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...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8883916 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832553448387641344 |
|---|---|
| author | Hadi Hashemi Gahruie Reza Safdarianghomsheh Parisa Zamanifar Shahriyar Salehi Mehrdad Niakousari Seyed Mohammad Hashem Hosseini |
| author_facet | Hadi Hashemi Gahruie Reza Safdarianghomsheh Parisa Zamanifar Shahriyar Salehi Mehrdad Niakousari Seyed Mohammad Hashem Hosseini |
| author_sort | Hadi Hashemi Gahruie |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1f445a15655b4b119c14e8bbd017339c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-1f445a15655b4b119c14e8bbd017339c2025-02-03T05:53:52ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88839168883916Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum CordiaHadi Hashemi Gahruie0Reza Safdarianghomsheh1Parisa Zamanifar2Shahriyar Salehi3Mehrdad Niakousari4Seyed Mohammad Hashem Hosseini5Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science, Sarverstan Branch, Islamic Azad University, Sarvestan, Fars, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranAs 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.http://dx.doi.org/10.1155/2020/8883916 |
| spellingShingle | Hadi Hashemi Gahruie Reza Safdarianghomsheh Parisa Zamanifar Shahriyar Salehi Mehrdad Niakousari Seyed Mohammad Hashem Hosseini Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia Journal of Food Quality |
| title | Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia |
| title_full | Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia |
| title_fullStr | Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia |
| title_full_unstemmed | Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia |
| title_short | Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia |
| title_sort | characterization of novel edible films and coatings for food preservation based on gum cordia |
| url | http://dx.doi.org/10.1155/2020/8883916 |
| work_keys_str_mv | AT hadihashemigahruie characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia AT rezasafdarianghomsheh characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia AT parisazamanifar characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia AT shahriyarsalehi characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia AT mehrdadniakousari characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia AT seyedmohammadhashemhosseini characterizationofnovelediblefilmsandcoatingsforfoodpreservationbasedongumcordia |