Persian gum and its composites as potential materials for food packaging: A comprehensive review
Natural and biodegradable polymers are gaining prominence in the food packaging industry when compared with non-biodegradable petroleum-based materials. This transformation is assigned to their advantageous characteristics, encompassing a high protein content, substantial water absorption capacity,...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925001938 |
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| author | Maedeh Jabarzadeh Marand Hossein Ahangari Maede Sadat Hosseini Mohadeseh Mohammadian Mohammad Rezaei Ehsan Moghaddas Kia Zahra Ghasempour |
| author_facet | Maedeh Jabarzadeh Marand Hossein Ahangari Maede Sadat Hosseini Mohadeseh Mohammadian Mohammad Rezaei Ehsan Moghaddas Kia Zahra Ghasempour |
| author_sort | Maedeh Jabarzadeh Marand |
| collection | DOAJ |
| description | Natural and biodegradable polymers are gaining prominence in the food packaging industry when compared with non-biodegradable petroleum-based materials. This transformation is assigned to their advantageous characteristics, encompassing a high protein content, substantial water absorption capacity, low surface tension, non-toxic nature, and broad availability. Persian gum (PG), is an exudate polysaccharide of Amygdalus Scoparia Spach which has recently attracted the attention of researchers thanks to its distinctive properties. This study is a comprehensive review of the current trends in PG-based edible films and coatings applied for food preservation. The findings of recent studies suggest excellent compatibility with other macromolecules, making them suitable for various food packaging and coating components. Herein, the recent techniques employed to develop the physical and functional properties of PG-based films are discussed, including modification of PG, incorporating plasticizers, blending with other biopolymers besides incorporation of nanoparticles, plant extracts, and essential oils. This review aims to clarify the physicochemical and structural characteristics of Persian gum as well as summarize results of recent studies concerning its applications as a novel hydrocolloid to be used in the composition of food packaging and coatings. |
| format | Article |
| id | doaj-art-deec1df625af4343873aacda56f528e2 |
| institution | DOAJ |
| issn | 2666-8939 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-deec1df625af4343873aacda56f528e22025-08-20T03:20:58ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392025-06-011010085510.1016/j.carpta.2025.100855Persian gum and its composites as potential materials for food packaging: A comprehensive reviewMaedeh Jabarzadeh Marand0Hossein Ahangari1Maede Sadat Hosseini2Mohadeseh Mohammadian3Mohammad Rezaei4Ehsan Moghaddas Kia5Zahra Ghasempour6Student Research Committee, Department and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranDepartment of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, IranStudent Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran; Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, IranDepartment of Food Science and Technology, Kermanshah University of Medical Sciences, Kermanshah, IranDepartment of Food Science and Technology, Urmia University, Urmia, IranMedicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran; Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran; Corresponding author at: Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran.Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran; Corresponding author.Natural and biodegradable polymers are gaining prominence in the food packaging industry when compared with non-biodegradable petroleum-based materials. This transformation is assigned to their advantageous characteristics, encompassing a high protein content, substantial water absorption capacity, low surface tension, non-toxic nature, and broad availability. Persian gum (PG), is an exudate polysaccharide of Amygdalus Scoparia Spach which has recently attracted the attention of researchers thanks to its distinctive properties. This study is a comprehensive review of the current trends in PG-based edible films and coatings applied for food preservation. The findings of recent studies suggest excellent compatibility with other macromolecules, making them suitable for various food packaging and coating components. Herein, the recent techniques employed to develop the physical and functional properties of PG-based films are discussed, including modification of PG, incorporating plasticizers, blending with other biopolymers besides incorporation of nanoparticles, plant extracts, and essential oils. This review aims to clarify the physicochemical and structural characteristics of Persian gum as well as summarize results of recent studies concerning its applications as a novel hydrocolloid to be used in the composition of food packaging and coatings.http://www.sciencedirect.com/science/article/pii/S2666893925001938Persian gumEdible packagingFilmCoatingShelf Life |
| spellingShingle | Maedeh Jabarzadeh Marand Hossein Ahangari Maede Sadat Hosseini Mohadeseh Mohammadian Mohammad Rezaei Ehsan Moghaddas Kia Zahra Ghasempour Persian gum and its composites as potential materials for food packaging: A comprehensive review Carbohydrate Polymer Technologies and Applications Persian gum Edible packaging Film Coating Shelf Life |
| title | Persian gum and its composites as potential materials for food packaging: A comprehensive review |
| title_full | Persian gum and its composites as potential materials for food packaging: A comprehensive review |
| title_fullStr | Persian gum and its composites as potential materials for food packaging: A comprehensive review |
| title_full_unstemmed | Persian gum and its composites as potential materials for food packaging: A comprehensive review |
| title_short | Persian gum and its composites as potential materials for food packaging: A comprehensive review |
| title_sort | persian gum and its composites as potential materials for food packaging a comprehensive review |
| topic | Persian gum Edible packaging Film Coating Shelf Life |
| url | http://www.sciencedirect.com/science/article/pii/S2666893925001938 |
| work_keys_str_mv | AT maedehjabarzadehmarand persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT hosseinahangari persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT maedesadathosseini persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT mohadesehmohammadian persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT mohammadrezaei persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT ehsanmoghaddaskia persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview AT zahraghasempour persiangumanditscompositesaspotentialmaterialsforfoodpackagingacomprehensivereview |