Gum Arabic Concentration Research Articles

Effect of gum Arabic on antifungal photodynamic activity of curcumin against Botrytis cinerea spores

This study investigated the effect of gum Arabic on curcumin's phototoxicity against Botrytis cinerea, a significant cause of postharvest losses in horticultural produce. Curcumin-loaded nanoparticle suspensions and emulsions stabilized with gum Arabic were prepared and their absorbance, fluorescence emission, physicochemical properties, antimicrobial photodynamic activity (using response surface methodology (RSM)), and reactive oxygen species (ROS) generation (via electron paramagnetic resonance (EPR) spectroscopy) were evaluated. Fluorescence emission exhibited a blue shift (510–550 nm) in both formulations, with emulsions showing higher intensities due to a more hydrophobic environment. Gum Arabic concentration significantly influenced the physicochemical properties of both suspensions, with nanoparticle size decreasing from 572.80 nm to 202.80 nm as gum Arabic concentration increased from 0.5 % to 2.5 % (at 65 μM curcumin). Nanoparticle suspensions demonstrated higher antimicrobial efficacy, reducing B. cinerea spores by 0.39–3.40 log10(CFU.ml−1), compared to 0.00–0.46 log10(CFU.ml−1) in emulsions. The phototoxic effect was dependent on curcumin concentration and light irradiance, as demonstrated by RSM. EPR confirmed the generation of superoxide anion and hydroxyl radicals in both formulations, which indicated a Type I photodynamic mechanism, with nanoparticle suspensions having a sustained ROS generation. Overall, gum Arabic did not impair curcumin's antifungal photodynamic activity, making it as a promising stabiliser for curcumin-based treatments.

Development and stability evaluation of double emulsions enriched with Anthocyanins from Juçara

This study aimed to develop double emulsions enriched with anthocyanins extracted from juçara, a fruit rich in bioactive compounds with antioxidant properties. Anthocyanins are promising natural colorants but present instability to pH and temperature variations, limiting their application. Encapsulation in double emulsions (W/O/W) is an effective solution to increase the stability and retention of these compounds. The main objective was to develop and evaluate the stability of the double emulsions, aiming to protect the anthocyanins during processing. The methodology included the anthocyanins extraction from juçara and the formation of primary emulsions, followed by incorporation into external aqueous phases, testing different (W/O)/W proportions and concentrations of Arabic gum. The most stable double emulsion showed higher anthocyanin retention, with an encapsulation efficiency of 98.04%. The double emulsion system proved effective in protecting anthocyanins against different pHs, temperatures, and storage times, highlighting its potential for application as natural colorants in foods.

Chitosan nanoparticles and neem essential oil functionalized pullulan/gum arabic active edible biocomposites for fresh-cut guava preservation

The study demonstrates the preparation of active edible biocomposites using Pullulan (PUL) and Gum Arabic (GA), functionalized with Chitosan Nanoparticles (NCS) and Neem Essential Oil (NEO). These biocomposites addressed the issues of high hydrophilicity and poor barrier properties in packaging. The effects of varying NCS concentrations (1 %, 2 %, and 3 %) on various film properties were studied, while keeping PUL, GA, and NEO concentrations constant. The biocomposite containing NEO and 3 % NCS (PUL/GA/NCS3/NEO), significantly improved surface properties, transforming it from hydrophilic (water contact angle 55.49 ± 2.31°) to hydrophobic (115.01 ± 1.86°). Additionally, tensile strength increased by ∼12.77 MPa, elongation at break by ∼6.26 %, thermal stability (Toffset) by ∼22.49 °C, and water vapour barrier by ∼45.95 %, alongside enhanced UV-shielding, antimicrobial and antioxidant properties. The EDX analysis confirmed the biocomposite safety, with 55.7 % carbon (C), 3.6 % nitrogen (N), and 40.8 % oxygen (O). Moreover, in vitro biocompatibility tests on Human Embryonic Kidney (HEK-293) cells indicated non-cytotoxicity, with 86.82 ± 2.28 % viability after 72 h. Furthermore, the practical application of PUL/GA/NCS3/NEO solution was tested as an edible coating material for fresh-cut guava preservation. The coated guava better maintained storage quality parameters in terms of colour, weight loss, firmness, microbiological shelf-life and antioxidant activity, under both ambient and refrigerated conditions.

Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides

Microalgae protein (MP) have emerged as a focal point of research within food processing due to its nutritional value and foaming properties. However, its isoelectric point around pH 4 leads to it susceptible to collision, binding, and precipitation. Additionally, MP has poor emulsification properties and only shows stability under strongly alkaline conditions. This study investigated the effects of food-grade anionic polysaccharides (guar gum (GG), gum arabic (GA), low acyl gellan gum (LG), and pectin (PT)) on the molecular structure and emulsification properties of MP. Results indicated that these anionic polysaccharides enhanced the UV absorption of MP near 620 nm, especially at 14 % content, while fluorescence intensity decreased due to amino acid residues masking without structural changes. The addition of polysaccharides resulted in bimodal or multimodal particle size distributions, with LG and PT showing larger particle sizes. At pH 4, negatively charged polysaccharides formed stable complexes with near-neutral MP, improving solution stability via electrostatic repulsion and diminishing turbidity. The droplet distribution analysis indicated that higher anionic polysaccharide ratios (1:4, 1:2, and 1:1) correlated with smaller droplet sizes and increased emulsion stability. Zeta-potential measurements revealed negative charges for emulsions, with LG-MP and PT-MP complexes displaying higher absolute values (15.0 to 20.7 mV) compared to GG-MP and GA-MP complexes, indicating superior stability. Storage stability analysis showed that LG-MP and PT-MP complexes stabilized emulsions had minimal delamination over two weeks. Rheological assessments showed that increasing GG and GA contents from 14 % to 50 % had negligible effects on apparent viscosity, while LG-MP (1:1) complexes stabilized emulsion displayed higher viscosity compared to PT-MP emulsions. Frequency sweep results showed that GG-MP, GA-MP, and LG-MP emulsions had greater elastic moduli (G') than viscous moduli (G"), indicating elastic behavior, whereas PT-MP emulsions transitioned from liquid-like to solid-like behavior as frequency increased. This study illustrates the advantages of high LG and PT content in preventing particle aggregation and enhancing emulsion stability, providing a theoretical and practical foundation for MP applications in food processing.

Re-entrant phase transitions in Laponite/Gum Arabic nanocomposites

A re-entrant gel transition is observed in a discotic clay, Laponite (Lap) aqueous suspensions with the addition of a complex polysaccharide, Gum Arabic (GA). For fixed concentrations of Lap (1–3 % w/v) and at low GA concentrations (CGA < 10 % w/v), the composites exhibit gel behaviour, while the suspensions undergo liquid phase separation for intermediate GA concentrations (10 % w/v < CGA < 20 % w/v). Gel behaviour is again observed in the samples at even higher GA concentrations (CGA > 30 % w/v). Here, we identify a thermodynamic phase transition in Lap/GA mixtures that is caused by a variation in GA content. The viscoelastic characteristics, phase transitions, and gelation kinetics of the Lap/GA mixtures have been studied by employing rheology, small-angle X-ray scattering, and optical investigations. Reduction of the negative values of zeta-potential and growth of the composite system's hydrodynamic size indicated the presence of interactions in Lap/GA mixtures. The phase diagram enables the apparent interactions and phase transitions between the nanoplatelets and the complex polysaccharides. Thus, our study provides new perspectives on a nanocomposite's tuneable rheological and structural features.

Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 μg/mL and 2000 μg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

Orchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness).

