Journal articles: 'Acacia gum'

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Al-Mosawi, Aamir Jalal. "Acacia gum (gum arabic)." Therapy 3, no. 2 (March 2006): 311–12. http://dx.doi.org/10.2217/14750708.3.2.311.

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Bhushette, Pravin R., and Uday S. Annapure. "Comparative study of Acacia nilotica exudate gum and acacia gum." International Journal of Biological Macromolecules 102 (September 2017): 266–71. http://dx.doi.org/10.1016/j.ijbiomac.2017.03.178.

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Al-Shammari, Bushra B. G., Rawdhah M. A. Al-Ali, and Ali A. S. Al-Sahi. "Physical and Functional Properties of Extracted Gum from Fenugreek Seeds." Basrah Journal of Agricultural Sciences 32 (September 18, 2019): 217–27. http://dx.doi.org/10.37077/25200860.2019.164.

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The physical properties of extracted gum from Fenugreek seeds Trigonella foenum graccum L. were determined and compared with both Arabic and Acacia gums. The gum was extracted using water and precipitated with ethanol. There were a number of differences among gums regarding the pH value, density, refractive index and the wavelength. The pH value of the Fenugreek gum was 6.69, while the lowest value was 5.02 in the Arabic gum. In contrast, the density of 1% Fenugreek gum was found to be 1.025 g.ml-1 compared with Arabic gum 1.0133 g.ml-1 and Acacia gum 1.0134 g ml-1. The refractive index values were 1.3340, 1.3335 and 1.3336 for Fenugreek gum, Arabic gum, and Acacia gum, respectively. Moreover, the maximum wavelength of the Fenugreek seeds gum was at 330 nm, while the results observed that both Arabic gum and acacia gum had the same wave length (300 nm). The functional properties of extracted Fenugreek gum were studied; the value of swelling Index was 90.90% compared to both Arabic gum (0.20%) and Acacia gum (0.20 %). The solubility of the Fenugreek gum was 40% and 50% at 25°C, and 80°C, respectively. The results also showed that Fenugreek gum had high oil holding capacity value of 0.88% compared with the Arabic gum and Acacia gum. The Fenugreek gum was succeeded to form gels at 4°C using concentration 1, 2, 3 and 4%, while the Arabic gum and Acacia gum did not form gel at different concentrations.

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Jangra, Surender, Ramesh Pothuraju, Raj K. Sharma, and Gaurav Bhakri. "Co-Administration of Soluble Fibres and Lactobacillus casei NCDC19 Fermented Milk Prevents Adiposity and Insulin Resistance Via Modulation of Lipid Mobilization Genes in Diet-Induced Obese Mice." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 9 (November 5, 2020): 1543–51. http://dx.doi.org/10.2174/1871530320666200526123621.

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Background: Numerous reports explaining the beneficial health effects of soluble fibres and probiotics on lifestyle disorders have been published. However, a little information is available on coadministration of soluble fibres such as gum acacia & inulin and probiotic lactobacilli. Therefore, in the present study, we have evaluated the synergistic effects of soluble fibres and probiotic fermented milk on adiposity, insulin resistance and dyslipidemia in C57BL/6 mice fed high-fat and sucrose diet for 18 weeks. Objective: To explore the synergistic effect of soluble fibres (gum acacia/inulin) and Lactobacillus casei NCDC19 fermented milk on adiposity, insulin resistance and lipid mobilization genes in dietinduced obese mice. Methods: C57BL/6 mice were divided randomly into three groups (n = 9/group) according to their body weights. The HFS group was fed high-fat and sucrose diet, the HFS-GFM group was fed HFS diet incorporated with gum acacia (7%, w/w) along with L. casei NCDC19 fermented milk and HFSIFM group was fed HFS diet incorporated with inulin (7%, w/w) along with L. casei NCDC19 fermented milk. Results: At the end of the experiment, final body weight, epididymal fat (E.fat) weight, and adipocyte size were found to be lower in groups received either gum acacia or inulin in combination with L. casei NCDC19 fermented milk (HFS-GFM or HFS-IFM). Also, fasting blood glucose, serum insulin, triglycerides, and VLDL-cholesterol levels were decreased significantly in both HFS-GFM and HFSIFM fed groups. Furthermore, relative mRNA expression of genes (cpt1, foxa2, pgc1β, and pparα) related to fatty acid oxidation enhanced significantly in the liver. In E.fat pad, expression of adiponectin was upregulated, whereas, leptin expression was reduced considerably. Also, expression of fasting-induced adipose factor enhanced significantly in the distal ileum of mice in HFS-GFM and HFS-IFM groups. Conclusion: Overall, we demonstrate that co-administration of soluble fibres viz. gum acacia, inulin and L. casei NCDC19 fermented milk exhibited the anti-adiposity effects, improved insulin sensitivity and dyslipidemia in mice via modulation of lipid mobilization genes.

