Application of tragacanth gum as a potential food packaging film and its performance enhancement strategy

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dc.authoridAlamri, Abdulhakeem/0000-0003-3174-0434
dc.authoridZhang, Wanli/0000-0003-0519-3684
dc.contributor.authorMa, Ke
dc.contributor.authorYang, Jun
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAlamri, Abdulhakeem S.
dc.contributor.authorAlhomrani, Majid
dc.contributor.authorXia, Guanghua
dc.contributor.authorZhang, Wanli
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractCurrently, the widespread use of petroleum-based plastic food packaging materials and their non-degradable nature have significantly contributed to environmental issues. As a result, biopolymer-based food packaging materials are emerging as promising sustainable alternatives. Among the many biopolymers, tragacanth gum (TG) is being explored for the production of biodegradable food packaging films. As a hydrophilic colloidal polysaccharide, TG-based food packaging films possess renewable and edible properties, making them suitable for preparing food packaging films and edible coatings. This work briefly reviews the chemical properties and recent progress in the industrial applications of tragacanth gum. The research progress on different composite films based on tragacanth gum, including polymer blending, plant extract functionalization, and nanomaterial functionalization, is highlighted. Finally, the practical applications of tragacanth gum-based composite films and edible coatings in food preservation are summarized.
dc.description.sponsorshipPrimary Research & Development Plan of Hainan Province [ZDYF2024XDNY188]; Project of Sanya Yazhou Bay Science and Technology City [SKJC-2023-01-001]
dc.description.sponsorshipThe work was supported by the Primary Research & Development Plan of Hainan Province (No. ZDYF2024XDNY188) and the Project of Sanya Yazhou Bay Science and Technology City (No. SKJC-2023-01-001) .
dc.identifier.doi10.1016/j.foodhyd.2024.110894
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopus2-s2.0-85211071967
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2024.110894
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2147
dc.identifier.volume162
dc.identifier.wosWOS:001377478600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectTragacanth gum
dc.subjectComposite film
dc.subjectFilm properties
dc.subjectActive packaging
dc.subjectEdible coating
dc.titleApplication of tragacanth gum as a potential food packaging film and its performance enhancement strategy
dc.typeArticle

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