Natural gums of plant origin as edible coatings for food industry applications

Saha, Anuradha; Tyagi, Shvetambri; Gupta, Rajinder K.; Tyagi, Yogesh Kumar

doi:10.1080/07388551.2017.1286449

Cited by 112 publications

(39 citation statements)

References 82 publications

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“…In the development of edible coatings, a broad range of edible biopolymers has been used, such as mucilage, starches, cellulose derivatives, pectin, carrageenan, chitosan/chitin, sucrose, gums, sodium alginate, proteins (animal or plant-based) and lipids [8]. The use of edible coatings has diverse advantages compared with synthetic polymers; edible coatings endow food products with a natural appearance, reduce the environmental impact, and are nontoxic, economical and easily available in the environment [9].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm −1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

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Section: Introductionmentioning

confidence: 99%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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“…Gums provide protection against cold shock because of their physicochemical characteristics since they can retard or minimize the following processes: crystallization of water or sugar; gravitational sedimentation of suspended particles; loss of small molecules or ions due to the formation of an impermeable film; and syneresis in the gels, i.e. loss of water from the system [31][32][33]. In addition, these substances can bind to plasma membrane lipids, preventing efflux from the cells and contributing to the maintenance of cellular integrity [34].…”

Section: Discussionmentioning

confidence: 99%

Effects of cashew gum and nanoparticles on cooled stallion semen

et al. 2020

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Background Cryopreservation of stallion spermatozoa tends to cause plasma membrane damage due to the low ratio of cholesterol to phospholipids. Gums have been suggested as an alternative cryoprotectant to glycerol for stallion spermatozoa. Therefore, the present experiment was designed to verify whether the effect of addition of cashew gum (CG), or nanoparticles (NP) containing CG, to the extender before cooling on sperm quality in stallion semen. Ejaculates from 6 stallions were extended and split between six treatment groups (control, a-tocopherol [TOC], CG1, CG0.5, NP1 and NP0.5), stored in cryotubes at 4 °C. Results Aliquots were analysed by computer-assisted sperm motility analysis on the day of collection, and after 24 h and 48 h of cold storage. After 48 h, the total motility with NP1 (78.53 + 6.31%) was similar to control 85.79 + 6.31% at 0 h. The same pattern was observed for progressive motility. Membrane integrity assessed by flow cytometer was similar between control, TOC and G1 at all storage times. The DNA fragmentation in the control group increased at all time points, whereas chromatin integrity was maintained after 24 h in TOC and NP0.5 compared to 0 h. There was no increase in the proportion of live spermatozoa producing hydrogen peroxide, but there was a tendency for an increased proportion of spermatozoa in the live superoxide category in CG1 after 24 h cooled storage. Conclusions The addition of CG or CG-derived NP to extender for stallion semen was not harmful to the sperm cells.

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“…A number of derivatizations have been made on guar gum to elaborate its use in various fields like food industry [32], explosives [33], flocculating agent [34] [35] [36], agriculture [37], pollutant removing agent [38] [39][40] [41], paper industry [42], cosmetics [43], drug delivery [44] and in pharmaceuticals [45].…”

Section: Guar Gummentioning

confidence: 99%

Recent approaches in guar gum hydrogel synthesis for water purification

Thakur

Sharma

Verma

et al. 2018

International Journal of Polymer Analysis and Characterization

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Guar gum based hydrogels have evoked great attention in research as well as in industry for exploring miscellaneous applications in the field of water purification, medicine, agriculture, explosives, cosmetics, textile, paper and food to name a few. In this article, latest modifications for developing guar gum based hydrogels and composite materials for water purification application are extensively reviewed. Regenerative nature of Guar gum hydrogels makes it a better choice for treating waste water as well as other value added applications. Moreover, non-ionic nature makes guar gum an acceptable material for further modifications. In this article, we also presents brief discussion on structure and properties of guar gum.

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Natural gums of plant origin as edible coatings for food industry applications

Cited by 112 publications

References 82 publications

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Effects of cashew gum and nanoparticles on cooled stallion semen

Recent approaches in guar gum hydrogel synthesis for water purification

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