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Emmanuel, Jovine, and Joseph Buchweishaija. "Synergistic effects of halide ions and Acacia senegal gum on the corrosion inhibition of mild steel in sulfuric acid solution." Tanzania Journal of Science 47, no. 2 (May 19, 2021): 686–97. http://dx.doi.org/10.4314/tjs.v47i2.24.

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The synergistic effects of halide ions, Br– and I– and Acacia senegal gum exudates on the corrosion inhibition of mild steel in 0.5 M sulfuric acid solution has been investigated by potentiodynamic polarization measurements and electrochemical impedance spectroscopy techniques. Results showed that Acacia senegal gum exudate moderately reduces the corrosion rate of mild steel. The inhibition efficiencies on mild steel electrodes increased with increase in gum exudate concentrations up to 300 ppm, corresponding to the inhibition efficiency of about 43% and its inhibition efficiency increased up to 81.6% with addition of halide ions due to synergistic effects. The enhancement effect of the halide ions was higher with iodide than with bromide ions. The synergism parameter, S1, evaluated was greater than unity, consistent with synergistic effect. The adsorption of Acacia senegal gum on the mild steel surface obeyed Langmuir’s adsorption isotherm. The results obtained, i.e., corrosion rates of mild steel, inhibition efficiencies of Acacia senegal gum exudates and the synergistic effects of Acacia senegal gum exudates and halides from polarization and impedance measurements were in good agreement. Keywords: corrosion, inhibition, mild steel, synergistic effect, Acacia senegal, gum exudate

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Owusu, John, John Henry Oldham, Ibok Oduro, William Ellis Otu, and Agnes Amissah. "Assessing the suitability of locally produced gum exudates in the food industry." International Journal of Technology and Management Research 1, no. 5 (March 12, 2020): 24–30. http://dx.doi.org/10.47127/ijtmr.v1i5.40.

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The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum. Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

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Panchal*, Balaji M., and Manvendra S. Kachole. "Protease inhibitors of Acacia leucophloea gum extracts." International Journal of Bioassays 1, no. 10 (October 16, 2012): 91. http://dx.doi.org/10.21746/ijbio.2012.10.006.

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Plant protease inhibitors (PIs) are very important for their defensive function against plant pathogens and predators. In present work trypsin and chymotrypsin inhibitors (PIs) from gum of one tree about seven species, Azadirachta indica, Acacia leucophloea, Acacia nilotica, Terminalia spp., Anogeissus latifolia, Mangifera indica and Moringa oleofera are studied. Protease inhibitory activity in gum extract was detected by dot blot assay. PI bands were resolved on electrophoresis gel and detected by Gel X-ray film contact print technique (GXCP). PIs from gum extracts were purified by gel filtration (Sephadex G-75). Among all gum extracts studied, the gum extract from Acacia leucophloea showed highest number of trypsin and chymotrypsin inhibitors. One PI from the Acacia leucophloea of 97.00kDa was purified and characterized. Purified PI was not destroyed by heat treatments up to 70ºC, but lost its activity when incubated at 80°C, showing moderate thermo stability.

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Olorunsola, Emmanuel O., and Stephen O. Majekodunmi. "EMULSIFYING PROPERTIES OF AFZELIA GUM IN LIQUID PARAFFIN EMULSION." International Journal of Pharmacy and Pharmaceutical Sciences 8, no. 11 (October 28, 2016): 195. http://dx.doi.org/10.22159/ijpps.2016v8i11.14509.

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Objective: Afzelia africana gum has been shown to possess surface activity. It is a good alternative to sodium carboxy methylcellulose in terms of suspending properties. This work was aimed at evaluating the emulsifying properties of the gum in liquid paraffin emulsion.Methods: Liquid paraffin emulsions (200 ml each) were prepared with different concentrations (1, 2, 3, 5 and 10 % w/v) of afzelia gum as an emulsifying agent. Similar preparations containing standard acacia gum at corresponding concentrations were also made. Liquid paraffin emulsions (200 ml each) were equally prepared using 60 ml liquid paraffin as the oily phase and 6 g of various combinations of afzelia gum and tween 80 as emulsifier blends. The emulsifier blends were of ratio 1:5, 1:2, 1:1, 2:1 and 5:1. The preparations were assessed for density and viscosity; and then for stability after 5 d of storage.Results: The viscosity of emulsion containing 10 % w/v afzelia gum was 668.90 mPa.s while that of an emulsion containing the same concentration of acacia gum was 23.56 mPa. s. Emulsion containing 3 % w/v afzelia gum (having a creaming index of 16 %) was found to be more stable compared to the emulsion containing 10 % w/v acacia gum (having creaming index of 28 %). The viscosity and stability of emulsions containing emulsifier blends of afzelia gum and tween 80 increased with increase in the proportion of afzelia gum.Conclusion: The gum is suitable for use at a concentration of 3 % w/v as an emulsifier in 30 % v/v liquid paraffin emulsion, and it is about three times better than acacia gum as an emulsifier. It is a good alternative to standard acacia gum for emulsification.

