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.

Physical and Electrical Properties of Gum Arabic

Abstract: This review is focused on the optical and electrical properties of gum Arabic (GA) using Fourier-transform infrared spectroscopy (FTIR) and UV-visible spectroscopy of UV-visible devices. From the experimental results, the reflectance, transmission, and absorption were noticed; FTIR results obtained the bonds and vibrating modes. The values of the energy band gap have been gradually decreasing from Acacia seyal (talha) to Azadirachta indica (neem) (5.13–5.05 eV), and this phenomenon gives the insulator behavior. The extinction and absorption coefficients were derived as a wavelength function to determine the refractive index, which laid down between n = 1.28–1.16 for A. seyal (talha) to A. indica (neem). Also, the gum thickness and their wavelength values were affected from the full width at half of the maximum. This notion has been targeting and aiming to learn and study the optical properties of GA and also to give an observation of some physical properties.

Gum arabic: an optimization of ultrasonic-assisted extraction of antioxidant activity

Abstract: Gum Arabic (GA), also known as Acacia seyal gum (ASG), is a dried exudate from trees of Acacia senegal and Acacia seyal. It provides a rich source of non-viscous soluble fiber with significant health benefits and high antioxidant properties. Tonnes of raw GA are exported annually at a high cost with limited utilization in extraction form. Techniques for the extraction of the bioactive components of GA are available but the high extraction time and the capacity and quality of extraction hinders these procedures. Ultrasonic-assisted extraction is one of the most effective techniques for the recovery of antioxidant and phenolic compounds from ASG. A comparatively low extraction time has been reported for ultrasonication, but the influence of several extraction conditions such as temperature, time and ultrasonic power on the yield of extraction has not been thoroughly studied. This study investigates the optimal ultrasonic extraction conditions for maximum recovery of antioxidant and phenolic compounds from ASG using Response Surface Methodology (RSM) under the Central Composite Design (CCD). Three ultrasonic parameters, namely time in the range of (1-3 hours), power in the range of (1-3 level or 12 to 40 kHz) and temperature from (25-60 °C) were tested for their impact on antioxidant activity. The capacity of the extracts was determined by the scavenging activity of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, ferric reducing antioxidant power (FRAP) assay, and total phenolic compounds (TPC). The results indicated that ultrasonic time, power and temperature had a positive impact on antioxidant capacity and phenolic compounds. The optimum ultrasonic conditions were found to be a time of 3 hours, a power of 40 kHz, and a temperature of 42.50°C, under which, forty-eight bioactive compounds from the ASG extract were separated by Gas Chromatography coupled to Tandem Mass Spectrometry (GC-MS/MS).

Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials.

Abstract: This study examined the effect of incorporation of spray dried nutmeg oleoresin on physical and functional properties of deep fried donuts. Donuts were made by sponge and dough method with the addition of 1% of microcapsules composed of two different wall material ratios (1:1 and 1:3) of gum arabic and sorghum starch (native and octenyl succinic anhydride). The results showed that addition of microcapsules did not significantly reduce the oil uptake in donuts. All the incorporated samples possessed better retention of bioactive compounds and having better antioxidant properties with high phenolic content. Nutmeg microcapsules composed of gum arabic and native starch in a proportion of 1:1 observed to have excellent textural, sensorial and physical properties as compared to control donut sample. The supplementation of GA:NAT (1:1) also showed high antioxidant value with higher total phenolic and flavonoid content. The study revealed that only 1% addition of nutmeg microcapsules in dough formulation can be improved the physical, textural and functional attributes of deep fried donuts.

Fermentation of gum arabic by gut microbiota using in vitro colon model

Abstract: At birth, the human colon is rapidly colonized by gut microbes. Owing to their vast number and their capacity to ferment prebiotics, these gastrointestinal microbes act as an environmental factor that affects the host’s physiology and metabolism, particularly in the context of obesity and its related metabolic disorders. In this study, we investigate the effect of gum Arabic (Acacia senegal) as potential prebiotic on human microbiota from obese donors. The effect of Acacia senegal tested using anaerobic, pH-controlled faecal batch cultures system inoculated with human faeces to mimic the distal colon of obese subject. The microbial composition and production of microbial metabolites were monitored at 0, 6, 12, 24 and 36 h using fluorescent in situ hybridization (FISH). Acacia senegal was found to modulate the microbiota population, since it significantly increase the growth of Bifidobacterium and decrease the growth of Clostridium. These results identify Acacia senegal as an additional contributing factor to the gut microbiota of obese subjects.