Carbohydrate Polymers 224 (2019) 115141

Contents lists available at ScienceDirect

Carbohydrate Polymers
journal homepage: www.elsevier.com/locate/carbpol

Recent developments in gum edible coating applications for fruits and T

vegetables preservation: A review
⁎
Haroon Elrasheid Tahira, Zou Xiaoboa, , Gustav Komla Mahunub, Muhammad Arslana,
Mandour Abdalhaia, Li Zhihuaa
a
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
b
Department of Food Science & Technology, Faculty of Agriculture University for Development Studies Tamale Ghana

A R T I C LE I N FO A B S T R A C T

Keywords: Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived from renewable sources,
Edible coating which have the capacity to hydrate in water either by forming a gel or stabilizing emulsion systems. Among the
Gum arabic substitutes recently considered to replace the application of petroleum-derived polymers against postharvest
Shelf life diseases and shelf life extension, gums and their derivatives have been considered as promising biocontrol
Fruits
products. Polysaccharide gum coatings provide a semipermeable barrier on the surface of produce to reduce
Vegetables
respiration rate, weight loss and maintain the nutritional value. Gums have been used as excellent vehicles for
Storage
Postharvest active substances, also controlling the speed of diffusion of these, and improving the control of the maturation of
fruit and vegetable. Additionally, plant extracts, essential oils, phenolic compounds, and vitamins can be in-
corporated into polysaccharides edible coatings in order to improve their mechanical barrier, antioxidant and
antimicrobial properties. Gums have many advantages over the synthetic polymers, because they have been
approved as GRAS by FAO, and their use is safe for the consumer and eco-friendly. This review aims to highlight
the most relevant and current information in the use of polysaccharides in postharvest shelf life extension and
preservation of overall quality of fruits and vegetables.

1. Introduction (Gupta, Sood, Agarwal, Saini, & Pathania, 2018; Nazarzadeh Zare,
Makvandi, & Tay, 2019). Moreover, the modern consumer is more to-
The annual increase in the amount of packaging materials has wards “green” consumerism, with the preference for less artificial ad-
reached 8%, but less than 5% of them are being recycled (mainly ditives, together with guaranteed safety, high nutritional value, overall
polyethylene terephthalate and high-density polyethylene), resulting in quality, and extended postharvest shelf life. Besides, there is the pos-
accumulation of plastics in the environment (Espitia, Du, Avena- sibility for foodborne outbreaks due to the consumption of con-
Bustillos, Soares, & McHugh, 2014; Muizniece-Brasava, Dukalska, & taminated fresh fruit and vegetable (Berger et al., 2010; Callejón et al.,
Kantike, 2011). Consumers’ demand safe fresh fruit and vegetable rich 2015; Heiman, Mody, Johnson, Griffin, & Gould, 2015).
in health-benefit and aroma compounds. This has thrown a challenge to The term “gum” is frequently used to define a group of naturally
horticulturist and the food industry to obtain appropriate technologies occurring polysaccharides that have the capacity to hydrate in water
to meet this special demand. Also, it has driven food industries and either by forming a gel or stabilizing emulsion systems (Ribeiro et al.,
scientists to investigate various approaches to enhance their pro- 2016; Williams & Phillips, 2009). Gum edible coating is a new packa-
ductivity in terms of food safety, keeping quality, and freshness, in line ging approach to control postharvest diseases and increase fruit and
with the use of biodegradable materials in food packaging (Mahalik & vegetable shelf life. Edible coating formulated from polysaccharide
Nambiar, 2010). However, as a result of the low cost of artificial sources not only conserve fruit and vegetable quality but also en-
polymers, polysaccharides have been neglected (Hambleton, Voilley, & vironmentally friendly. With the increasing demand for functional and
Debeaufort, 2011). Natural polymers have various advantages com- environmentally friendly coating materials, gums have attracted more
pared to synthetic polymers due to their biocompatibility, biodegrad- attention of researchers. Several reviews on the application of edible
ability and compliant to chemical and biochemical modifications coating to conserve overall quality and shelf life extension of fruit and

⁎
Corresponding author.
E-mail addresses: [email protected] (H.E. Tahir), [email protected] (Z. Xiaobo), [email protected] (G.K. Mahunu),
[email protected] (M. Arslan), [email protected] (M. Abdalhai), [email protected] (L. Zhihua).

https://doi.org/10.1016/j.carbpol.2019.115141
Received 29 March 2019; Received in revised form 22 July 2019; Accepted 27 July 2019
Available online 02 August 2019
0144-8617/ © 2019 Elsevier Ltd. All rights reserved.
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

vegetable have previously been reported in literature (Ciolacu, Nicolau, 3.1. Gum arabic
& Hoorfar, 2014; Dhall, 2013; Ncama, Magwaza, Mditshwa, & Tesfay,
2018; Otoni et al., 2017; Rojas-Graü, Soliva-Fortuny, & Martín-Belloso, Gum arabic (GA), or acacia gum, is one of the oldest and well known
2009; Sharma, Shehin, Kaur, & Vyas, 2018; Yousuf, Qadri, & Srivastava, Acacia senegal and Acacia seyal species tree gum exudates and has been
2018). However, specific reviews on gum edible coating and films are an object of commerce for more than 5000 years (Islam, Phillips, Sljivo,
limited. To the best of our knowledge, there is no comprehensive re- Snowden, & Williams, 1997). The backbone and side chain of GA is
view on plant exudate gum, seeds gum, and microbial gums coatings. constituted of 1, 3-linked β-D-galactopyranosyl units, linked to the
Hence, this article underlines the properties and recent advancement in main chain through 1, 6-linkages (Lopez-Torrez, Nigen, Williams, Doco,
edible coating application of gums, as well as outlines a background for & Sanchez, 2015). Gum arabic is mainly constituted of D-galactose, L-
future research. arabinose, L-rhamnose, D-glucuronic acid, and 4-O-methyl-D-glu-
curonic acid with a small amount of proteins, their concentration varied
based on the source, geographical condition and age of the tree (Idris,
2. Basic concepts of edible coating Williams, & Phillips, 1998). Gum arabic is a well-known stabilizer,
thickener, and gelling agent and has various applications in the food
The edible coating may be formulated from a single gum, blends or and pharmaceutical industries (Lopez-Torrez et al., 2015; Sulieman,
even multi-component (containing antimicrobial and antioxidant ad- 2018).
ditives). They might be applied as single-or multi-layer coatings in
order to obtain the optimum effect. Multi-layer associated with com-
3.2. Xanthan gum
posite treatments has been pursued in the past three decades; where
treatment of harvested commodities with biocontrol agents has trans-
Xanthan gum is a polysaccharide produced by fermentation proce-
formed from single intervention to integration of two or more com-
dure (Katzbauer, 1998). The principal structure of xanthan gum com-
pounds together based on the multiple decrements or multiple hurdle
prising pentasaccharide units composed by glucose, mannose and glu-
concept (Wisniewski, Droby, Norelli, Liu, & Schena, 2016). In the
curonic acid in the molar ratio 2.8:2.0:2.0 (Garcı́a-Ochoa, Santos,
multiple decrement concept, several approaches have been used as a
Casas, & Gómez, 2000). Its backbone is consisted of β-d-glucose
combination or complementary treatments to prevent postharvest dis-
monomers linked at the 1 and 4 positions. The biochemical properties
eases, where each of the agents/components reduces the proportion of
of xanthan gum depend on the type of microbes used in the fermen-
decay by a specific amount. Here, the individual approaches operate
tation process. This polysaccharide has been utilized as thickener and
together additively or synergistically to produce adequate levels of
stabilizer in foods (de Mello Luvielmo & Scamparini, 2009). Low con-
disease control (Mahunu, 2017). Most of the gum edible coatings are
centration of xanthan gum produces a highly viscous solution and
directly applied onto fruit and vegetable surfaces by dipping or
stable in wide ranges of pH and temperature (Garcı́a-Ochoa et al.,
spraying followed by air-drying (Tahir et al., 2018). Despite the number
2000). Due to its unique rheological characteristics, it has become a
of components and method of application, most of the gum edible
potent stabilizer in wide-range of foods (Katzbauer, 1998).
coatings were made up of the following types:

