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Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome

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dc.contributor.author Senarathna, S.
dc.contributor.author Navaratne, S.
dc.contributor.author Wickramasinghe, I.
dc.contributor.author Coorey, R.
dc.date.accessioned 2023-03-31T08:56:29Z
dc.date.available 2023-03-31T08:56:29Z
dc.date.issued 2022
dc.identifier.citation Senarathna, S., et al. (2022). Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. J Food Sci Technol en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/12659
dc.description.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. en_US
dc.language.iso en en_US
dc.subject Edible film Fenugreek Galactomannan Solvent casting Seed gum en_US
dc.title Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome en_US
dc.type Article en_US


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