The photophysical studies of gum arabic (GA) in the presence of urea, 1,3-dimethylurea (DMU), tetramethylurea (TMU), guanidine hydrochloride (GuHCl), formamide (FA), acetamide (AA), and dimethyl formamide (DMF) were carried out by monitoring the emission, three-dimensional emission contour, and time-correlated fluorescence lifetime techniques. On addition of only 1 × 10 M urea, 75.0% of the fluorescence of GA is quenched, while the same occurs in GuHCl at 3.0 M. FA quenched 50% of the fluorescence of GA at 5.0 M. However, DMU, TMU, AA, and DMF resulted in a fluorescence enhancement. The unusual fluorescence trends reveal the existence of CH...π interactions in the proteins of GA. The experimental results and the structural aspects of proteins in GA led us to propose that the aggregation of polyproline helices in GA, through several CH...π interactions, would have a major role to play in the emulsification mechanism of GA.
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http://dx.doi.org/10.1021/acsomega.9b01980 | DOI Listing |
Polymers (Basel)
January 2025
Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh P.O. Box 2460, Saudi Arabia.
The post-harvest management of fruit is crucial to preventing its decay and loss. Generally, edible coatings are applied to fruit to avoid decay and microbial contamination. We have used ultrasonication to synthesize TiO and residue-derived biosilica embedded in gum arabic nanocomposite.
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January 2025
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Clove (, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Science, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea. Electronic address:
Protein-based emulsions are widely utilized for delivering bioactives but suffer from thermodynamic instability, microbial spoilage, and gastrointestinal instability, necessitating enhancement strategies. This study explores the improvement of whey protein isolate (WPI) emulsions through chitosan (CS) coating and spray drying with maltodextrin (MD) or gum Arabic (GA). Canola oil droplets were stabilized with WPI, electrostatic coated with CS, and spray-dried.
View Article and Find Full Text PDFGels
December 2024
Group of Toxicology, Food and Therapeutic Alternatives, College of Pharmaceutical and Food Sciences, University of Antioquia UdeA, Calle 67, Medellin 053108, Colombia.
Goldenberry and purple passion fruit contain bioactive compounds (BCs) that can prevent gastrointestinal cancers; hydrogel beads can protect and control their release in the gastrointestinal tract. This study aimed to develop an encapsulating material for fruit hydrogel beads (FHBs) to increase their bioaccessibility and to assess antiproliferative effects. A blend of goldenberry-purple passion fruit was encapsulated using ionic gelation and electrospraying.
View Article and Find Full Text PDFFood Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
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