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: Principal component analysis showed that the lowest concentration of carrier agents in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.
Abstract: Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (Sao Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2 = 0.993), TP (R2 = 0.735), PAC (R2 = 0.946), and for the antioxidant capacity assays (0.867 ≤ R2 ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.
21 citations
TL;DR: In this article , the authors investigated the encapsulation of a rutin-rich extract from Ruta chalepensis L. in zein nanoparticles (hydrodynamic diameter of 80-170 nm) prepared by antisolvent precipitation and stabilized by gum arabic (GA).
21 citations
TL;DR: The data confirm previous evidence that hydroxyproline and serine are the major amino acids in the proteinaceous components of Acacia gums; such components are structurally and functionally important.
21 citations
TL;DR: In this article, the authors investigated molecular interactions between konjac gum and other hydrocolloids by comparison of apparent measured viscosity (ηm) and those determined using the concentration addition (ϵc) and visco-vasco addition (εv) methods.
21 citations
TL;DR: In this paper, Bacillus subtilis spores were immobilized in activated charcoal and tapioca and filled with acacia gum and tested for spore stability during storage at temperatures ranging from 40°C to 90°C.
Abstract: Bacillus subtilis spores were immobilized in activated charcoal and tapioca and filled with acacia gum. These formulations were tested for spore stability during storage at temperatures ranging from 40°C to 90°C and for bacterial release. Thermodynamic analysis showed that immobilization of spores in acacia gum significantly increased their viability compared with unprotected spores. The viability was further increased when suspensions of spores in acacia gum were added to granules of charcoal and tapioca. The number of the spores released after storage was also increased when spores were treated with acacia gum prior to immobilization in tapioca and charcoal. Formulations of Bacillus spores with acacia gum and porous carriers (charcoal and tapioca) prolong the anticipated shelf-life of spores even under ambient temperature and provide slow and steady bacterial release consistent with their high viability.
21 citations