Natural gums of plant origin as edible coatings for food industry applications. (17th November 2017)

• Record Type: Journal Article
• Authors: Saha, Anuradha; Tyagi, Shvetambri; Gupta, Rajinder K.; Tyagi, Yogesh K.
• Is Part Of: Critical reviews in biotechnology. Volume 37:Number 8(2017)
• Page Start: 959
• Page End: 973
• Publication Date: 2017-11-17
• Subjects: Natural gums -- edible coatings -- shelf life -- polysaccharides -- hydrocolloids; Biotechnology -- Periodicals; Biotechnology -- Periodicals; Review Literature -- Periodicals; Public Health -- Periodicals; Environment -- Periodicals; Industry -- Periodicals; Biotechnology; Review Literature; Public Health; Environment; Industry; 660.6
• DOI: 10.1080/07388551.2017.1286449
• Languages: English
• ISSNs: 0738-8551

Abstract

Abstract: Natural plant-based gums and their derivatives are widely utilized in food industries, however, their applications as edible coatings to extend fresh fruits and vegetable shelf-life has been explored recently. These natural polymeric polysaccharides have many advantages as compared to synthetic polymers, because they are biodegradable, nontoxic, economical and easily available in the environment. Natural gums can also be semi synthetically modified to produce derivatives, which can easily compete with the synthetic preservatives available on the food market. In this review, the recent developments in the use of natural gums and their derivatives as edible coatings have been explored and discussed.