PMID- 36209906
OWN - NLM
STAT- MEDLINE
DCOM- 20221111
LR  - 20221111
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 222
IP  - Pt B
DP  - 2022 Dec 1
TI  - Advances in plant gum polysaccharides; Sources, techno-functional properties, and 
      applications in the food industry - A review.
PG  - 2327-2340
LID - S0141-8130(22)02252-8 [pii]
LID - 10.1016/j.ijbiomac.2022.10.020 [doi]
AB  - Gums are biopolymers with many functional and innovative properties in the food 
      industry. They are complex carbohydrate biomolecules capable of bonding with 
      water, generating gel and mucilage structures. Among different gums, plant-based 
      gums (PBGs) are one of the most important groups as they possess key 
      characteristics such as stabilizing potential, viscosity enhancement, emulsifying 
      and surface-active property, extensive adaptability, and affordability leading to 
      their application in the formulation of food products. PBGs are extensively used 
      in the confectionery, encapsulation of flavors and colors, emulsions, carrier 
      agents, as dietary fiber, thickening/foaming agent, formulation of functional 
      foods, and stabilizers in beverages and other food products. More importantly, 
      researchers and food industries have been engrossed to reveal the undisclosed 
      potential of PBGs and the impact of chemical composition and molecular structure 
      on their techno-functional characteristics Therefore, this review study aims to 
      explore the structure and physiochemical/functional properties of PBGs and their 
      application as techno-functional materials in different food industries.
CI  - Copyright (c) 2022 Elsevier B.V. All rights reserved.
FAU - Eghbaljoo, Hadi
AU  - Eghbaljoo H
AD  - Division of Food Safety and Hygiene, Department of Environmental Health 
      Engineering, School of Public Health, Tehran University of Medical Sciences, 
      Tehran, Iran.
FAU - Sani, Iraj Karimi
AU  - Sani IK
AD  - Department of Food Science and Technology, Faculty of Agriculture, Urmia 
      University, Urmia, Iran.
FAU - Sani, Mahmood Alizadeh
AU  - Sani MA
AD  - Division of Food Safety and Hygiene, Department of Environmental Health 
      Engineering, School of Public Health, Tehran University of Medical Sciences, 
      Tehran, Iran.
FAU - Rahati, Shiva
AU  - Rahati S
AD  - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical 
      Sciences, Mashhad, Iran.
FAU - Mansouri, Elahe
AU  - Mansouri E
AD  - Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, 
      Tehran University of Medical Sciences, Tehran, Iran.
FAU - Molaee-Aghaee, Ebrahim
AU  - Molaee-Aghaee E
AD  - Division of Food Safety and Hygiene, Department of Environmental Health 
      Engineering, School of Public Health, Tehran University of Medical Sciences, 
      Tehran, Iran.
FAU - Fatourehchi, Niloufar
AU  - Fatourehchi N
AD  - Gas Transportation and Process Technology Development Division, Research 
      Institute of Petroleum Industry, Tehran, Iran.
FAU - Kadi, Ammar
AU  - Kadi A
AD  - Department of Food and Biotechnology, South Ural State University, Chelyabinsk, 
      Russia.
FAU - Arab, Azimeh
AU  - Arab A
AD  - Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi 
      University of Medical Sciences, Yazd, Iran.
FAU - Sarabandi, Khashayar
AU  - Sarabandi K
AD  - Department of Food Science & Technology, School of Medicine, Zahedan University 
      of Medical Sciences, Zahedan, Iran.
FAU - Samborska, Katarzyna
AU  - Samborska K
AD  - Department of Food Engineering and Process Management, Institute of Food 
      Sciences, Warsaw University of Life Sciences - SGGW, Poland.
FAU - Jafari, Seid Mahdi
AU  - Jafari SM
AD  - Department of Food Materials and Process Design Engineering, Gorgan University of 
      Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, 
      Nutrition and Bromatology Group, Department of Analytical Chemistry and Food 
      Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and 
      Technology, Hebei Agricultural University, Baoding 071001, China. Electronic 
      address: smjafari@gau.ac.ir.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20221006
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Plant Gums)
RN  - 0 (Polysaccharides)
SB  - IM
MH  - *Plant Gums/chemistry
MH  - *Polysaccharides/chemistry
MH  - Viscosity
MH  - Food Industry
MH  - Food-Processing Industry
OTO - NOTNLM
OT  - Food applications
OT  - Plant gums
OT  - Polysaccharides
OT  - Rheological characteristics
OT  - Techno-functional properties
COIS- Declaration of competing interest The authors declare that they have no known 
      competing interests.
EDAT- 2022/10/10 06:00
MHDA- 2022/11/15 06:00
CRDT- 2022/10/09 19:24
PHST- 2022/08/27 00:00 [received]
PHST- 2022/10/01 00:00 [revised]
PHST- 2022/10/04 00:00 [accepted]
PHST- 2022/10/10 06:00 [pubmed]
PHST- 2022/11/15 06:00 [medline]
PHST- 2022/10/09 19:24 [entrez]
AID - S0141-8130(22)02252-8 [pii]
AID - 10.1016/j.ijbiomac.2022.10.020 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2022 Dec 1;222(Pt B):2327-2340. doi: 
      10.1016/j.ijbiomac.2022.10.020. Epub 2022 Oct 6.