Department of Food Science and Technology, Pondicherry Central University, Pondicherry 605014, India.
Department of Food Science and Technology, Pondicherry Central University, Pondicherry 605014, India.
Int J Biol Macromol. 2018 Apr 1;109:847-854. doi: 10.1016/j.ijbiomac.2017.11.052. Epub 2017 Nov 11.
Three different exudate gums were studied for their in-vitro antioxidant activity, functional and textural properties. In-vitro antioxidant activity of the gum exudates was evaluated in terms of DPPH radical scavenging, hydroxyl radical scavenging, reducing power and phenolic content assays. Among the gum exudates, almond gum exhibited maximum DPPH inhibition of 35.52±1.125% followed by apricot gum and gum arabic at the concentration of 1mg/mL. Gum arabic had significantly higher reducing power than the other exudate gums. For OH (hydroxyl radical) scavenging assay apricot gum gave the highest scavenging activity (58.31%±0.25) compared to other gum exudates at the concentration of 10mg/mL The total phenolic content of the gums followed the order gum arabic>almond gum>apricot gum. All the three exudate gums didn't inhibit the growth of B. subtilis and S. aureus at the concentration of 4mg/mL. Apricot gum was more efficient against Candida albicans, with an inhibition zone of 19.66mm, in comparison to gum arabic and almond gum. Solubility of gum exudates varied significantly (p<0.05) in the range of 23.00±3.53-85.75±0.35%. Almond gum with the least foaming capacity formed highly stabilized foams when compared to rest of the exudate gums. The antioxidant potential of the gums may appreciate their inclusion in wide variety of food systems as functional additives.
三种不同的渗出胶被研究其体外抗氧化活性、功能和质地特性。通过 DPPH 自由基清除、羟基自由基清除、还原能力和酚含量测定来评估胶渗出物的体外抗氧化活性。在胶渗出物中，杏仁胶在 1mg/mL 浓度下表现出最大的 DPPH 抑制率 35.52±1.125%，其次是杏胶和阿拉伯胶。阿拉伯胶的还原能力明显高于其他渗出胶。对于 OH（羟基自由基）清除试验，在 10mg/mL 浓度下，杏胶的清除活性最高（58.31%±0.25），高于其他胶渗出物。胶的总酚含量顺序为阿拉伯胶>杏仁胶>杏胶。在 4mg/mL 浓度下，所有三种渗出胶都不能抑制枯草芽孢杆菌和金黄色葡萄球菌的生长。与阿拉伯胶和杏仁胶相比，杏胶对白色念珠菌的抑制作用更强，抑菌圈为 19.66mm。胶渗出物的溶解度在 23.00±3.53-85.75±0.35%的范围内差异显著（p<0.05）。与其他渗出胶相比，杏仁胶的起泡能力最低，但形成的泡沫高度稳定。胶的抗氧化潜力可能会使其作为功能性添加剂被广泛应用于各种食品系统中。