Physicochemical Characteristics of Encapsulated Black Pepper (Piper nigrum L.) Extract: Comparison of Maltodextrin and Gum Arabic Concentrations as Coating Materials

Black pepper (Piper nigrum L.) contains piperine, its main alkaloid compound. However, piperine has low bioavailability due to its poor solubility in water. To address this issue, encapsulation is used. The objective of this study is to produce a water-soluble and stable black pepper extract encapsulated powder. The study encapsulated piperine using three concentrations of maltodextrin and gum arabic ratio as coating materials, namely MG1 (75:25), MG2 (25:75) and MG3 (0:100). The mixture was then combined with 30 % piperine extract using an ultrasonic processor and dried for 6 hours at 60°C in a vacuum dryer. The study results indicate that the concentration of maltodextrin and gum arabic MG1 positively affected the physicochemical characteristics of black pepper extract encapsulation. The MG1 exhibited a solubility level of 86.26 % in water, an encapsulation efficiency value of 78 % and a piperine content was stable at value of 7.08 - 7.49 % during storage.

Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules

Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.

Effect of adsorption interactions of Arabic gum with cement

This study seeks to investigate the influence of cement and Arabic gum on the physico-mechanical and microstructural properties of cementitious composites. The influence of varying quantities of Arabic gum on the hydration, fluidity, mechanical performance and microstructure of cement paste was investigated. The influence of Arabic gum on slant shear performance and capillary water absorption was also investigated. The results indicate that the workability of cement was diminished as a result of the ability of Arabic gum to make the cement paste cohesive. It is evident that when the gum Arabic concentration increases from 147 to 174 mm, the resultant slump value for various w/b ratios drops. The adsorption characteristics showed that for a 15 mg g−1 dosage at 60, 45, 30, and 15 min, respectively, 1.43, 1.32, 1.25, and 1.03 mg g−1 are achieved. For 1% gum Arabic substitution, the highest flexural strength percentage growth is achieved at 38.46%, 23.74%, and 17.29% at 7, 14, and 28 days, respectively. In addition, the inclusion of Arabic gum improved the slant shear strength of cement composite, making it ideal for use as a building repair material with significant application potential. Experiments on the bonding behavior of the produced cementitious composite with the old mortar reveal that the shear bond strength was greatly increased, demonstrating the compatibility between the old and new cement composites. The microstructure and the porosity of the cement matrix also showed denser and compact matrix making them durable to attain better service life.

Improving the behavior of thermoplastic starch with the addition of gum Arabic: Antibacterial, mechanical properties and biodegradability

The incorporation of different amounts of Gum Arabic (GA) in thermoplastic starch (TPS) obtained by extrusion and subsequent thermocompression has been studied. The sheets have been characterized by means of XRD, FTIR, TGA, moisture content, SEM, mechanical properties, antimicrobial activity and biodegradability via composting. The FTIR analysis of the sheets shows the presence of ester groups, while the TGA shows the presence of new processes and a residue much higher than expected is obtained. No changes in crystallinity are observed by XRD. The inclusion of GA confers antimicrobial properties to thermoplastic starch against the Gram + and Gram – bacteria studied even at the smaller concentrations. For a low GA content (0.5 and 1 g GA/100 g TPS) a homogeneous material is observed by SEM, as well as an important increase in tensile strength, modulus and deformation at break, which are very interesting properties facing the applicability of this material in single use plastics which are in contact with food or other consumable goods. At higher contents of GA, hollows and cracks appear in the material, compromising the mechanical properties. In all cases, the inclusion of GA delays the biodegradation process in soil, which can be related to its antibacterial capacity and especially in case of GA concentrations of 2 and 5 g/100 g of TPS with lower humidity of these TPS sheets.

Effectiveness of Using Gum Arabic for Co-Microencapsulation of Ruellia tuberosa L. and Tithonia diversifolia Extracts as Encapsulating Agent and Release Studies.

This study used a combination of leaves extracts from Ruellia tuberosa L. and Tithonia diversifolia plants encapsulated using gum Arabic. The selection of leaves in medicinal plants because they are rich in bioactive compounds that provide health benefits. The encapsulation technique was microencapsulation through freeze-drying, since the nanoencapsulation for the plant extracts is unlikely to be conducted due to their large particle sizes. The resulting microcapsules were then tested their biological activities in vitro. Several conditions affect microcapsules' production, including pH, gum Arabic concentration, and stirring time were assessed. The optimum conditions were chosen based on the highest encapsulation efficiency. The results showed that the optimum microcapsules preparation was achived at pH 5, gum Arabic concentration of 4% (w/v), and stirring time of 60 min with an encapsulation efficiency of 84.29%. The in vitro assays include inhibition of alpha-amylase and antioxidant activities, resulted in the respective IC50 values of 54.74 μg/mL and 152.74 μg/mL. Releases of bioactive compounds from the microcapsules were investigated under pH 2.2 and pH 7.4 from 30 to 120 min. Results indicated a release of 43.10% at pH 2.2 and 42.26% at pH 7.4 during 120 min, demonstrating the controlled release behavior of the encapsulated bioactive compounds; nonetheless, their release behavior was not pH-dependent. This study confirms that microencapsulation has an important role in the development of plant extracts with maintained biological functions as well as maintaining their stability.