3.3. Guar gum

3. Types of gums
Guar gum is a good candidate for formulating edible coating due to
Polysaccharide gum is one of the major industrial raw materials and its long polymeric chain, high molecular weight compared to other
the topic of comprehensive research due to their sustainability, biode- types of gums (Saurabh et al., 2015). Guar gum is a galactomannan
gradability, and biosafety (Rana et al., 2011). Gums could be classified consisting of a mannose [(1→4)-linked β-D-mannopyranose] backbone
based on their botanical origin, shape, charge and chemical structure with galactose side groups [(1→ 6)-linked α-D-galactopyranose]. It's
(Prajapati, Jani, Moradiya, & Randeria, 2013; Goswami & Naik, 2014; derived from the endosperm of an annual legume plant Cyamopsis tet-
Prajapati, Jani, Moradiya, & Randeria, 2013; Rana et al., 2011). Plants ragonoloba (Cunha, Castro, Rocha, de Paula, & Feitosa, 2005). Guar
represent the major sources of gums. The different types of gums are gum has a good film-forming due to its long polemics and high solu-
presented in Table 1. There are many natural gums used by food and bility in water (Arfat, Ejaz, Jacob, & Ahmed, 2017). However, its uti-
pharmaceutical industries. In this article, we principally focused on lization in the edible coating is scarce because of its poorer thermo-
gums that are effective for the preservation of fruits and vegetables. The mechanical and barrier characteristics as compared with the polymers
chemical composition of various gums is presented in Table 2. used in food packaging (Banegas, Zornio, Borges, Porto, & Soldi, 2013;

Table 1
Classification of polysaccharide gums.
Adapted from previous studies (Jani, Shah, Prajapati, & Jain, 2009; Prajapati et al., 2013a).
S. no. Basis Class Example

1 Botanical origin Plant exudates Chicle gum, gum arabic, gum karaya, acacia gum, tragacanth
Seed gums Guar gum, locust bean gum, basil gum, cajanus cajan gum
Microbial exudates Gellan gum, xanthan gum, tara gum
Seaweed Carrageenans
2 Shape Short branch Xanthan gum, guar gum
Branch on branch Gum arabic, tragacanth gum
3 Charge Non-ionic gums Guar gum, locust bean gum,
Anionic gums Gum arabic, karaya gum, gellan gum, carrageenans xanthan gum
4 Chemical structure Galactomannans Fenugreek gum, guar gum, locust bean gum, tara gum, cassia gum
Glucomannans Konjac
Uronic acid containing gum Almond gum
Tri-heteroglycans Gellan gum
Tetra-heteroglycans Gum arabic, psyllium seed gum
Penta-heteroglycans Gum ghatti, tragacanth

2
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

Das, Ara, Dutta, & Mukherjee, 2011; Saurabh et al., 2015). Guar gum is

(Bhatia, Gupta, & Soni, 2014; López-Franco et al., 2009; López-Franco, Cervantes-Montaño,
(López-Franco, Higuera-Ciapara, Goycoolea, & Wang, 2009; Mohamadnia, Zohuriaan-Mehr,
widely used in food industries as a water binder, emulsifier, moistur-
izer, thickener, stabilizer, and can suspend various liquid-solid systems

(Bemiller et al., 1993; Saha et al., 2017; Patel, Tanna, Gupta, Mishra, & Jha, 2019)
(BeMiller, 2009).

(El-Anany, Hassan, & Ali, 2009; Jafari et al., 2018; Maeda & Nakamura, 2009)
3.4. Gellan gum

Gellan gum is commercially produced by fermentation process

mainly from bacterium Sphingomonas elodea or Pseudomonas elodea

(de Paula et al., 1998; Ofori-Kwakye, Asantewaa, & Kipo, 2010)

(Antoniou, Liu, Majeed, Qazi, & Zhong, 2014; BeMiller, 2019a)

Kabiri, & Razavi-Nouri, 2008; Zohuriaan & Shokrolahi, 2004)

Martínez-Robinson, Lizardi-Mendoza, & Robles-Ozuna, 2013)

(Warren & Panhuis, 2015). It’s also produced in small amount by
(Szopinski & Luinstra, 2016; Venugopal & Abhilash, 2010)

Sphingomonas paucimobilis ATCC 31,461 (Zia et al., 2018). Gellan gum is

composed of a repeating unit of [β-1, 3-D-glucose, β-1, 4-D-glucuronic
(Giavasis, Harvey, & McNeil, 2000; Zia et al., 2018)
(Hashemi et al., 2017; Naji-Tabasi & Razavi, 2017)

acid, β-1, 3-D-glucose, α-l,4-L-rhamnose] and two acyl units, acetate

(Katzbauer, 1998; Zohuriaan & Shokrolahi, 2004)

(Bashir & Haripriya, 2016; Bouaziz et al., 2015)

and glycerate linked to the glucose residue at the side of glucuronic acid

(BeMiller, 2019c; López-Franco et al., 2009)

(Harvey & McNeil, 2000). Gellan gum is used as stabilizer and emul-

(BeMiller, 2019b; Badawy & Rabea, 2018)

sifier (Rosas-Flores, Ramos-Ramírez, & Salazar-Montoya, 2013; Warren
(Simas et al., 2008; Wei et al., 2018)

& Panhuis, 2015). Apparently, it has excellent acid and enzymatic hy-
drolysis as well as pH and thermal stabilities (Zhang, Xu, Gao, Fu, &
(Chen et al., 2006; Cui, 2000)

Zheng, 2017; Zia et al., 2018). Conversely, gellan gum has high gelling
temperature, low stability, and poor mechanical strength; thus, it is
(Bemiller et al., 1993)

commonly mixed with other polysaccharide polymers such as xanthan

(BeMiller, 2019a)

gum, starch, pullulan and pectin (Zia et al., 2018).

(Mariod, 2018)
References

3.5. Almond gum

Almond gum derived from the almond tree (Amygdalus communis L.

or Prunus Dulcis) belongs to the Rosaceae family (Rezaei, Nasirpour, &
Produced by bacterium Sphingomonas elodea or

Tavanai, 2016). Generally, the Rosaceae gum consists of arabinose,

xylose, galactose and uronic acid (Simas-Tosin et al., 2009). The de-
tailed chemical structures of Rosaceae family have been previously
Prunus persica And Prunus davidiana

reported (Bouaziz, Koubaa, Ellouz Ghorbel, & Ellouz Chaabouni, 2016,

2016b). The main chain of almond gum consists of galactose units [→
3)-Gal-(1→] branched mainly with arabinose residues [Ara-(1→]
Cyamompsis tetraganolobus
Xanthomonas campestris

(Bouaziz et al., 2014). Almond gum is widely used as a foaming agent,

Linum usitatissimum L
Ocimum basilicum L,

emulsifier, gelling agent and viscosity regulator (Mahfoudhi, Chouaibi,

Ceratonia siliqua L.
Pseudomonas elodea

Astragalus gummifer

Caesalpinia spinosa
Cydonia oblonga
Prosopis juliflora

Donsì, Ferrari, & Hamdi, 2012).

occidentale Linn
Botanical name

Plantago ovata
Sterculia urens
Acacia senegal

Red seaweeds
Prunus dulcis

Glycine max
Anacardium

3.6. Psyllium seed gum

Psyllium seed gum is a highly branched polysaccharide derived

from the seeds of the plant genus Plantago (Bemiller, Whistler,
Arabinogalactan
Galactomannan
Galactomannan

Galactomannan
Galactomannan

Galactomannan

Galactomannan
Galactomannan
The chemical composition of various gums used in fruits and vegetables coatings.

