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.

Effect of emulsifier on poly(urea–formaldehyde) microencapsulation of tetrachloroethylene

Abstract: Microcapsules containing tetrachloroethylene as an internal phase were prepared by in situ polymerization of urea–formaldehyde (UF) without prepolymerization The effects of different emulsifiers on the process of microencapsulation and morphology of microcapsules were investigated The results show that the emulsifier gum arabic (GA) can effectively slow down the deposition rate of resin onto the oil/water interface, which can lead to smooth and compact surface of microcapsules The surface activity of GA was also enhanced by complex formation of gum arabic and sodium dodecyl benzene sulfonate The microcapsules represent good thermal and barrier property as a result of the formation of capsule wall with compact microstructure

Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid

Abstract: Kinetic studies on the degradation of vitamin C and nonenzymatic browning of green West Indian cherry juice and synthetic ascorbic acid, encapsulated in maltodextrin DE20 and a mixture of this with gum arabic, were carried out at different temperatures (15, 25, 35 and 45 °C). Vitamin C degradation followed the first-order and nonenzymatic browning a zero-order kinetic model. At higher storage temperatures the formulation containing a mixture of maltodextrin and gum arabic (3:1) was the most effective for vitamin C protection. An increase in storage temperature showed a greater impact on the degradation of synthetic vitamin C than on that of the green West Indian cherry juice. These differences could be due to the presence of phenolic compounds with antioxidant activity, protecting the vitamin C.

Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

Abstract: The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively.

Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage

Abstract: Hydrocolloid gums are extensively used in food industry. Recently, hydrocolloid gums such as gum arabic have been widely researched as edible coatings to extend postharvest life of fruits and vegetables. Therefore, in this study, the efficacy of gum arabic (GA)‐based edible coating was investigated for maintaining quality of persimmon fruits during ambient storage. Persimmon fruits were coated with 0 and 10% GA and stored at 20 ± 1°C and 80 ± 2% RH for 20 days. The 10% GA‐coated fruits showed significantly lower weight loss, membrane leakage, H₂O₂, and malondialdehyde content than control. GA application suppressed increase in activities of polygalacturonase, pectin methylesterase, and cellulase enzymes. GA‐coated fruits exhibited substantially higher superoxide dismutase, peroxidase, ascorbate peroxidase, and catalase activities. Moreover, coated persimmons showed markedly higher total phenolics, ascorbic acid, antioxidant activity, and titratable acidity, but reduced total carotenoids, total soluble solids, and ripening index throughout the storage. PRACTICAL APPLICATIONS: Postharvest losses cause wastage of 40%–50% of globally produced fruits and vegetables. Among many postharvest procedures, such as irradiation, chemical treatment, heat treatment, controlled atmosphere storage; modified atmosphere packaging, etc., application of edible coating is one of the methods that reduce the spoilage of fresh fruits and vegetables. In this study, gum arabic (GA), which is already being used in processed food industry, has shown the potential to reduce fresh food losses in persimmons, a perishable climacteric fruit. GA coating extended the storage life of persimmons while maintaining quality attributes of the fruits. Using the finding of this study, application of GA‐based edible coating to persimmons stored at ambient conditions can prevent spoilage of persimmons, save energy bills of storing persimmons at low temperatures, and increase marketing window for the fruit.