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Arabic gum

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https://www.readbyqxmd.com/read/29350750/the-hepatoprotective-effect-of-selenium-enriched-yeast-and-gum-arabic-combination-on-carbon-tetrachloride-induced-chronic-liver-injury-in-rats
#1
Mohammed Hamid, Yassin Abdulrahim, Dandan Liu, Gang Qian, Alamzeb Khan, Kehe Huang
The antioxidant and anti-inflammatory effects of selenium-enriched yeast (SY) and Gum Arabic (GA) have been reported. This study aimed to determine the hepatoprotective effect of SY and GA combination on carbon tetrachloride (CCl4 )-induced chronic liver injury in rats and to explore their synergistic mechanisms of action. Forty adult male Wistar rats randomly allotted to 5 groups: (A) worked as control, (B) was administered CCl4 , (C-E) were fed daily by GA, SY, and GA+SY respectively after mixing with basal diet, following CCl4 -intoxication...
January 19, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29349463/stability-and-digestibility-of-one-or-bi-layered-medium-chain-triglyceride-emulsions-with-gum-arabic-and-whey-protein-isolates-by-pancreatic-lipase-in-vitro
#2
Xiaolin Yao, Yu Chen, Meng Shu, Kun Zhang, Zhiming Gao, Ying Kuang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O Phillips, Fatang Jiang
Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model...
January 19, 2018: Food & Function
https://www.readbyqxmd.com/read/29345267/ambient-storage-of-microencapsulated-lactobacillus-plantarum-st-iii-by-complex-coacervation-of-type-a-gelatin-and-gum-arabic
#3
Meng Zhao, Ying Wang, Xue Huang, Michael Gaenzle, Zhengjun Wu, Katsuyoshi Nishinari, Nan Yang, Yapeng Fang
Ambient storage of dry powdered probiotics is necessary for manufacturer's cost reduction and customer's convenience. Complex coacervation is a promising microencapsulation technique. In this work, a probiotic matrix of type-A gelatin/gum arabic/sucrose (GE/GA/S) with high coacervation pH was designed, based on the alkaline isoelectric point of type-A gelatin. Bacterial survival during ambient storage at room temperature and certain relative humidity were detected. To clarify the protection factors of the coacervation matrix of GE/GA/S, dry microcapsules of GA, GE, GE/sucrose and GE/GA were prepared as controls and compared in terms of their morphology, moisture content, dynamic vapor absorption and cell viability...
January 18, 2018: Food & Function
https://www.readbyqxmd.com/read/29337342/polysaccharides-reduce-absorption-and-mutagenicity-of-3-amino-1-4-dimethyl-5h-pyrido-4-3-b-indole-in-vitro-and-in-vivo
#4
Lingying Luo, Yun Bai, Guanghong Zhou
3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp-P-1 mutagenicity to humans. In this study, the effect of a reduction of Trp-P-1 on intestinal absorption as a promising strategy was investigated. The data showed that when 20 mM Trp-P-1 cotransported with 10 mM of sodium carboxymethyl cellulose (CMC), xanthan gum, or carrageenan, the absorption rate of Trp-P-1 was reduced by 31...
January 16, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29287447/the-effect-of-edible-coating-based-on-arabic-gum-sodium-caseinate-and-essential-oil-of-cinnamon-and-lemon-grass-on-guava
#5
Sanchita Biswas Murmu, Hari Niwas Mishra
The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG; and (E) 5% AG + 1% SC + 2% CE + 2% LG on guava during 35 days storage at 4-7 °C was investigated. Thereafter samples were allowed to ripen for five days at 25 ± 2 °C. The quality of guava was analyzed at an interval of 7, 21, 35 and 40 days. The coating applications resulted in lower activity of PPO & POD, higher DPPH radical scavenging activity, higher retention of ascorbic acid, phenol & flavonoid content, exhibited slower rise of reducing and total sugar in guava pulp...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29195927/effect-of-fish-gelatin-gum-arabic-interactions-on-structural-and-functional-properties-of-concentrated-emulsions
#6
Mohammad Anvari, Helen S Joyner Melito
Concentrated emulsions containing both proteins and polysaccharides are the basis for many commercial products; however, the effects of protein-polysaccharide interactions on the functional properties of these complex systems are often poorly understood from a fundamental standpoint. Hence, the objective of this study was to determine the effects of fish gelatin (FG)-gum arabic (GA) complexation at different aqueous phase pH (3.6, 5.0, and 9.0) on concentrated emulsion structure-function relationships. Concentrated emulsions were prepared using FG-GA mixtures and characterized by rheometry and confocal scanning laser microscopy (CSLM)...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29194637/antioxidant-and-anti-inflammatory-activities-of-freeze-dried-grapefruit-phenolics-as-affected-by-gum-arabic-and-bamboo-fibre-addition-and-microwave-pretreatment
#7
Eva García-Martínez, Isabel Andújar, Alberto Yuste Del Carmen, Jaime Prohens, Nuria Martínez-Navarrete
BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit is low. Freeze dried powdered grapefruit can be an alternative to promote this fruit consumption. To improve the quality and stability of the powdered fruit, the addition of encapsulating and anticaking agents can be used. In this work, different grapefruit powders obtained by freeze drying with addition of gum arabic (1...