Glucomannan

Arabinoxylan

Barkalow, & Chen, 1993). The primary structure of psyllium gum

Main chain

comprises of arabinose (22.6%) and xylose (74.6%) and a small fraction

Galactan

Galactan

Galactan

Galactan
Galactan

Galactan

of other sugars (Thakur & Thakur, 2014). Psyllium seed gum is arabi-
Xylan

noxylan polysaccharide composed of a β-(1→4)-linked xylopyranose

–

(Xylp) backbone with side chains linked to the O-2 or O-3 site (Nie, Cui,
L-Ara, D-Xyl, D-Glc, D-Gal, L-Rha

ß-D-Gal, α-D-Gal, or α-D-an-Gal

Gal, Ara, Rha, D-GalA, 4-O-me-

& Xie, 2018). Psyllium seed gum is highly water-soluble and stable in
L-Ara, D- Xyl, L-Fuc, D-Gal, D-

pH between 2.2 and 7.4 (An, Wang, & Wang, 2010). It is commonly
α-L-Rha, β-D-Glc, D-GalA
Monosaccharide present

Gal, L-Rha, D-GalA, Ara

utilized in food, cosmetic and pharmaceutical industries as a stabilizer,

Gal, Ara, Xyl, Man, Glc
D-Gal, L-Rha, D-GalA

emulsifier and a binding agent (Nie et al., 2018; Thakur & Thakur,
Ara, Xyl, Man, Gal,

Gal, Man, Ara, Rha

Glc, Xyl, Gal, Rha

2014).
Glc, Man, Xyl,

Rha, Glc, Man

Gal, Ara, Xyl,
β-D-Glc, Man

D‐Gal, Man
Man, Gal,

Man, Gal,

3.7. Tragacanth gum

Gal, Man
GalA,
GalA

Joint FAO/WHO Expert Committee on Food Additives (JECFA)

defined tragacanth gum as: “a dried exudate derived from the stems and
9000- 16,000
2000-200000

13400-51700
Mol. Wt kDa

branches of Astragalus gummifer Labillardiѐre and other Asiatic species

220–250

of Astragalus (Fam. Leguminosae)” (FAO, 1999). Its highly branched

2320

1500

1000
99.3
680

500

310

180

840

285

150
120

550

100

and heterogeneous galactan polysaccharide composed of D-galactose,

D-galacturonic acid, D-xylose, L-fucose, and L-arabinose units giving
Mesquite seed gum
Psyllium seed gum

special functionalities (Ozel, Cikrikci, Aydin, & Oztop, 2017). Traga-

Locust bean gum

Tragacanth gum
Basil-seed gum

canth gum rapidly swells in hot and cold water and stable at wide range
Flaxseed gum

Soybean gum
Xanthan gum

Cashew gum-
Almond gum

Carrageenan
Quince seed
Karaya gum
Gum arabic

Gellan gum

of temperature and pH as well as stable against microbial attack

Peach gum
Guar gum

Tara gum

(Balaghi, Mohammadifar, & Zargaraan, 2010; Saha, Tyagi, Gupta, &

Table 2

Gum

Tyagi, 2017). In processing, it's used as a stabilizer, emulsifier, thick-

ener and suspending agent (Balaghi et al., 2010; Mostafavi,

3
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

Kadkhodaee, Emadzadeh, & Koocheki, 2016; Ozel et al., 2017). 3.12. Tara gum

Tara gum is natural galactomannan obtained from seeds of the tara

3.8. Locust bean gum
tree (Fabaceae family). It is composed of a linear chain of (1→ 4)-β- D-
mannopyranose units linked with branched chains of (1→ 6)-α- D-ga-
The locust bean gum is a naturally occurring polymer (galacto-
lactopyranose (Dey, 1978). It has the ability to produce a more viscous
mannan) extracted from the locust bean seed (Ceratonia siliqua L.),
solution than guar gum at the same ratio. Tara gum has good thickener
which belongs to the Leguminosae family. Its structure to some extent is
and stabilizer properties as compare with guar gum and fenugreek.
similar to guar gum with a slight difference in the level of D-galactose
However, due to its lower galactose ratio in the structure, it has rela-
side chain (smaller number of galactose unit). The structure consists of
tively poor mechanical and moisture barrier functions, which cause
a mannan backbone of β-(1 → 4)-D-mannose with small side linked of
major limitation of its application in the food industry (Antoniou, Liu,
α-D-galactose at C6 (Cerqueira et al., 2011). Locust bean gum has low
Majeed, & Zhong, 2015). Therefore, in order to achieve the optimum
solubility in cold water and requires heat to reach the optimum hy-
mechanical and water vapor properties of tara gum, it is usually in-
dration and viscosity (Dakia, Blecker, Robert, Wathelet, & Paquot,
corporated with other polymers such as chitosan.
2008). This non-ionic polymer is also unaffected by pH, salts, and
temperature. Also, it has the capacity to produce a highly viscous so-
lution at low concentration. Thus, it can be used in the food industry to
3.13. Karaya gum
stabilize dispersion, emulsion as well as to substitute fat in many dairy
products (Dakia et al., 2008).
Karaya gum is extracted from stems and branches of Sterculia urens
(Roxburgh). Karaya gum is rhamnogalacturonan composed of α-(1 →
3.9. Flaxseed gum 4)-linked D-galacturonic acid and α-(1→2)-linked-L-rhamnosyl re-
sidues. The side chain consists of (1 → 3)-linked β-D-glucuronic acid, or
Flaxseed gum is extracted from Linum usitatissimum L. (Linaceae (1 → 2)-linked β-D-galactose on the galacturonic acid unit where half of
family). The main components of flaxseed gum are neutral and acidic the rhamnose is substituted by (1 → 4)-linked β-D-galactose (Anderson
polysaccharides. The neutral fraction composed of L-arabinose, D-xy- & Wang, 1994; Anderson, McNab, Anderson, Brown, & Pringuer, 1983;
lose, and D-galactose and the acidic fraction composed of L-rhamnose, Aspinall & Sanderson, 1970). The recent interest in karaya gum is due
L-fucose, L-galactose, and D-galacturonic acid. The neutral consists of to its high water retention ability, high swelling properties, high gel-
an arabinoxylans with β-D-(1→4)-xylan backbones while the acid forming and adhesion capacity (Le Cerf, Irinei, & Muller, 1990;
fraction consists of a rhamnogalacturonan-I (RG-I) backbone that fea- Postulkova et al., 2017; Singh & Sharma, 2008). These qualities present
tures a diglycosyl repeating unit of [→2)-α-L-Rhap-(1 → 4)-α-D-GalpA- it’s commercial importance for food and pharmaceutical industries.
(1→] (Kaewmanee et al., 2014; Liu, Shim, Poth, & Reaney, 2016).
Flaxseed gum was used as foods preservative, gelling agent, stabilizer,
emulsifier, thickener and food preservative (Chen, Xu, & Wang, 2006; 3.14. Quince gum
Kaewmanee et al., 2014; Liu et al., 2016; Yousuf & Srivastava, 2017).
Quince seeds gum is extracted from Cydonia oblonga seed and it
belongs to the Rosaceae family. Monosaccharide analysis indicated that
3.10. Cashew gum
the quince seeds polysaccharides mainly composed of xylose and
mannose with smaller amounts of glucose, galactose, and arabinose
Cashew gum is derived from the bark of Anacardium occidentale L
(6.39%) (Hussain, Muhammad, Haseeb, & Tahir, 2019). The high
and belongs to the Anacardiaceae family. Cashew gum is hetero-
content of xylose and mannose in quince gum composition may specify
polysaccharide with the main chain of (1→3)-β-galactose with bran-
that the chemical structure of this gum can be composed of a xylan and/
ches of (1→6)-β-galactose (Oliveira et al., 2018). The main poly-
or mannan backbone with the branching of arabinose, galactose, and
saccharides detected in Brazilian cashew gum are β-D-galactose, α- D-
glucose (Rezagholi et al., 2019). It has the ability to produce a high
glucose, arabinose, rhamnose and glucuronic acid (de Paula, Heatley, &
viscous solution at relatively low concentration (1.5%) and difficult to
Budd, 1998). The polyanionic properties of cashew gum resulted in a
dissolve at a concentration above 2%. It has the high gelling capacity,
solution with very low viscosity (10 cPs for a 0.01 g/mL) solution at
high emulsifying properties and stable at a wide range of temperature
room temperature (de Paula et al., 1998). Thus, in order to obtain the
(15 to 50C°) and pH range (4 to 10) (Abbastabar, Azizi, Adnani, &
optimum viscosity for edible film and coatings development, it usually
Abbasi, 2015; Bemiller et al., 1993; Farahmandfar, Mohseni, &
requires high concentration (i.e. 0.4 g/mL) or a mixture of cashew gum
Asnaashari, 2017).
with other polymers with a higher viscosity, such carbox-
ymethylcellulose and sodium alginate (Azeredo et al., 2012; Forato, de
Britto, de Rizzo, Gastaldi, & Assis, 2015).
3.15. Carrageenan gum