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Okunlola, A., and T. A. Gbadamosi. "Compaction and Tableting Behavior of a Novel Co-Processed Excipient in the Formulation of Metoprolol Succinate Tablets." Nigerian Journal of Pharmaceutical Research 16, no. 2 (January 19, 2021): 127–42. http://dx.doi.org/10.4314/njpr.v16i2.4.

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Background: Pregelatinized starches exhibit good swelling and flow properties, imparting fast disintegration time but low mechanical strength in tablets. On the other hand, acacia gum acts as a binder in tablets by imparting high mechanical strength but prolonged disintegration time. Development of a co-processed excipient involving combination of the two excipients at sub-particle level will improve the functionality of the final product.Objective: To develop a direct compressible co-processed excipient with pregelatinized cocoyam starch and acacia gum and to evaluate its compaction behavior and tableting properties in metoprolol succinate tablets.Material and Methods: Batches of the co-processed excipient were prepared by co-fusion using different ratios (97.5:2.5; 95:5; 92.5:7.5; 90:10; 85:15; 80:20) of pregelatinized cocoyam starch and acacia gum. Flow and compaction properties and Fourier transform Infrared (FT-IR) analysis were carried out on native and pregelatinized starches and on the co-processed excipients. Metoprolol succinate tablets were formulated by direct compression using selected batches of co-processed excipients, pregelatinized cocoyam starch and acacia gum and then evaluated for mechanical strength and drug release.Results: Pregelatinization produced starch with larger granules (138.75±59.21μm), improved swelling (2.03±0.00) and flow (flow rate 0.52±0.03g/s). The FTIR analysis of the co-processed excipients confirmed absence of chemical interaction. Flow properties, compressibility (Kawakita value, a = 0.190 – 0.223) and rate of packing (Consolidation rate, K = 0.1221 – 0.2551) of the co-processed excipients were enhanced. Metoprolol succinate tablets containing the co-processed excipients had higher mechanical strength (Crushing strength 106.03±15.80 MNm-2) than those containing starch alone but faster drug release (disintegration time 1.80 ±0.20 -5.75±0.25; dissolution time; t80 30-50 min) than those containing acacia gum. Cocoyam starch: acacia gum ratio 97.5:2.5 gave the optimum formulation with high crushing strength (106.03 ± 15.8MNm-2) and fast release (t80 = 30 min).Conclusion: Co-processed excipients of pregelatinized cocoyam starch and acacia gum could serve as suitable alternatives to other directly-compressible excipients for the formulation of tablets. Keywords: Acacia gum, Cocoyam starch, Compaction properties, Co-processing, Metoprolol

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Jaafar, Noor Sabah. "Clinical effects of Arabic gum (Acacia): A mini review." Iraqi Journal of Pharmaceutical Sciences ( P-ISSN: 1683 - 3597 , E-ISSN : 2521 - 3512) 28, no. 2 (December 21, 2019): 9–16. http://dx.doi.org/10.31351/vol28iss2pp9-16.

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Gum Arabic is a natural gummy exudate gained from the trees of Acacia species (Acacia senegal and Acacia seyal), Family: Fabaceae. Gum Arabic considers as a dietary fiber with a high percentage of carbohydrates and low protein content. Sugars arabinose and ribose were originally discovered and isolated from gum Arabic and it is representing the original source of these sugars. A gum emanation from trees occurs under stress conditions such as heat, poor soil fertility, drought, and injury. Mainly gum is produced in belt region of Africa, mainly Sudan, Chad, and Nigeria. In the food industry, it is used in confectionery; in the pharmaceutical industry, it is used as emulsifier, film coating and others. Traditionally the gum used for chronic renal failure, digestive discomfort, and others. Although gum Arabic considered as an inert substance, recent information demonstrated multiple pharmacological and medical effects, such as weight reduction, antihypertensive, antihyperlipidemic, anticoagulant, antibacterial, antidiabetic, anti-inflammatory, nephroprotective and other effects.

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Chesney, Russell W., and Andrea B. Patters. "Acacia gum in chronic renal failure." Therapy 3, no. 2 (March 2006): 183–85. http://dx.doi.org/10.2217/14750708.3.2.183.

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Martínez, Maritza C., Gladys L. De Pinto, and Carlos Rivas. "Composition of Acacia macracantha gum exudates." Phytochemistry 31, no. 2 (February 1992): 535–36. http://dx.doi.org/10.1016/0031-9422(92)90033-m.

