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: Although the use of both polysaccharides (GA and GAD) produced highly stable electroactive nanoparticles, the best combination of properties was achieved for GA-PANI, possibly due to its lower microstructural complexity which diminishes the occurrence of hydrogen bonds between the polymers.
14 citations
01 Jul 1987-Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
TL;DR: In this article, the results confirm the lability of some of the arabinose, rhamnose, and galactose and establish that some amino acids in gum arabic are more labile than others.
Abstract: Solutions of gum arabic were subjected to (a) autohydrolysis at 98°C, (b) mild acid hydrolysis at 98°C, and (c) ultraviolet radiation. In each case, three products were isolated: an insoluble, highly proteinaceous precipitate; a degraded proteinaceous gum polysaccharide; and the mixture of mono‐ and disaccharides etc. plus amino acids/peptides recovered from dialysates of the treated solutions. Data are presented for the sugar and amino acid compositions of the nine products obtained. The results confirm the lability of some of the arabinose, rhamnose, and galactose, and establish that some amino acids in gum arabic are more labile than others. The degraded proteinaceous gum polysaccharides therefore become enriched in certain amino acids; there is a good correlation with the amino acids known, from sequential Smith‐degradations, to be enriched in the branched galactan core of the original gum macromolecules. The results of these studies are not only of structural interest; they are also of metabolic, imm...
14 citations
TL;DR: In this article, the authors optimized the ultrasound assisted extraction (UAE) condition of mulberry leaf extract (MLE) using response surface methodology and to microencapsulate MLE by spray drying using different coating materials and ratio of coating material and MLE.
14 citations
TL;DR: The high molecular weight component in arabinogalactan-proteins (AGP/GP), and more "branched" carbohydrates present in gum arabic, may be responsible for the emulsification properties of GCA gum, indicating that the emulsion mechanisms for KLTA and GCA were different.
14 citations
TL;DR: Data of available literature demonstrate that coatings formed by polysaccharides and different EOs are effective to reduce postharvest losses in fruit and generally do not adversely affected their physicochemical and sensory characteristics during storage.
Abstract: Consumers have shown increased concern about the importance of adopting regular fresh fruit consumption. Because fresh fruit are highly susceptible to postharvest decay, several studies have focused on the development of alternative technologies to extend their market period. The application of polysaccharides in combination with essential oils (EOs) to formulate edible coatings has been considered an innovative strategy to reduce postharvest losses in fruit. However, available studies have used different methodological procedures related to the production and application of these coatings on fruit, which could be potential influential factors on the achievement of the desired effects in coated fruit. This review summarized the studies focusing on the application of edible coatings formed by polysaccharides and EOs to preserve fruit, in addition to examine and discuss possible factors affecting their functionalities. The approach given in this review envisages to contribute to research in edible coatings formed by polysaccharides and EOs and help to their optimized application as a postharvest treatment of fruit. Despite of the different methods selected for use in experimental assays, data of available literature demonstrate that coatings formed by polysaccharides (that is, chitosan-the only polysaccharide used as an antimicrobial, cassava starch, flaxseed gum, gum arabic, hydroxypropylmethylcellulose, locust bean gum, mesquite gum, pectin, pullulan, and sodium alginate) and different EOs (or their individual constituents) are effective to reduce postharvest losses in fruit and generally do not adversely affected their physicochemical and sensory characteristics during storage.
14 citations