3.11. Peach gum Carrageenan is a type of hydrophilic linear sulfated galactan derived
from a number of red seaweeds (Therkelsen, 1993). Carrageenans are
Peach gum is derived from peach trees (Rosaceae family). Peach mainly composed of alternating (1 → 3)-linked β-D- galactose and (1 →
gum is highly branched polymer and consist of (1 → 3)-linked β-D-Galp 4)-linked α-D-galactose, where galactose residues are partially sulfated
units in the main-chain and arabinogalactan in the side chains (Simas at the positions of 2 and/or 6 and/or 3,6-anhydride (Thành et al.,
et al., 2008; Simas-Tosin et al., 2009). Previous study by Qian, Cui, 2002). Among the main types of carrageenans, κ-carrageenan is widely
Wang, Wang, and Zhou (2011) showed that peach gum had better used in edible coatings (Kim, Choi, Kim, & Lim, 2015; Lee, Park, Lee, &
emulsion and stability as compared to gum arabic and could be used in Choi, 2003). The k-carrageenan has a negative charged sulfate group
the food industry as a substitution or partially substitutes gum arabic. and consist of 3,6-anhydro-D-galactopyranose residues in the chain
Peach gum at relatively low concentration (100 μg/mL) showed high which result in high ability in gel-forming capacity (Thành et al., 2002).
antioxidantactivity and antimicrobial activity against various patho- The other kinds of carrageenans are ι-carrageenan and λ-carrageenan.
genic bacteria (Bouaziz, Koubaa, Ellouz Ghorbel et al., 2016, 2016b; Li Carrageenan gum is widely used as a stabilizer, viscosity-building, and
et al., 2013). gelling agents and mostly used in the dairy industry.

4
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

4. The action of gum edible coating control (Ali et al., 2013), and the optimum concentration was 10%.
Also, guava fruit coated with a combination of gum arabic and essential
When fruits and vegetables are treated with a thin layer of the ed- oil showed higher total antioxidant activity, ascorbic acid, phenolic and
ible coating solution (such as gum or gum incorporated with bioactive flavonoids than untreated samples (Murmu & Mishra, 2018). Anti-
additives), it functions as a barrier between the treated samples and oxidant capacities, ascorbic acid, lycopene, carotenoid, phenolics and
their surrounding environment. This barrier controls the gas and water flavonoid of guar gum coated green-unripe mangoes were maintained
vapor exchanges and delays ripening process, which has the tendency during storage (Naeem, Abbas, Ali, & Hasnain, 2018). Sharma and Rao
to delay several metabolic changes in fruits and vegetables such as (2015) observed that phenolics content and antioxidant capacity in-
ascorbic acid, polyphenols, anthocyanins, antioxidant activity, firm- creased in xanthan gum treated fresh-cut pears after 5 days of re-
ness, color, and sensorial properties. These activities will ultimately frigerator storage, while it slowed the rate of reduction in ascorbic acid.
lead to the extension of product shelf life. The type and thickness of the Similarly, retention of ascorbic acid and phenolic contents in xanthan
edible coating on the treated commodities determine the ratio of me- gum treated guava fruit were found when this combined with candeuba
tabolic changes and the level of reduction in weight loss (Dhall, 2013). wax solid lipid nanoparticles (García-Betanzos, Hernández-Sánchez,
Functional additives may be incorporated in edible coatings in order to Bernal-Couoh, Quintanar-Guerrero, & Zambrano-Zaragoza, 2017).
improve their efficacy and improve the quality of products (including Basil-seed gum was enhanced with Origanum vulgare subsp. Viride
nutritional, sensory, microbial resistant). Antimicrobial (such as es- essential oil (4–6%) helps to preserve antioxidant activity and phenolic
sential oil), and antioxidant/anti-browning agents (such as ascorbic compounds in fresh-cut apricots as compared with the untreated fruits
acid, cinnamic acid, red chili extract) have been especially incorporated (Hashemi, Mousavi Khaneghah, Ghaderi Ghahfarrokhi, & Eş, 2017). A
in the edible coating for fruits and vegetables. similar trend was observed by Ali et al. (2013) for tomato fruit treated
with gum arabic (10%) solution. Ascorbic acid and phenolic compound
5. Edible coating formulation and application procedures contents were significantly maintained during the storage of fresh‐cut
apple slices treated with tragacanth gum as compared with the un-
The first step of edible coating-formulation protocol is the produc- treated fruits, while no significant differences were seen among the
tion of the coating solution, by dissolving or dispersion of the coating treatment and control at end of storage (Jafari, Hojjati, & Noshad,
materials. The main coating materials (including gum, glycerol) must 2018). In orange fruit, guar gum treatment maintained the ascorbic
be well mixed in order to attain homogenous edible coatings. Optimum acid, phenolic, flavonoids, carotenoids, anthocyanins and antioxidant
mixtures of the components have been obtained through gentle-stirring activity (Saberi, Golding, Chockchaisawasdee, Scarlett, & Stathopoulos,
and heating at temperature 60-70C° (Adiamo, Eltoum, & Babiker, 2017; 2018). A similar trend was observed when cucumber fruits were treated
Ali, Maqbool, Ramachandran, & Alderson, 2010; Ali, Maqbool, with guar gum (Saha, Tyagi, Gupta, & Tyagi, 2016). Antioxidant
Alderson, & Zahid, 2013; Ali, Hei, & Keat, 2016; Dong & Wang, 2018; properties modifications have been reported after application of gum
Khaliq, Muda Mohamed, Ali, Ding, & Ghazali, 2015; Mahfoudhi & solution to fruits and vegetables (Table 3).
Hamdi, 2015; Mei, Zhao, Yang, & Furr, 2002; Tahir et al., 2018). Pre-
ceding to the addition of functional additives, the solution must be 6.2. Effect of gum edible coating enzyme activities
cooled to room temperature (Dong & Wang, 2018).
The three main application methods of edible coatings are dipping, Inhibition of browning in fresh tissue is one of the main concerns in
spraying and spreading. In the dipping procedure, the product is di- fresh-cut processing. Gum edible coating has been described to have
rectly immersed in the relevant edible coating solution for 1–3 minutes inhibition impact on the polyphenol oxidase (PPO) and peroxidase
followed by natural drying. Among the coating application protocol, (POD) in the tissue of fruits and vegetables (Table 3). Compared to
only dipping method can produce high thickness films on the fruits and untreated strawberries, those coated with gum arabic showed lower
vegetables surfaces (Dhanapal et al., 2012). Spraying techniques are PPO activity (Tahir et al., 2018). PPO and POD activities were inhibited
appropriate for low viscosity edible coatings, which can be easily in fresh-cut pears by xanthan gum enriched with cinnamic acid (Sharma
sprayed under high pressure (Dhanapal et al., 2012). Although this & Rao, 2015). Treatment of guava fruits with a combination of gum
technique produces a homogenous and attractive appearance, the gum arabic and chitosan reduced the activities of PPO and POD enzymes and
coatings administered by spraying may be influenced by several factors showed higher antioxidant activity and polyphenol content (Murmu &
including drying temperature, drying procedure and drying time. In Mishra, 2018). The application of soluble soybean polysaccharide and
brushing procedure, the coating solution is directly brushed on the tragacanth in fresh‐cut apple slices inhibited PPO activity, which was
surface of the produce, and this type of method is affected by human linked to the reduction of respiration rate and the oxidative reaction of
factors. For instance, the brushing method may require expertise to phenolic compounds (Jafari et al., 2018). Apple slices dipped in 10% of
attain adequate film spread and layer uniformity. Fig. 1. shows a gen- three different gums (gum arabic, xanthan gum, and Karaya gum)
eral flow diagram of fruits and vegetable coating treatment. showed a great reduction in activities of PPO and POD as well as re-
duced natural browning (Sarpong et al., 2018). Locust bean gum so-
6. Effect of gum edible coating on the quality of fruit and lution combined with antagonistic yeasts increased the activity of POD
vegetable and reduced superoxide dismutase (SOD) around the wounded man-
darins, which demonstrated their contribution in the biocontrol me-
6.1. Effect of edible coating on the antioxidant properties chanism (Parafati, Vitale, Restuccia, & Cirvilleri, 2016).
Galindo-Pérez, Quintanar-Guerrero, Mercado-Silva, Real-Sandoval,
Fruits and vegetables are good sources of polyphenols and con- and Zambrano-Zaragoza, 2015) investigated the effect of different
tribute to diet as natural antioxidants, prevent and decrease the risk of xanthan gum coatings with nanoparticles (nanocapsules and nano-
many diseases. Furthermore, these compounds are associated with spheres) on the production and oxidation of phenolic compounds pro-
plant responses against biotic and abiotic stresses (Bhattacharya, Sood, duced by enzymatic activity (phenylalanine ammonia lyase (PAL) and
& Citovsky, 2010). PPO) on fresh-cut Red Delicious apples stored for 21 days at 4 °C. The
In line with these derived benefits, gum arabic was effective for results showed that nanoparticles containing α-tocopherol and com-
enhancement of total antioxidant in strawberry fruits, with the increase bined with xanthan gum significantly reduced the activities of PAL and
of anthocyanins and phenolic contents in fruit during cold storage PPO enzymes as compared to untreated samples. Especially the nano-
(Tahir et al., 2018). In tomato, antioxidant capacity, lycopene and capsules and nanocapsules/xanthan gum systems, which presented the
phenolic were maintained in gum arabic treated fruit compared to the lowest catalytic activity and reduced the production and oxidation of

