Gum Arabic Research Articles

Gum acacia dietary fiber: Significance in immunomodulation, inflammatory diseases, and cancer.

Gum arabic/acacia (GA), derived from Acacia trees, is a versatile natural product offering a broad spectrum of applications. Its rich content of soluble dietary fibers, coupled with a low caloric profile, renders GA a valuable dietary component associated with numerous health benefits. Furthermore, its fermentation by gut microbiota yields short-chain fatty acids, renowned for their positive impact on health. Immunomodulation, a crucially regulated mechanism in the body, serves to fend off pathogenic infections by releasing pro-inflammatory cytokines. However, prolonged synthesis of these cytokines can lead to chronic inflammation, tissue damage, and potentially contribute to the development of autoimmune diseases and cancer. Hence, there is an urgent need to identify plant-based biomolecules that can effectively reduce inflammation and inhibit inflammation-induced complications or disorders. In this context, edible biomolecules like GA are gaining prominence for their noteworthy immunomodulatory properties. Therefore, in the present review we have explored the role of GA in immunomodulation, inflammation, and inflammation-associated metabolic diseases, and cancer.

Preparation and characterisation of novel casein-gum Arabic composite microcapsules for targeted in vivo delivery of Lactiplantibacillus plantarum A3.

The health benefits of probiotics in the body are predicated on their ability to remain viable in harsh gastrointestinal conditions and complex pathological microenvironments. Casein and gum Arabic (GA), with dual emulsifying and stabilising effects in colloidal systems. Therefore, the objective of this research was to develop a novel microcapsule to encapsulate Lactiplantibacillus plantarum A3 using casein and GA as wall materials to improve the survival of the bacteria during gastrointestinal digestion, storage and lyophilization. The casein and GA composite microcapsules were prepared and characterised by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). It was found that the microcapsules had stable morphology, uniform size and spherical shape. The results revealed that the encapsulation of microcapsules significantly improved the survival of L. plantarum A3 in gastrointestinal fluid environment (5.52× 109 cfu/ml) and lyophilization treatment (6.25× 109 cfu/ml). Furthermore, the microencapsulated L. plantarum A3 exhibited an improved ability to regulate intestinal microbiota by effectively increasing the relative abundance of Bacteroidetes, Proteobacteria and Actinobacteria and decreasing the relative abundance of Firmicutes in vivo. The findings of the study will help to design a lactic acid bacteria encapsulation system based on the gastrointestinal environment and provide a basis for the development of probiotic functional products.

Anatomical and histological assessment of Arabic gum administration on visceral organs of diabetic rats

Introduction and Aim: This century has seen a rise in the prevalence of diabetes mellitus, and since medications pose a number of risks and adverse effects, researchers have been experimenting with a variety of natural materials, including herbs. One among the herbs is Arabic gum which is considered beneficial in treating diabetes. In this study, we investigated the anatomical and histological effect of Arabic gum treatment in diabetes-induced rats when administered at different concentrations. Materials and Methods In this study, albino rats were divided into four experimental groups: control, alloxan administered, alloxan and Arabic gum (5%) administered, and alloxan and Arabic gum (10%) administered. Following the experimental period, the four groups of animals were sacrificed and their anatomical and histopathological changes were studied. Results: This study showed that alloxan induced diabetes caused liver, kidney and lung injuries. The groups that received alloxan with Arabic gum at concentrations 5 % and 10% exacerbated the organ damage. Several anatomical changes of the visceral organs were seen in relation to animals in the control group. Morphologically, groups that received Alloxan and Arabic gum had white spot lesions on the surfaces of the liver kidney and lungs. Histopathological changes were also observed in the liver, kidney and lungs of the animals when compared to controls. Conclusion: Organs such as the liver, kidneys, and lungs were found to be damaged in alloxan-induced diabetic rats. The administration of Arabic gum at concentrations of 5% and 10% does not stop the damage to these organs.

