Addition Of Gum Arabic Research Articles

PRODUCTIVE PERFORMANCE, CARCASS TRAITS, LIPID PROFILE, ANTIOXIDANTS AND IMMUNITY OF GROWING RABBITS TREATED WITH GUM ARABIC UNDER EGYPTIAN SUMMER CONDITION

Effect of Gum Arabic (GA), as natural antioxidant in the diet, on growth, carcass, digestibility, liver and kidney functions, antioxidant capacity, immunity, thyroid and testosterone hormones of growing rabbits was studied under Egyptian hot condition. Male APRI line rabbits (n=90) were assigned into 3 groups fed basal diet with 0 (T1), 1 (T2) and 2 (T3) kg GA/ton. Growth performance parameters and viability rate were recorded at age intervals from 5 to 11 wk. Digestibility coefficients, carcass traits, serum biochemicals, antioxidant, immunity, and thyroid and testosterone hormones were determined at 11 wk of age. Results revealed that GA addition increased (P<0.05) growth performance, carcass traits (hind parts and dressing), serum total proteins, albumin, globulin, high-density lipoproteins, glucose, total antioxidant capacity, immunoglobulins, triiodothyronine, tetraiodothyronine and testosterone concentrations. Relative weight of carcass foreparts, weight of full digestive tract, cholesterol, triglycerides and low-density lipoproteins, hepato and renal somatic indexes, urea and malondialdehyde decreased (P<0.05) as affected by GA. In conclusion, dietary supplementation with both levels of GA can enhance productive performance, lipid profile, immune response and antioxidant defense system of growing rabbits under Egyptian summer conditions. The best results were obtained with adding 2 kg GA/ton diet.

The Effect of Addition of Arabic Gum to Amino Acid Profile and Fatty Acid Profile of Albumin Powder Cork Fisk (Channa striata)

The Effect of Addition of Arabic Gum to Amino Acid Profile and Fatty Acid Profile of Albumin Powder Cork Fisk (Channa striata)

Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil

Active films based on chitosan (CS) and gum arabic (GA) incorporated with cinnamon essential oil (CEO) have been developed, and the effect of CS/GA ratios on the film structure, physical and antioxidant properties were investigated. Possible interactions among CS, GA and CEO was evaluated using rheological studies, Fourier transform infrared Spectroscopy (FT-IR) and X-ray diffraction (XRD). These results showed that there existed electrostatic interactions between CS and GA, which led to the formation of entangled structure. The addition of GA enhanced the water barrier properties of films, while it became less resistant to breakage and stretching. Confocal laser scanning microscopy (CLSM) results confirmed the higher CEO retention in films. Greatly enhanced antioxidant effectiveness were observed when the ratio of CS/GA changed from 1:0 to 1:2. However, when the ratio reached 1:4, the antioxidant capacity quickly decreased, which could be attributed to the negative influence of maximal interactions between CS and GA, leading to the loss of CEOs.

Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry

Gum arabic (GA) is the oldest and best known of all natural gums. Thanks to the particular characteristics resulting from its complex mixture of polysaccharides and glycoproteins, its field of application is extensive. In the oenological sector, it is used to prevent colour depigmentation and protein precipitation and although there is no declared limit, the International Code of Oenological Practices suggests not exceeding a dosage of 300 mg L−1.In this study, the botanical origin (Acacia senegal vs A. seyal) and commercial description (Kordofan region vs other Sub-Saharan areas, based on the traditional geographic provenance) were defined studying 44 GA samples with a non-targeted screening approach using high resolution mass spectrometry. From an initial group of 88 identified masses, 15 were selected to create a bi-factor PLS-DA statistical model able to correctly reclassify samples with 94.4% accuracy. Moreover, the study addressed the question of identifying gum addition in wines, analysing 98 untreated wines and comparing them with 40 wines to which gum arabic had been added (200 mg L−1). Considering the database of 88 masses, 4 of them were established to be markers of gum arabic addition (m/z 152.1067, 166.1225, 585.1428 and 643.1403). Principal component analysis performed with the signal (area) of the 4 masses highlighted three groupings differentiating untreated wines, wines treated with A. senegal gum and wines treated with A. seyal gum. m/z 152.1067 was tentatively identified as N-methyltyramine, while m/z 166.1225 as N,O-dimethyltyramine.

