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Arabic gum

Matheus Boeira Braga, Sandra Cristina Dos Santos Rocha, Miriam Dupas Hubinger
Spray dryer was used to produce particles from a milk-blackberry pulp mixture (25%:75% (w/w)). Maltodextrin 10DE and 20DE and gum Arabic were used as adjuvants in order to improve powder quality. The particles were analyzed with emphasis on physical and physicochemical characteristics: moisture content, bulk density, particle size, morphology, water activity, anthocyanins retention, anthocyanins content, hygroscopicity, solubility, water sorption, and glass transition temperature. The best results were obtained for the paste composition of 25% concentrated milk-70% blackberry pulp-5% gum Arabic, yielding high anthocyanins retention (>87...
May 22, 2018: Journal of Food Science
Bahgat Fayed, Amira Abood, Hoda S El-Sayed, Amal M Hashem, Nayra S H Mehanna
A novel synbiotic multiparticulate microparticle was produced in the current study to expand the synbiotic industrial applications. Initially, the inulin was fabricated into PLGA nanoparticles. After the inulin entrapment efficiency was boosted to reach 92.9 ± 8.4% by adjusting the formulation parameters, the developed particles were characterized by different techniques such as particle size analyzer, TEM, and TLC. The obtained data showed that the particle size was 115.8 ± 82.7 nm, the particles had smooth surface and round shape, and the fabrication procedure did not affect the integrity of the inulin...
August 1, 2018: Carbohydrate Polymers
Bing Hu, Lingyu Han, Zhiming Gao, Ke Zhang, Saphwan Al-Assaf, Katsuyoshi Nishinari, Glyn O Phillips, Jixin Yang, Yapeng Fang
Effects of temperature and solvent condition on phase separation-induced molecular fractionation of gum arabic/hyaluronan (GA/HA) mixed solutions were investigated. Two gum arabic samples (EM10 and STD) with different molecular weights and polydispersity indices were used. Phase diagrams, including cloud and binodal curves, were established by visual observation and GPC-RI methods. The molecular parameters of control and fractionated GA, from upper and bottom phases, were measured by GPC-MALLS. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca...
May 14, 2018: International Journal of Biological Macromolecules
Jhones Luiz de Oliveira, Estefania Vangelie Ramos Campos, Anderson E S Pereira, Lucas E S Nunes, Camila C L da Silva, Tatiane Pasquoto, Renata Lima, Giovani Smaniotto, Ricardo Antonio Polanczyk, Leonardo F Fraceto
The nanoencapsulation of botanical compounds (such as geraniol) is an important strategy that can be used to increase the stability and efficiency of these substances in integrated pest management. In this study, chitosan/gum arabic nanoparticles containing geraniol were prepared and characterized. In addition, evaluation was made of the biological activity of geraniol encapsulated in chitosan/gum arabic nanoparticles towards whitefly (Bemisia tabaci). The optimized formulation showed a high encapsulation efficiency (>90%) and remained stable for about 120 days...
May 7, 2018: Journal of Agricultural and Food Chemistry
Yayuan Zhang, Zhengbiao Gu, Ling Zhu, Yan Hong
The effect of hydrocolloids (Arabic gum, guar gum, xanthan gum) on the thermal, rheological, and microstructural changes of corn starch during gelatinization was studied by combining multiple analytical techniques. Arabic gum located in the continuous phase had no significant delaying effect on starch gelatinization. A two phase system could be directly observed by scanning electron microscopy. The analysis of variance suggested that xanthan gum could restrict the swelling of starch granules and the destruction of granule structure more effectively than other hydrocolloids tested...
May 3, 2018: International Journal of Biological Macromolecules
Pablo Lodeiro, Eric P Achterberg, Carlos Rey-Castro, Mohammad S El-Shahawi
The aggregation behaviour of polymer-coated silver nanoparticles (AgNPs) was characterized in NaCl solutions, and in two seawaters of different salinities and dissolved organic matter (DOM) contents. Representative organic coatings i.e. tannic acid (TA), alginic acid (ALG), two gum Arabic samples (GAL and GAH), branched polyethylenimine (BPEI), and non-ionic surfactants (reference material NM-300K) were selected to cover a wide range of zeta-potentials. The stability in NaCl solutions, as determined from the rate of variation in hydrodynamic size within a timeframe of one hour, followed the order BPEI≫NM-300K≈GAL≫ALG≈TA≫GAH...
