Gum Arabic Concentration Research Articles

Sensorial and physicochemical characterisation of snack bar with gum arabic (Acacia seyal) addition

Non-communicable diseases such as diabetes, atherosclerosis, myocardial infarction, and hypertension have rapidly increased. The scenario is due to unhealthy eating habits and unhealthy foods with high fat and oil, and high sugar on the market. A snack bar is one of the most suitable products as ready-to-eat food. It would be an ideal healthy food due to consumer demand for fast-growing natural foods. The application of Gum Arabic to confectionaries (snack bars) in the food industry is still low. Gum Arabic produced by the stem and branches of Acacia seyal has an excellent functional value of dietary fibre and the potential as an effective source in the formulation of a high fibre GA snack bar. This study was conducted to evaluate the sensorial and physicochemical characteristics of GA snack bar formulation with different concentrations of Gum Arabic of 10%, 20%, and 30%. Sensory analysis was conducted by using an acceptance test which is a 5-point hedonic scale. The attribute consists of colour, appearance, hardness, crispness, taste, and overall acceptance. For physicochemical properties, the colour, texture (i.e., hardness and crispness), pH, total soluble solid, water activity, moisture, crude protein, crude fat, crude ash, crude fibre, carbohydrate, and calorie determination are included. However, the value of a*, b* and protein were significantly (p<0.05) decreased with increasing the Gum Arabic concentrations. Besides, there was a significant difference in all attributes for sensory evaluation except for appearance. In conclusion, the addition of Gum Arabic up to 30% into the GA snack bar caused significantly (p<0.05) increased the lightness (L*), texture, total soluble solid, water activity, moisture, crude fat, crude ash, crude fibre, carbohydrate as well as calories.

Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel

The processing instability and strong pungent smell limit the use of allicin. To overcome these shortcomings, emulsion gels loaded with allicin were constructed using soybean protein isolate (SPI) and gum Arabic (GA) through ultrasound treatment and transglutaminase (TG) induction. The effect of ultrasonic modification and GA concentration on the physical properties of emulsion gels was investigated, and the protective effect of emulsion gel on allicin was evaluated. The results showed that ultrasonic pretreatment of SPI can significantly improve the water holding capacity, hardness, viscosity, and elasticity modulus of emulsion gels, forming denser homogeneous network structure, and these properties were best when GA concentration was 0.3%. In the process of gel formation, ultrasound can change the spatial structure of protein, the introduction of polysaccharide can enhance the hydrogen bond between molecules, and TG can promote the intramolecular crosslinking, the three worked together to form a gel network. The encapsulation efficiency of the ultrasonic SPI-GA emulsion gel can reach 70.84%, while it was only 26.63% for the SPI emulsion gel. The degradation of allicin was inhibited under strong light and high temperature. This study provides a new idea for the development of functional food rich in allicin.

Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method.

This study is aimed at optimizing the Saffron essential oil (SEO) nanoparticles using the ionic gelation method. Response surface methodology (RSM) with Box-Behnken design (BBD) was applied to investigate the optimum conditions and the effects of three independent variables: LWCS concentration (0.1-0.3%), Arabic gum concentration (9.6-9.8%), and ratio (core: wall material) (1 : 5, 1 : 7.5, 1 : 10) on the responses of z-average, polydispersity index (PDI), and zeta potential. The results showed that the quadratic model developed from the RSM was statistically significant (p value < 0.05). The quadratic model can be used to describe well the relationship between the variables on the response observed. The lack of fit was nonsignificant (p value > 0.05) relative to pure error for all response variables, indicating that the model fitted well. The model equation obtained for the process through RSM was adequate. The LWCS concentration and Arabic gum concentration had a significant effect on z-average and PDI. The ratio (oil: Arabic gum/LWCS) has a significant effect on zeta potential. The optimum condition was the LWCS concentration of 0.1% and Arabic gum concentration of 9.6%, and the ratio (oil: Arabic gum/LWCS) 1 : 5 produced the optimum SEO nanoparticles with a z-average value of 16.24, PDI of 0.495, and zeta potential of 15.76. The verification values were close to the predictive value given by the Design Expert® 12 program with p value > 0.05 at the 95% confidence level. Therefore, the application of the RSM with Box-Behnken was suitable for optimizing the saffron oil nanoparticles with desirable responses.

