Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation
Gums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. Traditionally used in...
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| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
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| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02014.pdf |
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| author | Singh Ashmita Singh Brahma N. Thakur Monika |
| author_facet | Singh Ashmita Singh Brahma N. Thakur Monika |
| author_sort | Singh Ashmita |
| collection | DOAJ |
| description | Gums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. Traditionally used in the pharmaceutical industry, Cordia gum remains underutilized in the food sector. This research aims to optimize the extraction process, ensuring maximum yield while preserving functional properties. The physicochemical characterization, including rheological behaviour, moisture content, solubility, and particle size distribution, was conducted to establish its potential as a functional ingredient. Functional property assessments, such as emulsifying, stabilizing, water-holding, and foaming capacities, were performed to explore its suitability in food formulations. Cordia gum was successfully incorporated into innovative food products, including ginger-garlic paste, flavoured drinks, and nutritional formulations for lactating mothers. The findings highlight Cordia gum as a natural alternative to synthetic stabilizers and emulsifiers, supporting clean-label and sustainable food innovations. The study contributes to bridging the research gap by demonstrating the commercial viability of Cordia gum in functional food applications, paving the way for further exploration in food product development |
| format | Article |
| id | doaj-art-0bda4e52060945a1a49d09128fadecce |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-0bda4e52060945a1a49d09128fadecce2025-08-20T03:21:16ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011780201410.1051/bioconf/202517802014bioconf_amifost2025_02014Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food InnovationSingh Ashmita0Singh Brahma N.1Thakur Monika2PhD scholar, Amity Institute of Food Technology, Amity UniversityPharmacology Division, CSIR- National Botanical Research InstituteProfessor, Amity Institute of Food Technology, Amity UniversityGums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. Traditionally used in the pharmaceutical industry, Cordia gum remains underutilized in the food sector. This research aims to optimize the extraction process, ensuring maximum yield while preserving functional properties. The physicochemical characterization, including rheological behaviour, moisture content, solubility, and particle size distribution, was conducted to establish its potential as a functional ingredient. Functional property assessments, such as emulsifying, stabilizing, water-holding, and foaming capacities, were performed to explore its suitability in food formulations. Cordia gum was successfully incorporated into innovative food products, including ginger-garlic paste, flavoured drinks, and nutritional formulations for lactating mothers. The findings highlight Cordia gum as a natural alternative to synthetic stabilizers and emulsifiers, supporting clean-label and sustainable food innovations. The study contributes to bridging the research gap by demonstrating the commercial viability of Cordia gum in functional food applications, paving the way for further exploration in food product developmenthttps://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02014.pdffunctional foodscordia gumhydrocolloidsvalue additionfood stabilityclean-label ingredientsnatural emulsifiers |
| spellingShingle | Singh Ashmita Singh Brahma N. Thakur Monika Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation BIO Web of Conferences functional foods cordia gum hydrocolloids value addition food stability clean-label ingredients natural emulsifiers |
| title | Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation |
| title_full | Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation |
| title_fullStr | Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation |
| title_full_unstemmed | Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation |
| title_short | Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation |
| title_sort | valorization of cordia gum a natural hydrocolloid for functional food innovation |
| topic | functional foods cordia gum hydrocolloids value addition food stability clean-label ingredients natural emulsifiers |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02014.pdf |
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