Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-18 DOI:10.1016/j.foodhyd.2025.111231

Frederike Kersten , Désirée Martin , Ulrike S. van der Schaaf , Daniel Wefers

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引用次数: 0

Abstract

Gum Arabic, an exudate from Acacia senegal, is very commonly used for the stabilization of aroma oil and beverage emulsions due to its high emulsifying capacity. However, differences in gum Arabic quality and its relation to the molecular structure are not yet fully understood. In this study, we analyzed the structural characteristics and functional properties of 20 gum Arabic samples of various qualities to investigate the relation between molecular structure and functionality.

First, an improved hydrolysis protocol for a valid determination of the monosaccharide composition of gum Arabic by HPAEC-PAD was established. The application of this method showed that previous monosaccharide compositions potentially underestimated neutral sugars and overestimated uronic acids. The gum samples were subsequently analyzed for their monosaccharide composition, protein content, molecular weight, and molecular weight distribution as well as the radius of gyration and hydrodynamic radius. O/W emulsions with weighted orange oil were prepared from all samples and their initial droplet size distribution and viscosity were determined. By using Pearson correlation tests, we were able to demonstrate that rhamnose content and the rhamnose/galactose ratio positively correlate with the molecular mass M_W. The molecular weight M_W itself correlated with the viscosity of the emulsion, while the protein content anticorrelated with the droplet size distribution x_90,3. Altogether, we provide a comprehensive and detailed data set on various gum Arabic samples which establishes correlations between individual structural parameters and emulsion properties. However, explaining quality and long-term stability requires a deeper understanding of the molecular structure, emulsion formation, and stabilization processes.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.