"Gum Arabic" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Powdered exudate from various Acacia species, especially A. senegal (Leguminosae). It forms mucilage or syrup in water. Gum arabic is used as a suspending agent, excipient, and emulsifier in foods and pharmaceuticals.
| Descriptor ID |
D006170
|
| MeSH Number(s) |
D05.750.078.739.500 D09.698.700.500 D20.215.721.249.500
|
| Concept/Terms |
Gum Arabic- Gum Arabic
- Arabic, Gum
- Acacia Gum
- Gum, Acacia
- Gum Acacia
- Acacia, Gum
|
Below are MeSH descriptors whose meaning is more general than "Gum Arabic".
Below are MeSH descriptors whose meaning is more specific than "Gum Arabic".
This graph shows the total number of publications written about "Gum Arabic" by people in this website by year, and whether "Gum Arabic" was a major or minor topic of these publications.
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click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2007 | 1 | 0 | 1 |
| 2008 | 1 | 0 | 1 |
| 2011 | 1 | 0 | 1 |
| 2015 | 1 | 0 | 1 |
| 2016 | 1 | 0 | 1 |
| 2018 | 0 | 1 | 1 |
| 2019 | 0 | 1 | 1 |
| 2020 | 0 | 1 | 1 |
| 2022 | 1 | 0 | 1 |
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Below are the most recent publications written about "Gum Arabic" by people in Profiles.
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Su Y, Sun Y, McClements DJ, Chang C, Li J, Xiong W, Sun Y, Cai Y, Gu L, Yang Y. Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum. Int J Biol Macromol. 2022 Nov 01; 220:1493-1500.
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Hu Y, Liu F, Pang J, McClements DJ, Zhou Z, Li B, Li Y. Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study. J Agric Food Chem. 2021 Jan 20; 69(2):730-740.
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Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. J Agric Food Chem. 2019 Feb 06; 67(5):1521-1529.
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Kharat M, Zhang G, McClements DJ. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Res Int. 2018 09; 111:178-186.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016 Jun 15; 201:14-22.
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Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015 Dec 01; 188:256-63.
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Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci. 2011 Jan-Feb; 76(1):E165-72.
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Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. J Food Sci. 2008 Apr; 73(3):C167-72.
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Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. J Agric Food Chem. 2007 May 02; 55(9):3585-91.