Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis

Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.

Enhancement of the Antigenotoxic and Antioxidant Actions of Eugenol from Spice Clove and the Stabilizer Gum Arabic on Colorectal Carcinogenesis

Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terpenoids and eugenol. In turn, the most common uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of products, increase the viscosity of liquids and promote the leavening of baked products (e.g., cakes). Both eugenol, extracted from cloves, and gum arabic, extracted from the hardened sap of two species of the Acacia tree, are dietary constituents routinely consumed virtually throughout the world. Both of them are also widely used medicinally to inhibit oxidative stress and genotoxicity. The prevention arm of the study included groups: Ia, IIa, IIIa, Iva, V, VI, VII, VIII. Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the same period and for an additional 9 weeks, the animals received either water, 10% GA, EUG, or 10% GA + EUG by gavage. The treatment arm of the study included groups Ib, IIb, IIIb e IVb, IX, X, XI, XII). Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the subsequent 9 weeks, the animals received either water, 10% GA, EUG or 10% GA + EUG by gavage. The novelty of this study is the investigation of their use alone and together for the prevention and treatment of experimental colorectal carcinogenesis induced by dimethylhydrazine. Our results show that the combined use of 10% gum arabic and eugenol was effective, with antioxidant action in the colon, as well as reducing oxidative stress in all colon segments and preventing and treating genotoxicity in all colon segments. Furthermore, their joint administration reduced the number of aberrant crypts and the number of aberrant crypt foci (ACF) in the distal segment and entire colon, as well as the number of ACF with at least 5 crypts in the entire colon. Thus, our results also demonstrate the synergistic effects of 10% gum arabic together with eugenol (from cloves), with antioxidant, antigenotoxic and anticarcinogenic actions (prevention and treatment) at the doses and durations studied, in the colon of rats submitted to colorectal carcinogenesis induced by dimethylhydrazine.

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough

Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.

Hydrothermal synthesis of silver nanoparticles in Arabic gum aqueous solutions

Finely divided silver nanoparticles were synthesized via the hydrothermal method. Arabic gum （AG） was used as both the reductant and steric stabilizer without any other surfactant. By adjusting the reaction temperature, mass ratio of AG to AgNO3, and reaction time, silver nanoparticles with different morphological characteristics could be obtained. The products were characterized by UV-Vis, FTIR, TEM, SEM, and XRD measurements. It was found that temperature and AG played an important role in the synthesis of mono-disperse silver nanoparticles. Well dispersed and quasispherical silver nanoparticles were obtained under the optimal synthesis conditions of 10 mmol/L AgNO3, m（AG）/m（AgN03）= l：1, 160 ℃ and 3 h.

Determination of optimum tapping date for gum arabic production in South Kordofan State, Sudan

Acacia senegal, the gum arabic producing tree, is the most important tree species for the livelihood of the people in South Kordofan State, Sudan. The objective of this study was to determine the optimum tapping date for gum arabic production in the study area. A randomized complete block design experiment with three replications was conducted at （Mead） area for two continuous growing seasons 2008/2009 - 2009/2010. The treatments comprised six tapping dates （1 Oct, 15 Oct, 1 Nov, 15 Nov, 1 Dec, and 15 Dec）. Results ishowed highly significant differences （p 〈 0.001） in gum arabic yield （g／tree） in all pickings and in the total gum yield between the tapping dates. The results also showed that tapping of trees on 15 October and 1 November gave a higher yield compared to the other dates. The highest gum yield of 1086.6 and 661.2 g/tree was recorded on 15 October and 15 November, while the lowest gum yield of 297.9 g/tree was recorded when the trees were tapped on 1 October. The two highest-yield dates of tapping （15 Oct and 1 Nov） are recommended as the best time for tapping for gum arabic production in South Kordofan State. These results can be used to increase gum arabic production and farmer income in South Kordofan State.

Growth performance and gum arabic production of Acacia senegal in northwest lowlands of Ethiopia

Despite the wide distribution of natural stands of Acacia senegal in Ethiopia, commercial exploitation of gum arabic is con- strained by lack of tapping and development techniques. We evaluated the gum arabic yield from natural stands of A. senegal and the growth of 6 provenances in different parts of the country. For the gum yield evalua- tion from natural stands, four tapping positions and three tapping seasons were tested in a factorial RCB design. The second experiment in Metema evaluated survival and growth of six provenances. A. senegal trees in natural stands respond well to tapping if tapped during the appropriate season and at the correct position on the tree. The mean gum yield did not vary significantly by tapping season （p=0.63）. Higher mean yield was, however, collected from trees tapped in October （96 g.tree^-1 per two harvests）. The mean yield differed significantly （p=0.009） between the tapping positions. Mean separation （ct=0.05） shows that trees tapped at mid stem gave higher yield （160 g.tree^-1 per two harvests）. The interac- tion effect of tapping season and position was not significant. Higher mean yield （（70 ± 112） g.tree^-1） was recorded in mid October-mid stem in two harvests. The second experiment indicated statistically significant difference in mean survival （p=0.0298）, height （p=0.000） and root col- lar diameter （RCD）, （p=0.012） between the six provenances. Highest survival, height and root collar diameter growth was observed from Ab- derail provenance （100%, （148±11） era, （38±11） mm, respectively）. We recommend October and mid-stem and branches as appropriate tapping season and position. We recommend planting of the Abderafi provenance for the study area due to its superior growth and survival. Our study contributes to the proper selection of provenances for plantation devel- opment and improved tapping technology for better production of gum arabic in the country.

