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.
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Abbreviations
- FSG:
-
Fenugreek Seed Gum
- G/M:
-
Galactose/Mannose
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This review article is based on the work supported by University Research Grants (Grant No. ASP/01/RE/SCI/2019/11), University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
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This work was supported by University Research Grants (Grant No. ASP/01/RE/SCI/2019/11), University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
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Sandunika Senarathna collected relevant publications from the literature and wrote the manuscript. Senevirathne Navaratne critically read and finalized the manuscript. Indira Wickramasinghe critically read and finalized the manuscript. Ranil Coorey critically read and finalized the manuscript.
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Senarathna, S., Navaratne, S., Wickramasinghe, I. et al. Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. J Food Sci Technol 60, 1860–1869 (2023). https://doi.org/10.1007/s13197-022-05465-6
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DOI: https://doi.org/10.1007/s13197-022-05465-6