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https://www.readbyqxmd.com/read/28425501/plant-gum-identification-in-historic-artworks
#1
Clara Granzotto, Julie Arslanoglu, Christian Rolando, Caroline Tokarski
We describe an integrated and straightforward new analytical protocol that identifies plant gums from various sample sources including cultural heritage. Our approach is based on the identification of saccharidic fingerprints using mass spectrometry following controlled enzymatic hydrolysis. We developed an enzyme cocktail suitable for plant gums of unknown composition. Distinctive MS profiles of gums such as arabic, cherry and locust-bean gums were successfully identified. A wide range of oligosaccharidic combinations of pentose, hexose, deoxyhexose and hexuronic acid were accurately identified in gum arabic whereas cherry and locust bean gums showed respectively PentxHexy and Hexn profiles...
April 20, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28416880/frying-of-rice-flour-dough-strands-containing-gum-arabic-texture-sensory-attributes-and-microstructure-of-products
#2
J Shanthilal, Suvendu Bhattacharya
The effects of rice flour (50-56%, w/w) and gum Arabic (0-5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8-25.3 N) and failure strain (11.0-28.6%) indicated the formation of snacks varying in texture from a soft-to-bite brittle product to a hard-to-eat less brittle sample. The snacks possessed a porous microstructure with air cells, pores and vacuoles; the cell walls were more than 100 μm in thickness...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28401089/rheological-differences-of-waxy-barley-flour-dispersions-mixed-with-various-gums
#3
Chong-Yeon Kim, Byoungseung Yoo
Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28372153/synthesis-and-study-the-properties-of-stnps-gum-nanoparticles-for-salvianolic-acid-b-oral-delivery-system
#4
Xiaojing Li, Shengju Ge, Jie Yang, Ranran Chang, Caifeng Liang, Liu Xiong, Mei Zhao, Man Li, Qingjie Sun
To fabricate stable sized and shaped controlled release delivery systems for salvianolic acid B (Sal B), different food gums were individually added to short-chain glucan solution to prepare starch nanoparticles (StNPs)/gum nanocomposites by self-assembly, and Sal B was embedded in situ. The results showed that size of StNPs was reduced to ca. 45nm with the addition of chitosan and rosin, which decreased by over 50% than that of StNPs without the gum. The StNPs/guar gum nanocomposites had the largest size (109...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28370115/the-effect-of-arabic-gum-on-frozen-dough-properties-and-the-sensory-assessments-of-the-bread-produced
#5
Hamid Reza Tavakoli, Nematollah Jonaidi Jafari, Hassan Hamedi
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28367957/successful-lichen-translocation-on-disturbed-gypsum-areas-a-test-with-adhesives-to-promote-the-recovery-of-biological-soil-crusts
#6
M Ballesteros, J Ayerbe, M Casares, E M Cañadas, J Lorite
The loss of biological soil crusts represents a challenge for the restoration of disturbed environments, specifically in particular substrates hosting unique lichen communities. However, the recovery of lichen species affected by mining is rarely addressed in restoration projects. Here, we evaluate the translocation of Diploschistes diacapsis, a representative species of gypsum lichen communities affected by quarrying. We tested how a selection of adhesives could improve thallus attachment to the substrate and affect lichen vitality (as CO2 exchange and fluorescence) in rainfall-simulation and field experiments...
April 3, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28363162/non-invasive-characterization-of-colorants-by-portable-diffuse-reflectance-infrared-fourier-transform-drift-spectroscopy-and-chemometrics
#7
Marcello Manfredi, Elettra Barberis, Maurizio Aceto, Emilio Marengo
During the last years the need for non-invasive and non-destructive analytical methods brought to the development and application of new instrumentation and analytical methods for the in-situ analysis of cultural heritage objects. In this work we present the application of a portable diffuse reflectance infrared Fourier transform (DRIFT) method for the non-invasive characterization of colorants prepared according to ancient recipes and using egg white and Gum Arabic as binders. Approximately 50 colorants were analyzed with the DRIFT spectroscopy: we were able to identify and discriminate the most used yellow (i...
