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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: The three plant exudates gum traganth, gum arabic, and gum karaya and the two seaweed extracts carrageenan and alginate were degraded by five different Bacilli which were isolated from these gums as discussed by the authors.
Abstract: The three plant exudates gum traganth, gum arabic, and gum karaya and the two seaweed extracts carrageenan and alginate were degraded by five different Bacilli which were isolated from these gums: Bacillus coagulans, B. lentus, B. cereus, B. licheniformis, and B. firmus. After 14 days all the gums have been degraded by these Bacilli to a different extent after addition of trace elements. The fractions of degraded gums by TLC, GLC, and IR-spectroscopy have been examined with the following results: 1. Except the already known monomers of the above mentioned gums no other monosaccharides could be found. 2. The microbial degradation of gum karaya and alginate resulted in products with a high molecularweight. Monomers could not be determined. 3. Carrageenan has been degraded to oligosaccharides with molecularweights of about 500, 3,6-anhydrogalactose has been partly identified. 4. Gum arabic has been partly degraded to rhamnose and arabinose. 5. Gum traganth has been partly degraded to arabinose and xylose and partly to polysaccharides with molecularweights under 3000.

3 citations

Journal ArticleDOI
TL;DR: In this article , Zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur).
Abstract: The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and in vitro release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The in vitro antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.

3 citations

Journal ArticleDOI
TL;DR: It is demonstrated that GA plays a protective role toward gastric mucosal injury in rats induced by ethanol, which in turn reduced the inflammatory response, and significantly reduced the hemorrhagic gastric lesions and the pH of the gastric contents.
Abstract: Background: As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stomach mucosal invasion, which leads to stomach ulcers. Alcohol damages the stomach through a number of processes, including increased gastric secretion, the release of pro-inflammatory cytokines, and ethanol induces a variety of pathogenic events as it is associated with the formation of stomach ulcers.Objective: The goal of this study was to see if gum Arabic as a functional food could protect albino rats against ethanol-induced stomach damage.Materials and Methods: Six groups of 30 female albino rats were formed: normal control, ulcer control, omeprazole + ethanol, and groups 4, 5, and 6, which were given GA at 7.5, 12, 25 g/ kg/ day (bw), then lab rat were given 5 mL/kg /day (bw) ethanol orally for 30 days to cause stomach mucosal damage.Results: GA suppressed gastric inflammation by lowering TNF-α and IL-6 levels while increasing IL-10 levels. GA also improved HDL, total protein, albumin, and globulin levels while lowering cholesterol, triglycerides, VLDL-C, LDL-C, and phospholipids.Conclusion: These findings demonstrate that GA plays a protective role toward gastric mucosal injury in rats induced by ethanol, which in turn reduced the inflammatory response, and significantly reduced the hemorrhagic gastric lesions and the pH of the gastric contents. Keywords: Functional food, Alcoholic, polysaccharides, soluble fiber, tumor necrosis factor alpha, oxidative stress

3 citations

Journal ArticleDOI
TL;DR: In this article, the impact of gum Arabic, bamboo fiber, maltodextrin, pea fiber, starch substituted with octenyl succinic groups and native corn starch added to an orange puree, on powder flowability and rehydration behavior of the freeze-dried fruit powder was investigated.
Abstract: Fruits are essential components of a healthy diet contributing to the prevention of different diseases. Nevertheless, their consumption is limited among the population for reasons of convenience, among others. High-quality products are obtained by freeze-drying; however, dehydrated fruit presents a physical stability problem associated with the glass transition of its amorphous matrix. A common technique to prevent the rubbery state is the incorporation of biopolymers that contribute to increasing the glass transition temperature or that may exert a steric role. Nevertheless, the chemical composition and physical properties of these biopolymers may affect the quality of the dehydrated product which could compromise its use for specific applications. This work studies the impact of gum Arabic, bamboo fibre, maltodextrin, pea fibre, starch substituted with octenyl succinic groups and native corn starch added to an orange puree, on powder flowability and rehydration behaviour of the freeze-dried fruit powder. As regards the flowability, according to the angle of repose values (37–42°), all powder formulations were considered in the range of ‘acceptable’ powders. However, both samples containing maltodextrin showed significantly the lowest angle of repose value (37–38°), and therefore a better flowability. Samples containing gum Arabic, bamboo fibre and maltodextrin showed the lower wetting time (175–570 s), which is desired for rehydration, compared to those formulated with OSA (914–1887 s). Moreover, sample with gum Arabic showed the lowest viscosity after rehydration (0.199 Pas), desired to be consumed as a juice. According to the obtained results, if to get an orange puree powder with a good flowability is desired, the use of maltodextrin may be recommended. However, if rehydration is preferred, the use of gum Arabic is more recommended.

3 citations


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