Thus the microencapsulation of this bacterium is of great importance for food applications, since it is a technique that involves the use of non-toxic food grade components such as K-carrageenan, alginate, mesquite gum and gellans because these gums produce soft microcapsules suitable for use in food systems.
using a mixture of gellan and mesquite gum; this marked difference in the viabilities is due to a technique using a cross-linking agent such as glutaraldehyde, which may affect the viability of the microorganism.
In stress conditions, the tree exudates a vitreous gummy material known as mesquite gum. This polysaccharide is an arabinogalactan protein with chemical, macromolecular and functional properties similar to those of gum arabic, having industrial potential use in foods, beverage, pharmacy, etc.
Abdel-Akher M, Smith E Spriestersbach D (1952) The constitution of mesquite gum. Part IV.
Beristain CI, Azuara E, Garcia HS, Vemon-Carter EJ (1996) Kinetic model for water/oil absorption of mesquite gum (Prosopis juliflora) and gum arabic (Acacia senegal), Int.
Garcia HS, Vemon-Carter EJ (1999) Mesquite gum (Prosopis juliflora) and maltodextrin blends as wall material for spray-dried encapsulated orange peel off.
Cuneen JI, Smith F (1948a) The constitution or mesquite gum. Part I.
Mesquite gum is exuded from the Prosopis tree in the form of round spherical balls that resemble tear drops.
Mesquite gum has been used as a binder in tablet dosage form, as an emulsifying agent and to encapsulate citrus essential oils.
Researchers in Mexico wanted to see if they could decrease the amount of tannins in dark and light tear drops of mesquite gum using sodium bicarbonate and acetic acid solutions.
The scientists used a commercial mesquite gum in a powder form.
Investigators believe that a solution of sodium bicarbonate 1% at 24 hrs of storage as the best treatment for obtaining low-tannin mesquite gum powder.