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: The results indicate that AGP content plays a vital role in emulsion stability and droplet size and the emulsions prepared with GA higherAGP content better stability in the presence of ethanol.
16 citations
TL;DR: The good protection ability of GGM was related to its ability to form thicker walls to microcapsules and better physical stability compared to AG and the glass transition temperature of AG was close to the storage temperature at RH of 66%, which explains the remarkable losses of alpha-tocopherol in the microcapsule under those conditions.
Abstract: In the present study, microencapsulation and the physical properties of spruce (Picea abies) Ο-acetyl-galactoglucomannans (GGM) were investigated and compared to those of arabic gum (AG). Microcapsules were obtained by freeze-drying oil-in-water emulsions containing 10 wt % capsule materials (AG, GGM, or a 1:1 mixture of GGM−AG) and 2 wt % α-tocopherol (a model hydrophobic core compound that oxidizes easily). Microcapsules were stored at relative humidity (RH) of 0, 33, and 66% at 25 °C for different time periods, and their α-tocopherol content was determined by HPLC. X-ray microtomography analyses showed that the freeze-dried emulsions of GGM had the highest and those of AG the lowest degree of porosity. According to X-ray diffraction patterns, both freeze-dried AG and GGM showed an amorphous nature. The storage test showed that anhydrous AG microcapsules had higher α-tocopherol content than GGM-containing capsules, whereas under 33 and 66% RH conditions GGM was superior in relation to the retention of α...
16 citations
TL;DR: In this article, a spray-drying method was used to improve the stability of roselle extracts by using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving the antioxidant compounds.
Abstract: Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the stability of roselle extracts by spray‐drying using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving the antioxidant compounds. MD:GA matrices resulted in a very good option to produce roselle powders with excellent physical properties: low moisture content ( 99%). The powders showed low cohesiveness and a very good flowability. Higher GA in the matrix improved the retention of anthocyanins (171.21 ± 0.13 mg cyn‐3‐glu/100 g d.m.), polyphenols (465.80 ± 0.13 mg GAE/100 g d.m.) and the antioxidant capacity (95.5 ± 0.82 mmol Trolox/kg d.m.). These powders could be applied as an instant “agua de jamaica” product, giving an easy preparation method for the consumer. The antioxidant capacity of the reconstituted roselle powders was similar to those of mango and pineapple freshly squeezed juices, suggesting that this beverage could provide a relevant functional input. PRACTICAL APPLICATIONS: Mexico is one of the largest consumers among Latin American countries of a refreshing infusion called “agua de jamaica” made from Hibiscus sabdariffa. The main drawback of this beverage lies in its short shelf life. In this work, we showed that spray‐drying proved to be an adequate process for obtaining an alternative product that presents higher stability while retaining the functional characteristics of the original drink.
16 citations
TL;DR: BG consists of several fractions with heterogeneous chemical composition and polydisperse molecular weight distributions and comparison of the elution profiles of the exudates in native and reducing conditions revealed that some of the proteins were forming aggregates through disulfide bridges in native conditions.
Abstract: BACKGROUND
Brea gum (BG) is an exudate from the Cercidium praecox tree that grows in semi-arid regions of Argentina. Some previous studies on BG have shown physicochemical characteristics and functional features similar to those of gum arabic. However, there is a need to elucidate the molecular structure of BG to understand the functionality. In this sense, BG was fractionated using hydrophobic interaction chromatography and the obtained fractions were analyzed by size exclusion chromatography.
RESULTS
Analysis of the fractions showed that the bulk of the gum (approx. 84% of the polysaccharides) was a polysaccharide of 2.79 × 103 kDa. The second major fraction (approx. 16% of the polysaccharides) was a polysaccharide–protein complex with a molecular mass of 1.92 × 105 kDa. A third fraction consisted of protein species with a wide range of molecular weights. The molecular weight distribution of the protein fraction was analyzed by size exclusion chromatography. Comparison of the elution profiles of the exudates in native and reducing conditions revealed that some of the proteins were forming aggregates through disulfide bridges in native conditions. Further analysis of the protein fraction by SDS-PAGE showed proteins with molecular weight ranging from 6.5 to 66 kDa.
CONCLUSIONS
The findings showed that BG consists of several fractions with heterogeneous chemical composition and polydisperse molecular weight distributions. © 2016 Society of Chemical Industry
16 citations
Journal Article•
TL;DR: In this article, a complex coacervate between gum Arabic and chitosan produces spontaneous separation into a precipitated phase coexisting with an active phase, resulting in a spontaneous separation between the two phases.
Abstract: Formation of a complex coacervate between gum Arabic and chitosan produces a spontaneous separation into a coacervate (precipitated) phase coexisting with an...
16 citations