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Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
Published in V Ravishankar Rai, Jamuna A. Bai, Nanotechnology Applications in the Food Industry, 2018
Behrouz Ghorani, Sara Naji-Tabasi, Aram Bostan, Bahareh Emadzadeh
Gum Arabic (GA) is an exudate gum from Acacia senegal and A. seyal trees. The gums from A. senegal (160–300 KDa) and A. seyal (206–928 KDa) are a complex mixture of polysaccharides which consists of three main fractions with a low proportion of proteins (<3%) (Montenegro et al. 2012; Harding 2006). These fractions have different molecular weights and consist of arabinogalactan protein complex, arabinogalactan, and glycoprotein. Each fraction contains an average of components with different protein contents (Phillips and Williams 2009). GA is a neutral or slightly acidic substance with high branched structure and usually reveals a compact globular shape wherein its solution usually exhibits very low viscosities and Newtonian flow behavior (Wang and Cui 2005). The hydrophobic polypeptide sides cover the surface of oil droplets, and the hydrophilic carbohydrate chains prevent the aggregation by forming a thick charged layer. This characteristic is responsible for its emulsifying properties and widespread use of a GA in the food and beverage industries (Verbeken, Dierckx, and Dewettinck 2003).
Pharmaceutical Applications of Gum Arabic
Published in Amit Kumar Nayak, Md Saquib Hasnain, Dilipkumar Pal, Natural Polymers for Pharmaceutical Applications, 2019
GA is a complex polysaccharide with branched-chain exhibiting either slightly acidic or neutral properties and existed as mixed magnesium, calcium, and potassium salt. The backbone of GA consisted of 1,3-linked β-D-galactopyranosyl and the side chains, which was compromised of two to five 1,3-linked β-D-galactopyranosyl connected to the main chain via 1,6-linkage. The units of α-L-rhamnopyranosyl, α-L-arabinofuranosyl are existed in the molecule, with β-D-glucuronopyranosyl and 4-O-methyl-b-D-glucuronopyranosyl contained as end units (Ali et al., 2009; Verbeken et al., 2003). As a complex polysaccharide, the composition of GA varied with climate, soil environment, the age, and the source of the trees picked (Assaf et al., 2005). There are approximately 12–16% rhamnose, 15–16% glucuronic acid, 24–27% arabinose, 39–42% galactose, and 12.5–16.0% moisture. Meanwhile, there are also 1.5–2.6% protein and 0.22–0.39% nitrogen presented in GA (Ali et al., 2009). Also, GA is a highly heterogeneous polysaccharide and can generally be divided into three major portions. The first part is comprised of arabinogalactan with extremely low content of protein (0.35%) with a 3.8×105 Da molecular weight, which made up of 88.4% of the total gum. The second fraction consisted of an arabinogalactan-protein complex with 11.8% protein of molecular weight 1.45 × 106 Da contained, which comprised of 10.4% of the gum. The arabinogalactan–protein complex (GAGP), in which the arabinogalactan chains are linked to protein chain via serine and hydroxyproline groups covalently, plays an important role in both structure and properties of GA even though with a minimal component. Although there is no clear investigation on the conformation and action at the interface, it has been considered that the emulsifying and stabilizing properties of GA are mainly attributed to the GAGP (Dror et al., 2006; Phillips, 1998). The third fraction, which contributes to 1.2% of GA refers to a low molecular weight glycoprotein, which possesses 47.3% protein content with molecular weight 2.5 × 105 Da. Above all, the most commonly contained amino acids of GA are hydroxyproline, serine, proline, and aspartic acid.
Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone
Published in Ozone: Science & Engineering, 2023
Zeynep Tuğba Özaslan, Şenol Ibanoğlu
Gum Arabic (GA, E404) is an edible sticky substance. It is obtained from the stems of Acacia Senegal and Acacia seyal (Sanchez et al. 2018). Gum tree can be found in arid environments throughout the sub-Saharan African region, from Senegal to East Africa (Cecil 2005). Joint Expert Committee for Food Additives (JEFCA) defined it like “a dried exudation obtained from the branches of A. Senegal (L)” (FAO 1999). It is a negatively charged biopolymer with a highly complex and branched structure containing both amino groups and carboxylic groups (Mariod 2018). The carbohydrate content of GA, which is easily soluble in cold and hot water, consists mostly of D-galactose and D-arabinose units, and this carbohydrate part constitutes about 97% of the total gum. Protein components such as arabinogalactan-protein and glycoprotein constitute less than 3% (w/w) of GA (Ali, Ganie, Mazumdar 2018) (Figure 1). Although GA could be used in textile, ceramics, cosmetics, and pharmaceutical industries, it is extensively utilized as stabilizer, thickener, emulsifier, and encapsulation material in confectionery, bakery products, dairy products, and soft drinks (Sanchez et al. 2018).
Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles
Published in Drying Technology, 2021
Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra, Talita Aline Comunian, Fernanda Ramalho Procópio, Miriam Dupas Hubinger
Among the various emulsifiers, carbohydrates, such as gum arabic and modified starches, are widely applied as encapsulant agents for hydrophobic compounds. Gum arabic consists mainly of high molecular weight polysaccharide (D-galactopyranose, L-rhamnose, L-arabinofuranose, and D-galacturonic acid) with protein fractions (arabinogalactan-protein). This hydrocolloid presents high water solubility, capability of forming films and good emulsifying properties as it is widely used to stabilize emulsion containing pigments, flavors, and oils.[11–13] An interesting study demonstrated good protection against carotenoid degradation at 25 °C that was promoted by a blend of gum arabic and maltodextrin (1:1) under water activity between 0.2 and 0.3[14] and good carotenoid retention in powder containing carrot juice.[15]
Plant gums for sustainable and eco-friendly synthesis of nanoparticles: recent advances
Published in Inorganic and Nano-Metal Chemistry, 2020
Gum arabic, a natural polysaccharide derived from exudates of A. senegal and A. seyal trees,[99] is one of the most widely used amphiphilic hydrocolloids in the food industries.[61,100] This gum is well-known for its complex chemical structure composed mainly of a highly branched polysaccharide and two protein–polysaccharide complexes as minor component.[99] Highly branched polysaccharide consisting of β-(1→3) galactose backbone with linked branches of arabinose and rhamnose, which terminate in glucuronic acid (found in nature as magnesium, potassium, and calcium salt). Second part made up arabinogalactan-protein complex in which polysaccharide moieties were linked through both O-serine and O-hydroxyproline.[101] This part of gum arabic is susceptible to bacteria polysaccharide lyase family that is specific for the L-rhamnose-alpha1,4-D-glucuronic acid linkage that caps the side chains of arabinogalactan–protein complex.[102] The third part contains highest protein content (around 50 w/w%), is a glycoprotein which varies in its amino acids composition from that of the arabinogalactan-protein complex (GAGP -gum arabic glycoprotein).[99]