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i>var. <i>kerensis</i>

Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. Jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var. Kerensis. The parameters include taste, texture, spreadability, aroma, flavour, colour and general acceptability. Red plum jam and Pineapple jam had its best performance for general acceptability use at 5% level of gum Arabic whereas 4% gum Arabic level performed best for general acceptability for Orange marmalade and 5% level best for Lemon marmalade in terms of general acceptability.

Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis

It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.

Highly Sensitive Spectrophotometric Determination of Trace Amounts of Uranium ( Ⅵ ) with Thiocyanate-Basic Xanthene Dye-Gum Arabic Systems

Spectrophotometric determination of molybdenum, zinc, cobalt(Ⅱ), indium, selenium (Ⅳ), iron (Ⅲ), vanadium (Ⅴ), which is based on the ion-associate complexes formed by the reaction of metal ion-thiocyanate anionic complexes with some basic dyes in aqueous solution in the presence of a surfactant has been reported.

Physicochemical Properties of Gum Arabic

Gum Arabic is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia and in the northern part of Nigeria.Clumps of gum Arabic were collected and dirt particles were removed,the samples were dried and grounded to fine powder.The Physicochemical properties of gum Arabic was determined using standard methods and the values obtained showed;Moisture content 6.9%±5,Soluble content 90.6%,Viscosity 5.45±3Ns/m2,Ash content 3.2±4%,Zinc 3mg/kg,Iron 41mg/kg±5,Manganese 48.2mg/kg±5 and Copper 33.3mg/kg±2.The gum also contains carbohydrate 0.3ppm±2,protein 0.75ppm±2,starch 0.0076±10 and nitrogen 0.12ppm±5.It was observed that the gum does not contain cadmium and nickel.

Effect of Gum Arabic as Partial Replacement of Cement on the Durability Properties of Compressed Laterite Blocks

Compressed stabilized earth blocks are the innovation of building materials replacing the earth blocks commonly called adobe. Common stabilizers (cement and lime) have been found to be expensive and harmful to the environment. Finding a natural, available, environmentally friendly stabilizer is vital. The objective of this study was therefore to assess the effects of gum Arabic (GA) as binder on the durability properties of laterite blocks. Compressed laterite blocks were stabilized with 2% and 6% respectively as total percentage of binders in the blocks (cement and/or GA). The results showed that GA improved the abrasion and drop resistances of compressed blocks. It has been found that the abrasion resistance of compressed blocks increased with the increase of GA content and the decrease of cement content. For instance, the mass abraded away of blocks stabilized with cement only was reduced up to 95.18% when GA was used to partially replace cement. As for drop test, the higher the content of GA the higher the resistance of blocks to drop.

The Effect of Gum Arabic on the Dispersion of Cement Pastes

Gum arabic, an inexpensive dispersant widely used in the food industry, has great potential for application in building materials. In order to find out the dispersion effect of gum arabic and the factors influencing the holding capacity of gum arabic in cement during hydration, rheological properties of cement paste with added gum arabic were assessed in this paper. The results show that 0.10wt%-0.60wt% of gum arabic positively affects dispersion, lower dosages have negligible effect. High speed mixing is required to maintain the dispersion stability of gum arabic in cement paste. The optimum dosage of gum arabic to achieve best disperse-holding capacity of cement paste was 0.3wt%, and the minimum water-cement ratio needed to obtain a dispersion effect was 0.28.

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i>var. <i>kerensis</i>

Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The innovatively prepared jam was subjected to sensory evaluation by a semi-trained panel. Twelve formulations were prepared in factorial arrangement in a completely randomized design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, mouth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform analysis of variance and determine the least squares means for each variable. The main effect of the study was the level of gum Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Significance was established at p senegal var. kerensis is being reported.

Quantitative Genetic Variation in Gum Arabic (Acacia senegal (L) Willd) Provenances

Twelve (12) Acacia senegal provenances were evaluated at the Rubber Research Institute of Nigeria, Gum Arabic Sub-Station Gashua, Yobe state. Gum yield and some morphological data were collect in three years to estimate mean effects, genetic variability, heritability and genetic advance in Acacia senegal provenances. The analysis of variance revealed highly significant difference for all traits. Genetic component analysis showed that both genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PVC) were high for all the traits except bark thickness. PCV was higher in proportion than GCV with respect to all the traits. Gum yield gave the highest relative difference (RD) over other traits. Heritability estimates were high for bark thickness (77.36) and stem diameter (61.75). Expected genetic advance was high in number of tree incision (1.29), stem diameter (1.54) and yield in kg/ha (22.31). This study indicated that there was sufficient genetic variability in Acacia senegal provenances that could be used as a base for improvement of yield and other component attributes of this species through direct selection and hybridization.