The optimization of spray-drying process for the development of apricot powder using response surface methodology

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

Fabrication of composite hydrogels by assembly of okara cellulose nanofibers and gum Arabic in ionic liquids: Structure and properties

Okara cellulose is an abundant natural polysaccharide with many potential industrial applications due to its structure-forming properties. In this study, we fabricated composite hydrogels from okara cellulose nanofibers (CNFs) and Arabic gum (AG) by dissolving these components in an ionic liquid ([Amim]Cl), heating them at 100 °C for 3 h, and then soaking them in a 1:1 water-isopropanol solution. The effects of AG concentration and sonication on the properties of the hydrogels was also examined. The structure and physicochemical properties of the okara CNF-AG hydrogels were studied, including their microstructure, physical state, surface properties, swelling, rheology, and thermal stability. Sonication promoted the formation of a hydrogen bonded network within the hydrogels, with low crystallinity and a porous structure. The mechanical properties of the composite hydrogels, such as their hardness, springiness, gumminess, and chewiness, could be optimized by controlling the sonication conditions and AG concentration. Indeed, these textural attributes were around 3–8-fold higher for the optimized sonicated hydrogels than for the non-sonicated ones. Sonication and AG concentration also altered the surface properties and thermostability of the hydrogels. The composite polysaccharide-based hydrogels developed in this study have potential applications as novel materials in food and non-food applications.

Polyelectrolyte\u2013nanocomposite for enhanced oil recovery: influence of nanoparticle on rheology, oil recovery and formation damage

Gum arabic (GA) capacity as an enhanced oil recovery (EOR) agent is studied and compared to the commonly applied xanthan gum (XG). FTIR and TGA characterisation of these two polyelectrolytes and a rheology study by viscosity measurement was conducted on their polymeric and nano-polymeric solution at varying concentrations of the polymers and nanoparticles (NP). Coreflooding experiments were conducted based on a sequence of waterflooding and three slugs of increasing concentration of polymeric (and nano-polymeric) solutions to evaluate EOR performance. Results show similar rheology and oil recovery for 1.0 wt% GA and a 0.1 wt% XG polymeric solution. And the viscosity of GA tends to be Newtonian at a relatively high shear rate. The magnitude of incremental oil recovery of the first slug is independent of the GA concentration but significant for XG. However, the impact of nano-polymeric solution on oil recovery is higher than the polymeric solution. The increase in NP concentration played a vital role in oil recovery, thereby connoting the significance of IFT, contact angle, and its associated mechanisms for EOR. And FTIR affirms that the hydroxyl group in XG is less than GA, thus responsible for adsorption of GA compared to XG.

Using Gum Arabic in Place of Egg Yolk as Cryoprotectant for Cryopreservation of the Buck Semen

Background: Egg yolk (EY) is well known to be toxic for buck spermatozoa, which creates restrictions of its use in cryopreservation. Therefore, this study is to compare the effect of different levels of gum Arabic (GA) in an extender on quality and fertility of cryopreserved buck sperm. Methods: Each ejaculate of six bucks was frozen in Tris with one of concentrations of GA which contained 3, 6, 9 and 12 gm/ 100 ml in place of the EY. Control was Tris extender containing 2.5% of EY. Result: A percentages of total motile sperm (54.92%; P less than 0.05) and progressively motile sperm (26.22%; P less than 0.05) of semen was frozen in Tris containing 9% of GA. Similar to control group, the pregnancy rate of does inseminated with extender containing 9% (50.0%) were significantly higher than those of does inseminated with extender containing 6% (8.33%), 3% (0.0%) and 12% (0.0%). Semen evaluation and fertility rate were similar when replacing the EY with GA in the Tris cryodiluent, after cryopreservation of buck semen. The present study shows that high motility rate of frozen semen and acceptable pregnancy rate can be obtained when using GA in place of EY for cryopreserving the buck sperm.

ANN‐based modelling of peppermint flavour encapsulation process with ultrasound approach

AbstractEncapsulation has great potential for preserving the flavour and health benefits of bioactive compounds. Hence, in the previous study, an attempt was made to encapsulate peppermint flavour in a gum arabic (GA) shell. To further understand the effect of a wide range of parameters, in the present study, artificial neural networks (ANNs) are developed. To predict the effect of various parameters on the encapsulation process, networks are developed with a back‐propagation algorithm. Input parameters for the ANN are flavour concentration, GA concentration, spray dryer temperature and feed flow rate to the spray dryer. The encapsulation process is evaluated in terms of encapsulation efficiency, product yield, and particle size. To predict all outputs simultaneously, a combined model is developed. The results showed that the combined model has similar accuracy as that of the individual model and also helps to save on processing time. For the combined model, the best prediction performance is obtained with 5‐4‐3 ANN architecture exhibiting an R2 value of 0.9991, and corresponding MSE values of 0.000 54, 0.000 63, and 0.000 61 for encapsulation efficiency, product yield, and particle size, respectively. This indicates that the developed ANN model is capable of predicting the encapsulation process. The interpolation and extrapolation ability of the developed network is also evaluated.

