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.

Effects of ultraviolet irradiation on the physicochemical and functional properties of gum arabic.

Abstract: The impact of ultraviolet (UV) irradiation on the physicochemical and functional properties of gum arabic was investigated. Gum arabic samples were exposed to UV irradiation for 30, 60, 90, and 120 min; gum arabic was also treated with formaldehyde for comparison. Molecular weight analysis using gel permeation chromatography indicated that no significant changes occurred on the molecular structure on the samples exposed to UV irradiation. Free amino group analysis indicated that mild UV irradiation (30 min) could induce cross-linking on gum arabic; this result was comparable with that of samples treated with formaldehyde. However, viscosity break down was observed for samples exposed to UV irradiation for longer times (90 and 120 min). All irradiated and formaldehyde-treated samples exhibited better emulsification properties than unirradiated samples. These results indicate that UV-irradiated gum arabic could be a better emulsifier than the native (unmodified) gum arabic and could be exploited commercially.

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

Abstract: BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS: In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R2, 0.851–0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models. CONCLUSION: Orange beverage emulsion containing 222.0 g kg−1 gum arabic, 2.4 g kg−1 xanthan gum and 152.7 g kg−1 orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. Copyright © 2010 Society of Chemical Industry

Oils as adhesives for seed inoculation and their influence on the survival of Rhizobium spp. and Bradyrhizobium spp. on inoculated seeds.

Abstract: Mineral oil, peanut oil and soybean oil were compared with water and gum arabic for their suitability as adhesives for seed inoculation with peat inoculants. Inoculated seeds were stored at 4, 28 and 34°C, and sampled after 1, 3 and 9 days to determine the survival of rhizobia. Germination and nodulation tests were performed on the inoculated seeds. Results showed that oils were suitable adhesives for peat inoculants. Although the oils initially bound less inoculant to the seed, the number of surviving rhizobia was similar to that obtained by the gum arabic treatment after storage at 28 and 34°C for 3 and 9 days. An interesting finding of this experiment was that peanut and soybean oils were superior to gum arabic in supporting significantly higher numbers of chickpea rhizobia at 34°C. Inoculated seeds tested for germination and nodulation showed no adverse effects from the oil treatments. Oils hold good potential as adhesives for seed application in inoculation technology.