Showing papers on "Gum arabic published in 2018"

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

Abstract: This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing characteristics of vitamin D (Vit D) enriched orange concentrate (OC) wheat starch (WS) blends. The textural and microstructural properties of printed objects from above mixture were evaluated and compared. The addition of gums induced an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″) of the OC-WS mixtures, while GA decreased the apparent viscosity and G′. Nuclear magnetic resonance (NMR) analysis of 3D printed samples revealed that the movement of transverse time (T2) toward closer to 0 ms indicated an increase in immobilized and bound water populations suggesting the gel formation. The slight shift toward shorter wavelength in FT-IR results for the broadband centered around 3400 cm−1 after addition of gums possibly caused an increase of G′ and load bearing capacity of the blends. 3D printing characteristics revealed that the objects printed using KG containing blend possessed maximum fidelity to the target geometry and good loading bearing capacity, preventing collapsing over time due to the proper G′ value. At tanδ of 0.238, OC-WS-KG mixture achieved the best printing condition. Higher tanδ of GA (0.038) containing samples led to an unwanted collapse of the printed constructs. The objects printed using KG also exhibited the smoothest visible surface as well as microstructure and best mastication properties. Considering the studied features, vitamin D enriched OC with WS-KG was found to be the best match for orange fruit concentrate-based 3D food printing. This work demonstrates the novel ways to develop fortified 3D printed foods.

Geraniol Encapsulated in Chitosan/Gum Arabic Nanoparticles: A Promising System for Pest Management in Sustainable Agriculture.

Abstract: The nanoencapsulation of botanical compounds (such as geraniol) is an important strategy that can be used to increase the stability and efficiency of these substances in integrated pest management. In this study, chitosan/gum arabic nanoparticles containing geraniol were prepared and characterized. In addition, evaluation was made of the biological activity of geraniol encapsulated in chitosan/gum arabic nanoparticles toward whitefly (Bemisia tabaci). The optimized formulation showed a high encapsulation efficiency (>90%) and remained stable for about 120 days. The formulation protected the geraniol against degradation by UV radiation, and the in vitro release was according to a diffusion mechanism that was influenced by temperature. An attraction effect was observed for Bemisia tabaci, indicating the potential of this type of system for use in pest management, especially in trap devices.

Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies

Abstract: Curcumin is a natural yellow pigment extracted from dried roots of turmeric, used in food applications Despite its applicability in food products, this phenolic compound is also used in the pharmaceutical field It is reported to have health benefits such as anticancer, antitumor, and antiviral effects However, curcumin is a very unstable compound Therefore, this work proposes the microencapsulation of curcumin, in order to protect it and to improve its stability and solubility in water, by spray-drying, using the gum arabic as an encapsulating agent in three different concentrations 10, 15, and 20% (weight/volume (w/v)) Emulsions were prepared with coconut oil and used to prepare the curcumin microparticles For this purpose, different analysis and studies were performed A product yield ranging from 44 to 52% and from 29 to 42% was obtained for the production of microparticles without and with curcumin, respectively The curcumin microcapsules and empty capsules were characterized and evaluated All the microparticles presented a spherical form, had a diameter around 7–9 μm (considering a volume distribution), and had a rough surface The efficiency of encapsulation was between 75 and 85%, being higher for the particles prepared with higher concentrations of encapsulating agents Considering the controlled release studies, the microcapsules were prepared with different concentrations of gum arabic but showed similar release profiles However, it was also concluded that increasing the amount of gum arabic used in the formulation of the microparticles, the amount of curcumin released in the first minutes decreases; therefore, the release tends to be slower (632% of the release varied between 255 and 690 min) Fitting the experimental results to a linearized equation of the Weibull model, it was possible to obtain a good correlation coefficient (R2 varying from 094 to 097), indicating that this model adapts to the experimental data obtained

Physicochemical properties of soy protein isolates-acacia gum conjugates.