December 1, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29184225/thermodynamic-and-kinetics-study-of-phenolics-degradation-and-color-of-yacon-smallanthus-sonchifolius-microparticles-under-accelerated-storage-conditions
#8
Camila Carvalho Lago, Caciano P Zapata Noreña
This study aimed to investigate the kinetics and thermodynamic of the phenolics degradation and the kinetics of degradation of the total color difference of yacon juice microcapsules produced by spray drying using Gum Arabic and polydextrose as wall materials. The degradation of the microcapsule was evaluated by accelerated tests under controlled conditions at 35 and 45 °C, and relative humidity of 75 and 90%, for 35 days. Degradation of phenolics followed the first order model and the degradation constant was in the range of 0...
December 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29184223/properties-of-spray-dried-fish-oil-with-different-carbohydrates-as-carriers
#9
Diego Alvarenga Botrel, Soraia Vilela Borges, Maria Irene Yoshida, Judith Pessoa de Andrade Feitosa, Regiane Victória de Barros Fernandes, Hugo Junior Barboza de Souza, Regina Célia Monteiro de Paula
This study evaluated the application of cashew gum, Arabic gum and starch on physical and thermal properties, and fatty acid profiles of spray-dried fish oil. A completely randomized design was used to evaluate the influence of the type of material on the properties of the microparticles. Hygroscopicity and solubility was higher for particles produced using cashew gum and reached 15 g/100 g and 85 g/100 g, respectively. Analyzing the thermogravimetric curves, it was found that cashew gum bulk showed two steps of degradation...
December 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29160915/spray-drying-of-spinach-juice-characterization-chemical-composition-and-storage
#10
Gülşah Çalışkan Koç, Safiye Nur Dirim
The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5...
November 21, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29144073/evaluation-of-certain-food-additives
#11
(no author information available yet)
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee’s evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)– modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavouring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives)...
2017: World Health Organization Technical Report Series
https://www.readbyqxmd.com/read/29141191/microbial-lipids-and-added-value-metabolites-production-by-yarrowia-lipolytica-from-pork-lard
#12
Marlene Lopes, Andreia S Gomes, Carla M Silva, Isabel Belo
Yarrowia lipolytica is a suitable microbial platform to convert low-value hydrophobic substrates into microbial oils and other important metabolites. In this work, this yeast species was used to simultaneously synthetize ex novo lipids and produce citric acid and lipase from animal fat (pork lard) adding higher value to the low-cost fatty substrate. The effect of pH, lard concentration, arabic gum concentration and oxygen mass transfer rate (OTR) on lipids accumulation on Y. lipolytica batch cultures was assessed by an experimental design based on Taguchi method...
November 12, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/29134589/encapsulation-of-listeria-phage-a511-by-alginate-to-improve-its-thermal-stability
#13
Hanie Ahmadi, Qi Wang, Loong-Tak Lim, S Balamurugan
Microencapsulation is a versatile method for enhancing the stability of bacteriophages under harsh conditions, such as those which occur during thermal processing. For food applications, encapsulation in food-grade polymer matrices is desirable owing to their nontoxicity and low cost. Here, we describe the encapsulation of Listeria phage A511 using sodium alginate, gum arabic, and gelatin to maximize its viability during thermal processing.