5
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

Fig. 1. General flow diagram of fruits and vegetable coating treatment.

phenolic compounds on the cut apple surfaces. and detection (Rojas-Graü et al., 2008). Combination of starches and
gums have been used in the food industry to modify and control the
6.3. Effect of gum edible coating on physiochemical parameters texture, improve moisture preservation, and control water mobility
(Appelqvist & Debet, 1997). In guar gum –pea starch system, gums
Peach gum combined with sunflower oil conserved firmness, re- increase the viscosity, which could be attributed to the interactions
duced weight loss, respiration rate and delayed the changes in total between gum molecules and solubilized amylose and low-molecular-
acidity of cherry tomatoes during cold storage as compared with the weight amylopectin molecules as a possible cause of the improved
uncoated fruits (Li, Tao, & Zhang, 2017). Based on its hydrophobic mechanical barrier properties of coatings and films. Guar gum and pea
properties, the incorporation of sunflower oil reduced this phenomenon starch edible coatings provided effective control in ethylene produc-
further. Previous study indicates that the use of xanthan/ β-carotene tion, respiration rate, weight and firmness loss (Saberi, Golding,
composite could maintain the color of fresh-cut melon (Zambrano- Marques et al., 2018). In peach fruit, tara gum treatments produced a
Zaragoza, Quintanar-Guerrero, Del Real, Piñon-Segundo, & Zambrano- good effect on weight loss reduction, firmness conservation and main-
Zaragoza, 2017). The results showed that the coatings could reduce tenance of greater total soluble solids (Pizato, Cortez-Vega, Souza,
leakage control through the surface of the fruit. This action could be Prentice-Hernández, & Borges, 2013). Specifically, the composite
due to the sealing capacity of the poly-ε-caprolactone wall that formed coating agent consisted of tara gum, ascorbic acid, citric acid, calcium
in the samples coated with the composite. The gum arabic combined chloride and glycerol.
with or without other additives presented an excellent semipermeable Gum arabic has demonstrated to have multiple polar (−OH and C]
barrier around many fresh fruits such as strawberry, tomato, mango, O) groups that enable its interaction with polycationic chitosan (Tan,
guava, banana and sweet cherry (Ali et al., 2010, 2013; Khaliq et al., Xie, Zhang, Cai, & Xia, 2016). Thus, making it possible to improve the
2015; Mahfoudhi & Hamdi, 2015; Maqbool, Ali, Alderson, Zahid, & mechanical barrier properties of the edible coatings. Gum arabic and
Siddiqui, 2011; Tahir et al., 2018), which controlled weight loss, chitosan-based edible coatings are effective postharvest treatments to
modified the internal atmosphere, and disrupted ethylene production, conserve the quality of banana fruit during cold storage. The compo-
hence reduces respiration and delays ripening and senescence pro- sites are able to control ripening as in terms of percentage weight loss,
cesses. Pigeon pea polysaccharide combined with protein isolate pro- fruit firmness, soluble solids content and titratable acidity (Maqbool,
vided a good semipermeable barrier around strawberry fruits, which Ali, & Alderson, 2010, 2011, Maqbool, Ali, Ramachandran, Smith, &
decreased the change in acidity, pH, soluble solids, weight loss and Alderson, 2010). Many authors as shown in Table 3 have described
firmness loss (Robles-Flores et al., 2018). similar changes in the mass loss, pH, titratable acidity soluble solids and
It is known that the plasticizer such as oil decreases the interaction respiration rate. This positive effect of the coating could be due to the
forces between adjacent polymeric chains and increases the chain barrier created by the polysaccharide gums used, which in turn de-
mobility, and enhances the mechanical properties of coatings and films. creased gas exchange and water vapor loss from fruits and vegetables.
Gellan gum combined with sunflower oil was applied to fresh-cut Fuji Another study indicated that the hydrogen bonds formed between
apples. The results demonstrated that gellan gum combined with sun- phenolic compounds and polysaccharides led to increasing thickness
flower oil showed lower ethylene production, reduced weight loss, but (Pinzon, Garcia, & Villa, 2018). Gum arabic combined with Aloe vera
the coating effect on the respiration rate did not show any significant extract was used as an effective treatment to maintain the firmness of
difference(Rojas-Graü, Tapia, & Martín-Belloso, 2008). These findings avocado fruit during cold storage (Bill, Sivakumar, Korsten, &
might be due to the plastic wrap used, which did not permit the ac- Thompson, 2014).
cumulation of oxygen and carbon dioxide in the headspace for sampling In the presence of CaCl2 in polysaccharides coating, an

6
 Table 3
Application of various gums as edible coatings in fruits and vegetables.
Type of gum Active components/functions Effects Fruits/vegetables References
H.E. Tahir, et al.