Abstract: Mu L., Zhao H., Zhao M., Cui Ch., Liu L. (2011): Physicochemical properties of soy protein isolatesacacia gum conjugates . Czech J. Food Sci., 29: 129–136. Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conjugates is needed. Accordingly, soy protein isolates (SPI)-Acacia gum (GA) conjugates prepared by the wet-heating method were studied in the present work. Physicochemical properties of SPI-GA conjugates were also determined. The results showed that the wet-heating method could improve the rate of the graft reaction of protein and polysaccharide. The solubility of SPI-GA conjugates was significantly ( P < 0.05) higher than that of unreacted SPI-GA mixtures and SPI at the same pH values. The emulsion activity index (EAI) of the grafted SPI increased remarkably. Moreover, a significant ( P < 0.05) improvement on the emulsifying stability index (ESI) was observed and emulsions with a smaller droplet size were obtained. No visible flocculation during extended storage (30 days) was observed. The time course of the development of the graft reaction of SPI with GA was also shown by SDS-PAGE.

Microencapsulation of grape seed oil by spray drying

Abstract: In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.

Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic

Abstract: The effects of different protective agents, high maize starch (HM), maltodextrin (MD), and gum arabic (GA) on the viability of Lactobacillus acidophilus after spray drying and during storage at different conditions were investigated. Also, the physicochemical properties of the spray dried powders were evaluated. Lactobacillus acidophilus NRRL B-4495 (LA) was suspended in a 20% w/v solution of HM, MD, or GA. The solutions were separately spray dried at 140 °C to obtain LA powders: LAHM, LAMD, and LAGA. The powders were separately placed in aluminum bags and packed under 97 and 10% vacuum. The powders were stored at refrigerated (4 °C) and at room (23 °C) temperatures for 60 days. The moisture content of LA powders ranged from 5.63 to 8.98% with the LAMD powders showing lower moisture content than LAGA and LAHM powders. More than 6 log CFU/g of LA/g powder survived at 4 °C at 60 days of storage. LAGA and LAMD powders packed under 97% vacuum and stored at 4 °C had significantly higher cell viability than other powders. The study demonstrated that viability of LA powders packed under 97% vacuum and stored at refrigerated temperature meets the recommended levels to have therapeutic effects.

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Abstract: To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate choice of six factors: agar–agar, water, two types of gums gum arabic and locust bean gum, and two types of starches tapioca starch and corn starch. We investigated the effect of the aforementioned parameters on specific volume, hardness, chewiness, and springiness of breads. The results showed that specific volume of gluten-free breads increased significantly (p < 0.05) with the addition of gum arabic, tapioca and corn starches, and water; addition of agar–agar, gum arabic, tapioca starch and water affected the hardness. With regard to chewiness, the results showed that gum arabic and water and also the interaction between them had a significant effect. Gum arabic, tapioca and corn starches, and water affected the springiness. In addition, we observed the interactions among the additives. For all the tested parameters, water and gum arabic had statistically significant (p < 0.0001) effect and affected all the properties of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.

Maltodextrin and Gum Arabic-Based Microencapsulation Methods for Anthocyanin Preservation in Juçara Palm (Euterpe edulis Martius) Fruit Pulp.

Abstract: The jucara fruits (Euterpe edulis Martius), native to the Atlantic Forest, are rich in anthocyanins. To preserve the anthocyanins in jucara fruit pulp, this study aimed to evaluate the effectiveness of microencapsulation by spray drying and freeze drying with maltodextrin (dextrose equivalent 16.5 to 19.5) and gum arabic in different proportions. The obtained microparticles were characterized by quantifying the total polyphenol and anthocyanin contents, by performing differential scanning calorimetry, thermogravimetry, and infrared spectroscopy and by using scanning electron microscopy to analyze the morphology of the particles. The total amount of polyphenols in the fruit pulp was 750 ± 16.7 mg GAE/100 g of the freeze-dried sample. The total anthocyanins in the fruit pulp was 181.25 ± 5.36 (mg/100 g). The microparticles were formed by employing maltodextrin and gum arabic in a 1:1 proportion as the polymeric matrix; the mixtures of pulp and polymeric matrix were prepared in proportions of 2:3 and 2:1, preserving up to 83.69% of the anthocyanin content. Lyophilization of the 2:1 mixture resulted in an anthocyanin content of 116.89 ± 4.43 (mg/100 g), whereas lyophilization of the 2:3 mixture resulted in 151.68 ± 1.39 (mg/100 g) anthocyanin content, which did not differ from the value obtained by spray drying the 2:3 mixture (150.76 ± 5.79 (mg/100 g)). Thermal analyses showed that the microparticles obtained by freeze drying at a ratio of 2:3 presented greater resistance to degradation with increasing temperature. The incorporation of the pulp in the polymeric matrix was demonstrated by IR analyses. Microparticles obtained by freeze drying showed the formation of various-sized flakes, whereas those obtained by spray drying were spherical in shape. Microencapsulation is a possible alternative for improving the stability of the anthocyanins in this fruit.