March 21, 2017: Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
https://www.readbyqxmd.com/read/28342355/pd-nanospheres-decorated-reduced-graphene-oxide-with-multi-functions-highly-efficient-catalytic-reduction-and-ultrasensitive-sensing-of-hazardous-4-nitrophenol-pollutant
#8
A T Ezhil Vilian, Sang Rak Choe, Krishnan Giribabu, Sung-Chan Jang, Changhyun Roh, Yun Suk Huh, Young-Kyu Han
We illustrate a facile approach for in situ synthesis of Pd-gum arabic/reduced graphene oxide (Pd-GA/RGO) using GA as the reducing agent, which favors the instantaneous reduction of both Pd ions and GO into Pd nanoparticles (NPs) and RGO. From the morphological analysis of Pd-GA/RGO, we observed highly dispersed spherical 5nm Pd NPs decorated over RGO. The as-synthesized Pd-GA/RGO composite was employed for the catalytic reduction and the electrochemical detection of 4-nitrophenol (4-NP), respectively. The catalytic reduction of 4-NP was highly pronounced for Pd-GA/RGO (5min) when compared to Pd NPs (140min) and Pd/RGO (36min)...
March 8, 2017: Journal of Hazardous Materials
https://www.readbyqxmd.com/read/28341993/a-method-for-preparing-silver-nanoparticle-suspensions-in-bulk-for-ecotoxicity-testing-and-ecological-risk-assessment
#9
Jonathan D Martin, Lena Telgmann, Chris D Metcalfe
Methods are needed to prepare stable suspensions of engineered nanoparticles in aqueous matrixes for ecotoxicity testing and ecological risk assessments. We developed a novel method of preparing large volumes of silver nanoparticles (AgNP) in suspension using a commercially available rotor-stator dispersion mill. AgNP in powder form (PVP capped, 30-50 nm) was suspended in deionized water and natural lake water at 1 g/L and the addition of 0.025% (w/v) gum arabic (GA) increased stability over 2 weeks after preparation...
March 24, 2017: Bulletin of Environmental Contamination and Toxicology
https://www.readbyqxmd.com/read/28331623/gum-arabic-as-novel-anti-oxidant-agent-in-sickle-cell-anemia-phase-ii-trial
#10
Lamis Kaddam, Imad Fadl-Elmula, Omer Ali Eisawi, Haydar Awad Abdelrazig, Mohammed Abdelraman Salih, Florian Lang, Amal M Saeed
BACKGROUND: Sickle cell anemia patients suffer from oxidative stress due to chronic inflammation and self-oxidation of sickle hemoglobin (Hb S). Chronic oxidative stress contributes to endothelial dysfunction, inflammation and multiple organ damage in sickle cell disease (SCD). Thus, antioxidant medication may favorably influence the disease. Gum Arabic (GA), edible, dried, gummy exudates from Acacia Senegal tree, has been claimed to act as an anti-oxidant and cytoprotective agent, protecting against experimental hepatic, renal and cardiac toxicities in rats...
2017: BMC Hematology
https://www.readbyqxmd.com/read/28329408/effects-of-spray-drying-parameters-on-in-vitro-functional-properties-of-camu-camu-myrciaria-dubia-mc-vaugh-a-typical-amazonian-fruit
#11
Alice Fujita, Volnei Brito Souza, Luis Daniel Daza, Carmen Silvia Fávaro-Trindade, Daniel Granato, Maria Inés Genovese
Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured)...
March 22, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28317718/effect-of-coacervation-conditions-on-the-viscoelastic-properties-of-n-o-carboxymethyl-chitosan-gum-arabic-coacervates
#12
Guo-Qing Huang, Yan-Li Du, Jun-Xia Xiao, Guan-Yun Wang
The effects of coacervation acidity, phase separation temperature, ionic strength, and biopolymer ratio on the viscoelasticity of the N,O-carboxymethyl chitosan (NOCC) - gum Arabic (GA) coacervate were investigated by using coacervate yield as the indicator of electrostatic interaction strength. The strongest interaction between NOCC and GA occurred at pH 3.0, whereas the highest modulus values were found in the coacervate separated at pH 6.0. The coacervate yield did not vary with phase separation temperature in the range 4-55°C, but the coacervate viscoelasticity declined as the temperature increased from 25°C to 45°C and then peaked at 55°C...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28302485/novel-calcified-gum-arabic-porous-nano-composite-scaffold-for-bone-tissue-regeneration
#13
M Hadavi, S Hasannia, Sh Faghihi, F Mashayekhi, H H Zadeh, S B Mostofi
The aim of this study was to investigate the biomechanical and biological properties of a nanocomposite scaffold containing both mineral and polysaccharide constituents. Hydroxyapatite nanoparticles (n-HA) was synthesized from dead abra ovata shells using wet chemical methods and was used in different ratios in concert with gum Arabic, a branched plant polysaccharide. N-HA/gum nanocomposite was fabricated with freeze-drying process and characterized by FTIR and SEM for chemical structure and morphology. Porosity was estimated using liquid substitution method...
