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: The stable emulsion showed a higher minimum inhibitory concentration (MIC), and the TO emulsions showed an improved long-term antimicrobial activity compared to the pure thyme oil, especially complexes emulsion at pH 4.0.
31 citations
TL;DR: Responsible surface minimization of rheological indices for Iranian white cheese showed that combination of two hydrocolloids would provide the softest texture.
Abstract: The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.4 %) on chemical and rheological properties of Iranian white cheese were evaluated by response surface method (RSM). As GG concentration increased, dry matter content of cheese samples decreased due to the high water binding capacity of this gum. A similar trend was also observed for GA at concentrations less than 150 ppm. The higher the GG concentration, the higher was the free fatty acid content of cheese samples. GA at concentrations more than 150 ppm, increased the storage modulus (G′), causing an undesirable hard texture for the product. The G′ and stress at fracture (бf) of samples decreased by the increasing concentration of GG incorporated into the cheese-making milk. Response surface minimization of rheological indices for Iranian white cheese showed that combination of two hydrocolloids (GG in the concentration range 75–170 ppm and GA at concentrations <75 ppm) would provide the softest texture.
30 citations
TL;DR: In this paper, a series of degraded products was prepared by acid hydrolysis and Smith-degradation, and the characterization of the degraded products by partial hydrolyse, sugar composition and by the application of uni-and bidimensional spectroscopy led to know interesting structural features of the polysaccharide isolated from A. glomerosa gum.
30 citations
TL;DR: In this paper, an arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride.
30 citations
TL;DR: The findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
Abstract: Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
30 citations