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.

Minor-coarse-cereal chewing gum and preparation method thereof

Abstract: The invention provides minor-coarse-cereal chewing gum and a preparation method thereof. The minor-coarse-cereal chewing gum comprises the following raw materials in parts by mass: 25 parts of gum chicle, 30 parts of xylitol mint, 0.8 part of sorbitol, 2 parts of talc powder, 10 parts of gum arabic, 0.5 part of butyl hydroxy anisole, 0.08 part of a coating agent, 0.53 part of an acidity regulator, 0.43 part of soybean phospholipids, 0.23 part of an antioxidant, and 30 parts of minor coarse cereals. By replacing parts of existing ingredients by using the minor coarse cereals, the novel chewing gum which is nutritious and has the function of freshening the mouth is formed.

Polysaccharide Extraction and Fractionation

Abstract: Some polysaccharides can be collected directly from the ground endosperm of beans (guar gum) or husks (psyllium). Exudate gums such as gum arabic and gum ghatti can be picked up directly from the tree bark (Kang, Guo, Phillips, & Cui, 2014). However, most of the non-starch polysaccharides need to be extracted by water, mild base or acid solution (Guo et al., 2011, 2015). Assisted methods such as heating, microwave, and sonication were also extensively used to improve the extraction efficiency (Benko et al., 2007). Polysaccharides then can be recovered from the aqueous solution by either dialysis, ethanol precipitation, salt precipitation or directly freeze drying, accordingly.

Investigation of Rheological Behaviors of Aqueous Gum Arabic in the Presence of Crystalline Nanocellulose

Abstract: An investigation on the effects of addition of crystalline nanocellulose (CNC) on both the intrinsic viscosity and rheological behavior of gum Arabic (GA) is undertaken. An adapted, facile method of CNC synthesis from microcrystalline cellulose (MCC) is used. At low concentrations of both CNC and GA, intrinsic viscosity of GA appears unaffected. However, the rheological behavior of 20 wt% and 40 wt% GA solutions is markedly affected by the introduction of CNC, even at very low concentrations. Enhanced viscosity and shear thinning properties are demonstrated with increased addition of CNC within the range studied, as are similar increases in storage modulus. Mechanisms are proposed for interactions between GA and CNC that may cause the observed effects, based on previous studies found in the literature. The use of CNC as a food grade viscosity modifier of GA and likely other polymer solutions is confirmed, and suggestions for further investigation are provided.

In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch

Abstract: The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work proposes the valorization of the co-product generated in the orange juice extraction industry after freeze-drying for its subsequent reuse as a natural ingredient in the food industry. In addition, the possible protective effect of gum Arabic and corn starch esterified with octenyl succinic groups, in proportions optimised in previous studies 0.25 and 0.45 g/g orange co-product dry solutes, on the main bioactive compounds of orange peel during the freeze-drying process has been studied. The samples were characterised for their content of vitamin C (ascorbic and dehydroascorbic acids), flavonoids (hesperidin and narirutin), total phenols and total carotenoids, as well as their antioxidant capacity (DPPH and FRAP assays). In addition, samples were digested, mimicking the human enzymatic oral gastro-intestinal digestion process, and the bioaccessibility of the bioactive compounds was evaluated. It was observed that the addition of both biopolymers improved the stability of the hydrophilic compounds during freeze-drying. This conservative effect was more remarkable for higher biopolymer concentrations. However, no protective effect on carotenoid compounds was observed. This trend was reflected in the antioxidant activity of the different samples. In addition, the incorporation of biopolymers improved the bioaccessibility of the bioactive compounds studied. In conclusion, the results supported the feasibility of the freeze-dried orange juice co-product as a natural, sustainable source of health-promoting compounds.