Recent advances in modifications of exudate gums: Functional properties and applications

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dc.authoridSharma, Minaxi/0000-0001-6493-5217
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorChoudhary, Anchal
dc.contributor.authorBains, Aarti
dc.contributor.authorSridhar, Kandi
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSharma, Minaxi
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:10Z
dc.date.available2025-03-17T12:27:10Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractGums are high-molecular-weight compounds with hydrophobic or hydrophilic characteristics, which are mainly comprised of complex carbohydrates called polysaccharides, often associated with proteins and minerals. Various innovative modification techniques are utilized, including ultrasound-assisted and microwave-assisted techniques, enzymatic alterations, electrospinning, irradiation, and amalgamation process. These methods advance the process, reducing processing times and energy consumption while maintaining the quality of the modified gums. Enzymes like xanthan lyases, xanthanase, and cellulase can selectively modify exudate gums, altering their structure to enhance their properties. This precise enzymatic approach allows for the use of exudate gums for specific applications. Exudate gums have been employed in nanotechnology applications through techniques like electrospinning. This enables the production of nanoparticles and nanofibers with improved properties, making them suitable for the drug delivery system, tissue engineering, active and intelligient food packaging. The resulting modified exudate gums exhibit improved rheological, emulsifying, gelling, and other functional properties, which expand their potential applications. This paper discusses novel applications of these modified gums in the pharmaceutical, food, and industrial sectors. The ever-evolving field presents diverse opportunities for sustainable innovation across these sectors.
dc.description.sponsorshipDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
dc.description.sponsorshipAuthors express their sincere gratitude to the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India for providing necessary financial support.
dc.identifier.doi10.1016/j.ijbiomac.2024.132688
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38806080
dc.identifier.scopus2-s2.0-85194697834
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.132688
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2105
dc.identifier.volume271
dc.identifier.wosWOS:001249205300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectExudate gums
dc.subjectModified properties
dc.subjectEnzymatic modification
dc.titleRecent advances in modifications of exudate gums: Functional properties and applications
dc.typeReview

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