Adhesion, roughness, wettability, and dielectric strength of elastomers liquid blends for high-density fiberboard wood adhesive

In the present study, the physical characteristics of elastomer (EL) blend with natural polymers such as polyvinyl alcohol (PVA), Dexrin (D), Arabic gum (AG), and corn starch (CS) based on high-density fiberboard wood adhesives were investigated. The EL blends were prepared by dissolving AG, D, PVA, and CS in deionized water at 70 °C for 1 h under magnetic stirring continuously until the solution was clear, and blends were made with a weight of 60/40 (w/w); then were cast into a mold with a 20 cm diameter and left at room temperature for 24 h to ensure complete water removal and drying of the samples. The prepared EL and EL blend structures, adhesion strengths, roughness, wettings, and dielectric strengths, were investigated. The modified EL blend reveals a 144 MPa for pull-off strength and 770.8 N for shear strength for high-density fiberboard (HDF) wood as a substrate to the EL/AG, respectively. The surface roughness and contact angle of the EL/PVA mixture were found to be high, measuring 4.57 µm for roughness and shows the water contact angles for the samples. An increase in the contact angle of the El/AG blend where reached to(83.94˚) was observed due to the decrease in the –COOH and OH groups present in the backbone of the arabic gum. The greatest dielectric strength for EL/AG was reported to be 18.62 kV/mm at 0.5 kV/s and 22.77 kV/mm at 5 kV/s.and optical microscoby image for break down region was shown the carbonization in the break down point as aresult of carashing polymers chains, also micro cracks occuring forspecimens and this cracks extends directly from the breakdown region

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications.

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.

Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross-linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm-1, while the intensities of amide I bands at 1637 and 1659 cm-1 and amide II bands at 1498 and 1495 cm-1 were decreased. Hydrolysis, cross-linking, and especially Maillard grafting provided well-balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).

Emulsifying property of Schinopsis brasiliensis gum in oil-in-water emulsions

Gums are polysaccharide compounds widely used by food, pharmaceutical and biomedical industries for different purposes, in particular due to their ability to stabilize emulsions. In this work, the raw gum of Schinopsis brasiliensis Engl., popularly known as Barauna (GB) was employed in different oil/water formulations in order to evaluate its emulsifying activity in comparison with the commercial Arabic gum (GA) as a positive control. Rheological properties of GB and GA were also evaluated and similar behavior was observed. To study the emulsifying activity of each sample, a three-stage experimental design combined with a 24 full factorial design was developed. At each stage, parameters such as sample concentration, oil concentration, agitation speed and agitation time were recorded. The evaluation of the physical-chemical properties of the emulsions indicated that the stirring speed and oil concentration were the variables that most influenced the stability of emulsions. Regardless of the type of the gum, the emulsions prepared with the highest agitation speed (25000 rpm) and lowest oil concentration (1.0%v/v), in general, showed smaller droplet size and polydispersity index (PDI), and, therefore, greater stability. Emulsions prepared with GB (4.0 mg/mL) were stable for a longer period of time (28 days) than those obtained with GA. These results suggest that the optimization of the speed and time of agitation for the samples preparation containing GB could result in emulsions with the highest potential to achieve the ultrafine (nano) dimensions required for pharmaceutical, medical and food industry applications.

Towards sustainable building solutions: Development of hemp shiv-based green insulation material

There is currently a growing need for sustainable and environmentally friendly materials. One promising candidate is hemp shiv, which is considered waste material. hemp shiv exhibits lightweight properties and high insulation capabilities. This study focuses on the development of a material based in hemp shiv, recycled cardboard fibers is used as binder material, with the addition of a vegetable coating (colophony and arabic gum) for moisture protection and citric acid to enhance cellulose crosslinking. Thermal insulation properties were assessed measuring the heat transfer through the material. Acoustic insulation properties were evaluated using a Kundt tube within a frequency range of 100–6500 Hz. Mechanical tests, including compression, shear, and bending, were performed to assess the material’s strength. Additionally, moisture and fire resistance properties, as well as microstructure analysis, were examined. The influence of citric acid in the cellulose crosslinking was verified using FTIR-ATR spectroscopy. Results demonstrated that a higher percentage of hemp shiv content led to improved insulation performance, achieving attenuation values greater than 0.85–0.95 dB/dB and a thermal conductivity of 0.02–0.03 W/m K. These findings indicate a great performance compared to commercial materials. The coating shields the material from external factors. It was observed that the citric acid does not react with hemp shiv.

