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 9 publications over 9 distinct years, with a maximum of 1 publications in 2005 and 2007 and 2008 and 2011 and 2015 and 2016 and 2018 and 2019 and 2020

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

Year	Major Topic	Minor Topic	Total
2005	0	1	1
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

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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