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Sanchez, C., M. Nigen, V. Mejia Tamayo, T. Doco, P. Williams, C. Amine, and D. Renard. "Acacia gum: History of the future." Food Hydrocolloids 78 (May 2018): 140–60. http://dx.doi.org/10.1016/j.foodhyd.2017.04.008.

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Mu, L., H. Zhao, M. Zhao, Ch Cui, and L. Liu. "Physicochemical properties of soy protein isolates-acacia gum conjugates." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 129–36. http://dx.doi.org/10.17221/339/2009-cjfs.

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Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conjugates is needed. Accordingly, soy protein isolates (SPI)-Acacia gum (GA) conjugates prepared by the wet-heating method were studied in the present work. Physicochemical properties of SPI-GA conjugates were also determined. The results showed that the wet-heating method could improve the rate of the graft reaction of protein and polysaccharide. The solubility of SPI-GA conjugates was significantly (P < 0.05) higher than that of unreacted SPI-GA mixtures and SPI at the same pH values. The emulsion activity index (EAI) of the grafted SPI increased remarkably. Moreover, a significant (P < 0.05) improvement on the emulsifying stability index (ESI) was observed and emulsions with a smaller droplet size were obtained. No visible flocculation during extended storage (30 days) was observed. The time course of the development of the graft reaction of SPI with GA was also shown by SDS-PAGE.

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Anderson, D. M. W., and Wang Weiping. "Acacia gum exudates from somalia and tanzania: the Acacia senegal complex." Biochemical Systematics and Ecology 18, no. 6 (October 1990): 413–18. http://dx.doi.org/10.1016/0305-1978(90)90086-u.

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Phillips, Glyn O. "Acacia gum (Gum Arabic): A nutritional fibre; metabolism and calorific value." Food Additives and Contaminants 15, no. 3 (April 1998): 251–64. http://dx.doi.org/10.1080/02652039809374639.

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Heyer, Charlotte, L. F. Wang, and R. T. Zijlstra. "172 Increasing inclusion of fermentable fiber decreases nutrient digestibility in grower pigs." Journal of Animal Science 98, Supplement_3 (November 2, 2020): 85. http://dx.doi.org/10.1093/jas/skaa054.150.

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Abstract Fermentable fiber may increase endogenous losses of P and AA, thereby reducing apparent nutrient digestibility. Acacia gum fiber with medium-to-high fermentability and low viscosity was used to investigate its effect on apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of nutrients, and standardized total tract digestibility (STTD) of P in grower pigs. A P-free basal diet (49% corn starch; 18% bovine plasma protein) was formulated to measure basal endogenous P losses (EPL). Three diets were formulated to include 2.5, 5.0, or 7.5% acacia gum fiber at the expense of corn starch in the P-free basal diet. Diets contained 16.1–17.4% CP and 0.31–0.33% total P (DM-basis). The 4 diets were fed to 8 ileal-cannulated barrows (initial BW, 54.6 kg) for four 9-d periods in a double 4 × 4 Latin square. Apparent hindgut fermentation (AHF) was ATTD minus AID. Increasing inclusion of acacia gum quadratically decreased (P < 0.01) AID of DM (∆ 11.1%), linearly decreased (P < 0.05) ATTD of DM (∆ 1.7%) CP (∆ 1.2%), and quadratically increased (P < 0.05) AHF of DM (∆ 9.4%). Basal EPL were 391 and 377 mg/kg DM intake (DMI) for ileum and total tract, respectively. Increasing inclusion of fiber linearly increased (P < 0.05) ileal EPL (∆ 184 mg/kg DMI), and tended to linearly increase (P < 0.10) EPL for total tract (∆ 243 mg/kg DMI). Dietary inclusion of acacia gum tended to linearly decrease (P < 0.10) AID of P, but did not affect (P > 0.10) ATTD, or STTD of P. In conclusion, increasing inclusion of fermentable, low viscous acacia gum fiber decreased diet digestibility of DM and ATTD of CP, but did not affect total tract P digestibility, indicating that increasing fermentable fiber did not increase specific endogenous losses of P in the total tract.

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Sharma, R. D. "Hypocholesterolemic effect of gum acacia in men." Nutrition Research 5, no. 12 (December 1985): 1321–26. http://dx.doi.org/10.1016/s0271-5317(85)80042-7.

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Baldwin, Timothy C., Poh E. Quah, and Alan R. Menzies. "A serotaxonomic study of Acacia gum exudates." Phytochemistry 50, no. 4 (February 1999): 599–606. http://dx.doi.org/10.1016/s0031-9422(98)00594-9.