CHARACTERIZATION AND PHARMACEUTICAL EVALUATION OF DAUCUS CAROTA PECTIN AS A SUSPENDING AGENT IN ORAL DOSAGE FORMS

Background: Suspensions are equilibrated two-phased thermodynamically unstable systems increasingly used in the stability and bioavailability enhancement of a myriad of drug substances. Biodegradable, biocompatible and cost-effective biopolymers such as pectin are becoming popular alternative suspending agents to decrease sedimentation and ensure uniformity and accuracy in drug dosing. Nevertheless, limited commercial pectin sources with ideal gelling properties necessitate the search for novel sources such as carrots, a versatile vegetable. Objectives: The study therefore centred on the characterization and pharmaceutical evaluation of the suspending qualities of Daucus carota (carrot) pectin acquired from the conventional acid extraction procedure. Methodology: Fresh carrots were acquired, authenticated and processed before pectin extraction. The pectin extracted was characterized and evaluated for phytochemical properties such as proximate composition and degree of esterification. Different concentrations (1% and 2%) of carrot pectin and acacia gum (as a standard) were utilized in formulating paracetamol suspensions as suspending agents. Results: The pectin yield was 11.6% and contained glycosides, tannins, saponins, and phenols. FTIR analysis identified all the essential pectin functional groups while other characterization parameters showed quality high methoxyl pectin. Carrot pectin suspensions demonstrated significantly (P < 0.01) lower re-dispersibility and sedimentation rate when compared to acacia. The flow rate and sedimentation volumes were however non-significantly different. Conclusion: The characterization and suspending properties of carrot pectin have been successfully evaluated. Ultimately, acacia gum can be substituted with carrot pectin as a suspending agent.

Double Emulsions Stabilized by PGPR and Arabic Gum as Capsules: The Surprising Stabilizing Role of Inner Droplets.

The encapsulation efficiency and stability over time of either vitamin B12, a model hydrophilic drug, or an aqueous suspension of Cydia pomonella granulovirus (CpGV), which is a biopesticide, using a water-in-sunflower oil-in-water (W1/O/W2) double emulsion, are studied. Two antagonistic stabilizers are used to prepare the double emulsion: the mainly lipophilic polyglycerol polyricinoleate (PGPR) and the mainly hydrophilic polysaccharide Arabic gum (AG). Combining ultraviolet-visible (UV-visible) titration, rheology, and oil globule size measurement allows assessing drug release, emulsion elasticity, and globule evolution as a function of time. A stability diagram is plotted as a function of two determining parameters: the nonadsorbed PGPR concentration in the oil and the inner water droplet fraction. To understand the presence of the nonstability domains, the influence of the two identified parameters on the outermost interfacial tension is examined. Surprisingly, the inner water drop volume fraction exhibits a stabilizing phenomenon that is discussed in terms of interfacial shielding to PGPR adsorption.

Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation

The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coacervation process. Response surface methodology (RSM) was employed for optimization of extraction process. Acidified ethanol (1 M HCl) was used as extraction solvent and ultrasound power (W) and extraction time (min) were used as independent variables. Face centered composite design (FCCD) data was successfully opted and developed a 2nd order polynomial equation with R2 value of 0.94 for total phenolic content (TPC), 0.95 for total flavonoid content (TFC), 0.87 for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 0.98 for total anthocyanin content (ANCs) respectively. Kinetic model study for extraction of anthocyanin was compared to conventional extraction process. Characterization of the extracts was performed using high pressure liquid chromatography analysis (HPLC). Cyanidin-3-glucoside is the predominated anthocyanin found as compared to peonidin-3-D-glucoside. Finally, coacervated microcapsules were developed using anthocyanin extract as core solution and gelatin and acacia gum as wall materials. Characterization of the microcapsules in terms of moisture content, hygroscopicity, solubility, encapsulation efficiency and surface morphology were evaluated. The result thus obtained shows that potential anthocyanin content from black rice bran can be utilized as food ingredients for various food application and formulation of functional food.

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

AbstractThe inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

Fungal derived herbicidal metabolite loaded starch-chitosan-gum acacia-agar based bio composite: Preparation, characterization, herbicidal activity, release profile and biocompatibility

Biocomposites based on starch- gum acacia- agar, chitosan- starch- agar, starch- poly vinyl alcohol- agar were synthesized by simple, green route principles and the various characterization techniques like fourier infrared spectroscopy, SEM revealed the highly stable micro dimenstional that specially interacted with functional groups of polymers -herbicidal metabolites. Respective biocomposite was prepared by mixing equal volume of the selected polymer (1;1;1 ratio) with known concentration (100 mg of in distilled water followed by the addition of reconstituted herbicidal metabolites (100 mg or 0.1 g). Though all the biocomposites were capable of inducing herbicidal effect, notable impact was recorded in chitosan- starch- gum acacia treatment. In this case, the necrotic lesions were initiated at the early incubation period (6 h), progressively developing into dark brownish black lesions with 30.0 mm diameter. Release profile of the metabolites from the respective composite was also under in vitro and soil assay. Release profile study under in vitro and soil condition showed the sustained or controlled manner in distilled water and ethyl acetate treatment. No sign of toxic effect on the soil, parameters plant growth, rhizobacteria and peripheral blood cells clearly revealed the best biocompatibility of the presently proposed biocomposite.

