Effect Of Arabic Gum Research Articles

Effect of Arabic Gum and technomus as a prebiotic in some blood parameters of Cyprinus carpio L.

This study was conducted at the first agricultural research and experiment station, Agriculture college, Al-Muthanna university, for 85 days, including the localization period (for the period from 25/9/2022 to 20/12/2022), to determine the effect of adding Arabic Gum and technomus as a prebiotic on growth triats. 162 common carp were used, with an average weight of 75±5 gm per fish, in 27 small tanks (baskets) of 0.107 cubic meters, they were randomly distributed to nine treatments with three replicates (6 fish for each replicate), were as followed: T1: (control treatment; without adding). T2: add 0% technomus with 0.5% Arabic Gum to the diet. T3: add 0% technomus with 1.0% Arabic Gum to the diet. T4: add 0.5% technomus with 0% Arabic Gum to the diet. T5: add 0.5% technomus with 0.5% Arabic Gum to the diet. T6: add 0.5% technomus with 1.0% Arabic Gum to the diet. T7: add 1.0% technomus with 0% Arabic Gum to the diet. T8: add 1.0% technomus with 0.5% Arabic Gum to the diet. T9: add 1.0% technomus with 1.0% Arabic Gum to the diet. The results of examining RBC and WBC showed that T7 and T8 were significantly (P≤0.05) superior, T1 and T3 were significantly decreased (P≤0.05) compared with other treatments. significantly (P≤0.05) superior in T6, T7 and T8 on hematocrit (PCV) and hemoglobin (Hb) compare with others. A significant (P≤0.05) superiority for all treatments compare with T6 on albumin, while T3 decreased on glucose concentration compare others. As for globulin, all treatments showed significant superiority over T2.

The effect of Arabic gum and maltodextrin on the physicochemical properties of vacuum-dried stevia (Stevia rebaudiana Bertoni) extract powder

Stevia extract powder was one form of natural sweetener that has not been widely produced. The antioxidant and phenolic content provided benefits as a sweetener. The purpose of this research was to examine the physicochemical features of stevia extract powder. Stevia extract powder contains health-beneficial antioxidant compounds. In the vacuum-dried encapsulating technique, Arabic gum and maltodextrin (DE 18) were used as two coating ingredients. Physicochemical characteristics such as hygroscopic rate, repose angle, colour analysis, magnitude estimation of sweetness level, hedonic test, antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, total phenolic activity using spectrophotometric techniques, and stevioside with HighPerformance Liquid Chromatography (HPLC) in stevia extract powder. Arabic gum: maltodextrin ratio 1:1, 1:2, 1:3 were added to the coating material. Maltodextrin used in this study can lead to an increase in the rate of hygroscopicity and the angle of bulk stevia extract powder, while the use of Arabic gum could decrease the rate of hygroscopicity and the repose angle of stevia extract powder. Arabic gum produced a powder with a more stable stevia extract. Stevia extract powder ratio 1:1, 1:2, 1:3 have hygroscopic rate were 1.40×10-4 gH2O/g, 1.47×10-4 gH2O/g, 1.54×10-4 gH2O/g respectively, angles of repose were 31.35±0.4⁰, 33.21±0.1⁰, 34.05±0.09⁰ respectively, antioxidant activity (IC50) of 205.24 μg/mL, 304.22 μg/mL, 431.30 μ/mL respectively, total phenolic activities were 1.52%, 0.9%, 0.48% respectively, stevioside contents were 0.0731%, 0.0498%, 0.0406% respectively, and of the treatment with stevia extract powder 1:1, 1:2, 1:3 were 4.70, 4.41, 3.28 times respectively, (the 10 times corresponds sucrose concentration). Based on the physicochemical properties, it can be seen that the best ratio of Arabic gum and maltodextrin in stevia extract powder was 1:1, but the highest ratio of 1: 3 was the most favoured by the panellist.

Effect of Arabic Gum and Peppermint Oil on the Storability of Strawberry Fruits under Cold Storage Conditions

Alomar, M., R. Bayerli and H. Sharaby. 2023. Effect of Arabic Gum and Peppermint Oil on the Storability of Strawberry Fruits under Cold Storage Conditions. Arab Journal of Plant Protection, 41(4): 353-360. https://doi.org/10.22268/AJPP41.4.353360 The experiment was carried out in the storage research laboratory of Horticultural Sciences' Department, Agriculture' Faculty, Damascus University during 2021 season. In order to study the effect of Arabic gum at two concentrations (30 and 60 g/l) and peppermint oil at two concentrations (1 and 2 ml/l) and the interaction between them in maintaining the quality of fruits strawberries during cold storage. The results showed that Arabic gum 30 g/l with peppermint oil 2 ml/l was superior to the rest of the treatments and to the control after 12 days of storage 359 Arab J. Pl. Prot. Vol. 41, No. 4 (2023) in reducing weight loss (13.368%), reducing the percentage of damaged fruits (decay percentage) (8.712%) and preserving on fruit firmness (0.992 kg/cm2 ) and higher content of total soluble solids (10.206%), vitamin C (57.229 mg/100 g wet weight) and titratable acidity (0.569%). Keywords: Strawberry fruits, Arabic gum, peppermint oil

