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.

In vivo determination of the caloric value of gum arabic in the male rat--biological data.

Abstract: Sprague-Dawley male rats were given normal diets (UAR A 03) containing various amounts of gum arabic, sucrose and lignin for eight consecutive weeks. The caloric values of the diets were derived by utilizing the indirect method comparing the slopes from food consumption and weight gain curves. While the data obtained from sucrose diets showed that these diets caused a clear incremental effect on energy production with respect to both test animals and controls, and data from lignin diets were found to produce a negative effect on energy yields, gum arabic diets produced results indicating that at certain levels of intake, gum arabic may contribute energy values slightly superior to those of lignin (0 cal-g), possibly between zero and 1 cal/g. However, it was not found possible to attribute a clear-cut quantitative caloric value to this additive from data obtained in this study.

Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Abstract: Co-encapsulation addresses the protection of multiple compounds from harmful conditions. However, the release of entrapped bioactive compounds and probiotics in the gut is required to achieve their health benefits. This study focused on the co-encapsulation of probiotics and guaraná extracts by complex coacervation using gelatin and gum Arabic, evaluating the release of encapsulated probiotics and bioactive compounds during in vitro digestion. The antioxidant activity of guaraná extracts and their stimulatory effect on probiotic populations were also investigated. Guaraná seed extract (GSE) showed more significant antioxidant activity. Concerning the influence of guaraná extracts on the growth of probiotics, guaraná peel extract (GPE) prolonged their growth. The release of encapsulated phenolic compounds from GSE was higher in simulated gastric fluid (SGF), reaching at least 80% of accumulative release after 2 h. In contrast, the maximum release of encapsulated carotenoids from GPE was around 90% in simulated intestinal fluid (SIF). Furthermore, the co-encapsulation of probiotics and guaraná extracts improved the final number of cells found in SIF, which was around 7 log CFU/mL. Therefore, co-encapsulation by complex coacervation is efficient for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.

The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic.

Abstract: In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well-known gum Arabic from Acacia tree (GAC). The sunflower oil-based emulsion (10% v/v) containing various concentrations (5%-15% w/v) of AMG and GAC was prepared. At all concentrations, AMG showed higher surface and interface activity than GAC. Increasing in AMG and GAC concentrations caused to increase and decrease in Z average, respectively. Overall, the GAC-stabilized emulsion showed lower Z average and PDI value than the AMG-stabilized emulsion during storage time. The sample containing AMG showed higher emulsion capacity and lower emulsion stability in comparison with the one containing GAC at all concentrations. The storage stability decreased and increased with increasing in AMG and GAC concentrations, respectively. After two-week storage, the emulsions containing 10 and 15% AMG showed higher phase separation than those containing GAC; however, this was opposite about sample containing 5% AMG. At thermal, centrifuge, and freezing conditions, the emulsion containing 5% AMG indicated significantly higher stability than GAC samples; however, at higher concentration, opposite effect could be observed. The foaming capacity of the samples containing AMG increased from 81% to 93% by increasing gum concentration from 5% to 15%. The solutions containing AMG showed higher foam capacity than control samples (without gum) and those containing GAC at all concentrations. Increasing in AMG and GAC concentrations slightly improved foam stability, and the highest value (92%) belonged to 15% AMG solution.