Curcumin gum Arabic nanoparticles demonstrate potent antioxidant and cytotoxic properties in human cancer cells

The main purpose of the study was to enhance the stability and therapeutic effects of Curcumin(Cur)through nanoformulation with gum Arabic(GA)as a coating agent through an efficient synthetic approach.The antioxidant properties of the developed nanoparticles(Cur/GANPs)were assessed through several in vitro assays,such asβ-carotene bleaching activity,DPPH,and nitric oxide scavenging activities in addition to evaluating its inhibitory activity on angiotensinconverting enzyme(ACE).The cytotoxicity of Cur/GANPs was evaluated in vitro using different types of human cancer cells including breast cancer(MCF7,MDA-MB231),liver cancer(HepG2),and colon cancer(HT29)cells.The prepared particles displayed an elliptical shape with a size ranging between 20–260 nm and a potential difference of–15 mV.The Cur/GANPs exhibited significant antioxidant activity compared to free curcumin when using concentrations between 31.5 and 500μg/mL.The Cur/GANPs also had inhibited the growth of all cancer cell lines in a proportional trend with concentrations used.Hence,the encapsulation with gum Arabic has augmented the antioxidant and anti-neoplastic effects of Curcumin.Therefore,Cur/GANPs may have effective therapeutic properties in diseases attributed to oxidative stress like cancer and hypertension.

Determination of Gum Arabic (<i>Acacia nilotica</i>) Constituents Using Laser Induced Breakdown Spectroscopy

In this work, Laser Induced Breakdown Spectroscopy (LIBS) was used to determine the constituent of Gum Arabic (Acacia nilotica) collected from five different locations in Sudan. Gum samples were irradiated with 80 mJ pulse energy of Nd-YAG laser (1064 nm) and Atomic spectra Database was used for the spectral analysis of the plasma emitted from these samples. It was found that the samples contain the elements C, O, H, S, N, P, Na, Mg, Ca, Fe, Cr, Mn, Co with different amounts. Some elements like (Ti, Br, Ar, Th, Kr, Sc and Pr) are recorded here for the first time.

Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition differed with each starch. The findings from this study indicate that gum Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.

Facile, Green Synthesis of Large Single Crystal Copper Micro and Nanoparticles with Ascorbic Acid and Gum Arabic

Large single crystal colloidal copper particles with diameters between 0.5 - 2 μm were created using a green synthesis process. The process used ascorbic acid to reduce Schweizer’s reagent created in situ using copper salts in the presence of various concentrations of gum arabic. The Schweizer’s reagents were created by varying the concentrations of ammonium hydroxide and copper nitrate solutions, copper hydroxide, or copper sulfate. The pH of the solution was controlled by the addition of ascorbic acid. Particle formation was favored at high temperature using copper sulfate at pH values ranging from 7.5 to 9, while the optimal formation occurred at a pH value of 8.5. At high concentrations, copper particle formation was found to occur from the aggregation of smaller particles which continued to nucleate once aggregated, and this resulted in the creation of globular particles and large aggregates of micron-sized particles. The addition of gum arabic resulted in the creation of large single crystal particles that did not aggregate. SEM was used to observe the effect of increasing gum arabic concentrations and EDX was used to confirm the elemental purity of the particles.

Benefits of Gum Arabic, for a Solitary Kidney Under Adverse Conditions:A Case Study

Gum Arabic(GA,called E-414 in the EU food industry),a natural biopolymer resin is a dried exudation obtained from the stems and branches of natural strains of Acacia Senegal(L)Willdenow.It consists mainly of high molecular weight polysaccharides and their calcium,potassium,and magnesium,which on hydrolysis yield arabinose,galactose,rhamnose,and glucuronic acid.Fermentable natural fiber of gum Arabic act as probiotics improves the absorption of minerals,especially calcium and helps to maintain a healthy balance of bacteria in the gastrointestinal(GI)tract.Extraction,transformation,or reprocessing of nitrogenous wastes(ammonia,urea,and uric acid)by the GI tract is a potentially low-cost means of switching for missing renal function.Binding of nitrogen compounds to be inert orally by administration of gum Arabic is the safe solution either in normal renal function or renal failures.In this study,clinically,we observed a case of solitary kidney under adverse condition long‑term treating with gum Arabic the vast potential of bioactive phytochemicals as a nontoxic,efficient with uric acid and bilirubin lowering agent and anti‑inflammatory effects,considering the gum Arabic as a potential therapeutic supplement,beneficial in chronic renal failure,cardiovascular disease,pain management,and dental health.Despite the nonexistent background concerning the benefits of gum Arabic,for a solitary kidney under adverse conditions,our study has confirmed that long‑term consumption of gum Arabic not only has no side effect but also protects multi-organs damage from drug adverse reactions and consequences of baseline disease,including renal,vascular,dental and inflammatory diseases.