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving-Cooling Treatment.

The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving-cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS-AG showed the increases in syneresis, tan δ (more solid-like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm-1 in Raman spectra and the ratio of absorbance 1047 cm-1 /1022 cm-1 (R1047/1022 ) in FT-IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm-1 , and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving-cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. PRACTICAL APPLICATION: Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving-cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving-cooling process, especially to control starch retrogradation.

Experimental study on viscosity of Al&lt;SUB align="right"&gt;2O&lt;SUB align="right"&gt;3/Fe&lt;SUB align="right"&gt;3O&lt;SUB align="right"&gt;4 hybrid nanofluid according to different surfactant additives

Viscosities of 1 wt% Al2O3 and Fe3O4 NFs(nanofluid), and Al2O3/Fe3O4 hybrid NF were investigated experimentally based on surfactant type and pH. Cetrimonium bromide (CTAB) as a cationic surfactant, polyactylic acid (PAA) and sodium dodecyl (SDS) as anionic surfactants, and gum Arabic (GA) as a high molecular surfactant were used to manufacture NFs. The most increase of viscosity in 1wt% Al2O3 NF was presented with the addition of GA. Furthermore, the viscosity ratio of Fe3O4 NF for pH 3 was 1.08, lower than that for other pHs. Surfactant-dependent viscosity of Al2O3/Fe3O4 hybrid NF increased in the following order: GA, CTAB, SDS, and PAA. Al2O3/Fe3O4 hybrid NF viscosity did not increase noticeably with addition of PAA and SDS because the strength of the ionic bond did not increase. The highest increase in viscosity for Al2O3 and Al2O3/Fe3O4 hybrid NFs was observed with the addition of GA.

The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder

Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the caja powder with additives was greater (less negative) than that of the caja powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.

Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

The effects of arabic gum on the quality attributes of rice noodles were characterized in terms of physical properties as well as in vitro starch digestibility. Segoami (high amylose rice) was used to develop rice noodle with low predicted glycemic index (pGI). First, the processing condition for Segoami noodle was investigated at different levels of water content (100%–175%) and steaming time (1–5 min). The impact of various levels of arabic gum (0.5%–2%) of Segoami noodles was also evaluated. In the results, the optimal processing condition was determined at the condition of 150% water content and 1 min of steaming time, when the lowest cooking loss and highest cohesiveness were observed. The addition of arabic gum (0.5–1.5%) lifted down glucose release curve and significantly reduced pGI of Segoami noodles. The higher level of arabic gum showed the higher cooking loss, but lower hardness and cohesiveness. Consequently, the 1.5% level of arabic gum was most effective in reducing in vitro starch digestibility and improving cooking properties of Segoami noodles.

Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties

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 3.5 and FSG-GA mixtures at pH 6.0 (>pHc) were evaluated. Scanning electron microscope (SEM) and X-ray diffraction (XRD) showed that the interactions between FSG and GA occurred at pHopt 3.5 and were very weak at pH 6.0 (>pHc). The isothermal titration calorimetry (ITC) results including the negative Gibbs free energy change (ΔG = −18.71 ± 1.300 kJ/mol), binding enthalpy (ΔH = −41.81 ± 1.300 kJ/mol) and binding entropy (TΔS = −23.10 kJ/mol) indicated that the complexation between FSG and GA was spontaneous and driven by negative enthalpy owing to the electrostatic interaction and hydrogen bondings. The zeta potential (ZP) of FSG-GA coacervates at pHopt 3.5 was −9.00 ± 0.79 mV that was not close to electrically neutral, indicating other interactions besides electronic interaction. Hydrogen bondings in FSG-GA mixtures at pH 6.0 and 3.5 were found to be stronger than pure FSG at pH 6.0 and 3.5 owing to that the amide II peaks shifted to high wavenumbers. Electronic interaction was proven to exist in FSG-GA mixtures at pH 6.0 through the vanishment of asymmetric COO− stretching. However, the electronic interaction in FSG-GA coacervates at pHopt 3.5 was obviously stronger than FSG-GA mixtures at pH 6.0, resulting from the vanishment of asymmetric and symmetric COO− stretching vibration and the positively charged FSG and GA. The intrinsic fluorescence represented that the introduction of GA changed the microenvironment of tyrosine residues in FSG, which may be owing to the unfolding of the tertiary conformation. Moreover, the decrease of pH could promote the formation of random coils of FSG through circular dichroism (CD). Therefore the addition of GA into FSG and decrease of pH might enhance the conformation freedom of FSG, which would bring about favorable entropic effects and contribute to the complexation.

