Publication Cover
Ozone: Science & Engineering
The Journal of the International Ozone Association
Volume 45, 2023 - Issue 4
200
Views
3
CrossRef citations to date
0
Altmetric
Research Article

Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone

ORCID Icon & ORCID Icon
Pages 333-345 | Received 07 Apr 2022, Accepted 20 Jul 2022, Published online: 07 Aug 2022

References

  • Ali, A., M. K. Ong, and C. F. Forney. 2014. “Effect of Ozone pre-conditioning on Quality and Antioxidant Capacity of Papaya Fruit during Ambient Storage.” Food Chemistry 142:19–26. doi: 10.1016/j.foodchem.2013.07.039.
  • Ali, A., S. A. Ganie, and N. Mazumdar. 2018. “A New Study of Iodine Complexes of Oxidized Gum Arabic: An Interaction between Iodine Monochloride and Aldehyde Groups.” Carbohydrate Polymers 180:337–47. doi: 10.1016/j.carbpol.2017.10.005
  • Ayaz, N. O., K. S. Ramadan, H. E. A. Farid, and H. S. Alnahdi. 2017. “Protective Role and Antioxidant Activity of Arabic Gum against trichloroacetate-induced Toxicity in Liver of Male Rats.” Indian Journal of Animal Research 51 (2): 303–09. doi:10.18805/ijar.10976.
  • Brodowska, A. J., A. Nowak, and K. Śmigielski. 2018. “Ozone in the Food Industry: Principles of Ozone Treatment, Mechanisms of Action, and Applications: An Overview.” Critical Reviews in Food Science and Nutrition 58 (13): 2176–201. doi:10.1080/10408398.2017.1308313.
  • Castanha, N., D. N. E Santos, R. L. Cunha, and P. E. D Augusto. 2019. “Properties and Possible Applications of ozone-modified Potato Starch.” Food Research International 116:1192–201. doi: 10.1016/j.foodres.2018.09.064
  • Castanha, N., A. C. Miano, O. G. Jones, B. L. Reuhs, O. H. Campanella, and Pedro E.D. Augusto. 2020. “Starch Modification by Ozone: Correlating Molecular Structure and Gel Properties in Different Starch Sources.” Food Hydrocolloids 108:106027. doi: 10.1016/j.foodhyd.2020.106027
  • Çatal, H., and Ş. Ibanoǧlu. 2014. “Effect of Aqueous Ozonation on the Pasting, Flow and Gelatinization Properties of Wheat Starch.” LWT - Food Science and Technology 59 (1): 577–82. doi:10.1016/j.lwt.2014.04.025.
  • Cecil, C. 2005. “Gum Arabic.” Saudi Aramco World 56 (2): 36–39.
  • Chan, H-T., A. Fazilah, R. Bhat, C-P. Leh, and A. A. Karim. 2012. “Effect of Deproteinization on Degree of Oxidation of Ozonated Starch.” Food Hydrocolloids 26 (2): 339–43. doi:10.1016/j.foodhyd.2011.03.006.
  • Chee, G-J., Y. Nomura, K. Ikebukuro, and I. Karube. 2007. “Stopped-flow System with Ozonizer for the Estimation of Low Biochemical Oxygen Demand in Environmental Samples.” Biosensors & Bioelectronics 22 (12): 3092–98. doi:10.1016/j.bios.2007.01.014.
  • Daoub, Rabeea M.A., A. H. Elmubarak, M. Misran, E. A. Hassan, and M. E. Osman. 2018. “Characterization and Functional Properties of Some naturalAcaciagums.” Journal of the Saudi Society of Agricultural Sciences 17 (3): 241–49. doi:10.1016/j.jssas.2016.05.002.
  • FAO (1999) Gum Arabic. Food and nutrition paper N°52, addendum 7 (Rome).
  • Ganie, S. A., A. Ali, and N. Mazumdar. 2015. “Iodine Derivatives of Chemically Modified Gum Arabic Microspheres.” Carbohydrate Polymers 129:224–31. doi: 10.1016/j.carbpol.2015.04.044
  • Guzel-Seydim, Z. B., A. K. Greene, and A. C. Seydim. 2004. “Use of Ozone in the Food Industry.” LWT - Food Science and Technology 37 (4): 453–60. doi:10.1016/j.lwt.2003.10.014.
  • Jamaludin, J., F. Adam, R. A. Rasid, and Z. Hassan. 2017. “Thermal Studies on Arabic Gum - Carrageenan Polysaccharides Film.” Chemical Engineering Research Bulletin 19 (September): 80. doi:10.3329/cerb.v19i0.33800.