Extension of guava shelf life through the application of edible coating formulated with mango and lemon leaves extracts

Innovative green encapsulation techniques using natural plant bioactives provide a sustainable method for extending the shelf life of fruits. Given the inherent perishability of climacteric fruits like guava, characterized by accelerated respiration and ethylene production during ripening, our study is planned to explore the efficacy of incorporating leaf extracts of Mangifera indica L. and Citrus limon L. in combination with Gum Arabic (GA) for bioactive encapsulation of guava fruits. Response surface methodology (RSM) was used and a total of 15 experimental runs were set. Mango leaf extract (MLE) and lemon leaf extract (LLE) were employed at concentrations ranging from 500 to 2000 mg/L, while Gum Arabic (GA) was utilized in concentration ranging from 5% to 15%. The concentrations of MLE, LLE and GA were stored at 10±1 °C and 40–45% relative humidity for further usage. The selected analysis like total chlorophyll, and carotenoid content, ascorbic acid content, total phenolic content, total flavonoid content, and antioxidant activity are chosen as responses. Central experimental runs like R2, R11 and R14 (1250 mg/L MLE, 1250 mg/L LLE and 10% GA) remained effective in terms of physical appearance and quality of guava. At the same time, R1 (2000 mg/L MLE, 1250 mg/L, and 15% GA), R7 (500 mg/L MLE, 1250 mg/L LLE and 15% GA), R13 (2000 mg/L MLE, 500 mg/L, and 10% GA) and R15 (1250 mg/L MLE, 2000 mg/L LLE and 5% GA) were not effective at preserving the fruit quality as compared to other treatments. The control is below in all quality attributes as compared to all fifteen treatments. It is concluded that the combined impact of MLE and LLE along with GA had good potential for preserving guava fruits for longer period as compared to control, where no treatment was given.

Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability

In the context of replacing animal proteins in food matrices, rice proteins (RP) become promised because they come from an abundant plant source, are hypoallergenic, and have high digestibility and nutritional value. However, commercial protein isolates obtained by spray drying have low solubility and poor functionality, especially in their isoelectric point. One way to modify these properties is through interaction with polysaccharides, such as gum arabic (GA). Therefore, this work aims to evaluate the effects of pH and GA concentration on the interaction and emulsifying activity of RP:GA coacervates. First, the effects of pH (2.5 to 7.0) and GA concentrations (0.2 to 1.0 wt%, giving rise to RP:GA mass ratios of 1:0.2 to 1:1.0) in RP:GA blends were evaluated. The results demonstrated that biopolymers present opposite net charges at pH between 2.5 and 4.0. At pH 3.0, insoluble coacervates with complete charge neutralization were formed by electrostatic interactions, while at pH 5.0 it was observed that the presence of GA prevented the RP massive aggregation. Second, selected blends with 0.4 or 1.0 wt% of GA (RP:GA mass ratios of 1:0.4 or 1:1.0) at pH 3.0 or 5.0 were tested for their ability to stabilize oil-in-water emulsions. The emulsions were characterized for 21 days. It was observed that the GA increased the stability of RP emulsions, regardless of the pH and polysaccharide concentration. Taken together, our results show that it is possible to combine RP and GA to improve the emulsifying properties of these plant proteins at pH conditions close to their isoelectric point, expanding the possibility of implementation in food systems.

