Gum Arabic

"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.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

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

Below are MeSH descriptors whose meaning is more general than "Gum Arabic".

Chemicals and Drugs [D]
Macromolecular Substances [D05]
Polymers [D05.750]
Biopolymers [D05.750.078]
Plant Gums [D05.750.078.739]
Gum Arabic [D05.750.078.739.500]
Carbohydrates [D09]
Polysaccharides [D09.698]
Plant Gums [D09.698.700]
Gum Arabic [D09.698.700.500]
Complex Mixtures [D20]
Biological Agents [D20.215]
Plant Exudates [D20.215.721]
Plant Gums [D20.215.721.249]
Gum Arabic [D20.215.721.249.500]

Below are MeSH descriptors whose meaning is related to "Gum Arabic".

Below are MeSH descriptors whose meaning is more specific than "Gum Arabic".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Gum Arabic" by people in Harvard Catalyst Profiles by year, and whether "Gum Arabic" was a major or minor topic of these publication.

Bar chart showing 1 publications over 1 distinct years, with a maximum of 1 publications in 2005

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
2005	0	1	1

Below are the most recent publications written about "Gum Arabic" by people in Profiles.

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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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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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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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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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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Enhancing cell penetration and proliferation in chitosan hydrogels for tissue engineering applications. Biomaterials. 2011 Dec; 32(36):9719-29.

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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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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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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.

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Complex coacervates for thermally sensitive controlled release of flavor compounds. J Agric Food Chem. 2005 Sep 21; 53(19):7518-25.

View in: PubMed

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