Gum arabic Tulsi extract/ antimicrobial Gum arabic-based edible treatments increased water vapor resistance and reduced Fresh guava (Murmu & Mishra, 2017)
respiration, ripening, senescence. Addition of Tulsi extract to GA inhibited the mold
growth. The coating showed higher sensory properties and prolonged the shelf life of
guava for 7 days at 28 ± 2 °C as compared to the uncoated fruit.
Gum arabic Ginger oil & ginger extract/antifungal GA combined with ginger oil effectively serve as biofungicide for controlling Fresh mature green papaya (Ali et al., 2016)
anthracnose and conserving the post-harvest quality of papaya fruit.
Gum arabic – Delayed ripening process and improved the quality and antioxidant properties of Fresh tomatoes (Ali et al., 2013)
tomatoes stored at 20 °C for 20 days.
Gum arabic Essential oils: Origanum vulgare L. & The coating protected the incidence of soft rot. Also, improved the color and flavor. Fresh mature plums (Prunus (Andrade et al., 2017)
Rosmarinus officinalis L./ antimicrobial Caused a reduction in firmness and weight loss. Preserved phenolic compound at the end domestica L.)
of the study.
Gum arabic – Gum arabic coating preserved the quality characteristics and the ascorbic acid, total Raw and blanched tomato (Babiker & Eltoum, 2014)
phenolics, and flavonoid contents of dried tomato slices. Reduced browning index. slices
Gum arabic – Gum arabic coating conserved the antioxidant compounds, color during storage. Also, Dehydrated tomato slices (Eltoum & Babiker, 2014)
decreased the rehydration ratio loss of raw and blanched sliced tomatoes during the
storage.
Gum arabic – GA-coating retarded the change in physicochemical attributes. Preserved ascorbic acid, Fresh maturecarambola (Gol et al., 2015)
polyphenols and pigments. Inhibited enzyme activities. Improved sensory properties.
Gum arabic – The treatment effectively decreased mass loss and color change. Reduced ethylene Fresh mature and hard green (Khaliq et al., 2015)
production. Preserved high ascorbic acid and firmness. Maintained the ultrastructure of mango
mitochondria.
Gum arabic – The coating was found to retard weight loss and color change. Reduced respiration and Fresh banana (Maqbool et al., 2011)
ethylene production. Maintained the firmness, total carbohydrate, and sugars. Showed
high sensory properties.
Gum arabic Cinnamon& lemon oils /antioxidant & The activities of POD and POD enzymes were reduced. Higher antioxidant activity, Fresh guava (Murmu & Mishra, 2018)

7
antimicrobial phenolic flavonoids, and ascorbic acid were observed. The changes in reducing sugar
and reducing sugar were delayed.
Gum arabic – Retained the sensorial properties, color, firmness, and enhanced antioxidant activity. Fresh strawberry fruit (Tahir et al., 2018)
Delayed the change in total soluble solids, phenols, anthocyanins and color. Decreased
decay percent and inhibited PPO activity as compared with the control fruits. Improve
the sensorial properties.
Gum Arabic – The changes in weight, total soluble solids, firmness, titrable acidity, color were Fresh tomato (Ali et al., 2010)
delayed. Decay percentage and ripening process were retarded. The sensorial properties
were preserved.
Gum arabic Thyme oil & Aloe vera extract/ Treatment was found to inhibit anthracnose disease and fungal infection. Firmness, Fresh avocado fruit (Bill et al., 2014)
antifungal & antioxidant color, and phenolic compounds were improved
Gum arabic – Water activity, browning index and rate of increase in the dry matter were reduced. Raw and Blanched Tomato (Adiamo et al., 2017)
Treatment of raw and blanched tomatoes with GA solution before drying increased the
shelf life
Gum arabic – Treatments were found to delay the change in weight, firmness, total soluble solids and Fresh banana (Maqbool, Ali, Alderson et al., 2010,
titratable acidity. The Anthracnose disease was inhibited. 2010b)
Gum arabic and almond – Coatings were found to maintain the quality characteristic of sweet cherry during cold Fresh sweet cherry (Mahfoudhi & Hamdi, 2015)
gum storage. Also, the results showed that almond gum could be an appropriate substitute for
gum arabic and many biopolymers for perseveration of fruits and vegetables.
Gum arabic and almond – Coatings retarded the changes in firmness, color, soluble solid content, mass loss, and Fresh tomato (Mahfoudhi, Chouaibi, & Hamdi,
gum ascorbic acid. Reduced the microbial decay and improve the sensory properties. Both 2014)
coatings showed the same results except for the color attribute.
Gum arabic, xanthan, and – Treatments were found to inhibit PPO, POD and ascorbic acid oxidase during 21 days of Apple slices (Sarpong et al., 2018)
karaya storage. The performance of the three gums was as follow
Xanthan > Acacia > Karaya.
Xanthan gum Cinnamic acid/antioxidant The xanthan gum incorporated with cinnamic acid treatment delayed the browning Fresh-cut pears (Sharma & Rao, 2015)
process, conserved vitamin C, phenols and enhance the antioxidant activity as compared
with XG alone and uncoated fresh-cut pears. Partially inhibited the activity of browning
related (PPO and POX).
(continued on next page)
Carbohydrate Polymers 224 (2019) 115141
 Table 3 (continued)

Type of gum Active components/functions Effects Fruits/vegetables References

Xanthan gum Fresh-cut apple (Zambrano-Zaragoza et al., 2014)

H.E. Tahir, et al.

α-tocopherol/ antioxidant The study demonstrated that xanthan containing α-tocopherol retarded the browning
and improve the firmness as compared with xanthan alone and control.
Xanthan Gum Citric acid & ascorbic acid/antioxidant & Xanthan coating delayed water loss and browning and increased the firmness. Reduced Fresh‐cut apple (Freitas, Cortez-Vega, Pizato,
antibrowning the growth of molds and yeast as well as a psychotropic microorganism. Inhibited the Prentice-Hernández, & Borges, 2013)
growth of Escherichia coli and Salmonella sp.
Xanthan Gum – Coatings were found to lower respiration rate and weight loss. Maintained ascorbic acid Fresh guava fruit (García-Betanzos et al., 2017)
and polyphenols contents with a slight change in color.
Xanthan gum β-carotene/ antioxidant Addition of β-carotene nanocapsules to xanthan gum prolonged the shelf life to 21 days Fresh-cut melon (Zambrano-Zaragoza et al., 2017)
at 4 °C.
Xanthan gum α–tocopherol / antioxidant The content of vitamin E and calcium were increased. color, taste, texture, and aroma, Peeled baby Carrots (Mei et al., 2002)
–β-carotene and moisture were maintained.
Basil-seed gum Oregano essential oil/antibacterial & The coating significantly inhibited the microbial growth of apricot. By the end of the Fresh cut apricots (Hashemi et al., 2017)
antioxidant study, phenols, antioxidant activity of coated fruit were improved In comparison
Guar gum Essential oils Nigella sativa, Coriandrum Addition of various essential oils significantly inhibited microbial growth and Green-unripe mangoes fruit (Naeem et al., 2018b)
sativum, Foeniculum vulgare & Laurus nobilis/ maintained the fruit quality up 24 days as compared to control and guar gum treated
antimicrobial fruit. The study suggested that the adapted formulation is a good treatment for the
marinating the quality of mangoes.
Guar gum Nigella sativa seeds/ extracts/ antibacterial The coating reduces the rate of change respiration and ripening. Furthermore, the Green, un-ripe tomatoes (Naeem et al., 2018a)
coating maintained the quality and maturity stage of tomatoes during the entire cold
storage period.
Guar gum Ginseng extract/ antioxidant Coating controlled weight loss and reduced loss of ascorbic acid, polyphenols, titrable Fresh sweet cherry (Dong & Wang, 2018)
acidity and firmness as compared to the control. Guar gum-ginseng extract coating
increased the shelf life of cherry fruits.
Guar gum – Treatment was found to prevent the oil absorbance and crack in fried of potato chips Fried potato chips (Yu, Li, Ding, Hang, & Fan, 2016)
Guar gum Cinnamon oil& potassium sorbate/ The changes in acidity, weight loss, degradation of phenolic compounds were delayed. Fresh cucumber (Saha et al., 2016)
antimicrobial The antibacterial and antioxidant activity were improved.