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Gammon, David W., Shirley C. Churms, and Alistair M. Stephen. "Arabinogalactan-protein components of Acacia tortilis GUM." Carbohydrate Research 151 (August 1986): 135–46. http://dx.doi.org/10.1016/s0008-6215(00)90335-5.

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DOMBE, SUREKHA, MD ALEEM ZAKER, and S. P. DEOKAR. "Formulation of chikki by using gum Acacia." FOOD SCIENCE RESEARCH JOURNAL 5, no. 2 (October 15, 2014): 200–202. http://dx.doi.org/10.15740/has/fsrj/5.2/200-202.

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Olorunsola, Emmanuel O., Partap G. Bhatia, Babajide A. Tytler, and Michael U. Adikwu. "Thermochemical Properties of Hydrophilic Polymers from Cashew and Khaya Exudates and Their Implications on Drug Delivery." Journal of Drug Delivery 2016 (November 20, 2016): 1–7. http://dx.doi.org/10.1155/2016/7496585.

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Characterization of a polymer is essential for determining its suitability for a particular purpose. Thermochemical properties of cashew gum (CSG) extracted from exudates of Anacardium occidentale L. and khaya gum (KYG) extracted from exudates of Khaya senegalensis were determined and compared with those of acacia gum BP (ACG). The polymers were subjected to different thermal and chemical analyses. Exudates of CSG contained higher amount of hydrophilic polymer. The pH of 2% w/v gum dispersions was in the order KYG < CSG < ACG. Calcium was the predominant ion in CSG while potassium was predominant in KYG. The FTIR spectra of CSG and KYG were similar and slightly different from that of ACG. Acacia and khaya gums exhibited the same thermal behaviour which is different from that of CSG. X-ray diffraction revealed that the three gums are the same type of polymer, the major difference being the concentration of metal ions. This work suggests the application of cashew gum for formulation of basic and oxidizable drugs while using khaya gum for acidic drugs.

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Wang, Qi, Walther Burchard, Steve W. Cui, Xiaoqing Huang, and Glyn O. Phillips. "Solution Properties of Conventional Gum Arabic and a Matured Gum Arabic (Acacia(sen) SUPER GUM)." Biomacromolecules 9, no. 4 (April 2008): 1163–69. http://dx.doi.org/10.1021/bm7011696.

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Alzahrani, Eman. "Colorimetric Detection Based on Localised Surface Plasmon Resonance Optical Characteristics for the Detection of Hydrogen Peroxide Using Acacia Gum–Stabilised Silver Nanoparticles." Analytical Chemistry Insights 12 (January 1, 2017): 117739011668468. http://dx.doi.org/10.1177/1177390116684686.

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The use of nanoparticles in sensing is attracting the interest of many researchers. The aim of this work was to fabricate Acacia gum–stabilised silver nanoparticles (SNPs) using green chemistry to use them as a highly sensitive and cost-effective localised surface plasmon resonance (LSPR) colorimeter sensor for the determination of reactive oxygen species, such as hydrogen peroxide (H2O2). Silver nanoparticles were fabricated by the reduction of an inorganic precursor silver nitrate solution (AgNO3) using white sugar as the reducing reagent and Acacia gum as the stabilising reagent and a sonication bath to form uniform silver nanoparticles. The fabricated nanoparticles were characterised by visual observation, ultraviolet-visible (UV-Vis) spectrophotometry, transmission electron microscopy (TEM) analysis, energy-dispersive X-ray spectroscopy (EDAX), thermogravimetric analysis (TGA), and Fourier transform infrared spectroscopy (FT-IR). The TEM micrographs of the synthesised nanoparticles showed the presence of spherical nanoparticles with sizes of approximately 10 nm. The EDAX spectrum result confirmed the presence of silver (58%), carbon (30%), and oxygen (12%). Plasmon colorimetric sensing of H2O2 solution was investigated by introducing H2O2 solution into Acacia gum–capped SNP dispersion, and the change in the LSPR band in the UV-Vis region of spectra was monitored. In this study, it was found that the yellow colour of Acacia gum–stabilised SNPs gradually changed to transparent, and moreover, a remarkable change in the LSPR absorbance strength was observed. The calibration curve was linear over 0.1–0.00001 M H2O2, with a correlation estimation ( R2) of .953. This was due to the aggregation of SNPs following introduction of the H2O2 solution. Furthermore, the fabricated SNPs were successfully used to detect H2O2 solution in a liquid milk sample, thereby demonstrating the ability of the fabricated SNPs to detect H2O2 solution in liquid milk samples. This work showed that Acacia gum–stabilised SNPs may have the potential as a colour indicator in medical and environmental applications.

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Singh, V., A. K. Pandey, Preeti Preeti, J. Singh, and T. Malviya. "Gum acacia–CuNp–silica hybrid: an effective, stable and recyclable catalyst for reduction of nitroarenes." RSC Advances 6, no. 37 (2016): 31074–82. http://dx.doi.org/10.1039/c5ra27127d.

