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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 paper , two different types of Punica granatum (pomegranate) peels extracts (the native and the enriched extract) were microencapsulated by a spray-drying technique.
Abstract: The purpose of this study was to prepare functional formulations using two different types of Punica granatum (pomegranate) peels extracts (the native and the enriched extract), as an important source of polyphenolic compounds such as punicalagin and ellagic acid. These two extracts were microencapsulated by a spray-drying technique. Polyphenol constituents of P. granatum play a significant role in the prevention of different diseases from cancer to cardiovascular and neurodegenerative diseases. In general, polyphenols are sensitive and present low bioavailability in the human body. Microencapsulation could be a perfect alternative to modify the reactivity, durability, sensitivity, and photosensitivity of these natural compounds. Arabic gum, pectin, and modified chitosan were used as biopolymers-based carriers in this research. The mean size of the microparticles prepared is between 2.55–6.86 μm (volume distribution). Release studies were implemented. The fastest release was observed for Arabic gum-based carriers. The pectin-based microparticles showed the slowest release profile. The Korsmeyer-Peppas model was adjusted to the experimental release profiles. In addition, some anticancer activity studies were performed. When incubated with the human gastric cancer cell line AGS and human lung cancer cell line A549, both extracts elicited some loss of cancer cell viability, which increased in the case of the enriched extract. The bioactive pomegranate extracts microencapsulated seem to be a valid strategy to enhance their biological activity. A final powder formulation was obtained, which can improve the bioavailability and stability of these active constituents and overcome their limitations of application.

5 citations

Journal ArticleDOI
TL;DR: In this article , a microencapsulation optimization of hemp seed oil (HSO) rich in polyunsaturated fatty acids (PUFAs) was performed. But, the results of response surface methodology (RSM) were not used.
Abstract: Freeze-drying led to the microencapsulation optimization of hemp seed oil (HSO) rich in polyunsaturated fatty acids (PUFAs). Maltodextrin, gum arabic, and whey protein concentrate were used as wall materials and independent variables. The dependent variables were determined by encapsulation efficiency (EE%) and peroxide value (PV, meq peroxide/kg oil). Based on the results of response surface methodology (RSM), the microencapsulated powder with 20% maltodextrin, 13.42% gum arabic, and 0% whey protein concentrate were found as the optimum points based on the highest EE (99.31%) and the lowest PV (0.03 meq peroxide/kg oil). According to oxidative stability, during 20 days, PV of free HSO reached 2.41 meq O2/kg oil, while the highest PV of optimum microcapsule was 1.15 meq O2/kg oil. Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) diagrams demonstrated that the HSO was physically entrapped, no new chemical bonds were formed, and dented porous particles were observed via scanning electron microscopy (SEM). Novelty impact statement The necessity of edible oils rich in PUFAs has increased due to cardiovascular diseases. Especially oils with an appropriate ratio of omega-6 to omega-3 (3:1) have shown clinical impacts. However, such oils are prone to oxidation due to having various unsaturated bonds in their fatty acids. Hemp seed oil is one of the richest PUFA sources (about 75%), and its daily usage has been shown to ensure human health. To have more chemical stable oils, microencapsulation has been attended to high prosperity in the protection of such oils. In this regard, freeze-drying has shown preservation effects on the encapsulation of sensitive bioactive components such as HSO.

5 citations

Patent
08 Oct 2009
TL;DR: In this article, the authors proposed a method for controlling the bitter taste of caffeine by adding at least one selected from the group consisting of gum ghatti, pullulan, gum Arabic and soybean polysaccharide to a composition containing the caffeine.
Abstract: PROBLEM TO BE SOLVED: To provide a method for controlling the bitter taste of caffeine, by which the bitter taste of a drink such as coffee drink, black tea drink, green tea, oolong tea, or cocoa, or the bitter taste of a caffeine-containing composition such as drinkable preparation, tablet, troche, chocolate, candy, jelly, chewing gum or the like, especially a bitter taste immediately sensed in mouth, can significantly be controlled. SOLUTION: The method for controlling the bitter taste of the caffeine is characterized by adding at least one selected from the group consisting of gum ghatti, pullulan, gum Arabic and soybean polysaccharide to a composition containing the caffeine. Thereby, the bitter taste of the caffeine can significantly be controlled. COPYRIGHT: (C)2011,JPO&INPIT

5 citations

Patent
11 Aug 1983
TL;DR: In this paper, the authors proposed to prevent rise in viscosity and jellification by freezing fruits quickly, crushing them in a low-temperature atmosphere, and adding gum arabic to them in the thawing process.
Abstract: PURPOSE:To prevent rise in viscosity and jellification, by freezing fruits quickly, crushing them in a low-temperature atmosphere, adding gum arabic to them in a thawing process. CONSTITUTION:Fruits containing a pectic material and an organic acid are brought into contact with an inert refrigerant and quickly frozen. They are pulverized in a low-tempeature atmosphere, gum arabic in the state of powder is directly added to them in a thawing process or it is dissolved in a proper amount of water and the solution is added to them, and, if necessary, a saccharide is added to them. The processed food thus obtained has improved flow properties and fresh flavor, is easily and uniformly dispersed into water or other food raw materials, and has improved storage stability in frozen state, refrigerated state, or at normal temperature.

5 citations

Patent
07 Feb 1989
TL;DR: In this article, the goal was to obtain the titled mold releasing oil, usable for facilitating mold releasing of a food, such as confectionery, from an iron plate, mold, etc., and especially suitable for spraying, by containing respective specific amounts of gums, lecithin and starch in a fat and oil.
Abstract: PURPOSE:To obtain the titled mold releasing oil, usable for facilitating mold releasing of a food, such as confectionery, from an iron plate, mold, etc., and especially suitable for spraying, by containing respective specific amounts of gums, lecithin and starch in a fat and oil. CONSTITUTION:The aimed mold releasing oil containing 1-10wt.% gums (preferably guar gum, xanthan gum or gum arabic), 0.5-10wt.% lecithin and 1-10wt.% starches in a fat and oil (preferably containing 20-95wt.% triglyceride having 14-24C fatty acid groups and 5-80wt.% triglyceride having 4-12C fatty acid groups).

5 citations


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