Topic
Gum arabic
About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.
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TL;DR: In this paper, the effect of cold atmospheric-pressure plasma (CAP) on the structural aspects and physicochemical properties of gum arabic (GA), with emphasis on its surface properties, was evaluated.
27 citations
TL;DR: Commercial Acacia senegal and Acacia seyal gums present characteristic MIR spectra, which allow to distinguish Acacia gums from another gum exudates of trees and classification into the two species is done without any ambiguity.
27 citations
TL;DR: Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability.
Abstract: The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of polysaccharides had significant effects (p < 0.05) on the physicochemical properties of the prepared astaxanthin nanodispersions. Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability. The observed considerable degradation of astaxanthin in the resulting nanodispersions during processing (24–70% w/w) and storage at 10 °C for 30 d (86–96% w/w) illustrated the limited chemical stability of polysaccharide-stabilized nanodispersions.
27 citations
TL;DR: In this paper, the effects of different drying methods (freeze-and spray-drying) and carriers (gum Arabic and inulin) on the powder characterization and stability of the bioactive compounds of Hibiscus acetosella extract (HAE) during storage were evaluated.
27 citations
TL;DR: In this paper, the efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied, and the ternary mixtures of maltodextrin (MD), gum Arabic (GA), and whey proteins (WP) were used as wall material.
Abstract: The efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied. The ternary mixtures of maltodextrin (MD), gum Arabic (GA), and whey proteins (WP) were used as wall-materials and mulberry juice polyphenols were used as the core using a simplex-lattice experimental design. The mixture was then spray dried and the physicochemical properties of the powder were measured. In addition, the storage stability of polyphenols in both powder and reconstituted juice were measured. The WP-based samples had the highest powder yield and smallest particles using scanning electron microscopy. MD led to higher solubility, hygroscopicity, color stability, and anti-α-glucosidase activity. The combined wall-materials, especially, WP with GA or MD, increased the polyphenols stability and their antioxidant capacity during storage better than their individual counterparts. It was determined that the binary mixtures of proteins and carbohydrates gave better properties for manufacturing mulberry juice microparticles.
27 citations