Comparative prebiotic potential of galacto- and fructo-oligosaccharides, native inulin, and acacia gum in Kenyan infant gut microbiota during iron supplementation.

Iron fortification to prevent anemia in African infants increases colonic iron levels, favoring the growth of enteropathogens. The use of prebiotics may be an effective strategy to reduce these detrimental effects. Using the African infant PolyFermS gut model, we compared the effect of the prebiotics short-chain galacto- with long-chain fructo-oligosaccharides (scGOS/lcFOS) and native inulin, and the emerging prebiotic acacia gum, a branched-polysaccharide-protein complex consisting of arabinose and galactose, during iron supplementation on four Kenyan infant gut microbiota. Iron supplementation did not alter the microbiota but promoted Clostridioides difficile in one microbiota. The prebiotic effect of scGOS/lcFOS and inulin was confirmed during iron supplementation in all investigated Kenyan infant gut microbiota, leading to higher abundance of bifidobacteria, increased production of acetate, propionate, and butyrate, and a significant shift in microbiota composition compared to non-supplemented microbiota. The abundance of the pathogens Clostridium difficile and Clostridium perfringens was also inhibited upon addition of the prebiotic fibers. Acacia gum had no effect on any of the microbiota. In conclusion, scGOS/lcFOS and inulin, but not acacia gum, showed a donor-independent strong prebiotic potential in Kenyan infant gut microbiota. This study demonstrates the relevance of comparing fibers in vitro prior to clinical studies.

Semistable emulsion assisted dispersive liquid–liquid microextraction for the determination of fungicide residues via HPLC

Fungicide residues in food can pose serious hazards to humans. The aim of this study was to establish a new method of semistable emulsion assisted dispersive liquid–liquid microextraction (DLLME) for the preconcentration and determination of fungicide residues in juice samples. In this study, Gum Acacia (GA) was selected as the dispersive agent and decanoic acid was adopted as the extractant in aqueous sample. Based on that, a semistable emulsion was induced to facilitate the extraction of target analytes and automatic phase separation. The mechanistic analysis results revealed that the formation of the semistable emulsion was attributed to the mild emulsification of GA with a high molecular weight. Besides, the semistable emulsiont allowed the automatic phase separation in DLLME for the first time. Moreover, the novel method was optimized for detecting fungicide residues and exhibited good linearity (R2 ≥ 0.995), precision (≤16.2 %), matrix effect (≤9.8 %), method recovery (84.0–103.6 %), as well as a low limit of detection (0.5–2.5 μg·L−1) and quantitation (1–5 μg·L−1). In conclusion, this method can be employed to effectively measure fungicide residues in juice samples (orange, grape, carrot and peach). Furthermore, this method can be considered as an effective DLLME alternative for the automatic pretreatment of samples, exhibiting a promising application prospect in food safety.

Effects of Enzyme Treatment and Carrier Agents on Chemical and Physical Properties of Almond Protein-Based Product

There has been an emerging trend towards the research of plant-based proteins over the past few years; however, there has been limited conductive observation of plant-based proteins from almond by-products, as well as the potential of using Flavourzyme and different carrier agents to obtain an instant protein-based powder. The purpose of this study was to investigate the effects of Flavourzyme at various concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and incubation times (30, 60, 90, 120, and 180 min), as well as carrier agents at different ratios with a 20% total concentration on the physicochemical properties of almond protein-based products using freeze-drying (FD). The results showed a higher protein content (p-value ≤ 0.05) using 1.5% Flavourzyme for 120 min compared to the other levels. There was no significant difference (p-value > 0.05) in the protein retention rate after freeze-drying of the samples. However, the addition of Maltodextrin (MA), Gum Arabic (GA), and Inulin (IN) encapsulants improved the physical and functional characteristics of freeze-dried almond protein-based powder (FDAP). However, the solubility of the powder is moderate. Water-holding-capacity (WHC) and Oil- Holding Capacity (OHC) are inversely proportional, where GA-coated powder is the most hydrophobic (17.72 ± 0.87 mL oil/g) and IN-encapsulated powder is the most hydrophilic (15.00 ± 0.87 mL water/g). In conclusion, IN could be a potential encapsulant for almond protein-based powder, because powder produced from IN or MA: IN is acceptable in terms of physical parameters, and IN can also enhance fiber content in the final product.

