Assessment of physical and structural characteristics of almond gum

Bashir, Mudasir; Haripriya, Sundaramoorthy

doi:10.1016/j.ijbiomac.2016.09.009

Cited by 148 publications

(100 citation statements)

References 33 publications

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“…This composition is very similar to that observed for gum from Acacia farnesiana, which had 12.02% moisture, 4.48% ashes, 0.85% lipids, 3.59% proteins, and 79.06% carbohydrates (Sibaja-Hernández et al, 2015). In addition, Bashir and Haripriya (2016) observed the following composition for gum arabic: 10.77% moisture, 2.90% ashes, 0.37% lipids, 1.75% proteins, and 84.21% carbohydrates. From the technological standpoint, the similarity of the BG composition with that of gum arabic may be an important indication of the product's industrial application.…”

Section: Bg Centesimal Compositionsupporting

confidence: 81%

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

2017

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The temperature, concentration and pH variables influence the aqueous dispersion of the gum properties. In this context, the aims of this research were to characterize the gum obtained from the buriti tree (Mauritia Flexuosa) trunk exudate, as well as to evaluate the colloidal and rheological behavior of the aqueous dispersions of this gum. Thus, the centesimal composition, absolute zeta (ζ) potential as a function of pH (1.2 to 4.0), particle size distribution, as well as the rheological properties of the gum at different temperatures (15, 20, 25, 30, and 40 °C) and concentrations (4, 5, 8, and 10% (m/v)) were studied. In addition, the Newton, Power Law, and Herschel-Bulkley models were fitted to the rheological data. Buriti tree gum (BG) was found to have 10.43% moisture, 5.05% ashes, 0.68% lipids, 3.09% proteins, and 80.76% carbohydrate. The aqueous dispersion of the gum (1%) had a ζ value of -17.1 mV with a tendency for greater stability at pH < 4 and polydisperse particle size distribution (45 nm to 648.1 nm diameter) with PDI (polydispersity index) of 1. The aqueous dispersion with 4 and 5% gum had typical Newtonian fluid behavior and became pseudoplastic at concentrations of 8 and 10%. The Herschel-Bulkley model had the best fit to the rheological data (r2 > 0.99). Gum dispersion viscosity decreased with higher temperature and lower concentration. The activation energy (Ea) value for gum dispersion ranged from 9.07 to 17.35 kJ/mol.

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Section: Bg Centesimal Compositionsupporting

confidence: 81%

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

2017

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“…The bulk density (0.710 and 0.738 g/cm 3 ) of AS and AG (Table 1) is comparable with the 0.721 g/cm 3 reported for badam gum [30] but higher than the value of 0.564 g/cm 3 for dioclea gum [31] and 0.500 g/cm 3 and 0.600 g/cm 3 for gum arabic and almond gum [27]. The bulk and tapped densities reduced after graft copolymerization of the gums.…”

Section: Chemical Compositionsupporting

confidence: 79%

“…The moisture content of AS and AG gums was at par with that reported for xanthan gum and gum arabic but lower than that reported for other Albizia species [25,26]. The 7.87% and 8.60% ash content of AS and AG, respectively, which is higher than that of most commercial gums (Table 2), is indicative of the high mineral content of the gums [25][26][27].…”

Section: Chemical Compositionmentioning

confidence: 72%

“…The flowability of powders can be predicted by its compressibility index (expressed as Carr's index). Compressibility index greater than 26 indicates poor flowability; also, low compressibility index is synonymous with excellent flowability [27,33]. The 17.535 and 17.555 Carr's index of the Albizia gums which reduced after graft copolymerization is indicative of the gum's excellent flowability.…”

Section: Chemical Compositionmentioning

confidence: 99%

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Characterization of Native and Graft Copolymerized Albizia Gums and Their Application as a Flocculant

Afolabi

Adekanmi

2017

Journal of Polymers

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The functional properties and flocculation efficiency of purified Albizia saman (AS) and Albizia glaberrima (AG) gum exudates modified by graft copolymerization with acrylamide were investigated. The grafting efficiency of AS and AG was 54 and 58%, respectively. The cold water-insoluble gel of native AS and AG was 38.23 and 35.55%, which increased to 39.75 and 40.55% after graft copolymerization. Graft copolymerization of AS and AG gums reduced their oil binding and emulsion capacity from 4.89 and 3.44% to 3.69 and 2.40%, respectively. The dissolution kinetics of the native gums between 40 and 90 ∘ C and 0 and 150 min revealed a steady increase in solubility of the native gums from 6.05 to 9.53 g/L (AS) and 5.90 to 8.78 g/L (AG). The flocculation efficiency of the native AS and AG gums at 50 ppm concentration was 74.30 and 74.73%, which increased to 98.46% and 98.29% in the graft copolymerized gums, respectively.

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“…This indicates that the combination of small and large particles had influenced the bulk density and led to a uniform distribution by reducing the inter‐particle spacing, resulting in lower porosity values. Bashir and Haripriya () obtained a slightly lower porosity for Arabic gum, with a value reported at 52.65 ± 0.19. On the other hand, the highest value of porosity was recorded for the very coarse powder.…”

Section: Resultsmentioning

confidence: 92%

The effect of particle size on the physical properties of Arabic gum powder

Abel

Yusof

Chin

et al. 2020

J Food Process Engineering

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Arabic gum is derived from the exudation of stems and branches of Acacia senegal L. and it is widely used as a food additive. The application of Arabic gum as a functional food ingredient is significantly increasing. However, there is limited information on the effects of particle size on the handling and processing of Arabic gum in the industry. Therefore, a study was performed to determine the effects of particle size on the physical properties of Arabic gum powder. The physical properties measured were density, flowability, and dissolution characteristics. In this work, the powders were classified based on their mean diameter (d50) that ranged between 20 and 1,000 μm. The very fine powder exhibited poor flowing properties and long dissolution time, with a Hausner ratio of 1.24 ± 0.1 and dissolution time of 2,821.0 ± 76.0 s. However, the coarse powder had excellent flowing properties and shorter dissolution time, with a Hausner ratio of 1.13 ± 0.02 and dissolution time of 531.5 ± 70.5 s. The results indicated a significant impact of particle size on the cohesivity and solubility of powder, where smaller particle size tended to decrease flowability and increase the dissolution time of the powder. Practical applications This paper studies the characterization of Arabic gum at various particle sizes. The physical properties measured were density, flowability, and dissolution of Arabic gum powder. The results of this study indicate that particle size had significantly affected the powder properties. This knowledge is very important, as Arabic gum is widely used as a food ingredient; this might affect the overall product properties. The outcomes are also beneficial to the industry prior to selecting the specific particle size for the designing and processing of products. Therefore, the results on flowability and dissolution properties of Arabic gum powder can be used as guidance for the development of food product.

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Assessment of physical and structural characteristics of almond gum

Cited by 148 publications

References 33 publications

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

Characterization of Native and Graft Copolymerized Albizia Gums and Their Application as a Flocculant

The effect of particle size on the physical properties of Arabic gum powder

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