Effect of Arabic Gum (Acacia senegal) on Paracetamol-Induced Chronic Nephrotoxicity in Albino Rats

Effect of Arabic Gum (Acacia senegal) on Paracetamol-Induced Chronic Nephrotoxicity in Albino Rats

Optimization of ultrasound-assisted microemulsions of citral using biopolymers: characterization and antifungal activity

Citral is an essential oil with antimicrobial activity against a broad range of microorganisms. However, its low solubility and susceptibility to environmental conditions difficult the use of citral in the food industry. In this study, the formulation of an eco-friendly emulsion of citral obtained by ultrasound was optimized using a Box-Behnken design. The effect of arabic gum (AG), sodium alginate (SA), maltodextrin (MD), and their concentration on the droplet size of the emulsion was evaluated. Based on the droplet size (1 μm), the emulsion formulated using 7.5% of AG and 0.4% of SA was selected as optimal with viscosity 34.63 cP, pH 5.76, and conductivity 1.426 mS. This emulsion retains the 92% volatile fraction of citral and contributes to increase the thermal stability of the essential oil from 37 to 185 °C. Besides, it has antifungal properties against Fusarium sp., contributing to reduce in 66% of the disease incidence caused by this fungus in bananas. Therefore, the optimal emulsion formulated in this research can be used to control the postharvest decay in fruits. Moreover, it can be used to obtain microcapsules and microfibers that can be used as edible coatings in the food industry.

The Effect of Arabic Gum on Renal Function in Reversible Unilateral Ureteric Obstruction.

Arabic gum (AG) has antioxidant and anti-inflammatory properties. However, the effect of AG in ureteric obstruction (UO) has not been investigated yet. Male rats underwent reversible left unilateral UO (UUO) for 72 h. Group AG-1 (n = 12) received AG 15 g/kg/day dissolved in drinking water starting seven days before and continuing throughout the period of the UUO, whereas group Vx-1 (n = 8) had only water. Group AG-2 (n = 12) and Vx-2 (n = 8) had similar protocols as AG-1 and Vx-1, respectively, but underwent terminal experiments to measure renal functions, six days post-UUO reversal. Arabic gum significantly attenuated the UUO-induced increase in the tissue level of malonedialdehyde and superoxide dismutase and the rise in the gene expression of TNF-α, TGF-β1, and p53 in AG-1 compared to Vx-1. It also attenuated the severity of tubular dilatation. However, AG did not affect the alterations in the renal blood flow or glomerular filtration rate. The fractional sodium excretion was lower in AG-2 but did not reach statistical significance (0.40 ± 0.11 vs 0.74 ± 0.12, p = 0.07). AG attenuated the UUO-induced rise in oxidative stress markers and proinflammatory and profibrotic cytokines and the degree of renal tubular dilatation, indicating a protective effect in obstructive nephropathy.

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.

The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt

The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt

Effect of Arabic Gum as Prebiotics and Lactobacillus casei Shirota (LcS) as Probiotic on Oxidative Stress and Renal Function in Adenine–Induced Chronic Renal Failure in Rats

Effect of Arabic Gum as Prebiotics and Lactobacillus casei Shirota (LcS) as Probiotic on Oxidative Stress and Renal Function in Adenine–Induced Chronic Renal Failure in Rats

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.

Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.

Effect of Arabic Gum and Xanthan Gum on the Stability of Pesticide in Water Emulsion

The effect of arabic gum (AG) and xanthan gum (XG) on the physicochemical properties of 2% pesticide avermyctin in water emulsions was systematically investigated by measuring creaming stability, droplet size, zeta potential, and rheology. Addition of AG and XG had significant influence on the physicochemical properties of emulsions. Emulsions showed high stability throughout the storage time in the AG concentration range of 0-0.14%. In contrast, addition of XG induced the apparent creaming of emulsion as the XG concentration increased from 0.011 to 0.15%, which might be well explained by the depletion flocculation of droplets. The droplet diameter increased progressively with increasing AG concentration; however, it sharply grew initially with XG concentration and reached a maximum, followed by a gradual decrease. Zeta potential increased gradually as AG concentration was lower than 0.081%, followed by a slight decrease, whereas it reduced dramatically as XG concentration increased from 0.011 to 0.040% and then remained almost unchanged. In the AG concentration range of 0-0.14%, the emulsion exhibited typical Newtonian flow behavior and the viscosity decreased a little. The XG emulsion exhibited Newtonian flow behavior at low XG concentrations (≤0.019%), whereas, non-Newtonian flow behavior was displayed at relatively high XG concentrations (>0.019%), wherein viscosity value and yield value increased gradually as XG concentration increased. In addition, the curves of shear stress versus shear rate for XG emulsion and solution were well fitted by a power law model and the Herschel-Bulkley model; the Herschel-Bulkley model fitted much better. The present study would provide useful information for the reasonable application of AG and XG in making stable pesticide emulsion.

Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant ( p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination ( R 2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant ( p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release.