3:10) were used and homogenized before freeze-drying for 48 h to obtain the microcapsules. The microcapsules were characterized through particle morphology, particle size distribution, phenolic contents, encapsulation efficiency, antioxidant activity, digestion behavior in the gastric-intestinal fluids, chromatographic and colorimetric analysis. The microcapsules prepared with maltodextrin and pectin had greater volume mean diameter (43.1 μm) compared to those containing gum arabic and alginate. Goldenberry juice microcapsules, prepared by freeze-drying method, was shown to retain more than 75% phenolic compounds for all gum types. In vitro digestion studies showed that the release of phenolic compounds from microcapsules was higher in the simulated intestinal fluid than in gastric medium.
TL;DR: In this study, one-step co-precipitation method was conveniently adapted to obtain novel nanomaterials based on Gum Arabic and magnetite to demonstrate their viability to be applied in tumor ablation treatments.
TL;DR: In this paper, a chitosan/gum arabic nanoparticles (C/G) have been prepared by ionic gelation method with a view to enhance the mechanical properties and its application as bone graft scaffold.
Abstract: Chitosan /gum arabic nanoparticles (C/G)have been prepared by ionic gelation method. This was with a view to enhance the mechanical properties and its application as bone graft scaffold. The cowry shells were washed, dried, pulverized and subsequently sieved with mesh No. 60, size 250 µm. It was deproteinized, Chitin was isolated from the synthesis by demineralising in 0.5 M Hydrochloric acid, and subsequently deacetylated by the addition of 40% (W/V) of Sodium hydroxide to synthesize chitosan. The raw chitosan was purified using 2% (v/v) acetic acid solution. The synthesized chitosan and gum arabic, a product of Acacia tree, were used to prepare chitosan/gum arabic nanoparticles by ionic gelation method. Mechanical characterization was carried out on the synthesized material using universal testing machine. Analysis of the chemical composition was carried out using Fourier transform infrared spectrometer (FTIR) and X-Ray fluorescence, (XRF). Furthermore, the morphology of the materials were studied using scanning electron microscopy, SEM and the dimension of the nanoparticles were characterized using transmission electron microscopy (TEM). Finally, an attempt was made to ascertain its suitability for bone regeneration. The FTIR spectra result confirmed that the nanoparticle was actually a derivative of chitosan by the observed shift in the peak 3462 to 3404cm-1. There is presence of a new peak at 1636 cm-1 and 1473 cm-1. Peak observed at 1080 cm-1, 860cm-1 and 712 cm-1 on C/G nanoparticles spectrum were similar to the native chitosan spectrum which shows that there was no change in the main backbone of chitosan structure. The scanning electron microscopy () study revealed chitosan as polymeric rods, while the chitosan /gum arabic nanoparticles in aggregate. The TEM was to confirm nanoparticles of average size of 200nm. The ultimate compressive strength was found to have increased by 78.21%, the Young Modulus by 54.4 % and percentage elongation by 7%. In overall assessment, mechanical properties of the chitosan/gum arabic nanoparticles were better than native chitosan. The study concluded that crosslinking of chitosan with gum arabic to form its nanoparticles derivative improved the mechanical properties of chitosan and consequently its application as a bone graft substitute for bone regeneration.
TL;DR: In this paper, the authors evaluated the physicochemical characteristics of micro-encapsulated cinnamon essential oil with different wall materials and found that the mixture of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%).
Abstract: Many studies on the cinnamon essential oil has attracted the attention of researchers because of their antimicrobial and antifungal properties. The objective of this study was to evaluate the influence of different wall material on the physicochemical characteristics of microencapsulated cinnamon essential oil. Microcapsules produced with combinations of wall materials (gum arabic, whey protein isolate and maltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity, bulk density, tapped bulk density and microscopic analysis. The encapsulation efficiency was based on cinnamaldehyde retention in relation to the content of the pure oil. The results showed that blends of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%). The presence of maltodextrin together with whey protein isolate favored the formation of more spherical particles. Transmission electron microscopy images clearly showed the oil dispersed in the wall materials. Thermogravimetric curves showed higher thermal stability for microcapsules with whey protein isolated. Based on the physicochemical characteristics analyzed, the best wall material for the process of microencapsulation essential oils of cinnamon was the combination of gum arabic and maltodextrin.
Practical Applications
This paper aims to add knowledge about the microencapsulation process of essential oils, promoting greater stability to oils.
TL;DR: GA is effective in improving the physicochemical properties of alginate as well as preventing TP from degrading during storage and release in simulated gastrointestinal fluid, according to results.
TL;DR: In this paper, the influence of food grade coatings on fruit quality and storage life of bell pepper cv. was investigated, which showed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage.
Abstract: The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. “Yolo Wonder” at °C with 90–95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color ( , , and ) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.
