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.

Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm

Abstract: Abstract The freeze drying encapsulation process was used to encapsulate dragon fruit peel extract with three distinct wall materials: maltodextrin, gum arabica, and gelatin. The process was modeled using a feed forward back propagation artificial neural network with four, eleven, and four neurons in the input, hidden, and output layers. Three of the four input neurons were concentrations of wall material (g), while the fourth was ultrasonication power. The four output neurons were encapsulation efficiency, antioxidant activity, hygroscopicity, and solubility of freeze-dried encapsulation powder. The procedure was optimized using hybrid artificial neural network (ANN) and genetic algorithm (GA) approach. The optimal wall material composition for encapsulation obtained by the integrated ANN and GA was 4.461 g maltodextrin, 3.863 g gum arabic, and 3.198 g gelatin. The optimal ultrasonication power for achieving a homogenous mixture was determined to be 123 W. At the optimal condition, the predicted values for the responses encapsulation efficiency, antioxidant activity, hygroscopicity, and solubility were found to be 88.143%, 81.702%, 6.924 g/100g, and 32.841%, respectively. Under optimal conditions, the relative deviation between the predicted model and experimental outcomes was less than 2.077%. The thermal stability of the encapsulated powder followed the first order kinetic modeling. The results showed that the sample treated at pH of 7 was more thermally stable at 80°C than the sample treated at pH of 3.6. The half-life time was found to be 140 min and 103 min for the sample treated at pH of 7 and 3.6, respectively.

Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration

Abstract: The coacervate formation and interaction between α-lactalbumin (ALA) and gum arabic (GA) was investigated with turbidimetric analysis, fluorescence spectroscopy, atom force microscopy (AFM), and isothermal titration calorimetry (ITC). Critical pH values (pHc, pHφ1, pHopt and pHφ2) of phase transitions for ALA-GA complexes (1:1, 0.1%, w/v) without NaCl, representing the formation of soluble and insoluble complexes, were 4.95, 3.85, 3.70, and 2.30, respectively. pH and NaCl concentrations are dominant in influencing the formation of ALA-GA complexes. AFM graphs evidently indicated the formation, association, and dissociation of ALA-GA complex. ITC results confirmed that the formation of soluble ALA/GA complex was a spontaneous exothermic process, and the electrostatic interaction between ALA and GA was stronger at pH 3.0 than that at pH 4.9 and 5.6. The obtained information of this study provides insights into the interaction between ALA and GA and expands the application of ALA-based formulations in food systems with desirable functionality.

Powder for molded confectionery

Abstract: PROBLEM TO BE SOLVED: To obtain a uniform confectionery capable of enjoying palate feeling of lemon pop and chewing gum by merely simply pouring water on powder comprising anhydrous glucose of specific particle size and chewing gum chips each with specific volume to effect mitigation of intense sweetness unique to the glucose SOLUTION: The objective powder for molded confectionery comprises (A) anhydrous glucose containing in volume The gum chips may be coated, as necessary, with a saccharide, starch, gum arabic, wax, shellac, calcium, oil and fat, milk, etc

Effects of Gum Arabic on Properties of Collagen-hydroxyapatite Composite

Abstract: In order to improve the interfacial bonding properties of collagen-hydroxyapatite(Col-HA) composite, gum Arabic was introduced in the system.Ca(NO_3)_2·4H_2O,(NH_4)_2HPO_4,acid dissolved collagen,and gum Arabic were used as the raw materials to in situ prepare collagen-hydroxyapatite/gum Arabic(Col-HA/Gum A) composite. Crystallite phase,chemical composition,and micro-morphology of the composite were characterized by XRD,FT-IR, and SEM.The effects of gum Arabic on the structure and properties of the collagen-hydroxyapatite composite were analyzed.The results indicate that both the interface structure and the surface morphology of the collagen -hydroxyapatite composite are changed by the introduction of gum Arabic.With increasing the amount of gum Arabic in the system,the sizes of the crystal grain and the crystallinity of the Col-HA composite are decreased.Both the hydrophilic properties and the enzymatic degradation capacity in vitro of the composite are decreased significantly (P0.01),whilst the mechanical properties of the composite are improved in a certain range.Complexes of protein -polysaccharide can be formed between the gum Arabic and the collagen or collagen-hydroxyapatite,and the gum Arabic can act as a cross-linking agent in the new composite.