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Schmidt, Wolfram, Ines Leana Tchetgnia Ngassam, Kolawole Adisa Olonade, Rose Njeri Mbugua, and Hans-Carsten Kühne. "Plant based chemical admixtures – potentials and effects on the performance of cementitious materials." RILEM Technical Letters 3 (March 18, 2019): 124–28. http://dx.doi.org/10.21809/rilemtechlett.2018.83.

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While today, engineers can choose from a wide range of rheology modifying admixtures, in some parts of the world, these are difficult to access, due to their complex processing. However, alternatives can be bio-based polymers such as polysaccharides from various sources. These are easily accessible all over the world, do not demand for complicated processing, and typically they are more sustainable than many established materials, which are crude oil-based. The paper presents the effects of acacia gum, cassava starch and the gum of triumfetta pendrata A. Rich on the rheological performance of cementitious systems. It is shown that acacia gum can be as efficient as polycarboxylate based superplasticisers, cassava starch can reduce the yield stress slightly with little effect on the plastic viscosity, and the gum of triumfetta pendrata A. Rich increases the thixotropy of cement pastes with plasticizing polymers significantly.

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Vandevelde, Marie-Colette, and Jean-Claude Fenyo. "Macromolecular distribution of Acacia senegal gum (gum arabic) by size-exclusion chromatography." Carbohydrate Polymers 5, no. 4 (January 1985): 251–73. http://dx.doi.org/10.1016/0144-8617(85)90034-7.

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Stewart, M., V. Gourineni, and T. Wolever. "Glycemic and Insulinemic Response of Acacia Gum/Gum Arabic in Healthy Population." Journal of the Academy of Nutrition and Dietetics 119, no. 10 (October 2019): A127. http://dx.doi.org/10.1016/j.jand.2019.08.094.

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Kalilou, Ousseyni. "Climate change and conflict in the Sahel: the acacia gum tree as a tool for environmental peacebuilding." International Affairs 97, no. 1 (January 2021): 201–18. http://dx.doi.org/10.1093/ia/iiaa178.

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Abstract Environmental stress contributes to food insecurity, poverty, forced migration and violent conflict in the Sahel, with climate change aggravating the situation. The production of gum arabic from the acacia tree increasingly aligns with the community stakeholders’ efforts to promote climate change mitigation, adaptation and resilience. Based on expert interviews and field observations in Niger, and a reading of relevant documents, I found that gum arabic production is valuable for conflict mitigation because it helps tackle the root causes of violent conflicts. The acacia gum tree is a natural soil fixer and multinational companies have coveted the resin from the tree, which is a rising commodity and a promising source of revenue for the local inhabitants. As different communities work together and cooperate with outside actors (government agencies, international partners, NGOs and businesses), the opportunities to build social cohesion around the tree increase. By facilitating ecological improvement, social inclusion and poverty alleviation, the promotion of gum arabic production, despite other issues such as bad natural resource governance, is a critical environmental peacebuilding strategy. Hence, suitable funding of massive afforestation with the acacia tree fits with community-based natural climate solutions to global humanitarian issues by protecting and restoring the local environment.

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Charlson, Alexander J., Alistair M. Stephen, and Neil Ravenscroft. "The acetolysis of reduced Acaciasaligna (syn. cyanophylla) gum exudate." Canadian Journal of Chemistry 68, no. 7 (July 1, 1990): 1004–6. http://dx.doi.org/10.1139/v90-157.

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Carboxyl groups in Acaciasaligna (syn. cyanophylla) gum were reduced by reacting the gum propionate with diborane. Acetolysis of the reduced gum afforded a mixture of oligosaccharide acetates. After de-O-acetylation, 3-O-(α-D-galactopyranosyl)-L-arabinose, 3-O-(β-D-galactopyranosyl)-D-galactose, and 4-O-(α-L-rhamnopyranosyl)-D-glucose were isolated from the mixture. Keywords: acetolysis, Acacia gums.

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Abbasi, Ambreen, Summaiya Hanif, and Mohammad Shakir. "Gum acacia-based silver nanoparticles as a highly selective and sensitive dual nanosensor for Hg(ii) and fluorescence turn-off sensor for S2− and malachite green detection." RSC Advances 10, no. 6 (2020): 3137–44. http://dx.doi.org/10.1039/c9ra10372d.

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32

Anderson, D. M. W., and Wang Weiping. "The characterization of Acacia paolii gum and four commercial Acacia gums from Kenya." Food Hydrocolloids 3, no. 6 (February 1990): 475–84. http://dx.doi.org/10.1016/s0268-005x(09)80225-7.