August 1, 2018: Science of the Total Environment
Qingxin Zhou, Lu Yang, Jie Xu, Xing Qiao, Zhaojie Li, Yuming Wang, Changhu Xue
Esterified astaxanthins are used as functional nutraceuticals in many food products. Unfortunately, their utilization is currently limited owing to their poor water solubility, chemical instability, and low bioavailability. In this study, esterified astaxanthin microcapsules were fabricated through electrostatic complexation of whey protein and gum arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26% rate of astaxanthin release from the microcapsules, which was significantly higher than the 14...
September 15, 2018: Food Chemistry
Fuge Niu, Mengxuan Kou, Jiamei Fan, Weichun Pan, Zhi-Juan Feng, Yujie Su, Yanjun Yang, Wenhua Zhou
After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96 °C. GA can reduce the pH-induced conformational perturbations of ovalbumin. The presence of GA improved the stability of the α-helix and β-turn regions against pH, but showed less influence on the random coil and β-sheet domains. The complex coacervates showed the highest viscosity value at pH 3.7 compared with the other pH values tested (4...
September 15, 2018: Food Chemistry
Pooya Iranpour, Maral Ajamian, Afsaneh Safavi, Nasser Iranpoor, Abdolkarim Abbaspour, Sanaz Javanmardi
This work reports a novel reduction procedure for the synthesis of Gum Arabic (GA) capped-gold nanoparticles (AuNPs) in glucosammonium formate as a new ionic liquid. The GA coated AuNPs show good stability in physiological media. The synthesized AuNPs were characterized by UV-Vis spectroscopy, transmission electron microscopy, dynamic light scattering and X-ray diffraction analysis. These stable AuNPs are introduced as a new contrast agent for X-ray Computed Tomography (X-ray CT). These nanoparticles have higher contrasting properties than the commercial contrast agent, Visipaque...
April 18, 2018: Journal of Materials Science. Materials in Medicine
M Kaci, A Belhaffef, S Meziane, G Dostert, P Menu, É Velot, S Desobry, E Arab-Tehrany
Emulsion-based delivery systems have been developed to increase the topical bioavailability of lipophilic active compounds within skin membrane. The aim was to develop nanoemulsion from natural sources (rapeseed oil) with the same sources of pure phospholipids (lecithin) rich on mono and polyunsaturated fatty acids for encapsulation of hydrophobic antioxidant (Coenzyme Q10 ) giving nanoemulsion with double functionality. Nanoemulsions were used for cream preparation using xanthan gum and carboxylmethylcellulose as texturizing agents...
April 5, 2018: Colloids and Surfaces. B, Biointerfaces
Diego Rocha-Parra, Jorge Chirife, Clara Zamora, Sonia de Pascual-Teresa
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified...
April 7, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Fatemeh Kolangi, Zahra Memariani, Mahboubeh Bozorgi, Seyyed Ali Mozaffarpur, Mohaddeseh Mirzapour
BACKGROUND: The increased use of herbal remedies particularly in patients with kidney diseases indicated the importance of studies which focused on nephrotoxic plants. OBJECTIVE: The present study aimed to review and assess the kidney-damaging herbs mentioned in the Persian medicine [PM] books. METHODS: The main PM books were searched for nephrotoxic herbs and their relevant reformers traditionally proposed for preventing renal damage. PubMed, Scopus and Google Scholar were investigated for evaluation of the scientific evidence relating to the nephrotoxicity of herbs...
April 3, 2018: Current Drug Metabolism
Bettina Horn, Susanne Esslinger, Michael Pfister, Carsten Fauhl-Hassek, Janet Riedl
A method for the non-targeted detection of paprika adulteration was developed using Fourier transform mid-infrared (FT-MIR) spectroscopy and one-class soft independent modelling of class analogy (OCSIMCA). One-class models based on commercially available paprika powders were developed and optimised to provide >80% sensitivity by external validation. The performances of the established models for adulteration detection were tested by predicting spiked paprika samples with various types of fraudulent material and levels of adulterations including 1% (w/w) Sudan I, 1% (w/w) Sudan IV, 3% (w/w) lead chromate, 3% (w/w) lead oxide, 5% (w/w) silicon dioxide, 10% (w/w) polyvinyl chloride, and 10% (w/w) gum arabic...
August 15, 2018: Food Chemistry
María Victoria Álvarez-Henao, Nataly Saavedra, Sonia Medina, Claudio Jiménez Cartagena, Luz Maria Alzate, Julián Londoño-Londoño
Lutein, a xanthophyll, is associated to decreased risk of age-related macular degeneration, atherosclerosis and other diseases (Bovier et al., 2013; El-raey, Ibrahim, & Eldahshan, 2013). When lutein is extracted, it becomes highly unstable, reducing its functionality as an antioxidant. The aim of this research was to improve the stability of lutein using maltodextrin, arabic gum and a modified starch, to obtain micro-particles using spray-drying. Each of the formulations was characterized in terms of yield, encapsulation efficiency, particle size distribution, water activity and moisture content...
August 1, 2018: Food Chemistry
Yong Li, Xiyue Zhang, Yu Zhao, Jie Ding, Songyi Lin
The study is aimed to investigate phase behavior, thermodynamic, and structural properties based on complex coacervation between fish skin gelatin (FSG) from cold-water fish and gum arabic (GA). Phase separation behavior between FSG and GA was investigated as a function of pH through varying mixing ratios from 4:1 to 1:4 at 25 °C and 1.0 wt% of total biopolymer concentration. The turbidity of FSG-GA mixture reached the maximum (1.743) at the 1:2 of mixing ratio and pHopt 3.5, and stabilized at zero. Then physicochemical properties of FSG-GA coacervates at pHopt 3...
May 2018: Food Research International
Johnson K Mwove, Lilian A Gogo, Ben N Chikamai, Mary Omwamba, Symon M Mahungu
Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, moisture content, cook yield, possible injection, achieved gum arabic level in beef round, and protein content, as well as descriptive sensory attributes for flavor, texture, basic tastes, feeling factors, color, and overall acceptability...
March 2018: Food Science & Nutrition
B Piyumi Wijesirigunawardana, B Gayani K Perera
The present study focused on using microencapsulation technique to develop an antioxidant and antibacterial active smart cotton fabric using encapsulated lime oil (LO). LO microcapsules were prepared via the complex coacervation method using chitosan and gum arabic wall materials. UV-Visible and FTIR spectrometry verified the successful encapsulation of LO. The synthesized LO microcapsules were irregular in shape and differed in size between 15-160 μm according to the optical and SEM images. The loading of the microcapsules was found to be 2943 ± 128 μL/g with a loading efficiency of 82 ± 4%...
March 2018: Acta Chimica Slovenica
Hira Arshad, Tahira Mohsin Ali, Abid Hasnain
The effect of the partial or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of nutmeg oleoresin was studied using spray drying technique. The oleoresin with 10% load is emulsified by using three different combinations of GA along with native and modified sorghum starches. The proportion of GA and sorghum starch was fixed at 75:25, 50:50, and 25:75. Most of the feed emulsions were having good emulsion stability and lower emulsion viscosity...
March 17, 2018: International Journal of Biological Macromolecules
Rasha Babiker, Khalifa Elmusharaf, Michael B Keogh, Amal M Saeed
BACKGROUND: There is a strong association between cardiometabolic risk and adipose tissue dysfunction with great consequences on type 2 diabetic patients. Visceral Adiposity Index (VAI) is an indirect clinical marker of adipose tissue dysfunction. Gum Arabic (GA) is a safe dietary fiber, an exudate of Acacia Senegal. Gum Arabic had shown lipid lowering effect in both humans and animals. The aim of this trial was to determine the effect of GA supplementation on anthropometric obesity marker, Visceral Adiposity Index (VAI) and blood pressure in patients with type 2 diabetes mellitus...
March 20, 2018: Lipids in Health and Disease
Yara Rafaella Ribeiro Santos Rezende, Juliete Pedreira Nogueira, Narendra Narain
The acerola pulp and residue extracts were microencapsulated by spray and freeze-drying, using gum arabic and maltodextrin as encapsulating agents. Total anthocyanins, carotenoids (CA), ascorbic acid (AA), phenolic compounds (PC), total flavonoids, antioxidant activity, color, moisture, water activity, solubility, hygroscopicity and microstructure of the powders were analyzed. The acerola residue extract had higher concentrations of bioactive compounds (except for AA) and lower antioxidant activity. The microencapsulated powders by spray and freeze-drying showed good physico-chemical properties...
July 15, 2018: Food Chemistry
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