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.

Antioxidant and Antimicrobial Agents from Avocado (Persea americana) Seed Extract Encapsulated in Gum Arabic through Spray Drying Method

Abstract: In this work, the objective is to utilize avocado seed extract as a cheap alternative source of active compounds and was successfully encapsulated using gum arabic by spray drying as an antioxidant and antimicrobial agent. First, the active compounds were extracted from avocado seed using solvent n-hexane and followed by solvent separation using rotary vacuum evaporator. Next, gum arabic as the encapsulation agent was added to avocado seed extract to form an emulsion, then spray-dried with drying air at a temperature of 140 °C. The mass ratio of avocado seed was varied at extract: gum arabic of 5:5, 5:10, 5:15, and 5:20. Then, the particle morphology, yield, moisture content, encapsulation efficiency, loading capacity, chemical groups, antioxidant activity, and antibacterial ability were analyzed to investigate the performance of the encapsulation particles. Among the ranges studied, the extract–gum arabic with a mass ratio of 5:10 exhibited the best properties of yield powder, loading capacity, and encapsulation efficiency at 49.78%, 3.43%, and 7.33%, respectively. The encapsulated particles have smooth surface, crackless, lower indentation, and a single-core encapsulation structure with an average diameter of 4.60 μm. Besides, the stability of antioxidant activity decreased by 2.36%, from 94.82% to 92.46% for four weeks of storage. They also performed antimicrobial activity against E. coli and S. aureus, which were maintained after seven days. Meanwhile for avocado seed extract only, the unencapsulated stability of antioxidant activity has continually decrease from 91.58% to 84.05% and performed no antimicrobial activity against E. coli after seven days.

Effect of encapsulating agents on antioxidative properties of spray dried jamun juice powder

Abstract: The aim of the present work is to investigate the functional properties of Jamun fruit juice powder produced using three different carrier agents. Spray drying of the jamun juice powder was performed using a pilot scale spray dryer. Maltodextrin 21 DE, gum Arabic and a combination of both maltodextrin/gum Arabic was used as a carrier agents. Optimization of the carrier agents was initially done based on the product yield, Powder samples were analysed for its functional properties in terms of total carbohydrates, ascorbic acid and antioxidative activities to determine the best carrier agents retaining the functional properties of dried powder. The result reveals that the powder samples produced using gum arabic poses the best functional properties with limited physical properties whereas powder produced in combination with maltodextrin and gumarabic exhibiting the comparatively better functional as well as physical properties. Result obtained during the current investigation suggests the suitable carrier agents for production of jamun juice powder exhibiting its inherent functional attributes.