• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Food Science and Preservation
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• v.9 no.2
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• pp.189-193
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• 2002

This study was conducted to evaluate the quality and the quantity for manufacturing vinegar powder using spray drying. The $\beta$-cyclodextrin(CD) and gum arabic(GA) were used as well materials and the mixing ratio of CD and GA was ranged from 10:0 to 0:10. The moisture content of the vinegar powder of 2.5 of CD and 7.5 of GA was lowest among the other mixing ratios. At this proportion, the titratable acidity was highest as it had much included vinegar. The heat stability was not varied much with mixing ratio. However the stability of heat was maintained. Further the water absorption of powder was comparatively low. The manufactured powder vinegar shape was smooth round particles and stable structure by SEM and the particle size was small enough to form capsulation. In sensory evaluation, under these conditions the sourness was highest at 3.5. Therefore, the optimal mixing ratio at 2.5 of CD and 7.5 of GA in wall material was selected.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of Forest and Environmental Science
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• v.38 no.2
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• pp.122-127
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• 2022

Agroforestry in terms of intercropping cow pea as summer forage with Grewia tenax was undertaken under sub -irrigation system in two consecutive seasons of 2017 and 2018 in saline soil of Khartoum State of Sudan. The aims were to find out suitable agro forestry system for saline soils as well as to investigate effect of tree spacing on field summer forage crop under semi -irrigation system. Therefore G. tenax trees that spaced at 4×4 m were used as main factor versus cow pea crop that incorporated at 25×50 cm intervals by using completely randomized block design with 3 replications. Trees and crop parameters were determined in terms of plant growth and yield. In addition to land equivalent ratio and soil chemical and physical properties at different layers were determined. The results revealed that, soil parameters in terms of CaCo₃, SAR, ESP, pH paste and EC ds/m were increased with increasing soil depths. Meanwhile tree growth did not show any significant differences in the first season in 2017. Whereas in the second season in 2018 tree growth namely; tree height, tree collar and canopy diameters were higher under intercropping than in sole trees. Cow pea plant height recorded significant differences under sole crop in the first season in 2017. Unlike the forage fresh yield that was significant under the inter cropped plots. Tree fruit yield was higher under sole trees and land equivalent ratio was more advantageous under GS2 (1.5 m) which amounted to 4. Therefore it is possible to introduce this agroforestry system under saline soils to provide summer forage of highly nutritive value to feed animals and to increase farmers' income as far as to halt desertification and to sequester carbon.

• International Journal of Computer Science & Network Security
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• v.22 no.5
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• pp.368-374
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• 2022

Children are by nature curious and enthusiastic about learning and love to explore and search for everything they see around them, but as a result of this exploration they may sometimes be exposed to dangerous situations ranging from falls to poisoning and suffocation. That is why when supporting a child's natural desire to explore the world and supporting his awareness of dangerous situations and good handling of them, helps him build a conscious scientific mind and enhance his curiosity in the natural world. It is not easy to imagine a difficult situation in which we or one of our family is in danger, unable to help ourselves or to help them in time, due to our complete ignorance of the rules of first aid. Hence the importance of learning first aid not only for the child but for the community and the world at large. "Hakeem" is an Arabic E-health educational application that aims to teach children from the age of six to eleven years first aid, in our belief that the seed of renaissance lies in the care and education of children, and the lack of Arabic content that aims to teach children first aid skills. The idea is to create a scenario in which the child is responsible for saving the person who will be in a dangerous situation using Augmented Reality (AR) technology, to increase engagement and interaction and provides a rich user experience, and according to the child's performance, he will get reward points. The game will have several levels: Beginner, Intermediate, and Hakeem, and based on the player's points he will get a title and move to the next level, and when he reaches the end, he will get the certificate.

• Animal Bioscience
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• v.37 no.8
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• pp.1440-1451
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• 2024

Objective: This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. Methods: Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140℃. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. Results: As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 10⁶ for 6 hours. In addition, following three months storage at 4℃, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. Conclusion: Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.

• Food Science and Preservation
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• v.31 no.3
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• pp.394-407
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• 2024

The poultry industry faces disposal difficulty in waste, but recent advancements in material science and sustainability have enabled the innovative transformation of waste into valuable resources. In this study, eggshell (EC) was added as a bio-filler to gum Arabic (GA) to fabricate a GA-EC bio-composite film. Bio-composites containing 0.5 g (GA-EC_0.5) and 1.0 g (GA-EC_1.0) EC dispersed in 30 mL of 15% GA solution were fabricated and characterized using standard analytical techniques. The GA-EC_0.5 composites showed significantly higher moisture content, transparency, water solubility, and water vapor permeability but lower tensile strength and thermal stability than GA-EC_1.0. Following a post-harvest wrapping of tomato fruits with the GA-EC composite films and storage at 25±2℃ for 20 days, significant (p>0.05) reductions in weight loss, pH, lycopene content, and activities of polyphenol oxidase and pectin methylesterase compared to unwrapped fruits were recorded. Adding EC to GA has enabled the fabrication of composite films with improved mechanical, barrier, and thermal properties with potential application in the post-harvest storage of tomato fruits.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1253-1257
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• 2009

The effects of seven commercial gums (xanthan gum, guar gum, pectin, gum arabic, gellan, locust bean gum, and sodium alginate) at different concentrations (0, 0.3, and 0.6%) on flow properties of sweet potato starch (SPS) pastes were investigated. Flow behavior characteristics were adequately described by power law flow model, and yield stress was also measured by vane method. SPS-gum mixtures (5% w/w) at $25^{\circ}C$ were found to have high shear-thinning flow behavior with yield stress, and their consistency index (K) and apparent viscosity ($\eta_{a,100}$) increased with elevated gum concentration, except for pectin and sodium alginate. Vane yield stress ($\sigma_o$) value of SPS-pectin mixture was lower when compared to other mixtures while that of SPS-gellan mixture was much higher. Most of the gums, except for pectin, gum arabic, and sodium alginate, showed a synergistic effect on the elastic properties of SPS-gum mixtures. In general, the flow properties of SPS-gum mixtures appeared to be strongly influenced by the addition of gum, and dependent on the type and concentration of gum.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.56-61
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• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.