Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
Food Chem. 2021 May 15;344:128640. doi: 10.1016/j.foodchem.2020.128640. Epub 2020 Nov 16.
Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the technological effect as a stabilizer in ice cream. A. mearnsii gum showed a similar chemical structure to commercial gum Arabic and did not decrease the viability and proliferation of fibroblast cells (Balb/3T3) and hepatocarcinoma (HepG2). Rheological tests showed that the ice cream stabilized by the A. mearnsii gum had a more structured system (more interactions between the mixture components) and the same melting characteristics as the ice cream samples made with commercial gum Arabic. The results showed that A. mearnsii gum, which is actually an agro-industrial residue from tannin production for industry, is a potential stabilizing gum for the food industry, contributing to the economic development of the exploitation chain of A. mearnsii products and by-products.
金合欢树胶没有被商业化利用，它是金合欢树种植的残渣。本研究调查了金合欢树胶的多糖组成、细胞毒性以及作为冰淇淋稳定剂的技术效果。金合欢树胶的化学结构与商业阿拉伯胶相似，不会降低成纤维细胞（Balb/3T3）和肝癌细胞（HepG2）的活力和增殖。流变学测试表明，用金合欢树胶稳定的冰淇淋具有更结构化的体系（混合物成分之间的相互作用更多），并且与用商业阿拉伯胶制成的冰淇淋样品具有相同的融化特性。结果表明，金合欢树胶实际上是工业鞣制生产过程中的农业工业残渣，是食品工业有潜力的稳定剂，为金合欢树产品及其副产品的开发链的经济发展做出了贡献。
