Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review

Eghbaljoo, Hadi; Sani, Iraj Karimi; Sani, Mahmood Alizadeh; Rahati, Shiva; Mansouri, Elahe; Molaee-Aghaee, Ebrahim; Fatourehchi, Niloufar; Kadi, Ammar; Arab, Azimeh; Sarabandi, Khashayar; Samborska, Katarzyna; Jafari, Seid Mahdi

doi:10.1016/j.ijbiomac.2022.10.020

Cited by 39 publications

(16 citation statements)

References 172 publications

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“…Polysaccharides such as starch, pectin, carrageen, alginate, gill, gum, chitosan, cellulose and its derivatives often can use as stabilizers, thickening substances, gelling agents, and strengthening due to their high viscosity ( Stephen and Phillips, 2016 ; Eghbaljoo et al, 2022 ). Polysaccharide-based coating has shown storage properties of gases, favored compounds, and fatty substances ( Dhanapal et al, 2012 ; Cazón et al, 2017 ).…”

Section: Bioactive Nanocoating For Smart Nanoactive Packagingmentioning

confidence: 99%

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers’ perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.

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Section: Bioactive Nanocoating For Smart Nanoactive Packagingmentioning

confidence: 99%

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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“…The edible gums support even distribution of the ingredients in the beverage matrix enhancing the sensorial attributes such as mouthfeel, flavor, and color of the beverage. Edible gums also improve the body of the beverage resulting in homogeneous dispersion of solids in the suspension and a relatively superior mouthfeel (Eghbaljoo et al, 2022).…”

Section: Beverage Industrymentioning

confidence: 99%

“…The integrity of the yogurt matrix is strengthened by introducing edible gums to preserve the quality throughout their shelf life. Introducing edible gums in the probiotic yogurt formulation promotes the viability of the microorganisms by fabricating a protective layer (Eghbaljoo et al, 2022). The separation of serum protein in low-fat yogurt is a prevalent issue addressed by several industrialists.…”

Section: Dairy Industrymentioning

confidence: 99%

Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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“…However, Indonesia depends on imported pectin because its pectin manufacturing industry is not yet developed even though raw materials are abundant (Aisyah et al, 2020) until commercial pectin has a sufficiently high price (Picauly & Gilian, 2020). Commercially, pectin is extracted from orange and apple peels and widely used in industry as stabilizers, emulsifiers, thickeners, encapsulants, or gelling agents (Chandel et al, 2022;Cui et al, 2021;Eghbaljoo et al, 2022;Picot-Allain et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient

Tugon¹,

Larasati²,

Adnan³

et al. 2023

Indonesian Journal of Halal Research

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Indonesian Halal Product Assurance Law No. 33 of 2014 states all products circulating in Indonesia must be halal-certified, including pharmaceuticals. Banana peel waste has the potential to produce pectin compounds as pharmaceutical excipients. This study is aimed at determining the characteristics of banana peel pectin as a potential halal pharmaceutical excipient. It has involved qualitative tests and established characteristics of extract pectin by organoleptic test, acidity (pH) test, solubility, equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degree, moisture content, and ash content. The yield of pectin produced was 17.19%. The qualitative test showed positive pectin, the characteristics of a white powder that is slightly ash, odorless, has a pH of 6.02, is soluble in water, insoluble in ethanol 96%, has an equivalent weight of 5,000 mg, methoxyl concentration of 2.6%, galacturonic acid concentration of 73.92%, esterification degree of 20.19%, moisture content of 7.139% and ash content of 1.6%. Based on the characterization results, banana peel pectin is, by pectin quality standards, a pharmaceutical excipient, especially as a raw material for manufacturing capsule shells, thickeners, and coating and gelling agents.

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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review

Cited by 39 publications

References 172 publications

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

Edible gums—An extensive review on its diverse applications in various food sectors

Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient

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