March 14, 2017: Biochemical and Biophysical Research Communications
https://www.readbyqxmd.com/read/28298682/effect-of-spray-drying-on-physical-properties-of-sugarcane-juice-powder-saccharum-officinarum-l
#14
Jyoti Nishad, Cynthia J Selvan, Shabir Ahmad Mir, Sowriappan John Don Bosco
The aim of the present study was to investigate the spray drying behavior of sugarcane juice with (PSJ) and without (CSJ) citric acid the effects of different levels (10-50%) of carrier agents (maltodextrin (MD), Gum Arabic, liquid glucose and carrot fiber) at varying operating conditions of inlet and outlet temperature and feed concentration during spray drying was also studied. Spray dried powders from PSJ and CSJ were analyzed for physical properties such as wettability, cohesiveness, dispersibility, flowability, hygroscopicity, particle morphology etc...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28298068/gum-arabic-encapsulated-gold-nanoparticles-for-a-non-invasive-photothermal-ablation-of-lung-tumor-in-mice
#15
Amira M Gamal-Eldeen, Dina Moustafa, Sherien M El-Daly, Mona A M Abo-Zeid, Samira Saleh, Menka Khoobchandani, Kavita Katti, Ravi Shukla, Kattesh V Katti
BACKGROUND: In our previous work, we have extensively evaluated the physiochemical characteristics of Gum Arabic-encapsulated gold nanoparticles (GA-AuNPs; 15-18nm) and reported their effectiveness in stopping the tumor initiation via inhibiting the pre-neoplastic lesions in liver. OBJECTIVE: The rationale of this study is to detect the efficiency of using GA-AuNPs in photothermal application as a non-invasive technique against lung tumor. We investigated the cytotoxicity of GA-AuNPs on A549 cells, and then studied their apoptotic, anti-inflammatory, lipid peroxidation and anti-neovascular effect in in vivo model using a chemically-induced lung cancer in mice...
May 2017: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
https://www.readbyqxmd.com/read/28274412/in-vitro-digestion-of-probiotic-bacteria-and-omega-3-oil-co-microencapsulated-in-whey-protein-isolate-gum-arabic-complex-coacervates
#16
Divya Eratte, Kim Dowling, Colin J Barrow, Benu P Adhikari
Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in terms of survival of L. casei and release of oil in sequential exposure to simulated salivary, gastric and intestinal fluids. Co-microencapsulation significantly increased the survival and surface hydrophobicity and the ability of L. casei to adhere to the intestinal wall...
July 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28254315/hybrid-nanomaterials-based-on-gum-arabic-and-magnetite-for-hyperthermia-treatments
#17
M Fernanda Horst, Diego F Coral, Marcela B Fernández van Raap, Mariana Alvarez, Verónica Lassalle
In this study, one-step co-precipitation method was conveniently adapted to obtain novel nanomaterials based on Gum Arabic and magnetite. Two synthesis procedures were evaluated: one employing the solid biopolymer in the co-precipitation media; a second using an aqueous solution of the polysaccharide. An exhaustive characterization of both formulations was performed using several specific techniques. The obtained data confirmed the successful incorporation of the gum Arabic on the magnetic core. Values of hydrodynamic diameters, measured by dynamic light scattering, in aqueous dispersions were about 70-80nm, while sizes lower than 20nm were registered by TEM microscopy...
May 1, 2017: Materials Science & Engineering. C, Materials for Biological Applications
https://www.readbyqxmd.com/read/28242951/gelation-and-thermal-characteristics-of-microwave-extracted-fish-gelatin-natural-gum-composite-gels
#18
P K Binsi, Natasha Nayak, P C Sarkar, C G Joshy, George Ninan, C N Ravishankar
In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28242946/the-effects-of-biomacromolecules-on-the-physical-stability-of-w-o-w-emulsions
#19
Jinlong Li, Yunping Zhu, Chao Teng, Ke Xiong, Ran Yang, Xiuting Li
The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28242920/influence-of-sodium-chloride-treatment-and-polysaccharides-as-debittering-agent-on-the-physicochemical-properties-antioxidant-capacity-and-sensory-characteristics-of-bitter-gourd-momordica-charantia-juice
#20
R Siti Rashima, M Maizura, W M Kang, A Fazilah, L X Tan
The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids...
January 2017: Journal of Food Science and Technology
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