Abstract:
Researching on potential biopolymer sources
with the aim of developing edible films with better
mechanical and barrier properties has become innovative
as it would be a key factor to minimize the use of synthetic
polymers in food packaging. Therefore, different biopolymers such as galactomannan have been gaining attention
recently. Fenugreek seed gum is a rich source of galactomannan which is minimally researched on its applicability in edible film making. The degree of galactose
substitution and polymerization are the main factors that
determine the functional properties of galactomannan. A
strong and cohesive film matrix cannot be produced from
fenugreek seed gum as its molecular interaction is weakened due to the high galactose substitution with a high
galactose/mannose ratio, 1:1. Structural modifications of
galactomannan in fenugreek seed gum will lead to films
with the required mechanical properties. Hence, this review
summarizes recent scientific studies on the limitations of
fenugreek seed gum as a film forming agent and the
specific modification techniques that can be applied in
order to increase its film forming capability and
performance.