Three-dimensional dual-layered conductive binder enables stable and high performance of SiOx/C anodes

Among practical anode materials for next-generation lithium-ion batteries (LIBs), SiOx has garnered substantial attention owing to its relatively low volumetric variation and high theoretical capacity. Nevertheless, the volumetric change of micro-SiOx remains a formidable challenge for existing adhesives. Here, we propose an innovative design strategy that amalgamates both rigidity and flexibility, in which rigid anion gum Arabic (GA), flexible acrylic random copolymer (ARC), and carbon nanotubes (CNTs) interwoven into a 3D network with strong interfacial adhesion and excellent mechanical properties. These attributes effectively restrict SiOx particles and favor a stable solid electrolyte interphase (SEI) layer formed on SiOx. Here, GA plays a pivotal role in dispersing CNTs and maintaining their consistent proximity to SiOx, thereby establishing stable electron conduction networks. The SiOx electrode still sustains a specific capacity of 760 mAh g−1 after 350 cycles under a high current of 1C. Additionally, at 0.2C, the SiOx electrode attains a notably high capacity of 1105 mAh g−1 with a capacity retention of 72.9 % at the 300th cycle, while exhibiting an excellent areal capacity of 1.4 mAh cm−2 even after 400 cycles. This work develops a straightforward yet highly efficacious approach for fabricating high areal capacity electrodes and offers promising prospects for improving the stableness of Si-based anodes.

Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules.

Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of Cornus officinalis flavonoid (COF) microcapsules using microwave freeze-drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91%±0.71% and 26.70%±0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13%±2.36%), the lowest moisture content (1.42%±0.34%), and the highest solubility (84.41%±0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42±0.37µm (80°C)>11.7±0.23µm (untreated group)>9.44±0.33µm (60°C)>9.24±0.14µm (50°C)>7.69±0.29µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.

Developing biopolymer-stabilized emulsions for improved stability and bioaccessibility of lutein

Lutein is essential for infant visual and cognitive development but has low stability and solubility. This study aimed to enhance the stability and bioaccessibility of lutein using oil-in-water emulsions stabilized with biopolymers. Commercially available octenylsuccinylated (OS) starches, including capsule TA® (CTA), HI-CAP®100 (HC), and Purity Gum® 2000 (PG), along with gum Arabic (GA) variants Ticaloid acacia Max® (TAM), TICAmulsion® 3020 (TM), and pre-hydrate gum Arabic (PHGA), were chosen as emulsifiers. By screening the effect of biopolymer concentration and oil volume fraction (Φ), emulsions stabilized with CTA, HC, or TM at 20% and 30% (w/v) concentration and 70% Φ exhibited a gel-like structure and were selected for further assessments. After a week at 25 °C, emulsions stabilized by CTA and HC showed no significant change in droplet size, while TM emulsion exhibited a 1.58-fold increase. At 45 °C, all emulsions exhibited increase in droplet size. Lutein retention is higher in CTA emulsions at both storage temperatures than free lutein. In vitro bioaccessibility of all lutein emulsions was higher than that of free lutein. These findings highlight the superior stability and bioaccessibility of the lutein emulsion stabilized by OS starch, positioning it as a promising carrier to broaden lutein applications in infant foods.

Arabic gum/chitosan/Zn–NPs composite film maintains the quality of Hass avocado fruit by delaying ripening and activating enzymatic defense mechanisms

Avocado fruit is a climacteric fruit that has a short life after harvest. Chitosan (Ch) and Arabic gum (AG) have a pronounced effect on the storability of fruits. This investigation aimed to determine the effect of individual or combined use of Ch and AG as well as Ch/AG enriched with 2, 4, 8% Zn–NPs on physio-biochemical attributes and antioxidant capacity of Hass avocado fruit during cold storage (7 °C). The result showed that Ch or AG alone succeeded in maintaining fruit quality of Hass fruit during cold storage. Also, combined application of Ch/AG was more effective than individual application of Ch or AG in reducing fruit weight and polyphenol oxidase activity (PPO) as well as increasing total antioxidant capacity (TAC) and malondialdehyde (MDA). Moreover, Ch/AG coating enriched with 8% Zn–NPs recorded the lowest fruit weight loss, fruit decay %, TSS fruit content, fruit firmness and improved fruit skin and pulp color significantly compared to Ch/AG and control. Coating with Ch/AG/2%Zn NPs recorded the highest peroxidase (POD) activity, while Ch/AG/8% Zn–NPs recorded the highest TAC and the lowest PPO activity. Moreover, enriched Ch/GA with Zn–NPs recorded the highest CAT and POD activity compared to the control. This study shows the efficiency of Ch/AG enriched with Zn–NPs on preserving Hass avocado fruit quality during cold storage by delaying ripening process and activating enzymatic defense mechanisms.