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Jani, B. L., B. M. Devani, D. M. Vyas, and S. H. Akbari. "Quality analysis of Acacia nilotica (Babul) gum exudates." International Journal of Food and Fermentation Technology 6, no. 2 (2016): 367. http://dx.doi.org/10.5958/2277-9396.2016.00061.1.

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34

Arora, Narinder, Viney Sharma, Rajesh Kumar, and Rajiv Kumar. "Conductivity modification of gum acacia-based gel electrolytes." Emerging Materials Research 7, no. 2 (June 2018): 89–94. http://dx.doi.org/10.1680/jemmr.17.00011.

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35

YAMAMOTO, Fukuju, and Norikazu YAMANAKA. "Acacia species and gum arabic production in Sudan." Journal of the Japanese Society of Revegetation Technology 43, no. 4 (May 31, 2018): 582–85. http://dx.doi.org/10.7211/jjsrt.43.582.

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36

Martínez, Maritza, Olga Beltrán, Fernando Rincón, Gladys León de Pinto, and José Manuel Igartuburu. "New structural features of Acacia tortuosa gum exudate." Food Chemistry 182 (September 2015): 105–10. http://dx.doi.org/10.1016/j.foodchem.2015.02.124.

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37

Anderson, D. M. W., and F. J. McDougall. "Degradative studies of highly proteinaceous Acacia gum exudates." Food Additives and Contaminants 4, no. 3 (July 1987): 257–66. http://dx.doi.org/10.1080/02652038709373634.

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38

Sanchez, Christian, Denis Renard, Paul Robert, Christophe Schmitt, and Jacques Lefebvre. "Structure and rheological properties of acacia gum dispersions." Food Hydrocolloids 16, no. 3 (May 2002): 257–67. http://dx.doi.org/10.1016/s0268-005x(01)00096-0.

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39

Randall, R. C., G. O. Phillips, and P. A. Williams. "Fractionation and characterization of gum from Acacia senegal." Food Hydrocolloids 3, no. 1 (February 1989): 65–75. http://dx.doi.org/10.1016/s0268-005x(89)80034-7.

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40

Parwani, Laxmi, Monica Bhatnagar, Ashish Bhatnagar, Veena Sharma, and Vinay Sharma. "Gum acacia-PVA hydrogel blends for wound healing." Vegetos 32, no. 1 (March 2019): 78–91. http://dx.doi.org/10.1007/s42535-019-00009-4.

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41

Rawi, Muhamad Hanif, Aminah Abdullah, Amin Ismail, and Shahrul Razid Sarbini. "Manipulation of Gut Microbiota Using Acacia Gum Polysaccharide." ACS Omega 6, no. 28 (July 2, 2021): 17782–97. http://dx.doi.org/10.1021/acsomega.1c00302.

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42

Owusu, John, J. H. Oldham, W. O. Ellis, and G. Owusu-Boateng. "Emulsifying ability of exudate gums obtained from three plant species in Ghana." International Journal of Technology and Management Research 2, no. 2 (March 12, 2020): 25–31. http://dx.doi.org/10.47127/ijtmr.v2i2.54.

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Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry. Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability

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JADHAV, B. A., and V. S. PAWAR. "Effect of utilization of (Galactomannan) guar gum blended with acacia gum in yoghurt." FOOD SCIENCE RESEARCH JOURNAL 7, no. 2 (October 15, 2016): 234–38. http://dx.doi.org/10.15740/has/fsrj/7.2/234-238.

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Murali, Ragothaman, Palanisamy Thanikaivelan, and Kalirajan Cheirmadurai. "Melatonin in functionalized biomimetic constructs promotes rapid tissue regeneration in Wistar albino rats." Journal of Materials Chemistry B 4, no. 35 (2016): 5850–62. http://dx.doi.org/10.1039/c6tb01221c.

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45

Gallotti, Francesca, Anaïs Lavoisier, Christelle Turchiuli, and Vera Lavelli. "Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion." Antioxidants 9, no. 12 (December 3, 2020): 1219. http://dx.doi.org/10.3390/antiox9121219.

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Polyunsaturated fatty acids and α-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween®20, acacia gum or β-glucans-rich extracts from Pleurotus ostreatus). The aim was to study the effects of the surfactants on: (a) the oil droplet size distribution and α-tocopherol stability during in vitro digestion, and (b) the oxidative stability during 15 days of accelerated storage. Acacia gum sample had the most stable particle size distribution up to the gastric phase, but showed a significant α-tocopherol degradation prior to the intestinal stage. On the contrary, β-glucan-samples displayed a bimodal distribution in the oral and gastric phases but retained α-tocopherol up to the beginning of the intestinal stage. At the end of intestinal stage, no α-tocopherol was found in the samples. The storage study showed that β-glucans improved the oxidative stability of the powders, which displayed 82% α-tocopherol retention after 5 days under accelerated conditions (60 °C), corresponding to 310 days at 20 °C, while acacia gum and Tween® 20 did not delay α-tocopherol degradation. Results highlight the potential antioxidant activity of β-glucans used as emulsifying agents during in vitro digestion and accelerated aging conditions.