  • Klein, B., N. L. Vanier, K. Moomand, V. Z. Pinto, R. Colussi, E. Da Rosa Zavareze, and Alvaro Renato Guerra Dias. 2014. “Ozone Oxidation of Cassava Starch in Aqueous Solution at Different pH.” Food Chemistry 155:167–73. doi: 10.1016/j.foodchem.2014.01.058
  • Krauland, A. H., V. M. Leitner, and A. Bernkop-Schnürch. 2003. “Improvement in the in Situ Gelling Properties of Deacetylated Gellan Gum by the Immobilization of Thiol Groups.” Journal of Pharmaceutical Sciences 92 (6): 1234–41. doi:10.1002/jps.10371.
  • Li, X., Y. Fang, S. Al-Assaf, G. O. Phillips, K. Nishinari, and H. Zhang. 2009. “Rheological Study of Gum Arabic Solutions: Interpretation Based on Molecular self-association.” Food Hydrocolloids 23 (8): 2394–402. doi:10.1016/j.foodhyd.2009.06.018.
  • Lima, D. C., J. Villar, N. Castanha, B. C. Maniglia, M. D. Matta Junior, and P. E. Duarte Augusto. 2020. “Ozone Modification of Arracacha Starch: Effect on Structure and Functional Properties.” Food Hydrocolloids 108 (May): 106066. doi:10.1016/j.foodhyd.2020.106066.
  • Lima, D. C., N. Castanha, B. C. Maniglia, M. D. Matta Junior, Carla Ivonne Arias La Fuente, and Pedro Esteves Duarte Augusto. 2021. “Ozone Processing of Cassava Starch.” Ozone: Science & Engineering 43 (1): 60–77. doi:10.1080/01919512.2020.1756218.
  • Mariod, A. A. 2018. “Functional Properties of Gum Arabic.” In Gum Arabic: Structure, Properties, Application and Economics edited by Marıod, A.A., 283–295. London: Academic Press. doi:10.1016/B978-0-12-812002-6.00024-5.
  • Miao, Q., H. Jiang, L. Gao, Y. Cheng, J. Xu, X. Fu, and X. Gao. 2018. “Rheological Properties of Five Plant Gums.” American Journal of Analytical Chemistry 9 (4): 210–23. doi:10.4236/ajac.2018.94017.
  • Miller, F. A., Cristina L. M. Silva, and Teresa R. S. Brandao. 2013. “A Review on ozone-based Treatments for Fruit and Vegetables Preservation.” Food Engineering Reviews 5 (2): 77–106. doi:10.1007/s12393-013-9064-5
  • Mohammed, A. M. E. 2017. “Estimation of the Active Components in Gum Arabic Collected from Western Sudan.” International Journal of Science and Research 6 (3): 1262–82. doi:10.21275/ART20171695.
  • Mothé, C. G., and M. A. Rao. 1999. “Rheological Behavior of Aqueous Dispersions of Cashew Gum and Gum Arabic: Effect of Concentration and Blending.” Food Hydrocolloids 13 (6): 501–06. doi:10.1016/S0268-005X(99)00035-1.
  • Niu, F., D. Niu, H. Zhang, C. Chang, L. Gu, Y. Su, and Y. Yang. 2016. “Ovalbumin/gum Arabic-stabilized Emulsion: Rheology, Emulsion Characteristics, and Raman Spectroscopic Study.” Food Hydrocolloids 52:607–14. doi: 10.1016/j.foodhyd.2015.08.010
  • O’Donnell, C., B. K. Tiwari, P. J. Cullen, and R. G. Rice, Eds. 2012. ”Ozone in Food Processing.”. Pohlman: John Wiley & Sons.
  • Oladebeye, A. O., A. A. Oshodi, I. A. Amoo, and A. A. Karim. 2013. “Functional, Thermal and Molecular Behaviours of ozone-oxidised Cocoyam and Yam Starches.” Food Chemistry 141 (2): 1416–23. doi:10.1016/j.foodchem.2013.04.080.