TL;DR: In this paper, the effects of environmental stress and emulsifier types on the stability of curcumin emulsions were investigated and the results showed that Lecithin and Tween 80 presented good emulsifying capacity.
Abstract: The objective of this study was to investigate the effects of environmental stress and emulsifier types on the stability of curcumin emulsions. Results showed that Lecithin and Tween 80 presented good emulsifying capacity. The Tween 80 emulsion was the most stable among the four emulsions.The particle sizes of Tween 80 and whey protein emulsion were relatively smaller than gum arabic and lecithin. Extensive droplet aggregation appeared in whey protein-stabilized emulsions when the pH was approximately isoelectric point (pI) with salt concentration >200 mM. Lecithin emulsion was unstable when pH ≤ 6 with salt concentration >100 mM. There was little impact of pH and ionic strength on gum arabic and Tween 80 emulsions. All of the emulsions were stable at temperatures from 30 to 90°C in the absence of salt. These results help characterize the emulsifying and stabilizing abilities of emulsifier types intended for applications in the food industry.
TL;DR: The data from the present study demonstrated significant changes to the biomechanical properties and osteoconductivity of the nanocomposite scaffold by modulating its mineral content.
TL;DR: The results showed that in vitro release of Sal B from StNPs/gum nanocomposites were sustained and prolonged for over 12h, indicating that StNPS/gums nanocomPOSites are good candidates to control Sal B release.
TL;DR: The findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
Abstract: Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
TL;DR: The proposed procedure using UHPSFC/MS represents an interesting alternative which can compete with other chromatographic methods in the field of saccharide analysis in terms of speed, sensitivity and simplicity of workflow.
TL;DR: The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.
Abstract: In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.
TL;DR: The objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying and highlights the potential of converting the soft textured carp roe Mass into stable fish roe powder with superior storage stability and functionality.
TL;DR: There is no need for a numerical ADI for acacia gum (E 414), and there is no safety concern for the general population at the refined exposure assessment of acacia Gum (E414) as a food additive.
Abstract: The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of acacia gum (E 414) as a food additive. In the EU, acacia gum has not been formally evaluated by the Scientific Committee for Food (SCF), and therefore, no ADI has been allocated. However, it was accepted for use in weaning food (SCF, 1991). In 1999, the SCF considered ‘that the use of acacia gum/gum arabic in coatings for nutrient preparations containing trace elements is acceptable provided carry-over levels in infant formulae, follow-on formulae or FSMP do not exceed 10 mg/kg’. Acacia gum was evaluated by JECFA in 1982 and 1990 and the specifications were amended in 1998. Based on the lack of adverse effects in the available toxicity studies, an ADI ‘not specified’ was allocated. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Acacia gum is unlikely to be absorbed intact and is slightly fermented by intestinal microbiota. No adverse effects were reported in subchronic and carcinogenicity studies at the highest dose tested and there is no concern with respect to the genotoxicity. Oral daily intake of a large amount of acacia gum up to 30,000 mg acacia gum/person per day (approximately equivalent 430 mg acacia gum/kg bw per day) for up to 18 days was well tolerated in adults but some individuals experienced flatulence which was considered by the Panel as undesirable but not adverse effect. The Panel concluded that there is no need for a numerical ADI for acacia gum (E 414), and there is no safety concern for the general population at the refined exposure assessment of acacia gum (E 414) as a food additive.
TL;DR: In this paper, the authors evaluated the effect of gum arabic, maltodextrin and gelatin on the survival of Lactobacillus reuteri LR92 in fermented jucara pulp after dehydration by spray-drying and the influence on the physical properties of the powders obtained therefrom.
Abstract: Spray drying is a process widely applied in the food industry due its reduced operation time and low cost. The use of probiotic bacteria in non-dairy products has receiving much attention and its application in dry food products can be an alternative for its consumption. Thus, the aim of this study was to evaluate the effect of gum arabic, maltodextrin and gelatin on the survival of Lactobacillus reuteri LR92 in fermented jucara pulp after dehydration by spray-drying and the influence on the physical properties of the powders obtained therefrom. Spray-dried powders were produced using 10% of carrier agents, and analyses of cell viability, moisture content, sorption isotherms, solubility, morphological characteristics and colour were conducted. After dehydration, the viability of L. reuteri was above 6.0 log CFU/g for all of the tested carriers, and the powders produced with gelatin presented higher bacterial survival after drying (8.63 ± 0.11 log CFU/g). Higher yield and solubility were obtained with gum arabic and maltodextrin and the moisture content was around 2–4% (w/w). These results demonstrate that gelatin is a promising material for drying probiotic bacteria, however, technological properties of the powders need to be improved to be used as a dehydrated product.
TL;DR: The novel FoGP1 might be used to modify the physical properties of gum arabic, which is an industrially important polysaccharide used as an emulsion stabilizer and coating agent.