scispace - formally typeset
Search or ask a question
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.


Papers
More filters
Journal ArticleDOI
TL;DR: In this article, an α-linolenic acid (ALA) rich oil from Lepidium sativum seed was stabilized through microencapsulation by freeze drying. But, due to unsaturation they are highly prone to rancidity, thereby presenting an enormous technological challenge.
Abstract: Lipids rich in polyunsaturated fatty acids (PUFA) are of great importance to the food industry. However, due to unsaturation they are highly prone to rancidity, thereby presenting an enormous technological challenge. Emulsification and subsequent microencapsulation of oil forms a protective micro-environment for these bioactives. Further, freeze drying of emulsified lipids is used to enhance shelf-life of the dietary targets. In the current study, α-linolenic acid (ALA) rich oil from Lepidium sativum seed was stabilized through microencapsulation by freeze drying. O/W emulsion was prepared using a combination of gum ghatti, gum arabic, and soy protein isolate. Thereafter induced coacervates were lyophilized by the batch method in a tray dryer. The encapsulation procedure was optimized by the central composite design, through variation of parameters such as the ratio between gum and soy protein isolate (SPI), wall and core and the speed of homogenization. The response was measured in terms of microencapsulation efficiency (MEE) with the maxima of 81.11% for the parameter values of Gum:SPI at 0.32, Wall:Core at 2 and homogenization speed of 10 000 rpm. The prepared emulsion was characterized through ζ-potential, viscosity, and droplet size measurements while the encapsulated product was deliberated through Raman spectroscopy and aw evaluations. Practical applications: Dietary requirement of polyunsaturated fatty acids (PUFA) is seldom met by a vegetarian diet and therefore for the benefit of the vegetarian population, novel food products incorporating vegetarian PUFA need to be developed. However, rancidity is a major problem encountered while working on unsaturated molecules. Thus to gain maximum benefit from these functional lipids one needs to design stable bioavailable ingredients. With this in mind, the focus of the current study was formulation and process optimization to obtain encapsulated oil. Freeze drying process for microencapsulation leads to superior quality capsules due to the low temperature conditions. In this way L. sativum seed oil was explored for the first time to develop α-linolenic acid rich bioactive ingredient. Microencapsulation of PUFA rich oil by freeze drying. In the current study α-linolenic acid rich oil was extracted from Lepidium sativum and processed into a functional ingredient by freeze drying. Soxhlet extracted oil along with SPI, gum arabic, and gum ghatti was utilized for formation of coacervates. Encapsulated oil in the form of coacervates was then dehydrated to form microcapsules in a freeze dryer. The capsules were then analyzed for microencapsulation efficiency and capsule composition. The optimized capsules can be used to deliver α-linolenic acid rich oil in novel targeted food products.

21 citations

Journal ArticleDOI
TL;DR: In this paper, stable foams based on WPC and hydrocolloids such as xanthan gum, gum arabic, and carrageenan were determined.

21 citations

Journal ArticleDOI
13 Jan 2022-Coatings
TL;DR: In this article , the influence of some edible coatings (namely, cactus pear stem, moringa, and henna leaf) on the guava fruits' properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days.
Abstract: Guava is a nutritious fruit that has perishable behavior during storage. We aimed to determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa (10%), and henna leaf (3%) extracts incorporated with gum Arabic (10%)), on the guava fruits’ properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days. The results revealed that the coating with gum Arabic (10%) only, or combined with the natural plant extracts, exhibited a significant reduction in weight loss, decay, and rot ratio. Meanwhile, there were notable increases in marketability. Moreover, among all tested treatments, the application of gum Arabic (10%) + moringa extract (10%) was the superior treatment for most studied parameters, and exhibited for the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity. Overall, it was suggested that coating guava with 10% gum Arabic combined with other plant extracts could maintain the postharvest storage quality of the cold-storage guava.

21 citations


Network Information
Related Topics (5)
DPPH
30.1K papers, 759.9K citations
82% related
Starch
50.2K papers, 1M citations
80% related
Antioxidant
37.9K papers, 1.7M citations
80% related
Chitosan
20K papers, 608.7K citations
78% related
Fermentation
68.8K papers, 1.2M citations
77% related
Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023147
2022285
2021120
2020128
2019137
2018127