Green synthesis, characterization, food simulants stability, and antioxidant activity of gum Arabic-coated cyanidin-3-O-glucoside-loaded nano-nutriosomes

Cyanidin-3-O-glucoside (C3G) is a flavonoid with various biological properties, susceptible to degradation and instability under different external factors. Thus, this study aimed to develop novel gum Arabic (GA)-coated nano-nutriosomes (NUs) to improve the stability of C3G and facilitate its controlled delivery and cellular uptake as well as investigate the potential of GA-coated NU as a delivery system for C3G. The optimum concentration of GA to coat C3G-NU was 0.5% (w/v). The properties of NU systems were studied through DLS, HPLC, TEM, DSC, and FTIR. The results showed that C3G was successfully loaded in NUs and GA-NUs with a high encapsulation efficiency of 93.04% and 93.37%, nanosized 175.46 nm and 157.66 nm, with a PDI of 0.27 and 0.22, respectively. Besides, FTIR and DSC analysis showed a successful conjugation between GA and NUs, where GA-C3G-NU showed better physicochemical stability under thermal, pH, and ionic conditions, as well as GA can significantly control the release of C3G preserving around 90.16%. Furthermore, GA-C3G-NU showed better performance in C3G retention under different food simulants ≥89%. Moreover, the antioxidant activity of C3G-NU and GA-C3G-NU was DPPH (50.33 and 43.64 μg VCE/mL, respectively), and ABTS (68.50, and 44.22 μg VCE/mL, respectively). All NUs showed biocompatibility in Caco-2 cells with no cytotoxicity, with higher cellular uptake for GA-C3G-NU. Therefore, GA-NU could be a promising nanocarrier for encapsulating, controlling, and delivering functional ingredients.

A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion

A goal of this study is to explore the difference in rheological properties of xanthan gum (XG)-based mixtures with gum arabic (GA) or GA-based emulsion (GAE). The stability of GAE was improved by thickening with XG. The intrinsic viscosity of all mixtures decreased as GA concentration increased, implying an XG conformational transition from the disordered to the ordered form. All mixtures except for an XG-GA mixture at 6.0 % GA attained a higher consistency index value than XG alone, indicating synergistic interactions between the components. At a high GA concentration (>3.0 %), the XG-GAE mixture showed higher relative apparent viscosity values than the XG-GA mixture. All mixtures except for an XG-GA mixture at 6.0 % GA showed higher elastic modulus and lower viscous modulus values than XG alone. Consequently, all mixtures showed lower tan δ values (0.26–0.30) than XG alone (0.31). Moreover, with a high GA concentration (>1.5 %), the XG-GAE mixtures achieved lower relative tan δ values than XG-GA mixture. These results indicate that XG formed a higher weak gel-like network with GAE than GA. Overall, the findings demonstrate that the interaction between XG and GA is influenced by conformational changes in the latter in both aqueous and emulsion systems.

Prospect of Gum Arabic-Cocoliposome Matrix to Encapsulate Curcumin for Oral Administration.

Curcumin is an antioxidant that can effectively eliminate free radicals. However, as its oral bioavailability is low, an effective delivery method is required. Phospholipid-based liposomes can encapsulate lipophilic drugs, such as curcumin, while liposome, cholesterol, and gum Arabic (GA) can enhance the internal and external stability of drug membranes. This present study used concentrations of cholesterol (Cchol) and GA (CGA), ranging from 0 to 10, 20, 30, and 40% as well as 0 to 5, 10, 15, 20, 30, and 40%, respectively, to encapsulate curcumin in a GA-cocoliposome (CCL/GA) matrix and test its efficacy in simulated intestinal fluid (SIF) and simulated gastric fluid (SGF). The absence of new characteristic peaks in the Fourier transform infrared (FTIR) spectra results indicate the presence of non-covalent interactions in the CCL/GA encapsulation. Furthermore, increasing the Cchol decreased the encapsulation efficiency (EE), loading capacity (LC), and antioxidant activity (IR) of the CCL/GA encapsulation but increased its release rate (RR). Conversely, increasing CGA increased its EE and IR but decreased its LC and RR. The two conditions applied confirmed this. Liposomal curcumin had the highest IR in SIF (84.081%) and the highest RR in SGF (0.657 ppm/day). Furthermore, liposomes loaded with 10% Cchol and 20% CGA performed best in SIF, while those loaded with 10% Cchol and 30% CGA performed best in SGF. Lastly, the CCL/GA performed better in SIF than SGF.

