Topic
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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TL;DR: In this paper, the microencapsulation of cinnamon oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials was reported.
Abstract: Microencapsulation of spice oleoresin is a proven technology to provide protection against degradation of sensitive components present therein. The present work reports on the microencapsulation of cinnamon oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, entrapped and total cinnamaldehyde content for six weeks. A 4:1:1 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t1/2; i.e., time required for a constituent to reduce to 50% of its initial value.
86 citations
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TL;DR: In this paper, the authors used the Codex Alimentarius draft definition of dietary fiber as a food additive, and used exudate gum as a case study to determine whether it conforms to the requirements of the Codex definition.
86 citations
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TL;DR: In this article, the potential of β-cyclodextrin combination with different wall materials (gum arabic and sodium caseinate) in the microencapsulation of refined kenaf seed oil by spray drying was evaluated.
85 citations
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TL;DR: Increased bile acid excretion seems to be essential in the cholesterol-lowering effect of soluble fibers and related compounds, connected to induction of HMG CoA reductase and lowering concentrations of apolipoprotein E-containing particles.
Abstract: The effect of different polysaccharides fermented in the large intestine and liable to lower plasma cholesterol was investigated in rats. Male rats were assigned to one of five treatment groups: control diet or a diet containing pectin, guar gum, gum arabic or beta-cyclodextrin. The four compounds were effectively fermented, yielding cecal short-chain fatty acids (SCFA) concentrations in the range of 130 to 170 mmol/L. Relative to controls, the cecal concentration of propionate was significantly higher in rats fed all fibers, especially those fed guar gum (+190%) or beta-cyclodextrin (+385%). All the fermented carbohydrates elicited a significant cholesterol-lowering effect, which was most potent in rats fed guar gum or beta-cyclodextrin, the two fibers that also significantly depressed plasma triglycerides. These two carbohydrates significantly lowered LDL and HDL1 cholesterol, triglyceride-rich lipoprotein triglycerides and apolipoprotein E levels. Apolipoprotein B was lowered only by beta-cyclodextrin. The microsomal activities of hydroxymethylglutaryl (HMG) CoA reductase and of cholesterol 7 alpha-hydroxylase were markedly elevated in rats fed guar gum or beta-cyclodextrin and, to a lesser extent, in those fed pectin compared with controls. Increased bile acid excretion seems to be essential in the cholesterol-lowering effect of soluble fibers and related compounds. This effect is connected to induction of HMG CoA reductase and lowering concentrations of apolipoprotein E-containing particles.
85 citations
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TL;DR: In this paper, droplet characteristics, flow properties and stability of egg yolk-stabilized oil-in-water (O/W) emulsions as affected by the presence of xanthan gum (XG), carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG), and gum Arabic (AG) were studied.
85 citations