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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Gum Arabic (GA) or Acacia gum is an edible biopolymer obtained as exudates of mature trees of Acacia senegal and Acacia seyal which grow principally in the region of Sahel in Sudan. The exudate is a non-viscous liquid, rich in soluble fibers, and its emanation from the stems and branches usually occurs under stress conditions such as drought, poor soil fertility, and injury (34). Chemically, GA is a complex mixture of polysaccharides and glycoproteins of different size and composition (34). Gum Arabic is widely used in a wide range of industrial sectors such as food, pharmaceuticals, cosmetics, textiles, ceramics, lithography, glue, and so on. In the food industry, it is used as a stabilizer, a thickener and/or an emulsifier agent for soft drink syrup, gummy candies like chewing gum and creams (34). Gum Arabic slows the rate of absorption of some drugs from the gut. It is water-soluble and considered a physiologically harmless substance. Recent studies have highlighted its antioxidant properties, its role in the metabolism of lipids, its positive results in the treatments of kidney failure and gastrointestinal diseases and its antimicrobial activity in the prevention of dental caries and periodontal disease in tooth decay (34).
Binders in Pharmaceutical Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Gum acacia is also known as gum arabic; it is a natural material made of hardened exudate from Acacia Senegal and Acacia Seyal. Commercial gum arabic is largely harvested from wild trees in the Sahel region of Africa. It is a complex mixture of polysaccharides and glycoproteins that is today used primarily in the food industry as an emulsion stabilizer. Acacia is a highly functional binder, in that it is known to form strong tablets and granules; however, dissolution times are often impeded. Additional reasons why today this binder is used rarely with exception of nutritional supplement applications where organic origin include solution susceptibility to enzymatic and bacterial degradation, large natural variability, and sporadic supply shortages.
Immunocytochemical Detection Systems
Published in Lars-Inge Larsson, Immunocytochemistry: Theory and Practice, 2020
The second important issue in the published protocols involves the use of a protective colloid (e.g., gum arabic). Sometimes this ingredient is deleted. 121,323 The protecting colloid was added to the physical developer by Danscher in studies of (nonimmunologically bound) gold in tissues.63 This colloid strongly slows down the speed of the reaction and allows use of longer development times (20 to 60 min) and hence better control.309,310 In our opinion, omission of the colloid is not advantageous, as the reaction then will occur in a few minutes and will be difficult to control if many slides are processed at one time. A disadvantage with gum arabic as a protecting colloid is that it takes a long time (5 days) to dissolve. Moreover, aliquots of the colloid must be stored frozen thereafter to avoid bacterial growth. Alternatives to gum arabic which are easier to deal with include solutions of polyethylene glycol, pyrovinylpyrrolidone, or dextran which can be prepared just prior to use.310 These are convenient to use, but do not slow down the reaction as much as a 50% gum arabic solution. Thus, at this point, the investigator himself may determine the desired speed of the reaction by varying the amount of protective colloid or entirely deleting it.
Encapsulation of Lactobacillus plantarum ATCC 8014 and Pediococcus acidilactici ATCC 8042 in a freeze-dried alginate-gum arabic system and its in vitro testing under gastrointestinal conditions
Published in Journal of Microencapsulation, 2019
I. Sandoval-Mosqueda, A. Llorente-Bousquets, J. F. Montiel-Sosa, L. Corona, Z. Guadarrama-Álvarez
Gum arabic is a branched polysaccharide obtained as a natural exudate from the acacia trees. Chemically it is composed of units of L-arabinose, D-galactose, L-rhamnose, Acid-D-guluronic and variable protein fractions. Due to its chemical structure has the ability to associate with other polysaccharides in aqueous dispersions through hydrogen bonds, electrostatic interactions and through ions, which allows it to act as an emulsifying agent and food stabiliser (Montenegro et al. 2012). Some studies have reported the use of gum arabic as a probiotic, for example, when it was dosed in humans at 10 g per day during four weeks, it fostered the growth of Bifidobacterium and Lactobacillus strains in the intestine (Calame et al. 2008). In a different study, the addition of 1% gum arabic in a yoghurt sample displayed the improvement of the viability of the probiotic cells Lactobacillus acidophilus, Bifidobacterium bifidum y Streptococcus thermopilus after the fermentation process and during their 21-day storage (Niamah et al. 2016).
Optimisation of the microencapsulation of lavender oil by spray drying
Published in Journal of Microencapsulation, 2019
Ayah M. Burhan, Sameh M. Abdel-Hamid, Mahmoud E. Soliman, Omaima A. Sammour
In order to fulfil that aim, the effect of Gum Arabic w/w%, solid concentration w/w%, and oil loading w/w% were investigated as critical formulation parameters. Yield w/w%, essential oil loading capacity w/w% (LC%), encapsulation efficiency EE (w/w%), particle size, tapped and bulk densities were the responses of the investigated formulation parameters. The formulae with maximum loading capacity (LC w/w%) and encapsulation efficiency EE(w/w%) values were further evaluated for their morphology, and localisation of oil within the microparticles by Scanning Electron Microscopy (SEM) and Confocal laser Scanning Electron Microscopy (CLSEM), respectively. The suitability of the microencapsulation process and the lack of interaction with oil ingredients as well as structural preservation, and protection of oil components have also been assessed using Fourier-Transform Infra-red Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), and Gas Chromatography/Mass Spectrometry (GC/MS).
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture
Published in Journal of Microencapsulation, 2020
Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus de Oliveira
Gum arabic is widely used in the food industry. It is non-toxic, odourless and tasteless. It interacts with water and has a wide range of applications, such as: emulsification, texture control and flavour encapsulation (Mothé and Rao 2000). Until now, no study used arrowroot starch as encapsulating agent during spray drying. The arrowroot starch and gum arabic mixture has great application potential as encapsulating agent, since arrowroot starch has great functionality for being a hydrocolloid, thickening and gelling agent (Hoover 2001). It also presents good digestibility (Villas-Boas and Franco 2016) and special physicochemical characteristics, such as high amylose content (Moorthy 2002).