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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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Journal ArticleDOI
TL;DR: In this article, the physicochemical properties of gum arabic (GA) and sodium alginate (SA) were evaluated to improve the loading stability of curcumin in liposomes.
Abstract: Natural biopolymers such as food gums can be effective in improving the physical stability of colloidal particle dispersions. To improve the loading stability of curcumin in liposomes, liposomes with gum arabic (GA) or sodium alginate (SA) (0–2% w/v) were prepared and their physicochemical properties evaluated. Results showed that GA, which has a high surface activity, interacted more with the liposome surface resulting in smaller liposome size and polydispersity. However GA disrupted the internal lamellar structure of the liposomes at low concentrations, resulting in increased flocculation and was associated with poor retention of encapsulated curcumin. In contrast, SA formed a viscious continuous phase due to the gum network which reduced particle mobility and sedimentation, and increased curcumin retention, although this was associated with an increase in particle size and polydispersity index.

10 citations

Journal ArticleDOI
TL;DR: In this article, the authors studied the encapsulation of garlic extract by spray drying at two different temperatures (140 and 160°C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5 and 10g/100mL), and verified the losses of inulin and thiosulfinates contents of garlic powder.
Abstract: The aim of this work was to study the encapsulation of garlic extract by spray drying at two different temperatures (140 and 160 °C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5 and 10 g/100 mL), on the physicochemical characteristics and to verify the losses of inulin and thiosulfinates contents of garlic powder. The highest retention of thiosulfinates obtained was in powder produced without wall material at 140 °C, however, at 160 °C, it was necessary to use of wall materials at 10 g/100 mL. When increasing the concentration of encapsulating used, the solubility of the powders increased and the hygroscopicity decreased. The volume mean diameter of particles in the powders obtained was close to 10 µm, which were found to have spherical shapes and irregular surfaces. In order to predict release kinetic of thiosulfinates encapsulated was used the modified logistic model, which supplied a good fit of the release data.

10 citations

Journal ArticleDOI
TL;DR: In this paper, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA at various concentrations [0 − 10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying.
Abstract: Microencapsulation by spray drying is one of the most common methods used to obtain food material powders. In this study, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA [60:40] at various concentrations [0–10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying. The yield, physicochemical properties, and antioxidant characteristics (total monomeric anthocyanins [TMAs], total phenolic compounds [TPCs], and antioxidant capacity [AC]) of the microencapsulated Roselle powders (RP) were evaluated. The highest RP yield (73.3 ± 3.3%) was obtained with the 3% MD:GA blend. The red color (a*) average for all powders (39.9 ± 2.0) decreased as the gum concentration increased. The 3% MD:GA RP showed the highest amount of TMAs (539.19 ± 13.27 mg cyaniding-3-glucoside equivalents/100 g) and TPCs (3,801.6 ± 125.9 mg of gallic acid equivalents/100 g of powder). The highest AC was observed with a 5% GA RP (1498.5 ± 44.0 mg of Trolox equivalents/100 g of powder).

10 citations

Journal ArticleDOI
TL;DR: In this article, Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the fatty acid to the wall material.
Abstract: Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the fatty acid to the wall material, and the fraction of the linoleic acid extracted from the microcapsule with chloroform was observed as a function of time. A certain amount of the linoleic acid could not be extracted even if the microcapsule was immersed in chloroform for a long period. The fraction of extractable linoleic acid was lower for the microcapsule having the lower weight ratio, and significantly changed between the weight ratios of 0.5 and 1.0 for gum arabic and pullulan. It was also shown that the fraction of extractable linoleic acid correlated fairly well with the fraction of easily oxidizable linoleic acid. An increase in the fraction was observed with 1-day storage of linoleic acid encapsulated with gum arabic at the ratio of 0.5, and the initial extraction rate linearly increased with the period of storage.

10 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023147
2022285
2021120
2020128
2019137
2018127