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera).

The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.

Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

Wheat gliadin nanoparticles were prepared by antisolvent precipitation, and gum arabic (GA) was added to improve the stability of the nanoparticles. Effect of pH, gliadin/GA ratio and gliadin concentration on the gliadin-GA particles were studied by turbidimetric measurement. Spinodal lines for the GA-gliadin-solvent system were built under different pH. The influences of gliadin/GA ratio and their concentrations were represented in the diagram, thus the conditions for preparing stable composite were defined. The stability of GA-coated gliadin nanoparticles (Gliadin/GA = 1:3) was further studied compared with uncoated gliadin particles. GA-coated nanoparticles had a relatively good stability at pH 4.0–7.0 and remained a relatively low particle size with the elevated ionic strengths. They also had good thermal stability at 80 °C. Moreover, the interactions between gliadin particles and GA under different pH were further investigated. Hydrogen bonding was found to be the predominant force at pH 5.0, while hydrophobic force took charge of the formation of complex at pH 7.0. The findings are of great importance for extending the current knowledge about gliadin nanoparticles coupled with polysaccharides, thus providing valuable information for the development of gliadin-polysaccharide nanoparticles as potential nano-delivery systems.

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

In this study, acerola pulp and acerola pomace were freeze dried with and without gum Arabic (GA) and analyzed in regard to their physicochemical attributes, bioactive content, and phytochemical stability (total phenolic content, ascorbic acid, total monomeric anthocyanins and antioxidant activity), during storage at 4 oC and 25 oC. The freeze dried products were highly porous and had low water activity (0.273 to 0.300). Freeze dried acerola pulp with GA were the most soluble samples (64.1% to 73.7 %). The addition of GA to freeze dried acerola pomace increased samples hygroscopicity from 4.5% to 11.1%. High ascorbic acid retention in freeze dried acerola pulp was observed for all samples (65.2 % at 25 °C and 88.9% at 4 °C). It was observed that freeze dried acerola pomace showed increased antioxidant activity during storage (101.9% at 4 °C and 135.9% at 25 °C). Our results demonstrate the potential of freeze dried acerola pulp and pomace as novel food ingredients with concentrated phytochemical content and desirable physicochemical attributes.

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Research has shown that gum arabic from Acacia senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 oC and 15 oC for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log 10 CFU g-1, respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 oC and 7 oC, respectively.

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Research has shown that gum arabic from Acacia senegal var . kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 o C and 15 o C for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella , Escherichia coli , and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log 10 CFU g -1 , respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 o C and 7 o C, respectively.

Photophysical studies of a food hydrocolloid, Gum Arabic with resorcinol based acridinedione dyes in water

Abstract Photophysical and electrochemical studies of photoinduced electron transfer (PET) based acridinedione dye with water soluble food hydrocolloid, Gum Arabic (GA) were carried out in aqueous solution. Addition of GA to resorcinol based acridinedione dye (ADDR) which is a PET dye, results in a fluorescence quenching accompanied with a blue shift in the emission maximum (6 nm). The fluorescence quenching is attributed to the promotion of the PET process through space between the donor moiety (OCH 3 ) and the acceptor moiety of basic acridinedione dye ring structure (C O). The fluorescence quenching of ADDR is found to be dynamic in nature. The fluorescence decay of ADDR in the presence of GA shows tri-exponential decay, which implies that there exists a heterogeneous micro environment around the vicinity of the dye with variation in the fluorescence lifetime and their relative distribution. The interaction of ADDR with GA in water is found to be largely hydrophobic, but GA containing several hydrogen-bonding functional groups (sugar moieties and amino acids) also influences the excited state spectral properties of ADDR dye. GA serves as an excellent promoter of electron transfer (ET) through space between the donor and acceptor moiety of ADDR. The variation in oxidation potential of ADDR on the addition of GA is elucidated from cyclic voltammetry studies and the existence of multi-environment of ADDR in GA is elucidated from time resolved fluorescence lifetime measurements.

