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.

Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer.

Abstract: Recently, the interest of scientists has turned towards eco-friendly metal nanoparticles due to their distinctive physicochemical properties that have been used in several biochemical and food applications, including drug and bioactive component delivery, sensing of food pathogenic bacteria, imaging techniques, and theranostics. Therefore, this study aimed to fabricate gum arabic stabilized iron hydroxide nanoparticles (IHNPs) using the co-precipitation process and to develop nanoparticles decorated antimicrobial cellulose paper. The agglomeration of IHNPs is a major concern, therefore, the varied concentration (0.25–2.0%) of gum arabic was used to functionalize and stabilize the nanoparticles, and based on UV-visible spectroscopy and particle size analysis, 1% gum arabic concentration was screened out. Scanning electron microscopy displayed polygonal disc shapes of IHNPs that had sides of approximately equal lengths. Energy dispersive spectroscopy was used to determine the purity of the IHNPs and results illustrated the elemental iron peak at 0.8 keV and 6.34 keV. For thermal stability, differential scanning calorimetry (DSC) was employed, and the glass transition temperature was observed at 138.50 °C with 138.31 °C onset and 147.14 °C endset temperature, respectively. Functionalized IHNPs showed a significantly (p < 0.05) higher zone of inhibition against S. aureus (29.63 mm) than that of E. coli and were found to be non-toxic to Caco-2 cells during cell viability assay. Time-kill kinetics showed that cellulose paper embedded with nanoparticles possessed excellent antibacterial activity against S. aureus. To explore the food application of developed cellulose paper, citric acid coagulated dairy product (Paneer), similar to cottage cheese was formulated, and it was evaluated for its microbial shelf life. The unwrapped sample showed higher microbial load during the fourth day of the storage. However, both wrapped samples were acceptable till the 10th of storage.

Detection of gum from Acacia seyal and species of Combretum in admixtures with A. senegal using monoclonal antibodies

Abstract: Monodonal antibody immunoassays have been developed for the detection of gum from Acacia seyal and combretum gum in commercial gum arabic (A. Senegal). Eight hybridoma cell lines were raised to gum from A. seyal that secrete monoclonal antibodies (MAbs) that recognize, by ELISA, gum from A. seyal but not gum from A. Senegal; one of these antibodies (SY JIA1) also recognizes combretum gum. All the antibodies belong to the immunoglobulin class IgM. Plate trapped antigen‐ELISA (PTA‐ELISA) tests of heat, periodate, pronase and trypsin treated gums indicate that they all recognize heat stable carbohydrate epitopes. Two of these MAbs, SY HH3 and SY JIA1, have been identified as suitable for the detection of gum from A. seyal or combretum gum, in mixtures with gum from A. Senegal. The limit of detection of seyal gum in mixtures using SY HH3 in PTA‐ELISAs was 0.5% and the limit of detection of combretum gum in mixtures using SY JIA1 in competition ELISAs was 0.1%. The sensitivity of these immunoassays for the gum...

Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices

Abstract: This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [aw], total soluble soli...

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Abstract: Research background C-phycocyanin (C-PC), a water-soluble blue pigment, was extracted from microalgae Arthrospira sp. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH and oxygen; therefore, applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying the heat-sensitive pigment. Experimental approach C-phycocyanin was extracted from Arthrospira platensis. C-PC microcapsules were modified by freeze-drying, with maltodextrin and gum Arabic used as microencapsulation wall materials at different fractions from 0 to 100%. The physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution of the produced powders were evaluated. Thermal stability and antioxidant activity of freeze-dried microencapsulated C-PC powders were also assessed. Results and conclusions Freeze-dried microencapsulated C-PC powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99%. At higher gum Arabic mass fraction, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC to those without microencapsulation. Freeze-dried microencapsulated C-PC powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution This study demonstrates that the freeze-dried microencapsulated C-PC powders have pigment stability with antioxidant properties and are resistant to high temperatures. Therefore, they may have a potential for the development of microencapsulated C-PC as a functional ingredient with improved colour and bioactive properties. Such a product can be applied in food, cosmetic, biotechnology and nutraceutical industries.