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Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia
- Source :
- Journal of Food Quality, Vol 2020 (2020)
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
-
Abstract
- 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.
- Subjects :
- Nutrition. Foods and food supply
TX341-641
Subjects
Details
- Language :
- English
- ISSN :
- 01469428 and 17454557
- Volume :
- 2020
- Database :
- Directory of Open Access Journals
- Journal :
- Journal of Food Quality
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.1f445a15655b4b119c14e8bbd017339c
- Document Type :
- article
- Full Text :
- https://doi.org/10.1155/2020/8883916