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.

Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Abstract: In this study, rheological properties of several food hydrocolloids (guar gum, xanthan gum and arabic gum) and sweeteners (aspartame and stevioside) were evaluated using a rotational viscometer at concentrations of (0.5% and 1.2g/L for hydrocolloids and sweeteners, respectively), Hydrocolloids and sweeteners concentrations were selected depending on preliminary sensory evaluation. The rheological properties for nectar samples were measured at four temperatures (5, 25, 50 and 75°C). The flow behavior of the nectars was characterized as non-Newtonian (pseudoplastic with yield stress). The pseudoplasticity increased due to hydrocolloids addition, while it decreased due to sweeteners addition. Herschel-Bulkley and Bingham rheological models were used to describe the flow behavior of papaya–apricot nectars samples. Addition of aspartame and stevioside reduced the viscosity of nectar samples compared to control nectar samples. Nectar sample contains hydrocolloids had a higher and best sensory and rheological characteristic. Papaya-apricot nectar containing guar gum, xanthan gum or arabic gum had high score in overall all acceptability.

Impact of Gelatin Supplemented with Gum Arabic, Tween 20, and β-Cyclodextrin on the Microencapsulation of Turkish Oregano Extract

Abstract: Microencapsulation protects core materials from deteriorating due to environmental conditions, such as moisture or oxidation, and improves the bioavailability of active compounds, allowing one to make solid formulations from oils and increase their solubility. Wall and core material properties determine the microencapsulation efficiency and the best results are achieved when a wall material mixture is used to prepare the microcapsules. In this work, we optimized the wall material composition (gelatin supplemented with gum Arabic, Tween 20, and β-cyclodextrin) of Turkish oregano microcapsules prepared by spray-drying technology to increase the product yield, the encapsulation efficiency, and to achieve narrower particle size distribution. When the wall material solution contained 10 g of gelatin, 7.5 g of gum Arabic, 1.99 g of Tween 20, 1.98 g of β-cyclodextrin, and 20 g of ethanolic oregano extract, the encapsulation efficiency of oregano's active compounds, rosmarinic acid and carvacrol, were 96.7% and 99.8%, respectively, and the product yield was 85.63%. The physicochemical properties, microscopic morphology, and in vitro release of the prepared microcapsules were characterized in the study. The use of gelatin as the main coating material, in supplementation with gum Arabic, Tween 20, and β-cyclodextrin, not only improved the encapsulation efficiency, but also increased the in vitro release of both main active compounds of Turkish oregano extract-rosmarinic acid and carvacrol.

Structural Analysis of Gum from Acacia senegal (Gum Arabic)

Abstract: Gum arabic is an exudate obtained principally from the Acacia senegal tree, which grows widely across the Sahelian belt of Africa. The major producing country is Sudan, followed by Nigeria and Chad (Islam et al 1997). The gum oozes from the stems and branches of the tree when it is subjected to stress conditions such as drought and wounding. To stimulate production, sections of the bark are removed at particular periods during the year. This process is known as tapping. The gum is produced in the tree within a zone between the inner bark and the cambial zone (Joseleau and Ullmann 1990). The trees must be 5 years of age or more for gum production to occur, suggesting, therefore, that gummosis is in direct competition with tree growth. The sticky gummy substance dries on the branches to form hard nodules, which are picked from the tree by hand and are sorted according to color and size. The gum is used to stabilize flavor oils for soft drinks, as an encapsulator for spray dried flavors for use in dried food mixes, and in the production of certain confectionery, notably fruit gums and pastilles.

Functional Properties of Gum Arabic

Abstract: Gum Arabic (GA)’s useful properties are firmly identified with its structure, which decides, for instance, solubility, viscosity, the level of association with water and oil in an emulsion, and microencapsulation capacity. Other than all the sensory and texturizing properties, GA has strong antioxidant properties, for example, an efficient capacity with regard to deactivation of energized electronic states and directed radical scavenging capacity. GA is an exceptionally successful emulsifying agent due to its defensive colloid functionality, and it has discovered a wide use in the arrangement of oil in water, as food emulsions. Because of the high water-holding properties of the gum, it gives a smooth surface to frozen items by restraining the arrangement of ice crystals. Solubility and low-viscosity emulsion properties have encouraged the utilization of GA as an encapsulating item for maintenance and insurance of chemically reactive and volatile commercial food flavoring.