Microwave Accelerated Green Synthesis of Gold Nanoparticles Using Gum Arabic and their Physico-Chemical Properties Assessments

Abstract: Abstract Microwave enhanced gold nanoparticles (Au NPs) were synthesized using gum Arabic as both reducing and stabilizing agents. Response surface methodology was applied to study effects of the Au NPs synthesized parameters, namely, microwave exposure time (90–180 s) and the amount of AgNO3 solution (1–10 mL) on the mean particle size, mixture solution color and concentration of the synthesized Au NPs. The colloidal solution containing well-dispersed and spherical fabricated Au NPs with mean particle size (22 nm) and maximum concentration (159 ppm) and color (1.12 absorbance unit, a.u.), were obtained at the optimal synthesis conditions, using 8.17 mL of HAuCl4 (1 mM) and 2 mL of gum Arabic solution (4% w/v) during microwave exposure time of 180 s. The physico-chemical properties of the synthesized Au NPs at obtained optimum synthesis conditions were characterized by Fourier transform-infrared spectroscopy, UV-Vis spectroscopy, dynamic light scattering, X-ray diffraction, transmission electron microscopy and field emission scanning electron microscopy.

Thermal and electrical conductivity enhancement of solar glycol-water mixture containing MWCNTs

Abstract: In this investigation, the authors describe the thermal conductivity, and electrical conductivity of solar glycol - water (50:50) mixture with MWCNTs. Gum Arabic was used as the surfactant to prepa...

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Abstract: The current study compares the emulsifying properties of Persian gum (PG) and gum Arabic (GA) in emulsions. The effects of concentration (0.5–3% w/v PG, 2.5–15% w/v PG), pH (2–7), ionic strength [NaCl, CaCl2 (0–300 mM)], and temperature (40–90°C) were investigated. The surface–volume mean diameter (D32) of the emulsions showed that the minimum values were 9.89 ± 0.68 and 4.52 ± 0.03 µm for emulsions containing 1.5% w/v PG and 15% w/v GA, respectively. In addition, the zeta potential of PG and GA emulsion changed from −23.5 to −39.5 and −30.5 to −46.0 mV, respectively. The interfacial tensions of PG and GA emulsions were varied in the ranges of 34.0–15.0 and 29.0–9.0 mN/m, respectively. Changes in the D32 value of GA emulsions showed were not significantly different (p > 0.05) with respect to the effects of pH, NaCl, CaCl2, and temperature. The NaCl concentration had no significant effect on D32; but its value decreased from 13.11 to 5.70 µm as the CaCl2 concentration increased. The interfacial ten...

Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature.

Abstract: Spray dryer was used to produce particles from a milk-blackberry pulp mixture (25%:75% (w/w)). Maltodextrin 10DE and 20DE and gum Arabic were used as adjuvants in order to improve powder quality. The particles were analyzed with emphasis on physical and physicochemical characteristics: moisture content, bulk density, particle size, morphology, water activity, anthocyanins retention, anthocyanins content, hygroscopicity, solubility, water sorption, and glass transition temperature. The best results were obtained for the paste composition of 25% concentrated milk-70% blackberry pulp-5% gum Arabic, yielding high anthocyanins retention (>87.5%), low powder moisture content of 0.0265 g H2 O/g dry matter and a higher powder solubility (>71.8%) when compared with other formulations. The increase of water content led to a decrease of powder's glass transition temperature. Powder stability was evaluated and the critical values of relative humidity and moisture content were estimated based on state diagrams of glass transition combined with sorption isotherm data. Practical application The growing interest in blackberries is due to the presence of anthocyanins which have shown possible application as a natural dye for food and pharmaceutical products. Drying a mixture of blackberry pulp and milk may produce particles with a broad range of intrinsic nutrients. Milk components could act as a wall material and emulsifying agent, protecting the flavonoids from blackberry. Therefore, a milk-blackberry powder becomes an alternative, which may reduce postharvesting waste and increase the shelf life of the product without significantly altering its nutritional characteristics.

Gum arabic based composite edible coating on green chillies

Abstract: Green chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2oC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.