8
Gellan gum Dietary fiber of the apple & ascorbic acid Gellan gum with fiber of apple after dipping in cross-link solution (i.e10 g/L) ascorbic Fresh-cut apples (Moreira, Batista et al., 2015)
/antioxidant, antibrowning & texture acid (20 g/L) calcium chloride) significantly reduced the browning and preserve the
enhancer firmness of apple slices during storage. The coatings provided a considerable reduction
in respiration.
Gellan gum – Preserved the color, firmness and sensory properties. Decreased the change in weight Fresh-Cut pineapple (Azarakhsh et al., 2014)
loss and respiration rate of fresh-cut pineapple stored.
Gellan gum – Improved mango bars firmness and appearance. Preserved color and volatile Mango bars (Danalache et al., 2016)
components in the mango products.
Gellan gum – The coatings reduced the microbial growth, reduced browsing index, and maintained Fresh-cut Fuji apples (Rojas-Graü et al., 2008)
the firmness.
Gellan gum Ascorbic acid; apple fiber/antioxidant & Coatings reduced the total counts of mesophilic and psychrophilic. Additional apple Fresh-cut apples (Moreira, Batista et al., 2015)
texture enhancer fiber improved the color, antioxidant activity and sensory attributes of fresh-cut apples
during the storage period.
Almond gum – Coating improved color, texture and sensorial characteristics and nutritional value of Fried potato chips (Bouaziz, Koubaa, Ellouz Ghorbel
potato chips. et al., 2016, 2016b)
Cashew gum – Treatments decreased weight loss, conserved firmness and retarded color change on the Fresh and cut red guavas (Forato et al., 2015)
surface of guava slices.
Peach gum – Peach gum treatment effectively reduced respiration rate, weight loss. Retarded the Fresh cherry tomato fruit (Li et al., 2017)
change of in sugar, ascorbic acid, and acidity as compared to the control.
Tara gum and xanthan Citric acid & ascorbic/ anti-browning The changes in weight loss, firmness, and color were delayed. The growth of molds and Peach (Pizato et al., 2013)
yeast were controlled during 12 days of storage.
Cajanus cajan seeds gum – Cajanus cajan seeds gum indicated good results in delaying changes in total soluble solid Fresh strawberry (Robles-Flores et al., 2018)
and preventing sensorial change, mass loss and reduced citric acid consumption during
10 days of storage.
Flaxseed gum Lemongrass essential oil/antimicrobial Treatments were found to reduce microbial growth, mass loss, color change, and Fresh pomegranate (Yousuf & Srivastava, 2017)
decrease ripening. Delayed the change in pH and titratable acidity and total soluble solid
during 12 days of storage.
Psyllium seeds gum – Weight loss, respiration rate, and microbial growth were reduced. The sensorial Fresh-cut Papaya (Yousuf & Srivastava, 2015)
properties were improved.
(continued on next page)
Carbohydrate Polymers 224 (2019) 115141
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

intermolecular Ca2+ bridge is formed due to ionic bonding between the

(Mohamed, Aboul-Anean, & Amal,

carboxyl oxygen atoms of the D-glucuronosyl residues on different
(Banasaz, Hojatoleslami, Razavi,
molecules (Tako et al., 2016). The gellan-based edible coating was

(Chen & Nussinovitch, 2000)

(Farahmandfar et al., 2017)
Hosseini, & Shariaty, 2013)
applied to fresh-cut pineapple and it delays weight loss, decreased re-
spiration rate, retained firmness, pH, titratable acidity and total soluble
(Jafari et al., 2018) solids of coated than uncoated samples during 16 days of cold storage

(Lee et al., 2003)

(Azarakhsh, Osman, Ghazali, Tan, & Mohd Adzahan, 2014). Texture is
one of the key characteristics that assist both the consumer and industry
References

to evaluate the freshness of fruits and vegetables. Firmness loss is

2013)

mainly associated with the decomposition of pectins by pectin methy-

lesterase and polygalacturonase (Barbagallo, Chisari, & Caputa, 2012).
According to Tahir et al. (2018), the firmness loss of gum arabic treated
strawberry was lower than uncoated samples and results on decay were
8% and 35%, respectively. The combination of gellan gum and calcium
Fresh‐cut apple slices
Minimally/Fresh-cut

chloride conserve the firmness of fresh-cut pineapples for 16 days in

Fruits/vegetables

cold storage (Azarakhsh et al., 2014). A similar trend was observed

Fresh red apple

processed pear

Banana slices

when mango bars (Danalache, Carvalho, Alves, Moldão-Martins, &

Apple slices
Mandarins

Mata, 2016) and fresh-cut apples (Moreira, Batista, Castro, Lima, &
Fernandes, 2015; Moreira, Cassani, Martín-Belloso, & Soliva-Fortuny,
2015; Moreira, Tomadoni, Martín-Belloso, & Soliva-Fortuny, 2015;
Rojas-Graü et al., 2008) were coated with the combination of gellan
Browning index and change in firmness were inhibited. The coatings improve sensorial
Treatments were found to reduce the shrinkage, inhibit browning index, improve the
Treatment was found to conserve the ascorbic acid, total phenols and improved the

gum and calcium chloride. Khaliq et al. (2015) also investigated the
antioxidant activity at the end of the study. Inhibited polyphenol oxidase activity

LBG coating reduced respiration rate, weight loss and improved the biochemical

combined effect of gum arabic and calcium on the firmness of mango

fruit samples. In this study, the uncoated fruit revealed the disintegra-
tion of mitochondria, which could be attributed to senescence, and
The shelf life was prolonged with commercial quality for up to 9 days.
Enzymatic browning was prevented and the texture was maintained.

deterioration of the fruit. Gum arabic (10%) + calcium (3%) treatment

reduced ripening process and conserved quality of mango fruits due to
the reduction of change in the ultrastructure of mitochondria during
low-temperature stress (Fig. 2). Another possible reason is that gums
properties and reduced microbial growth of apple slice.

can form stable films by cross‐linking with calcium ions under con-
trolled conditions (Tapia et al., 2008). From micrographs, it’s clear that
the application of gum arabic, calcium or their combination maintained
the cristae normal mitochondria membrane structure.
quality of the tissue, increase water loss.

In another study, guar gum combined with calcium chloride and

characteristics of the fruit's physiology.

ginseng extract delayed moisture and firmness losses in sweet cherry

(Dong & Wang, 2018). Again, the gum edible coating application was
reported to maintain the texture of treated fruit such as mandarins
(Rojas-Argudo, del Río, & Pérez-Gago, 2009), fresh and cut guavas
(Forato et al., 2015) and cherry fruits (Li et al., 2017). Generally, it
could be concluded that the presence of gum in the coating gave
structural rigidity to the fruit surface.
Effects

6.4. Effect of gum edible coating on the sensory properties

In many studies, panelists evaluated the sensorial properties such as

Ascorbic acid/ anti-browning & antioxidant

overall appearance, color, flavor of fruits and vegetable coated with or

without gum using a hedonic scale (Table 3). These studies indicated
that gum arabic can maintain the overall acceptability, color, flavor,
appearance, and intention to buy the strawberry fruit stored in cold
Active components/functions

Ascorbic acid/ antibrowning

storage for 10 days (Tahir et al., 2018). Color, texture, flavor and
overall acceptability were improved by gum arabic combined with
chitosan in Carambola fruits (Gol, Chaudhari, & Rao, 2015). Similar
combination improved the color of banana fruit kept for 28 days in cold
storage (Maqbool et al., 2011). Previous studies have stated that
polysaccharides have good gas barrier property and thus help in con-
trolling the respiration rate and eventually limiting metabolic activities
(Table 3). This leads to reducing enzymatic browning. The combination
–

of xanthan gum and vitamin E maintained the desirable surface color of

carrots without negative effects on other sensorial properties, except for
Tragacanth, Almond, and
Guar gum, xanthan gum

a slightly slippery surface, which can be prevented by the air system or

quince seed gums
Table 3 (continued)

Psyllium seed gum

adjusting formula (Mei et al., 2002). Similarly, the combination of lo-

Locust bean gum
Tragacanth gum

cust bean gum with other ingredients improved the flavor and glossi-
Type of gum

Carrageenan

ness of mandarins during cold storage (Rojas-Argudo et al., 2009). For

ready-to-eat pomegranate, results from sensory panelists showed that
the combination of flaxseed gum and lemongrass essential oil improved
all sensorial properties (Yousuf & Srivastava, 2017). Another study