Modification of PET surfaces with gum Arabic towards its bacterial anti-adhesiveness using an experimental factorial design approach

Bacterial adhesion onto hospital material surfaces still represents a big healthcare issue, being preventive measures required to mitigate this problem, such as increasing material surface hydrophilicity. In the present study, gum Arabic, a hydrophilic polysaccharide, was used to modify the surface of polyethylene terephthalate (PET). Initial water contact angle (WCA) and WCA after several washing cycles were studied as response variables by a 24 full factorial design. Several reaction parameters, such as contact time between gum Arabic and PET, gum Arabic concentration, curing temperature and curing time for PET modification were investigated. The most significant parameters were found to be the curing temperature and curing time. The optimized parameters led to a WCA reduction from 70° to 27°. The modified PET samples were characterized using several techniques including AFM, colorimetric, ATR-FTIR and contact angle which further confirmed a successful surface modification. Furthermore, bacterial adhesion assays have clearly shown that the treated PET material was highly effective in preventing the bacterial adhesion of Escherichia coli expressing YadA, an adhesive protein from Yersinia so-called Yersinia adhesin. The use of design of experiments techniques allowed for successfully attaining a PET material with a high bacterial anti-adhesiveness, using a simple grafting approach.

Natural emulsifier assisted lubricity of the colloidal system: Effect of natural emulsifier concentration

Environmental needs, human health issues, government regulations have motivated this work to explore an alternative to mineral oil-based systems to vegetable oil-based environmental friendly lubricants. The present study is an attempt to use natural products (soybean oil and Gum Arabic) to develop environmental friendly oil-in-water emulsion to be used as metalworking fluid. The role and effect of Gum Arabic (GA) concentration on emulsion stability, wettability, and lubricity is explored. Three concentrations of GA corresponding to critical micelle concentration (CMC), below CMC and above CMC are selected to formulate the emulsions (Formulated fluids (FFs)). The emulsion characteristics (droplet size and zeta potential), pH, wetting dynamics, and lubricity are evaluated using dynamic light scattering (DLS), pH glass electrode, Goniometer, and four-ball tester (FBT), respectively. Worn surfaces are analysed using Fourier transform infrared (FTIR) spectroscopy and field emission scanning electron microscope (FESEM). The physical characteristics and tribological responses suggest that the FF @ CMC of GA exhibited better stability, lubricity, and antiwear properties than other formulations. Different responses of FFs are benchmarked with that of mineral oil-based commercial fluid (CF). FF @ CMC of GA showed a better anti-friction and similar anti-wear response as compared to CF. The excellent lubricity of the FF @ CMC of GA is attributed to the formation of the low shear strength stable lubricious film due to the active participation of GA molecules at the tribo-pair interface.

Preparation and characterization of konjac glucomannan and gum arabic composite gel

Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water solubility index (WSI), water absorption index (WAI), texture profile analysis (TPA) and rheological analysis. The gel stratified when GA concentration ≥ 2.5%. FTIR indicated that the interactions of KGM and GA were mainly related to hydrogen bonds and acetyl groups, and the solution separated from gels only included GA and water molecules. The microstructures became denser and contained smaller holes at high GA concentrations as seen by SEM. WSI and WAI both increased with GA increasing. Hardness and springiness dropped when GA concentration increased from 0 to 2.0%, but they increased when GA increased from 2.0% to 4.0%. Rheological analysis showed the gels were non-Newtonian pseudoplastic fluids, with anti-thixotropy (GA ≤ 3.5%) and thixotropy (GA ≥ 4.0%). Furthermore, the gels could be classified as non-covalent gels, with higher gel strength at high GA concentrations. The non-covalent linkages included hydrogen bonding and hydrophobic interaction, and hydrogen bonding held the dominated status. Therefore, KGM and GA have antagonistic and synergistic effects.

Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer

Recently, the interest of scientists has turned towards eco-friendly metal nanoparticles due to their distinctive physicochemical properties that have been used in several biochemical and food applications, including drug and bioactive component delivery, sensing of food pathogenic bacteria, imaging techniques, and theranostics. Therefore, this study aimed to fabricate gum arabic stabilized iron hydroxide nanoparticles (IHNPs) using the co-precipitation process and to develop nanoparticles decorated antimicrobial cellulose paper. The agglomeration of IHNPs is a major concern, therefore, the varied concentration (0.25–2.0%) of gum arabic was used to functionalize and stabilize the nanoparticles, and based on UV-visible spectroscopy and particle size analysis, 1% gum arabic concentration was screened out. Scanning electron microscopy displayed polygonal disc shapes of IHNPs that had sides of approximately equal lengths. Energy dispersive spectroscopy was used to determine the purity of the IHNPs and results illustrated the elemental iron peak at 0.8 keV and 6.34 keV. For thermal stability, differential scanning calorimetry (DSC) was employed, and the glass transition temperature was observed at 138.50 °C with 138.31 °C onset and 147.14 °C endset temperature, respectively. Functionalized IHNPs showed a significantly (p < 0.05) higher zone of inhibition against S. aureus (29.63 mm) than that of E. coli and were found to be non-toxic to Caco-2 cells during cell viability assay. Time-kill kinetics showed that cellulose paper embedded with nanoparticles possessed excellent antibacterial activity against S. aureus. To explore the food application of developed cellulose paper, citric acid coagulated dairy product (Paneer), similar to cottage cheese was formulated, and it was evaluated for its microbial shelf life. The unwrapped sample showed higher microbial load during the fourth day of the storage. However, both wrapped samples were acceptable till the 10th of storage.

Sustainable Enzymatic Approach for the Production of Essential Fatty Acid Based on Coffee Oil Hydrolysis

This study aimed to obtain polyunsaturated fatty acids by hydrolysis of coffee oil catalyzed by Candida rugosa lipase (CRL). The physicochemical properties and fatty acid profile of coffee oil were determined. Oleic (31.09%) and linoleic (51.80%) acids were the major fatty acids in coffee oil. A central composite design was carried out to assess the effect of lipase (0.1–0.5 wt%) and gum Arabic (0–3 wt%) concentrations on free fatty acid formation. Reactions were carried out in 50 mL stirred glass reactors at 37 °C for 2 h using 40 g of medium. CRL was an efficient catalyst of coffee oil hydrolysis, affording hydrolysis yields of 67.1–85.6%.The best predicted concentrations of lipase and gum Arabic were 0.1and 1.5 wt%, respectively. Under these conditions, the hydrolysis yield was 83.1% and the obtained hydrolysate was composed mainly of linoleic and oleic acids. Coffee oil as a source of omega-6 by enzymatic hydrolysis route

Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

EFFECT OF GUM ARABIC AS PREBIOTIC ON PROBIOTICS AND QUALITY OF YOGHURT DURING COLD STORAGE

This study was conducted to determine the effect of gum Arabic concentrations (0%, 0.7%, 0.9%or 1%) as prebiotic in yoghurt quality and probiotics, experiments were conducted using fresh cow’s milk with 3% starter culture during cold storage in two types of yoghurt (plain and Flavored). The physicochemical parameters included: (moisture, ash content, total solids content, crude protein, fat content, lactose content, pH value and titratable acidity) were measured. Whereas microbial analyses were achieved including: total viable bacteria, lactic acid bacteria, total coliform, E.coli bacteria, yeasts and moulds, as well as the sensory evaluation of produced yoghurt was done. The results showed that no significant difference (p≤0.05) in all parameters. While showed significant difference (p≤0.05) in moisture content in the first day. While the addition of Gum Arabic on yoghurt samples during cold storage led to decreased in total viable bacteria, lactic acid bacteria and improve the quality and microbial properties through increasing the percentage of total solids, protein, fat, lactose and free from total coliform, yeast and mould. Organoleptic properties of the yogurt increased as the percentage of GA advanced in all tested samples. Yogurt produced using (1%) GA had acceptable characteristics. Addition of Gum Arabic to yoghurt product led to improve the quality and microbial properties. This improvement could be due to high amount of uronides.