Spray drying of cellulases produced by Bacillus sp. SMIA-2

Microbial cellulases present biotechnological potential to be used in several industries, including food, brewery and wine, industrial waste for chemical feedstock, animal feed, pulp and paper, agriculture, textile and detergent production. In this work, cellulases produced by the thermophilic Bacillus sp. SMIA-2 in submerged cultures containing sugarcane bagasse, corn steep liquor and passion fruit rind flour were spray-dried, in an attempt to improve their stability for industrial purposes. The cellulases were spray dried and analyzed before and after the drying process and subsequent storage. A Central Composite Design (CCD) 23 was used to investigate the effect of different concentrations of arabic gum and microcrystalline cellulose, as well as the spray dryer inlet temperature on the cellulase spray drying process. The results evidenced that the combination of 1.0 % (w/v) arabic gum and 1.0% (w/v) microcrystalline cellulose, at inlet temperature of 70 °C, was effective in maintaining the activities of both avicelases (avicel-hydrolyzing enzymes) and carboxymethylcellulases (carboxymethylcellulose-hydrolyzing enzymes - CMCase). The dried avicelase was completely preserved when stored at 5oC, while the CMCase retained 89% of its activity, which indicates promising potential for industrial uses, especially in detergent formulations.

Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique

Edible seedless barberry (Berberis vulgaris) is an indigenous Persian fruit containing anthocyanins. Drying techniques provide more access of seasonal fruits. Cast-Tape-drying (CTD) is an innovative, safe and competitive drying technology, which employs hot water thermal energy for dehydration. A Central-composite-design was used to investigate the influence of water temperature (75- 95 °C) and Arabic gum concentration (10- 14%) to produce CT-dried powder. Increasing water temperature decreased moisture content, bulk density, total anthocyanin content (TAC) and total phenol content (TPC) and increased hygroscopicity and hausner ratio (P < 0.05). When Arabic gum concentration increased from 10 to 12%, moisture content, hygroscopicity and bulk density decreased while, hausner ratio, TAC and TPC increased (P < 0.05). Increasing both variables resulted in brighter purple color. Microstructure assay revealed dented particles with sharp edges. Glass transition temperature achieved around 63.6 °C. To promote the functionality, Bacillus coagulans IS2 and Lactobacillus plantarum A7 (109 CFU/g) were incorporated in optimized barberry powder and examined under simulated gastrointestinal condition and during storage. The CTD would be able to be used as a novel method producing powdered barberry juice. By utilizing this technique, it is possible preserve the survivability of B.coagulans, while, L.plantarum may require additional strategies to maintain the survivability during drying.

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a 3D-printed shaped meal, to serve as a nutritious DP-oriented food. The texture was modified with the addition of different thickeners: 2.0% (w/w) k-carrageenan gum (KC) and 1.0 or 1.5% (w/w) guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and gum arabic (GA). Upon characterising and mapping the rheological behaviour involved in extrusion-based 3D printing, the higher concentrations of GG, XG, LBG and GA were found to significantly increase the yield stress and apparent viscosities of the ink formulations. In addition, the colour attributes were examined, while a low population of total viable bacteria (TVC) was observed. The DP-oriented formulations had high fibre content, regulating bowel function and glucose metabolism in the elderly. According to the International dysphagia diet standardisation initiative (IDDSI), KC/XG1 and KC/LBG1 were classified as level 5 indicative of minced and moist dysphagia diet, while KC/GA1, KC/GA1.5, KC/XG1.5, and KC/GG1.5 were classified as level 4, that can be bitten or chewed if the tongue control is reduced. All ink formulations demonstrated high printing precision with excellent self-supporting capability and smooth surface texture that were easy to extrude and print complex samples. This study provides valuable insights into addressing dysphagia by developing a nutritious meal using 3D printing.