2018: Methods in Molecular Biology
https://www.readbyqxmd.com/read/29133097/biological-and-textural-properties-of-underutilized-exudate-gums-of-jammu-and-kashmir-india
#14
Mudasir Bashir, Tuba Usmani, Sundaramoorthy Haripriya, Tanveer Ahmed
Three different exudate gums were studied for their in-vitro antioxidant activity, functional and textural properties. In-vitro antioxidant activity of the gum exudates was evaluated in terms of DPPH radical scavenging, hydroxyl radical scavenging, reducing power and phenolic content assays. Among the gum exudates, almond gum exhibited maximum DPPḢ inhibition of 35.52±1.125% followed by apricot gum and gum arabic at the concentration of 1mg/mL. Gum arabic had significantly higher reducing power than the other exudate gums...
November 10, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29125078/-from-war-to-priority-battle-blood-transfusion-as-a-medical-innovation-during-world-war-i
#15
T van Helvoort
The logistics system for blood transfusion was first developed on the Western Front during World War I. This article focuses on the people who played a major role in this development. It discusses the people who came up with the idea of preventing coagulation through addition of citrate and who discovered the stabilisation of blood by adding glucose. The inclusion of citrate can be regarded as having been simultaneously developed in several countries, while the stabilisation of erythrocytes was discovered by American researchers...
2017: Nederlands Tijdschrift Voor Geneeskunde
https://www.readbyqxmd.com/read/29122352/microbial-community-response-to-silver-nanoparticles-and-ag-in-nitrifying-activated-sludge-revealed-by-ion-semiconductor-sequencing
#16
Carley A Gwin, Emilie Lefevre, Christina L Alito, Claudia K Gunsch
Silver nanoparticles (AgNPs), which are known to act as biocides, are incorporated into medical and consumer products including athletic clothing, stuffed animals, liquid dietary supplements, and more. The increasing use of AgNPs in these products is likely to lead to their entry into both natural and engineered systems, which has the potential to disrupt bacterial processes including those involved in nutrient cycling in wastewater treatment. In the present study, sequencing batch reactors (SBR) mimicking secondary wastewater treatment were operated to determine the effects of AgNPs on the microbial communities contained within activated sludge of wastewater treatment plants (WWTP)...
November 6, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/29111067/gums-induced-microstructure-stability-in-ca-ii-alginate-beads-containing-lactase-analyzed-by-saxs
#17
Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J Fito, Mercedes Perullini, Patricio R Santagapita
Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase...
January 1, 2018: Carbohydrate Polymers
https://www.readbyqxmd.com/read/29103513/a-new-study-of-iodine-complexes-of-oxidized-gum-arabic-an-interaction-between-iodine-monochloride-and-aldehyde-groups
#18
Akbar Ali, Showkat Ali Ganie, Nasreen Mazumdar
Gum arabic, a plant polysaccharide was oxidized with periodate to produce aldehyde groups by the cleavage of diols present in the sugar units. The oxidized gum was then iodinated with iodine monochloride (ICl) and the interaction between electrophilic iodine, I(+) and reactive carbonyl groups of the modified gum was studied.Results of titrimetric estimation performed to determine the extent of oxidation and aldehyde content in the oxidized gum showed that degree of oxidation ranged between 19.68-50.19% which was observed to increase with periodate concentration; the corresponding aldehyde content was calculated to be 5...
January 15, 2018: Carbohydrate Polymers
https://www.readbyqxmd.com/read/29051636/effects-of-different-carrier-materials-on-physicochemical-properties-of-microencapsulated-grape-skin-extract
#19
Ana M Kalušević, Steva M Lević, Bojan R Čalija, Jela R Milić, Vladimir B Pavlović, Branko M Bugarski, Viktor A Nedović
The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29030181/use-of-gelatin-and-gum-arabic-for-encapsulation-of-black-raspberry-anthocyanins-by-complex-coacervation
#20
Rezvan Shaddel, Javad Hesari, Sodeif Azadmard-Damirchi, Hamed Hamishehkar, Bahram Fathi-Achachlouei, Qingrong Huang
Protein-polysaccharide interactions offer opportunities for designing the new functional foods with applications in the food and pharmaceutical industries. In this work, we microencapsulated black raspberry water extracts by double emulsion technique prior to complex coacervation using gelatin and gum Arabic to diminish the instability of their anthocyanins (ANCs) as water soluble compounds, particularly under harsh processing and storage conditions. Subsequently, optical microscopy, moisture, hygroscopicity, solubility, particle size, loading capacity, zeta potential, color parameters (L*, a*, b*, C, H° and TCD), stability, Fourier transform infrared spectroscopy (FTIR), and thermal behavior were evaluated...
October 10, 2017: International Journal of Biological Macromolecules
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