On the gum arabic to improve the thermal properties of Fe3O4 nanoparticles

In this study, the thermal properties of the powder sample of Fe3O4 magnetic nanoparticles prepared by the co-precipitation method and characterized by x-ray diffraction and transmission electron microscopy have been reported. An induction heater was used to determine the thermal properties of the sample coated with gum arabic (GA) in various concentrations, viz., X = 0, 20, 40, 60, and 80 mg/ml. The results show that the thermal properties of the sample depend on the concentration of GA. Furthermore, it was found that the specific heat capacity (CG) of the GA solution decreased with the increase in the concentration of GA.

Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise

Food protein fibrillization is recently regarded as an attractive strategy to broaden and improve food protein functionality in food science. In the present work, whey protein isolate (WPI) solutions was heated at pH 2.0 and 80 °C for different time (1, 2, 4, 8, and 16 h) to prepare whey protein isolate fibrils (WPF), and the resulting WPF was mixed with gum arabic (GA) at pH 2.0–6.0 to explore the properties and functions of such mixtures. The fibril conversion rate of WPI continued to grow from 4% to 32% with the extension of heating time from 1 to 16 h. The phase behavior study showed that the insoluble WPF-GA binary complexes were formed at pH 4.6–6.0 due to the electrostatic interaction between amino groups of WPI and the carboxyl groups of GA. Compared to the WPI-GA complexes, the WPF-GA complexes had a higher GA content and coacervate yield, suggesting that the fibrillization contributes to the association of proteins with polysaccharides. WPF alone were linear, while fibril bundles appeared in the presence of GA. Such WPF-GA complexes exhibited an excellent capacity to prepare gel-like emulsions. The viscosity and strength of the prepared emulsions was gradually enhanced as the fibril conversion rate of WPI increased. Besides, the complexes of GA and WPF with a heat-treated time of 16 h showed the greatest potential to prepare mayonnaise analogues with a solid-like property, which possessed the similar storage modulus and smoothness to the commercial mayonnaise products.

Effect of Gum Arabic Content on Maximum Dry Density and Optimum Moisture Content of Laterite Soil

Soil is a material that has been used in construction for centuries and nowadays represents one third of the world's construction. In order to make earth-based blocks durable, several means are used, mainly the stabilization of these blocks based on cement or lime, and the firing of bricks. Unfortunately, these means contribute to the destruction of the environment. Therefore, finding environmentally friendly materials, such as organic materials or waste, as a substitute for cement and firing is of vital importance. In Africa, gum Arabic is a widely available organic material (a biopolymer). In this study, the effects of gum Arabic on maximum dry density and optimal moisture content of laterite soil were evaluated. Gum Arabic was used as a binder in the stabilization of blocks. Compaction tests (Proctor test) were carried out for the mixture of laterite soil, sand and gum Arabic. The proportion of sand was 20% by mass weight of laterite soil in this mixture; the gum Arabic was varied from 0 to 10% with a step of 2, by mass weight of laterite soil. The results showed that the maximum dry density decreases with increasing gum Arabic content in laterite soil, whereas the optimal moisture content increases.

Development of the grain energy bars with the high content of dietary fibers

The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients, which were added to the binding syrup, and subsequently to cereals and fruits. Grain energy bars were analyzed by quantitative descriptive analysis and the best formulae were determined according to the preference test. It was found that the gum-arabic was responsible for the influence on the appearance of cereal flake dryness, hardness and chewability, while the oligofructosis increased the color brightness and the crunch when bitten. The optimized composition of the grain energy bar sample showed that the fiber mixture gave the bars better texture characteristics than each fiber individually. The viscosity of the syrup, which is strongly influenced by the gum-arabic concentration, had a negative correlation with the consumer preference assessment. The selected recipe of the grain energy bar allows to reduce energy value by 18-20% with simultaneous increasing of total amount of dietary fibers by 200%.

Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analysed. Results showed that foam mat drying of cantaloupe puree with 10% GA has better foam density, foam expansion, and foam stability. The Page model fits the foam mat drying behavior of cantaloupe foam with different concentrations of GA at a constant temperature of 55 °C. The moisture content of foam mat dried cantaloupe powder was ranged from 3.29 to 4.64%. The powder flowability was significantly affected by the GA concentration. The powder produced at higher GA concentration showed good powder flowability and lower cohesiveness. Fresh cantaloupe fruit can be preserved into foam mat dried cantaloupe powder and used as a food ingredient in a variety of food products. Applications of foam mat dried cantaloupe powder in cake icing gave a natural colorant with antioxidants and no significant changes on flow behavior index of the icing viscosity.