Preparation and characterization of Xyloglucan films extracted from Tamarindus indica seeds for packaging cut-up ‘Sunrise Solo’ papaya

Santos, Nayanne Lima dos; Braga, Renata Chastinet; Bastos, Maria do Socorro Rocha; Cunha, Pablyana Leila Rodrigues da; Mendes, Francisco Rogênio da Silva; Galvão, Andrêssa Maria Medeiros Theóphilo; Bezerra, Gabryela S.; Passos, Antonia Ariana Camelo

doi:10.1016/j.ijbiomac.2019.04.044

Cited by 21 publications

(1 citation statement)

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“…The property of XG is similar to starch; thus, it's called “aging free starch” but more stable than starch (Koosamart et al ., 2016). XG has excellent film‐forming and viscoelastic properties which offer the production of flexible biodegradable film preparation for wrapping fresh fruits and vegetables (Santos et al ., 2019). XG can also be used for hydrogel preparation for wound healing due to its high water holding capacity (Ajovalasit et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

Extraction of xyloglucan from tamarind industrial waste by different methods and their potential application in the food sector

Thivya

Reddy

Sinija

2022

Int J of Food Sci Tech

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Summary Xyloglucan (XG) is an under‐utilised mucoadhesive hemicellulosic biopolymer extracted from tamarind industrial waste (tamarind seed), a commercial source. XG is a low‐cost, non‐toxic, biocompatible, and stable biopolymer at a wide range of pH, temperature, and ionic solutions. It is generally recognised as safe (GRAS) by FDA and used as a food additive as a gelling agent, emulsifier, thickener, stabiliser, etc. This review aims to explore the utilisation of tamarind industrial waste for the production of XG and their application in the food industry as alternative hydrocolloids by providing adequate knowledge in production, extraction, properties, chemical modification, and interactions. It is also highlighted that XG has been extensively studied recently in manufacturing gluten‐free foods (rice bread), food quality assessment, and packaging film production.

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Section: Introductionmentioning

confidence: 99%