Specifications for gum arabic (Acacia senegal); analytical data for samples collected between 1904 and 1989

Gum Arabic as an environmentally sustainable polymeric anticorrosive material: Recent progresses and future opportunities

Gum Arabic (GA) is a plant exudate, consisting of glycoproteins (proteins with carbohydrate co-factor or prosthetic group) and polysaccharides mainly consisting of galactose and arabinose. Because of its polymeric nature and tendency to dissolve in water, GA is widely used as anticorrosive materials, especially in the aqueous electrolytes. GA contains various electron rich polar sites through which they easily get adsorbed on metallic surface and behaves as effective anticorrosive materials. Because of its natural and biological origin, GA is regarded as one of the environmental sustainable and edible alternatives to traditional toxic corrosion inhibitors. Present review piece of writing aims to illustrate the assortment of literatures on gum Arabic as a corrosion inhibitor. Limitation of traditional organic corrosion inhibitors and advantages of using GA as an environmental sustainable alternative have also been described along with the mechanism of corrosion inhibition.

Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin-gum arabic blend

Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).The preparation P3 resulted in maximum EE (87%) using core to coat ratio 1:20, at pH 6.0 with 8:2 MD/GA ratio. The encapsulated preparation showed reduced bitterness (p < 0.05) compared to the casein hydrolysate together with maximum retention of antioxidant activity (93%). Further, the narrow range of particle size, indicates their better stability and represents a promising food additive for incorporation in food.

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5-50  ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations.The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications.

Evaluation of the comprehensiveness and reliability of the chromium composition of foods in the literature ()

In the early 1960s, trivalent chromium Cr(3+) became recognized as an essential trace element due to its potential metabolic and cardiovascular benefits. No comprehensive chromium database currently exists; thus a thorough review of the literature was conducted to examine the availability and reliability of chromium data for foods. A number of key issues were identified that challenge the feasibility of adding chromium to a food and nutrient database. Foremost, dietary chromium data reported in the literature prior to 1980 cannot be relied on because of problematic analytical issues before that time. Next, paucity of data emerged as an issue that could impede database completeness. Finally, large variation in reported chromium content of foods may render disputable representative chromium values. This variation has been speculated to originate from differences in growing and particularly processing foods. Furthermore, contamination of chromium from laboratory equipment and/or materials is possible and also believed to contribute to the variation observed in reported values. As a result, database developers must carefully consider the availability and reliability of information on the chromium composition of foods when deciding whether to incorporate chromium into or exclude it from a nutrient database.

Final report of the safety assessment of Acacia catechu gum, Acacia concinna fruit extract, Acacia dealbata leaf extract, Acacia dealbata leaf wax, Acacia decurrens extract, Acacia farnesiana extract, Acacia farnesiana flower wax, Acacia farnesiana gum, Acacia senegal extract, Acacia senegal gum, and Acacia senegal gum extract

These ingredients are derived from various species of the acacia plant. Only material derived from Acacia senegal are in current use according to industry data. The concentration at which these ingredients are reported to be used ranges from 9% in mascara to 0.0001% in tonics, dressings, and other hair-grooming aids. Gum arabic is a technical name for Acacia Senegal Gum. Gum arabic is comprised of various sugars and glucuronic acid residues in a long chain of galactosyl units with branched oligosaccharides. Gum arabic is generally recognized as safe as a direct food additive. Little information is available to characterize the extracts of other Acacia plant parts or material from other species. Acacia Concinna Fruit Extract was generally described as containing saponins, alkaloids, and malic acid with parabens and potassium sorbate added as preservatives. Cosmetic ingredient functions have been reported for Acacia Decurrens Extract (astringent; skin-conditioning agent--occlusive) and Acacia Farnesiana Extract (astringent), but not for the other Acacias included in this review. Toxicity data on gum arabic indicates little or no acute, short-term, or subchronic toxicity. Gum arabic is negative in several genotoxicity assays, is not a reproductive or developmental toxin, and is not carcinogenic when given intraperitoneally or orally. Clinical testing indicated some evidence of skin sensitization with gum arabic. The extensive safety test data on gum arabic supports the safety of Acacia Senegal Gum and Acacia Senegal Gum Extract, and it was concluded that these two ingredients are safe as used in cosmetic formulations. It was not possible, however, to relate the data on gum arabic to the crude Acacias and their extracts from species other than Acacia senegal. Therefore, the available data were considered insufficient to support the safety of Acacia Catechu Gum, Acacia Concinna Fruit Extract, Acacia Dealbata Leaf Extract, Acacia Dealbata Leaf Wax, Acacia Decurrens Extract, Acacia Farnesiana Extract, Acacia Farnesiana Flower Wax, Acacia Farnesiana Gum, and Acacia Senegal Extract in cosmetic products. The additional data needed to complete the safety assessment for these ingredients include (1) concentration of use; (2) identify the specific chemical constituents, and clarify the relationship between crude Acacias and their extracts and the Acacias and their extracts that are used as cosmetic ingredients; (3) data on contaminants, particularly relating to the presence of pesticide residues, and a determination of whether Acacia melanoxylon is used in cosmetics and whether acamelin (a quinone) and melacacidin (a flavin) are present in the Acacias that are being used; (4) skin sensitization study (i.e., dose response to be determined); (5) contact urticaria study at use concentration; and (6) ultraviolet (UV) absorption spectrum; if there is significant absorbance in the UVA or UVB range, then a photosensitization study may be needed. It was also noted that other data may be needed after clarification of the chemical constituents of the Acacia-derived ingredients.

