Rheological, techno‐functional, and physicochemical characterization ofProsopis cineraria(Sangri) seed gum: A potential food and pharmaceutical excipient

Abstract

The seed gums are heterogeneous reserve polysaccharides differing in their galactomannan structure, monosaccharide composition, and degree of branching based on the source which influences their physicochemical, rheological, and thermal properties in the food matrices. Leguminous seeds are prominent sources of galactomannans and are commercially available including guar gum, locust bean gum, tara gum, etc. India accounts for 80% of the world guar gum production but suffers from volatility in price, yield, and quality due to climatic and ecological factors (Yogi et al., 2018). Meanwhile, other commercial seed gums including the locust bean and tara seed gums are always used synergistically with the other hydrocolloids due to their lower degree of galactose branching and higher mannose:galactose ratio. Hence, alternative seed gums are explored to reduce the dependency on guar gums as they are utilized in numerous industries including oil well drilling, textiles, mining, explosives, etc. apart from food and pharmaceuticals (Sharma, 2014).

Eco-luxury: Making sustainable drugs and cosmetics with Prosopis cineraria natural extracts

“…Eventually, a resin tree or Mesquite Gum can be obtained from the plant and employed for encapsulation of active compounds, fragrances, and natural colors, acting as an emulsifier in oil-to-water processes (Afifi and Al-rub, 2018;Mudgil and Barak, 2020;Vadapalani Nallasivam and Gokhale, 2022).…”