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.

Electrical and optical properties of two types of Gum Arabic

Abstract: Introduction: Gum Arabic is most important commercial poly-saccharine and it is probably the oldest food hydro-colloid in current use Gum Arabic is naturally obtained from Acacia Senegal and seyal trees which are known to grow in sub Sahara region of the Sudan Materials and Methods: Two types of Gum Arabic namely; Acacia Senegal and Seyal were used X-ray fluorescence (XRF) and Fourier Transformation infrared spectroscopy (FTIR) were used as analytical techniques The conductivity and dielectric of both types of Gum Arabic were measured as function of frequency Solutions with different concentration of Gum Arabic for both types were prepared and the Ultraviolet-visible spectroscopy (UV) was used to study the optical properties of these solutions Results: The XRF results indicated that, Gum Arabic (Acacia Senegal and Seyal) contained Calcium (Ca), Iron (Fe), Copper (Cu), Lead (Pb), and Strontium (Sr) The FTIR spectra of both types of Gum Arabic showed broad and strong absorption band in the range of 600 to 3000 cm -1 These absorptions were assigned to the different stretching vibrations Conclusion: The conductivity was found to increase with frequency while the opposite behavior observed for the dielectric The absorption was found to increase with the increase of concentration

Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis.

Abstract: Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, moisture content, cook yield, possible injection, achieved gum arabic level in beef round, and protein content, as well as descriptive sensory attributes for flavor, texture, basic tastes, feeling factors, color, and overall acceptability. Several significant correlations were found between beef round quality parameters. The highest significant negative and positive correlations were recorded between color intensity and gray color and between color intensity and brown color, respectively. The first seven principal components (PCs) were extracted explaining over 95% of the total variance. The first PC was characterized by texture attributes (hardness and denseness), feeling factors (chemical taste and chemical burn), and two physicochemical properties (expressible moisture and achieved gum arabic level). Taste attribute (saltiness), physicochemical attributes (cook yield and possible injection), and overall acceptability were useful in defining the second PC, while the third PC was characterized by metallic taste, gray color, brown color, and physicochemical attributes (moisture and protein content). The correlation loading plot showed that the distribution of the samples on the axes of the first two PCs allowed for differentiation of samples injected to 30% injection level which were placed on the upper side of the biplot from those injected to 35% which were placed on the lower side. Similarly, beef samples extended with gum arabic and those containing SPC were also visible when scores for the first and third PCs were plotted. Thus, PCA was efficient in analyzing the quality characteristics of beef rounds extended with gum arabic.

Neem seed oil and gum arabic-based oil-in-water emulsions as potential ocular drug delivery system

Abstract: The present study deciphers the synthesis and characterization of the neem seed oil (NSO) and gum arabic (GA) based emulsion. The synthesized emulsions were thoroughly characterized for probable ap...

Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method

Abstract: Due to its high content of phenolics, black chokeberry has been proposed as a health-promoting material, especially use of chokeberry extract as a food or pharmaceuticals. Chokeberry extract was spray-dried using gum Arabic as a carrier. The optimal conditions for the efficient microencapsulation of chokeberry extract using spray-drying technique have been investigated. The aim of our study was to obtain microparticles with the best potential to improve functionality and stability of extracted chokeberry polyphenols, and to investigate the possibility of microbeads to protect active compounds during simulated digestion process. Morphological characteristics of microbeads were analyzed using FTIR and SEM techniques. Zeta potential, particle size and moisture content were determined. Released total phenolics and total anthocyanins content as well as concentration of individual anthocyanins were quantified before and after digestion process. Microparticles exhibited high encapsulation efficiency up to 87%, and high content of released polyphenols was achieved. After in vitro simulated digestion phenolic compounds decreased by 11-24%, exhibited higher protective effect of gum Arabic. Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food.

Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

Abstract: The influence of gum arabic, modified starches (EMCAP® and SNOW-FLAKE® [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed...