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gum arabic

Aysu Tolun, Zeynep Altintas, Nevzat Artik
Phenolic compounds obtained from fruits have recently gained a great attention due to their bioactive roles. However, they are sensitive and they can be easily affected by physicochemical factors that create a great challenge to incorporate them into the food products. Hence, this work aimed to investigate microencapsulation of these compounds to provide a solution for this problem by improving their stability and protecting them against oxidation, light, moisture and temperature. A lab scale spray-dryer was chosen to produce microcapsules of polyphenols using different dextrose equivalents of maltodextrin and gum arabic as a coating material...
October 5, 2016: Journal of Biotechnology
Wail Falath, Aneela Sabir, Karl I Jacob
A novel crosslinked Poly (vinyl alcohol) (PVA) reverse osmosis (RO) thin film membrane conjugated with Gum Arabic (GA) with superb performance and features was synthesized for water desalination. RO membrane desalination parameters, such as hydrophilicity, surface roughness, water permeability, salt rejection, Chlorine resistance and biofouling resistance were evaluated using a dead end RO filtration unit. The incorporation of Pluronic F127 and the conjugation of Gum Arabic improved the overall RO performance of the membranes...
January 2, 2017: Carbohydrate Polymers
Safoura Pirestani, Ali Nasirpour, Javad Keramat, Stéphane Desobry
The aim of this study was to produce covalently attached conjugate between canola protein isolate (CPI) and gum Arabic (GA) in aqueous solutions via the Maillard reaction at 90°C in a model system consisting of 2% CPI and 1, 2 or 4% GA. Upon decreasing of free amino group content in the glycosylated CPI to 72%, a new band near the loading end of sodium dodecyl sulfate-polyacrylamide gel electrophoresis and a shift of CPI peak in high performance size exclusion chromatography confirmed that the covalent attachment of CPI to GA was successful...
January 2, 2017: Carbohydrate Polymers
Seyed Mohammad Hashem Hosseini, Zahra Emam-Djomeh, Manizhe Negahdarifar, Marziyeh Sepeidnameh, Seyed Hadi Razavi, Paul Van der Meeren
The main objective of this work was to investigate the effects of polysaccharide type (gum Arabic, GA and/or carboxymethyl cellulose, CMC) and concentration (0-0.2% (w/w)) on the electrostatic interactions with β-lactoglobulin (BLG). Biopolymer interaction was studied using turbidimetric analysis, dynamic light scattering (DLS), electrophoretic mobility and relative viscosity measurements. Complexes were developed at pH values below the isoelectric point (pI) of BLG. Increasing polysaccharide concentration increased the stability of nanocomplexes through increasing the negative charges carried by complexes...
September 13, 2016: International Journal of Biological Macromolecules
Mudasir Bashir, Sundaramoorthy Haripriya
Almond gum was investigated for its physical and structural characteristics in comparison to gum arabic. Among physical properties, bulk density was found to be 0.600±0.12g/mL and 0.502±0.20g/mL for almond and gum arabic respectively. Almond gum (0.820±0.13g/mL) displayed the maximum value for tapped density. Compressibility index of exudate gum powders varied from 26.79±1.47 to 37.46±0.50% and follow the order gum arabic>almond gum. Almond gum demonstrated good flow characteristics when compared to gum arabic...
September 5, 2016: International Journal of Biological Macromolecules
Renata Trindade Rigon, Caciano P Zapata Noreña
Blackberry aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic (GA) and polydextrose (PD) as encapsulating agents at concentrations of 10 and 15 % and temperatures of 140 to 160 °C. All powders presented high solubility, ranging from 88.2 to 97.4 %, and the encapsulation conditions did not significantly affect the hygroscopicity. The powders produced with gum Arabic showed higher brightness than those with polydextrose. The anthocyanins retention in the microcapsules was 878...
March 2016: Journal of Food Science and Technology
Asgar Ali, Goh Kar Hei, Yeoh Wei Keat
Effect of 2.0 % ginger oil (GO) and 1.5 % ginger extract (GE) in combination with 10.0 % gum arabic (GA) was evaluated for the postharvest control of anthracnose and maintaining quality of Eksotika II papaya fruit during storage at 12 ± 1 °C and 80-85 % RH. Antifungal compounds present in GO and GE were analyzed using gas chromatography and GO was found to contain α-pinene, 1, 8-cineole and borneol, while only borneol was present in GE due to different extraction methods applied. The highest antifungal activity was shown in 2...
March 2016: Journal of Food Science and Technology
Mingyong Zhou, Qiaobin Hu, Taoran Wang, Jingyi Xue, Yangchao Luo
Five polysaccharides, pectin, carboxymethyl cellulose (CMC), gum arabic, carrageenan and alginate, were studied to form complex nanogels with egg yolk low density lipoprotein (LDL). All nanogels were smaller than 85nm with high negative zeta potential, while LDL/carrageenan and LDL/alginate nanogels exhibited more heterogeneous size distribution. Fourier transform infrared spectrum suggested that hydrogen bonds, hydrophobic and electrostatic interactions were involved to form nanogels. Overall, significant expansion of nanogels was observed after encapsulation of curcumin, being studied as a model lipophilic nutrient...
November 20, 2016: Carbohydrate Polymers
Veena Das, Sanjeev Satyanarayan, Shanta Satyanarayan
Gum arabic is multifunctional and used in food products, pharmaceutical, confectionery, cosmetic, printing and textile industry. Gum arabic has an excellent market and its production is being increased to meet the market demand. In the process, huge quantity of solid waste is generated during its refining process. An attempt has been made to vermicompost this organic waste using Eudrilus eugeniae. This research work is first of its kind. Literature on this substrate has not been reported anywhere else for vermicomposting...
September 2016: Environmental Monitoring and Assessment
Amira M Gamal-Eldeen, Dina Moustafa, Sherien M El-Daly, Enas A El-Hussieny, Samira Saleh, Menka Khoobchandani, Kathryn L Bacon, Sagar Gupta, Kavita Katti, Ravi Shukla, Kattesh V Katti
This study validates the utility of Gum Arabic-conjugated gold nanoparticles (GA-AuNPs) and laser to induce photothermal inhibition of hepatocarcinogenesis, via employing a diethylnitrosamine (DEN)-mediated hepatocellular carcinoma model. This work included both of in vitro and in vivo studies; to investigate the GA-AuNPs cytotoxicity and phototoxicity in hepatic cell line; to delineate the GA-AuNPs therapeutic efficiency in DEN-induced preneoplastic lesions (PNLs) in the liver of Balb-C mice. The therapeutic effects of GA-AuNPs on the mediators of apoptosis, inflammation, and tumor initiation, as well as the histopathological changes in preneoplastic liver have been investigated...
October 2016: Journal of Photochemistry and Photobiology. B, Biology
Heloise Ribeiro de Barros, Leandro Piovan, Guilherme L Sassaki, Diego de Araujo Sabry, Ney Mattoso, Ábner Magalhães Nunes, Mario R Meneghetti, Izabel C Riegel-Vidotti
Gold nanorods (AuNRs) are suitable for constructing self-assembled structures for the development of biosensing devices and are usually obtained in the presence of cetyltrimethylammonium bromide (CTAB). Here, a sulfated chitosan (ChiS) and gum arabic (GA) were employed to encapsulate CTAB/AuNRs with the purpose of studying the interactions of the polysaccharides with CTAB, which is cytotoxic and is responsible for the instability of nanoparticles in buffer solutions. The presence of a variety of functional groups such as the sulfate groups in ChiS and the carboxylic groups in GA, led to efficient interactions with CTAB/AuNRs as evidenced through UV-vis and FTIR spectroscopies...
November 5, 2016: Carbohydrate Polymers
Yan Shi, Shu-Jie Wang, Zong-Cai Tu, Hui Wang, Ru-Yi Li, Lu Zhang, Tao Huang, Ting Su, Cui Li
This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85...
June 2016: Journal of Food Science and Technology
Qiaobin Hu, Taoran Wang, Mingyong Zhou, Jingyi Xue, Yangchao Luo
Polyelectrolyte complex (PEC) nanoparticles between chitosan (CS) and biomacromolecules offer better physicochemical properties as delivery vehicles for nutrients than other CS-based nanoparticles. Our major objective was to fabricate PEC nanoparticles between water soluble gallic acid-chitosan conjugate (GA-CS) and gum arabic. The optimal fabrication method, physicochemical characteristics and stability were investigated. Furthermore, we also evaluated the effects of nano spray drying technology on the morphology and redispersibility of nanoparticle powders using Buchi B-90 Nano Spray Dryer...
November 2016: International Journal of Biological Macromolecules
Maria Manconi, Francesca Marongiu, Ines Castangia, Maria Letizia Manca, Carla Caddeo, Carlo Ignazio Giovanni Tuberoso, Guy D'hallewin, Gianluigi Bacchetta, Anna Maria Fadda
The pomaces from red grapes were used as a source of phenolic antioxidants, which are known to have health-promoting effects. Environmentally-friendly extraction strategies were investigated to improve the rate and recovery of an extract with high phenolic content and antioxidant activity, which were evaluated by the Folin-Ciocalteu, DPPH, ABTS(+), CUPRAC and FRAP assays. The extract was incorporated in liposomes, which were stabilized by the addition of a natural polysaccharide, sodium alginate or arabic gum, widely used in pharmaceutical and food industries as thickeners and stabilizers...
October 1, 2016: Colloids and Surfaces. B, Biointerfaces
James A Zokti, Badlishah Sham Baharin, Abdulkarim Sabo Mohammed, Faridah Abas
Green tea polyphenols have been reported to possess many biological properties. Despite the many potential benefits of green tea extracts, their sensitivity to high temperature, pH and oxygen is a major disadvantage hindering their effective utilization in the food industry. Green tea leaves from the Cameron Highlands Malaysia were extracted using supercritical fluid extraction (SFE). To improve the stability, green tea extracts were encapsulated by spray-drying using different carrier materials including maltodextrin (MD), gum arabic (GA) and chitosan (CTS) and their combinations at different ratios...
2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
P K Binsi, Natasha Nayak, P C Sarkar, Upali Sahu, George Ninan, C N Ravishankar
The effect of edible coating using gum arabic on biochemical, microbiological, textural and sensory characteristics of fresh gutted mackerel stored at 4 °C was investigated. The results were further compared against the samples packed under vacuum (VP) and conventional polyethylene pouches (CP). Coating with gum arabic (GC) markedly retarded lipid oxidation process in gutted mackerel compared to VP and CP samples. Moreover, VP and CP samples showed higher degree of textural deterioration compared to GC samples...
April 2016: Journal of Food Science and Technology
C Agudelo, M Igual, M M Camacho, N Martínez-Navarrete
The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids...
July 6, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Nan Yang, Peng Mao, Ruihe Lv, Ke Zhang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O Phillips
Oil-in-water (O/W) emulsions with varying concentration of oil phase, medium-chain triglyceride (MCT), were prepared using phase-separating gum arabic (GA)/sugar beet pectin (SBP) mixture as an emulsifier. Stability of the emulsions including emulsion phase separation, droplet size change, and oil migration were investigated by means of visual observation, droplet size analysis, oil partition analysis, backscattering of light, and interfacial tension measurement. It was found that in the emulsions prepared with 4...
August 2016: Journal of Food Science
Fuge Niu, Weichun Pan, Yujie Su, Yanjun Yang
Natural biopolymer stabilized oil-in-water emulsions were formulated using ovalbumin (OVA), gum arabic (GA) solutions and their complexes. The influence of interfacial structure of emulsion (OVA-GA bilayer and OVA/GA complexes emulsions) on the physical properties and antimicrobial activity of thyme oil (TO) emulsion against Escherichia coli (E. coli) was evaluated. The results revealed that the two types of emulsions with different oil phase compositions remained stable during a long storage period. The oil phase composition had an appreciable influence on the mean particle diameter and retention of the TO emulsions...
December 1, 2016: Food Chemistry
Audirene A Santana, Diana M Cano-Higuita, Rafael A de Oliveira, Vânia R N Telis
The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE)...
December 1, 2016: Food Chemistry
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