  • Özaslan, Z. T., and Ş. İbanoğlu. 2022. “Ozonation of Corn Starch in the Presence of Guar Gum: Rheological, Thermal and Antioxidant Properties.” Food Hydrocolloids 124:107299. doi: 10.1016/j.foodhyd.2021.107299
  • Prajapat, A. L., and P. R. Gogate. 2015. “Intensification of Degradation of Guar Gum: Comparison of Approaches Based on Ozone, Ultraviolet and Ultrasonic Irradiations.” Chemical Engineering and Processing: Process Intensification 98:165–73. doi: 10.1016/j.cep.2015.09.018
  • Prasetyaningrum, A., R. Ratnawati, and B. Jos. 2017. “Kinetics of Oxidative Depolymerization of κ-carrageenan by Ozone.” Bulletin of Chemical Reaction Engineering & Catalysis 12 (2): 235–42. doi:10.9767/bcrec.12.2.805.235-242
  • Rosland Abel, S. E., Y. A. Yusof, N. L. Chin, L. S. Chang, H. M. Ghazali, M. A. Ghani, and I. Ishak. 2020. “The Effect of Particle Size on the Physical Properties of Arabic Gum Powder.” Journal of Food Process Engineering 43 (4): e13368. doi:10.1111/jfpe.13368.
  • Sabet, S., A. Rashidinejad, L. D. Melton, Z. Zujovic, A. Akbarinejad, M. Nieuwoudt, C. K. Seal, and D. J. McGillivray. 2021. “The Interactions between the Two Negatively Charged Polysaccharides: Gum Arabic and Alginate.” Food Hydrocolloids 112:106343. doi: 10.1016/j.foodhyd.2020.106343
  • Sanchez, C., D. Renard, P. Robert, C. Schmitt, and J. Lefebvre. 2002. “Structure and Rheological Properties of Acacia Gum Dispersions.” Food Hydrocolloids 16 (3): 257–67. doi:10.1016/S0268-005X(01)00096-0.
  • Sanchez, C., M. Nigen, V. Mejia Tamayo, T. Doco, P. Williams, C. Amine, and D. Renard. 2018. “Acacia Gum: History of the Future.” Food Hydrocolloids 78:140–60. doi: 10.1016/j.foodhyd.2017.04.008
  • Seo, S., J. M. King, and W. Prinyawiwatkul. 2007. “Simultaneous Depolymerization and Decolorization of Chitosan by Ozone Treatment.” Journal of Food Science 72 (9): C522–C526. doi:10.1111/j.1750-3841.2007.00563.x.
  • Tatar, F., M. T. Tunç, M. Dervisoglu, D. Cekmecelioglu, and T. Kahyaoglu. 2014. “Evaluation of Hemicellulose as a Coating Material with Gum Arabic for Food Microencapsulation.” Food Research International 57:168–75. doi: 10.1016/j.foodres.2014.01.022
  • Tian, M-P., R-X. Song, T. Wang, M-J. Sun, Y. Liu, and X-G. Chen. 2018. “Inducing Sustained Release and Improving Oral Bioavailability of Curcumin via Chitosan derivatives-coated Liposomes.” International Journal of Biological Macromolecules 120:702–10. doi: 10.1016/j.ijbiomac.2018.08.146
  • Van Leeuwen, J. 2015. “Proposed OS&E Requirement: Measuring Ozone Dosage.” Ozone: Science & Engineering 37 (2): 191–92. doi:10.1080/01919512.2015.1006467.
  • Vuillemin, M. E., F. Michaux, A. A. Adam, M. Linder, L. Muniglia, and J. Jasniewski. 2020. “Physicochemical Characterizations of Gum Arabic Modified with Oxidation Products of Ferulic Acid.” Food Hydrocolloids 107:105919. doi: 10.1016/j.foodhyd.2020.105919
  • Wang, Y., R. I. Hollingsworth, and D. L. Kasper. 1999. “Ozonolytic Depolymerization of Polysaccharides in Aqueous Solution.” Carbohydrate Research 319 (1–4): 141–47. doi:10.1016/S0008-6215(99)00113-5.
  • Wang, D., X. Ma, L. Yan, T. Chantapakul, W. Wang, T. Ding, X. Ye, and D. Liu. 2017. “Ultrasound Assisted Enzymatic Hydrolysis of Starch Catalyzed by Glucoamylase: Investigation on Starch Properties and Degradation Kinetics.” Carbohydrate Polymers 175:47–54. doi: 10.1016/j.carbpol.2017.06.093
  • Zhang, L-M., J-F. Zhou, and P. S. Hui. 2005. “A Comparative Study on Viscosity Behavior of water-soluble Chemically Modified Guar Gum Derivatives with Different Functional Lateral Groups.” Journal of the Science of Food and Agriculture 85 (15): 2638–44. doi:10.1002/jsfa.2308.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.