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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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TL;DR: In this paper , cold-pressed black cumin seed oil was micro-encapped by spray drying in four different microcapsule models, including gum arabic alone (GA) and in combination at a 50:50 ratio with maltodextrin (GM), inulin (GI), or whey protein (GW).
Abstract: Black cumin seed oil has high nutritional value. However, due to its peppery taste, strong odor, and rapid oxidative deterioration, its application in food formulations has been limited. Encapsulation techniques with hydrocolloids combined with other nutritive wall materials may overcome these problems and provide more health benefits for consumers. For these reasons, cold-pressed black cumin seed oil was microencapsulated by spray drying in four different microcapsule models, including gum arabic alone (GA) and in combination at a 50:50 ratio with maltodextrin (GM), inulin (GI), or whey protein (GW). The microencapsulation efficiency of GA presented the highest yield of up to 88%. Replacing 50% of the gum arabic with whey protein (GW) reduced the microencapsulation efficiency from 88 to 75% while GI and GM were 86.12 and 83.51, respectively. The wettability and solubility of the microencapsulated powders prepared (GI, GM, and GW) were superior to those of the microcapsules prepared by gum arabic alone. Under SEM, the GA and GM powders collapsed at the surface, while the GI and GW powders were spherical and smooth. The highest thymoquinone content was found in the GI powder. There were no differences (P˃0.05) in the thymoquinone content observed among all powders.

3 citations

Journal Article
TL;DR: In this paper, the potentiality of preparing soft drink (carbonated) using the baobab pulp was tested for chemical, microbiological and sensory properties, which indicated the possibility of preparing Baobab soft drink with excellent sensory properties and capable of resisting storage at room temperature for at least 6 months without altered chemical, microbial and sensory qualities.
Abstract: 2 Abstract: In this study, baobab pulp was used to prepare two sets of pasteurized beverages. Gum Arabic, cleaned or spray dried, in five different sequential concentrations (1, 1.5, 2, 2.5 and 3%) was used to prevent pulp sedimentation and as emulsifier, flavor encapsulating and foam stabilizing agent. Also the potentiality of preparing soft drink (carbonated) using the baobab pulp was tested. All products were examined for chemical, microbiological and sensory properties. Baobab beverages containing cleaned gum showed higher average pH value and reducing sugar content, lower total acidity, total sugars content and ascorbic acid level and similar TSS and emulsion stabilities compared to that for beverages containing spray dried gum. Products containing cleaned gum acquired higher average viscosity, higher mean foam capacities, and better foam stabilities. Progressive increase of gum Arabic percentage up to 3%, gradually improved the ascorbic acid content, elevated the TSS and worsened the quality of bodyness for baobab beverages. Also, addition of 2% and 2.5% gum Arabic insignificantly increased the pH and enhanced the foam stability of the products. Storage of the pasteurized baobab beverage at ambient temperature for more than 4 months caused significant drop in pH, significant increase in acidity insignificant decrease in TSS and increased total viable count of bacteria, associated with obvious deterioration of appearance, aroma and taste of the beverage. Results indicated the possibility of preparing baobab soft drink (3.4 pH, 11 Brix and 451 mg ascorbic acid/100ml) with excellent sensory properties and capable of resisting storage at room temperature for at least 6 months without altered chemical, microbial and sensory qualities.

3 citations

01 Jan 2011
TL;DR: Umar et al. as discussed by the authors examined the profitability of gum arabic production in Jigawa State and revealed that US$254,860.00 was realized as total revenue and the gross margin was US$243,557.46 which gives GM/ha/ year of US$344.34.
Abstract: The study examined the profitability of gum arabic production in Jigawa State. Data were collected using structured questionnaire supplemented with oral interview among 150 respondents in four Local Government Areas selected in the State. The data were analyzed using descriptive and inferential statistics. The results indicated that majority of the respondents (47.33%) were civil servants and 70.66% had gum arabic farm size of 1 - 4 hectares. The profitability analysis revealed that US$254,860.00 was realized as total revenue and the gross margin (GM) was US$243,557.46 which gives GM/ha/ year of US$344.68. The mean profit per respondent was US$1,581.34. Also, the analysis of revenue distribution among the respondents as calculated using Gini coefficient showed that there was high level of inequality distribution of revenue among the respondents. The study identified some constraints facing the gum arabic farmers in the study area and recommendations were made to overcome them. (H.Y. UMAR; S. I. AUDU AND Y. WAIZAH. Economic Analysis of Gum Arabic Production in Jigawa State, Nigeria. New York Science Journal 2011;4(4):45-49). (ISSN: 1554-0200). http://www.sciencepub.net/newyork .

3 citations

Patent
19 Mar 1996
TL;DR: In this paper, a method for producing the copper foil by using a sulfuric acid-acidic aq solution of copper sulfate as the electrolytic solution was proposed, where 1 to 2,000mg/l of a natural water-soluble gum is added to this solution.
Abstract: PURPOSE: To stably produce the copper foil having high elongation at very high temp over a long period without increasing the frequency of pinhole generation in the foil CONSTITUTION: In this method for producing the copper foil by using a sulfuric acid-acidic aq solution of copper sulfate as the electrolytic solution, preferably 01 to 2,000mg/l of a natural water-soluble gum is added to this electrolytic solution The gum is at least one selected from gum arabic, gum ghatti, gum karaya, gum tragacanth, arabinogalactan gum, guar gum, locust bean gum, dextran and xanthan gum This water-soluble gum is preferably added after aging it in a solution such as the electrolytic solution, a solution obtained by diluting the electrolytic solution or a sulfuric acid-acidic solution

3 citations


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