Immunological and functional properties of the exudate gum from northwestern Mexican mesquite (Prosopis spp.) in comparison with gum arabic

A comparison between the fine structural features of exudate gum from mesquite (Prosopis spp.) indigenous to NW Mexico and commercial gum arabic from Acacia spp. was achieved by means of immunological techniques. Their functional properties were compared from the ability to form oil-in-water emulsions and encapsulate cold press orange peel essential oil by spray drying. Fine comparison of the antigenic compounds in both materials against polyclonal rabbit antibodies, showed that the carbohydrate-rich components with slow mobility of mesquite gum are closely related to the faster ones of gum arabic. Also, close identity was observed for the components in the proteic fraction of both gums. Similar tannin concentrations were found in both materials (approximately 0.43%) with only dark coloured samples bearing higher amounts (approximately 1.9%). Gum arabic retained nearly 100% of the quantity of orange peel essential oil emulsified in water before spray drying, while mesquite gum did so for 90.6% of the citrus oil. From these results it is believed that mesquite gum might be a suitable replacement of gum arabic in arid regions of the world were Prosopis trees have widespread occurrence.

A comparison of the physicochemical and immunological properties of the plant gum exudates of Acacia senegal (gum arabic) and Acacia seyal (gum tahla)

The physiochemical and immunological properties of three Sudanese gum arabic samples and four gum tahla samples (two Sudanese, one West African and one Tanzanian--Acacia seyal var. seyal) were compared. The optical rotation (ca -30 degrees) and rhamnose (12-14%), arabinose (24-29%), galactose (36-42%), glucuronic acid (16-17%), nitrogen (0.327-0.365%) and protein (2.16-2.41%) contents of the gum arabic samples were consistent with the FAO (1990) specification for Acacia gum. In contrast the gum tahla samples had positive [alpha]D values (+45 degrees to +54 degrees), lower rhamnose (3-4%) and higher arabinose (41-45%) contents and lower nitrogen (0.147-0.175%), and hence protein (0.97-1.15%), contents. All of the gum arabic samples precipitated with beta-glucosyl Yariv reagent and hence were shown to contain arabinogalactan-protein(s) (AGPs), whereas in all but one of the gum tahla samples AGPs were not detected. The strong interaction of gum tahla with a monoclonal antibody known to recognize arabinose residues present in AGPs and arabinogalactans (AGs) was consistent with the observed higher levels of arabinose present in the gum tahla samples relative to the gum arabic samples. The data presented confirm that there are a number of physicochemical and structural differences between gum arabic (A. senegal gum) and gum tahla (A. seyal gum), and that a quick and simple immunological technique (immunodot blots) using an antiAGP/AG monoclonal antibody (MAC 207) could be used to screen for the presence of gum tahla in gum arabic consignments.

Gum arabic (Acacia senegal): unambiguous identification by 13C-NMR spectroscopy as an adjunct to the Revised JECFA Specification, and the application of 13C-NMR spectra for regulatory/legislative purposes

The JECFA Specification for gum arabic was revised in 1990 to reflect more closely the specification of the Test Article used in evaluations that led to its classification 'ADI not specified' in 1982/83. Some producers and traders have objected to the Revised Specification; in contrast, consumer-protection groups consider that it remains too lax to provide the degree of safety assurance expected. This paper presents analytical data that confirm the mean values previously established for nitrogen and the specific rotation of bulk commercial gum arabic from Acacia senegal. The data also establish that natural gum arabic imported into the USA and Europe in 1989/91 met the Revised Specification, but that a disturbingly high proportion of spray-dried, processed gums sold as 'gum arabic' did not. NMR spectroscopy has (a) indicated that some such samples are based on non-permitted gums and (b) confirmed that the 1983 Test Article represents not only typical 1990/91 shipments but also a wide range of reference gum arabic samples from other reputable sources. Details of a representative 13C-NMR spectrum, derived by averaging the relative intensities for the characteristic resonances of 35 gum arabic samples, are given for future regulatory/legislative purposes. Some limitations of the Revised Specification and its susceptibility to commercial exploitation are discussed.

The gum exudate from Combretum nigricans gum, the major source of West African 'gum combretum'

Gum samples from six individual Combretum nigricans trees and two additional reference samples have been characterized. 13C Fourier-transform NMR spectra show that all have the same structure and confirm that the variations observed in their analytical parameters reflect only small fine-structural differences. NMR spectra also reveal that eight West African 'gum combretum' samples from reputable commercial sources originated from Combretum nigricans. This identification is important because gum combretum, which is not permitted as a food additive, has been exploited as an adulterant and misrepresented as gum arabic, for which not even the 1990 Revised Specification is sufficiently rigorous to detect such commercial deceptions. NMR spectroscopy has also shown that the rhamnose and uronic acid contents of gum combretum are located within internal polysaccharide chains. This explains the well-known difference in emulsification functionality between gum arabic, in which all rhamnose and uronic acid groups chain-terminal, and gum combretum which is, in addition, markedly hygroscopic and characterized commercially by its tendency to 'block' in transit and storage.