Characterization of Acacia nilotica exudate gum and its film
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ORIGINAL PAPER
Characterization of Acacia nilotica exudate gum and its film Pravin R. Bhushette1 · Uday S. Annapure1 Received: 6 May 2020 / Accepted: 27 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Acacia nilotica is one of the major gum-yielding acacia species found in the Indian subcontinent but has not studied extensively as compared to the commercial gum acacia (Acacia senegal). The present study aimed to analyses the physical, functional, morphological, and thermal properties of Acacia nilotica gum. Physical analyses show that Acacia nilotica gum is a free-flowing powder with 33% porosity. According to an X-ray diffraction analyzer, Acacia nilotica gum consists of both amorphous and crystalline nature powder (96.2%, 3.8%, respectively). The mineral analysis showed that Ca, K, P, Mg, and Na were the major minerals present in Acacia nilotica gum. The mean molecular weight of a major fraction of Acacia nilotica gum is 0.99 × 105 Da. The surface tension reduction was more considerable for commercial gum acacia than Acacia nilotica gum at all concentrations. Acacia nilotica gum shows weak emulsion capacity (24.7% ESI of 3% gum solution after 7 days) than the commercial gum acacia (47% ESI of 3% gum solution after 7 days). The film made using Acacia nilotica gum shows less elongation (30%) than the film made using commercial gum acacia (36%). The obtained results help in understanding the behaviour of Acacia nilotica gum and to know its role in different food and pharmaceutical applications. Keywords Acacia nilotica · Molecular weight · Surface tension · Emulsion property · Film-forming property · Acacia gum
Introduction Acacia gum has been widely used for more than 5000 years as a binding agent and a food additive. This gum widely used in food industries including dairy products, confectionery, soft drink [1], encapsulation of flavours and phenolic compounds [2], as edible coating material [3, 4], etc. due to its properties like low viscosity at high concentration, reduction in surface tension, emulsifying capacity, and encapsulating property [5, 6]. Acacia gum widely used for micro-encapsulation due to its film-forming and emulsion stabilization properties [7]. Gums obtained from Acacia senegal and Acacia seyal were scientifically explored and used commercially as compared to other Acacia species [8]. Over 900 species of Acacia trees are found on earth, most of them produce gums, which could substitute the functionality of Acacia senegal and Acacia seyal [8]. Acacia nilotica is one of the major gum-yielding acacia species found in drylands of * Uday S. Annapure [email protected]; [email protected] 1
Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India
tropical Africa and western Asia, eastwards as far as India, Sri Lanka, and Myanmar. It has not been extensively studied compared to commercial gum acacia. In the past, some studies were carried out to characterize [8–10],
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