Topic
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: A novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents, and may find numerous applications in the preparation of low-cost food emulsion technologies.
Abstract: Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or their equal mass mixtures, and adjusted to pH 7.0. The self-emulsification process did not affect UV-vis absorption spectrum, reversed-phase HPLC chromatogram, or antimicrobial activity of CBO against Escherichia coli O157:H7, Listeria monocytogenes Scott A, and Salmonella Enteritidis. The entrapment efficiency after extraction by petroleum ether was determined to be about 80%. Most emulsions were stable during 7 days of storage. Emulsions prepared with WPC had smaller particles, whereas emulsions prepared with emulsifier mixtures had more stable particle dimensions. The studied self-emulsification technique may find numerous applications in the preparation of low-cost food emulsions.
48 citations
TL;DR: The results demonstrated GA-CS/gum arabic nanoparticles were successfully fabricated with promising physicochemical properties and great potential for their applications in food and pharmaceutical industries.
48 citations
TL;DR: In this article, oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin, whey protein concentrate and gum Arabic were prepared by high-pressure homogenization.
48 citations
TL;DR: In this article, the interaction of water with the gum exudate from Acacia senegal can be investigated using differential scanning calcorimetry, showing that the first water molecules bind strongly to the hydrophilic groups of the core carbohydrate structure and are non-freezing.
47 citations
TL;DR: Artificial aging experiments of thin layers of gum arabic on paper or glass carried out with UV-A radiation did not result in changes of the saccharide patterns, in contrast to the simultaneously conducted aging of a drying oil layer.
47 citations