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Advances in Plant Gum Polysaccharides; Sources, Techno-Functional Properties, and Applications in the Food Industry - a Review Publisher Pubmed



Eghbaljoo H1 ; Sani IK2 ; Sani MA1 ; Rahati S3 ; Mansouri E4 ; Molaeeaghaee E1 ; Fatourehchi N5 ; Kadi A6 ; Arab A7 ; Sarabandi K8 ; Samborska K9 ; Jafari SM10, 11, 12
Authors
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Authors Affiliations
  1. 1. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
  3. 3. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  4. 4. Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Gas Transportation and Process Technology Development Division, Research Institute of Petroleum Industry, Tehran, Iran
  6. 6. Department of Food and Biotechnology, South Ural State University, Chelyabinsk, Russian Federation
  7. 7. Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  8. 8. Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
  9. 9. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Poland
  10. 10. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  11. 11. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, E-32004, Spain
  12. 12. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

Source: International Journal of Biological Macromolecules Published:2022


Abstract

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries. © 2022 Elsevier B.V.
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