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46

Yaumi, Ali L., Ahmed M. Murtala, Habiba D. Muhd, and Fatima M. Saleh. "Determination of physiochemical properties of Gum Arabic as a suitable binder in emulsion house paint." International Journal of Environment 5, no. 1 (February 22, 2016): 67–78. http://dx.doi.org/10.3126/ije.v5i1.14565.

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Gum Arabic “GA” is an organic adhesive produced from a tree called named Acacia Senegal. The gum has a wide range of industrial uses, especially in areas of feeds, textiles, and pharmaceuticals. It is used as emulsifier and serves mostly as stabilizer in both cosmetic and food products which contains oil water interface. GA sample was collected, formulated and prepared into various concentrations ranging from 20%w/v to 85%w/v. The quality and applicability of well characterized materials are directly related to their physical and chemical properties. From the physiochemical analysis, the result revealed that all the samples were slightly acidic (pH ranging from 4.81-6.41). This range is in good agreement with reported pH values for gum arabic and other Acacia gums by several authors. . The binding strength increases as the number of days increases for example in sample F (50%w/v) gum Arabic concentration increases from 1.5 in the 1st day to 1.97 in the 28th day. The samples prepared are denser than water which indicates that the density increases as the percentage concentration of the samples increases and the relative density of the gum solution is independent on time. The binding strength of sample G (75%w/v) gum concentration compared well to that of polyvinyl acetate (PVA). International Journal of Environment Vol. 5 (1) 2016, pp: 67-78

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47

Elhenawy, Ahmed, Elgaili A. Omer, Abdulaziz A. Alomari, and Mohammed E. Osman. "A comparative Analytical Studies onAcaciapolyacantha gum Samples collected from three different locations in Sudan." JOURNAL OF ADVANCES IN NATURAL SCIENCES 1, no. 1 (August 12, 2014): 1–9. http://dx.doi.org/10.24297/jns.v1i1.379.

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Acacia polyacanthagum(Kakamut gum) samples were collected as natural exudates, from three different locations in SudanÂ named Abugarin, Gargadah and Layoon forest. Physicochemical properties of gum samples were studied (moisture , ash ,nitrogen , protein, specific rotation, intrinsic viscosity , refractive index, equivalent weight, pH , uronic acid and reducing sugars . Results showed significant differences within each location in most parameters studied, refractive index values were found to be constant in all samples (1.3337) . The effect of location on the properties of gum samples was studied and the analysis showed generally insignificant difference (p 0.05) in all properties studied, except moisture and uronic acid showed significant differences. The general characteristics of Acacia gum might be described as a mean value of all properties studied of all gum samples of the three different locations as follows ; 8.3% moisture, 2.9% ash ,0.35%nitrogen, 2.30% protein,-16.8 specific rotation,10.3ml/g intrinsic viscosity, 4.9 pH , 1348.68 equivalent weight,14.5%uronic acid, 1.3337 refractive index and 0.20%reducing sugar . UV absorption spectra of gum samples were determined and the maximum absorption points were found the same ranging between wavelength (208 and 211nm) . The cationic composition of gum samples was also determined and the results showed that sodium(43.075ppm) has the highest value in all samples followed by iron(27.667ppm) ,zinc(14.297ppm),nickel(4.650ppm),copper(4.025),manganese(2.645ppm),calcium(1.284ppm) and trace amount of lead(0.667ppm),potassium(0.344ppm)andmagnesium(0.274ppm). Accordingly, these parameters, therefore, cannot be recommended as qualifying indices.

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Puri, Ritika, Balmeet Singh Gill, and Yogesh Khetra. "Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/564564.

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Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure.

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Shi, Yan, Cui Li, Lu Zhang, Tao Huang, Da Ma, Zong-cai Tu, Hui Wang, Huan Xie, Nan-hai Zhang, and Bai-ling Ouyang. "Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)." Food Hydrocolloids 65 (April 2017): 10–16. http://dx.doi.org/10.1016/j.foodhyd.2016.10.043.

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50

Aoki, Hiromitsu, Tsuyoshi Katayama, Takeshi Ogasawara, Yasushi Sasaki, Saphwan Al-Assaf, and Glyn O. Phillips. "Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™." Food Hydrocolloids 21, no. 3 (May 2007): 353–58. http://dx.doi.org/10.1016/j.foodhyd.2006.04.014.

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Journal articles on the topic 'Acacia gum'

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