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 article, the physicochemical properties of three plant species from Tanzania were analyzed and their potential for food, pharmaceutical and other applications was determined by comparing their physicochemical property with those of commercial Acacia gums from Tanzania, gum karaya and the specifications demanded by the international regulatory bodies for gum arabic for food and pharmaceutical applications.
Abstract: Authenticated gum samples from three plant species from Tanzania were analysed and their potential for food, pharmaceutical and other applications was determined by comparing their physicochemical properties with those of commercial Acacia gums from Tanzania, gum karaya and the specifications demanded by the international regulatory bodies for gum arabic for food and pharmaceutical applications. The gum exudate from Dichrostachys cinerea meets some specifications (moisture content, solubility, insoluble matter and ash) demanded for the identity and purity of gum arabic as stipulated by the international regulatory bodies. The aqueous solution of the gum possesses solubility and viscosity similar to commercial gum arabic. Similarly, the properties of Sterculia quinqueloba gum meet a number of the specifications demanded for gum karaya, except that it contains high levels of tannin which would limit its usefulness in food and pharmaceutical applications. The properties of the gum exudate from Acacia pseudofistula, on the other hand, are different from those of Tanzanian commercial Acacia gums.
© 2002 Society of Chemical Industry
19 citations
TL;DR: This paper proposes that the specific optical rotation of a polysaccharide exudate gum is a linear function of the carbohydrate composition, and a classification system is developed based on this functional relationship.
19 citations
TL;DR: The data confirm and extend the previous indication that Leucaena gum has a strongly negative specific rotation, with sugar and amino acid compositions that are similar to those of commercial gum arabic.
19 citations
TL;DR: In this paper, the average molecular weight of kibbled and spray-dried gum arabic was shown by viscosity measurements to be somewhat reduced as the result of γ-irradiation.
18 citations
TL;DR: It is proven that spices like garlic and cinnamon that are used as regular ingredients in cooking can act as preservative due to their rich antibacterial and antioxidant profile.
Abstract: Meat and fish, the most perishable foods need to be preserved preferably with natural preservatives. In our study, we have proven that spices like garlic and cinnamon that are used as regular ingredients in cooking can act as preservative due to their rich antibacterial and antioxidant profile. The minimum inhibitory concentration (MIC) determined by macrobroth dilution method against five spoilage and disease causing bacteria ( Escherichia coli, Proteus mirabilis, Staphylococcus aureus, Enterococcus faecalis and Bacillus cereus ) was found to be between 0.03 to 0.2884 mg/ml and 0.061 to 0.24 mg/ml for garlic and cinnamon, respectively. Activity index (0.90) was maximum for garlic extract (GE) against E. coli . The antibacterial activity of both extract was maximum at 60°C for all bacteria. In the case of 1,1-diphenyl-2-picryhydrazyl (DPPH) assay, the IC 50 value for cinnamon extract (CE) (0.527 µg/mL) was significantly (p ≤ 0.05) lower than GE (2.60 µg/mL). The antibacterial activity of gum arabic coating with garlic and cinnamon (GAGC) was dose dependent. At 0.125 g/g of meat, there was three fold decrease in log colony forming units (cfu) of viable cells/ml than the control (without coating), whereas for turmeric coating, there was exponential increase of viable cells. The shelf life of coated meat and fish was increased by three weeks at 5°C. Keywords : Gum acacia coating, garlic, cinnamon, antioxidant, antimicrobial, meat, fish African Journal of Biotechnology Vol. 12(4), pp. 406-413
18 citations