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.

Gum arabic, carrageenan of various types and sago palm starch as binders in prawn diets

Abstract: An experiment was undertaken in order to investigate the use of sago palm starch, gum arabic and carrageenans as binders in prawn diets. Water stability data are presented; EPT-2 carrageenan was found to be the best binder for both steamed and unsteamed pellets.

Method for preventing the formation of turbidity and/or deposits in non-alcoholic beverages containing sucrose and concentrates for such beverages

Abstract: A sucrose beverage or beverage concentrate and their method of preparation in which at most 025% by weight of gum arabic, calculated as a dry substance on the sucrose as dry substance, is incorporated therein The gum arabic may be introduced into the beverage or beverage concentrate before, during or after their preparation as a solid or in the form of a 50 to 60% aqueous solution

The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules

Abstract: Gardenia yellow pigment (GYP) is a natural food coloring agent with a variety of pharmacological activities. However, the applications of GYP are limited due to its poor stability. The aim of this study was to prepare GYP microcapsules using different combinations of maltodextrin (MD), gum arabic (GA), soy protein isolate (SPI), and whey protein (WP) as wall materials to improve the stability of GYP, and evaluated its structural, physicochemical properties, and stability. Scanning electron microscopy (SEM), fourier transformed infrared spectrometer (FTIR), and X-ray diffraction (XRD) results confirmed inclusion of GYP within microcapsules. Thermogravimetric (TG) experiment indicated that GYP microcapsules had good thermal stability below 220 °C. Furthermore, the encapsulation efficiency (EE) and loading amount (LA) of GYP microcapsules were between 58.73 and 83.16% and 1.63–3.32 g/100 g, respectively. WP-MD microcapsule showed significantly higher EE and LA than other microcapsules. A significant lower hygroscopicity was observed in spray-dried double emulsion microcapsules (WP–O and WP-MD-O). The results of the stability studies revealed that the five kinds of microcapsules could significantly improve the thermal stability, light stability, and pH stability of GYP, and there was no significant difference. Overall, these results may guide the potential application of GYP microcapsules in nutraceutical and functional foods.

Stabilizing Capability of Gum arabic on the Synthesis of Poly(Styrene-Methylmethacrylate-Acrylic Acid) Latex for the Generation of Colloidal Crystal Films

Abstract: This article describes the generation and characterization of colloidal crystals from particles of gum arabic (GA) and sodium dodecylbenzene sulfate (SDBS) emulsified poly(styrene methylmethacrylate-acrylic acid) (P(St-MMA-AA) latex. The colloidal latex was synthesized using GA and SDBS as the emulsifying agents and then used to generate colloidal crystal films via the vertical deposition technique. Dynamic light scattering analysis placed the average particle diameter, polydispersity and Zeta potential at about 122 nm, 0.014 and –36.20 mV for the as-synthesized GA emulsified terpolymer latex and 213 nm, 0.006, –35.60 mV for the SDBS emulsified terpolymer latex, respectively. Thermo-gravimetric analysis and differential scanning calorimetry showed comparable thermal stability for both prepared terpolymer samples. Microscopic analysis showed that the latex particles possess a core-shell morphology which readily assembles into a well ordered hexagonal arrangement of spherical particles with manifold layers. This study, therefore, shows comparable properties of terpolymer prepared using gum arabic as emulsifier with terpolymer synthesized using SDBS which is a conventional emulsifier. Keywords: Gum Arabic; sodium dodecylbenzene sulphate; colloidal crystal films; morphology; emulsifier

The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils.

Abstract: Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.