Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia

As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and bindi...

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Bibliographic Details
Published in:Journal of food quality 2020, Vol.2020 (2020), p.1-7
Main Authors: Niakousari, Mehrdad, Salehi, Shahriyar, Zamanifar, Parisa, Safdarianghomsheh, Reza, Hashemi Gahruie, Hadi, Hosseini, Seyed Mohammad Hashem
Format: Article
Language:English
Subjects:
Biopolymers
Carbohydrates
Food
Food quality
Molecular weight
Packaging
Polymers
Potassium
Proteins
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Summary:As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and binding and stabilizing component in food and drug industries. The backbone of gum Cordia is composed of (1-2)-linked L-arabinofuranosyl and (1–6)-linked D-glucopyranosyl residues. This manuscript reviews the technofunctional properties and applications of gum Cordia in food systems. Particularly, our focus has been given to its application as a natural source for the formation of edible films and coatings for increasing the shelf life of food products and for the food preservation as a potential ingredient in formulation. The future research perspectives are also highlighted.
ISSN:0146-9428
1745-4557
DOI:10.1155/2020/8883916