Effect of Extrusion Conditions, Monoglyceride and Gum Arabic Addition on Physical and Cooking Properties of Extruded Instant Rice

Rice flour and tapioca starch 90/10% (w/w) were blended with monoglyceride at concentations of 0.5, 1.0 and 1.5% (w/w). Each moisture-adjusted (25 and 30% wet basis) blend was fed via hopper into a single screw extruder. Screw speed of 70 rpm and barrel temperature were varied at 100 and 120°C for full factorial experimental design. Extruded instant rice with monoglyceride at 1.0 and 1.5% (w/w) showed better appearance with less stickiness and increased hardness and whiteness after rehydration compared to the product without monoglyceride. Addition of gum arabic could improve the texture of the products and exhibited comparable overall acceptance compared to the commercial product.

Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage

Abstract The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage.

Arabic gum as a novel pore-forming and hydrophilic agent in polysulfone membranes

In this study, novel polysulfone (PS) membranes blended with Arabic Gum (AG) as pore forming agent were prepared via phase inversion technique. The performances of the newly synthesized PS/AG membranes cast at different AG contents (0.1–3.0wt%) in dope solutions were examined for their surface morphology, cross-section, surface charge density, hydrophilicity, and mechanical strength using scanning electron microscopy (SEM), zeta potential, contact angle measurements and tensile testing, respectively. The antifouling properties of PS/AG membranes were evaluated during filtration of bovine serum albumin (BSA) solutions while the antibacterial tests were assessed using Escherichia coli bacteria. The addition of AG to the casting solutions displayed a remarkable enhancement on PS membrane hydrophilicity, surface charge, flux, rejection and antibacterial properties. The prepared PS membranes cast with 3wt% AG possessed high oil rejection and BSA flux recovery of about 98% and 80% respectively. In addition, the mechanical properties of the cast membrane increased by 52% compared to the pristine PS membrane. Overall, this study shows that, AG is promising additives that can be used for fabrication of ultrafiltration membranes with improved performance for water treatment applications.

Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces

In this study, the effects of soluble soy polysaccharides (SSPS) and gum arabic (GA) on the interfacial shear rheological properties of β-conglycinin (7S) at both the air/water and oil/water interfaces were investigated. The results showed that the adsorption behavior at the two interfaces were quite different. For 7S–SSPS, the adsorption behavior was mainly dominated by 7S, with a lower adsorption rate than that for 7S alone at the air/water interface. Conversely, the adsorption behavior was mainly dominated by SSPS at low adsorption times but was later dominated by 7S adsorption at the oil/water interface. Emulsion stability measurement showed that the 7S-based emulsion was stabilized against flocculation by SSPS even under acidic conditions, which might be attributed to the bounded SSPS molecule stabilized the oil droplets effectively by steric stabilization. Addition of GA did not improve emulsion stability under acidic conditions because GA dominated the adsorption layer and did not provide steric stabilization at the oil/water interface. Surprisingly, with or without polysaccharides, 7S could form an interfacial film with a high elastic modulus under all conditions, even near the isoelectric point, which indicated that flocculation might be mainly due to the electrostatic attraction between the emulsion droplets. The results of this study suggested that stability of oil/water emulsions could be achieved through the formation of a protein-dominated interfacial film surrounded by polysaccharides that provided steric stabilization.

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

This study investigated the potential of gum arabic to improve the stability of anthocyanins that are used in commercial beverages as natural colourants. The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) containing l-ascorbic acid proceeded with a first-order reaction rate during storage (40°C for 5days in light). The addition of gum arabic (0.05–5.0%) significantly enhanced the colour stability of anthocyanin, with the most stable systems observed at intermediate levels (1.5%). A further increase in concentration (>1.5%) reduced its efficacy due to a change in the conformation of the gum arabic molecules that hindered their exposure to the anthocyanins. Fluorescence quenching measurements showed that the anthocyanin could have interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanced stability. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using natural ingredients.