9
H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

Fig. 2. Transmission electron micrographs of mitochondria of mango peel tissue after 4 weeks’ storage at 6 °C. A = control, B = CA 3%, C = GA 10%, D = CA 3% +
GA 10%. Mitochondria: M, Mitochondria membrane: MM, Cristae: C.
(adapted from, Khaliq et al. (2015)

demonstrated the effectiveness of cashew gum combined with carbox- appearance of fresh-cut apricots by enhancing surface glossiness, as a
ymethylcellulose (CMC) in increasing the shelf life of guavas stored at result, high overall acceptability. Generally, gums alone or in combi-
room temperature (Forato et al., 2015). The results showed that the nation with other function additives showed good effects on the pre-
cashew gum treatment has an antimicrobial effect, indicating that the servation of fruits and vegetables. However, some authors reported the
fungi proliferation on the mesocarp/pericarp was reduced as compared negative effect of high concentrations of GA (such as 15% and 20%) on
with control fruits. Furthermore, the coating delayed the internal de- the flavor of fresh strawberry and tomato fruits (Ali et al., 2010; Tahir
gradation and maintained the external appearance of fruit during 12 et al., 2018) and Persian gum on the flavor quality of fresh ‘Valencia’
days of storage. A study conducted by Danalache et al. (2016) showed oranges (Khorram, Ramezanian, & Hosseini, 2017). Also, increasing the
that gellan gum has a good ability to control the release of aroma concentrations of flaxseed gum beyond 0.6% makes it viscous enough
compounds in mango bars during storage. Furthermore, among the to pose difficulty in applying the coating on the surface of any fresh-cut
polysaccharides, gellan gum shows good flavor release properties or minimally processed produce (Yousuf & Srivastava, 2017). Further-
during chewing. The previous study has explained that the flavor re- more, the utilization of a high concentration of essential oil enhanced
lease of gellan gum is due to the expulsion of fluid together with the tend to impart its original aroma to the produce (Yousuf & Srivastava,
flavor and taste compounds (Onsoyen et al., 1992). During storage 2017). Therefore, primary studies are very important to select the ap-
period, gum edible coating prevented the color change in fresh fruit propriate concentrations and methods of combining edible coating
such as strawberry (Tahir et al., 2018), sweet cherry (Mahfoudhi & materials.
Hamdi, 2015), banana (Maqbool et al., 2011), green bell peppers
(Ochoa-Reyes et al., 2013), green-unripe mangoes (Naeem et al., 6.5. Effect of gum edible coating on microbial activity
2018b), and oranges (Saberi, Golding, Marques et al., 2018). Also,
polysaccharide gum coatings combined with various natural anti- Fruits and vegetables are sources of various disease outbreaks
oxidant and anti-browning agents were successfully used for main- (Berger et al., 2010), however, their susceptibility to microbial con-
taining the color of minimally processed fruits such as fresh-cut apples tamination is attributed to their high moisture content and nutrients,
(Zambrano-Zaragoza, Mercado-Silva, Gutiérrez-Cortez, Cornejo- which provide an excellent environment for the growth of pathogenic
Villegas, & Quintanar-Guerrero, 2014), fresh-cut melon (Zambrano- microorganisms. The microbial contamination of fruits and vegetables
Zaragoza et al., 2017) and fresh-cut apples (Moreira, Cassani et al., can occur during harvesting, packaging, processing, transportation,
2015, 2015c). These results could be attributed to polysaccharide distribution, and storage. Indeed, several studies have been conducted
coatings, which help to retain more antioxidant and anti-browning on spoilage caused by bacteria, molds, and yeasts in the past decades
agents on the surface of fresh-cut fruits by forming a thin film. Hashemi (Ma, Zhang, Bhandari, & Gao, 2017). However, reports on foodborne
et al. (2017) reported that basil seed gum greatly improved the outbreaks associated with the consumption of fresh, ready-to-eat fruits

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H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

and vegetables have been on the increase. For instance, Salmonella 7. Advantages and disadvantages of gums
spp., Escherichia coli (O157: H7), Staphylococcus aureus, Campylobacter
spp. and Listeria monocytogenes are the most pathogens implicated in Generally, edible coatings should be a safe, biodegradable with
many human diseases (Callejón et al., 2015; Heiman et al., 2015; nontoxic influence on the biological system. Some positive effects of
Stephan et al., 2015; Wadamori, Gooneratne, & Hussain, 2017). In gum arabic such as antimicrobial activity against pathogenic bacteria,
addition to its effectiveness as a mechanical barrier, gum edible treat- antioxidant, anti-inflammatory, with a beneficial impact on blood
ment can be applied for its antimicrobial activities to maintain quality pressure and renal function and treatment of skin lesions (Ali, 2018;
of produce and prolong their postharvest shelf life (Ali et al., 2010, Elnour, Mirghani, Kabbashi, Md Alam, & Musa, 2018; Glover, Ushida,
2013; Babiker & Eltoum, 2014; Li et al., 2017; Tahir et al., 2018; Yao, Phillips, & Riley, 2009; Hindi, 2015). Cashew gum showed biological
Cao, & Wu, 2013). Most carbohydrates are neutral (e.g., acetate esters, effects such as anti-inflammatory (Carvalho et al., 2015), gastro pro-
methyl ethers, other neutral sugars), negative (e.g., carboxylate, sulfate tectant (Carvalho et al., 2015) and wound dressing (Moreira, Batista
groups) or positive (e.g., amino groups) because of the existence of et al., 2015, 2015b, 2015c), anticancer, anti-diarrhea and antimicrobial
several chemical groups attached to individual monosaccharide units activity (Araújo et al., 2015; Mothé, Carestiato, Aguila, & Mandarim-de-
(Embuscado & Huber, 2009). These features of polysaccharides lead to Lacerda, 2005; Mothé, De Souza, & Calazans, 2008; Torquato et al.,
their variations in interaction with other components (e.g. active in- 2004). Bashir, Usmani, Haripriya, and Ahmed (2018) in their study
gredients, and oils) and their coatings and film-forming properties. The compared the biological activities of three gums including gum arabic,
coating of psyllium gum combined with sunflower oil inhibited the almond gum and apricot gum. They found that apricot gum has effi-
growth of bacteria, yeast and mold in fresh-cut papaya as compared to ciently inhibited the growth of Candida albicans in comparison to other
the control (Yousuf & Srivastava, 2015). Relative study indicated that gums, while almond gum showed the highest antioxidant. Rosaceae
the phenolic hydroxyl group in plant polyphenols can interact with gum exudates such as almond, peach, apricot, showed great anti-
carboxyl groups of polysaccharide (Gao, He, Sun, He, & Zeng, 2019). bacterial, fungicidal and antioxidant activities (Bouaziz, Koubaa, Ellouz
This type of interaction could slow the release of bioactive ingredients Ghorbel et al., 2016, 2016b; Yao et al., 2013). Other natural gums with
from the coatings and films, and eventually improve the antimicrobial antioxidant activity are flaxseed gum (Vieira et al., 2019) and guar gum
properties of coatings. Guar gum combined with bioactive agents from (Wang et al., 2013). In general, gums are widely used as in food and
natural sources (such as nigella seeds, coriander seeds, bay leaf, and pharmaceutical industries as thickening, binding, emulsifying, sus-
fennel seeds) reduced the total viable count in tomato fruits up to 60 pending and stabilizing materials because of their low cost, high
days at 10 °C (Naeem, Abbas, Ali, & Hasnain, 2018). The addition of availability and non-toxic.
lemongrass essential oil to flaxseed gum improved the antimicrobial However, some authors reported on the negative effect of carra-
activities of pure flaxseed gum (Yousuf & Srivastava, 2017). The in- geenans gum. These adverse effects are associated with decomposed
creased essential oil content improved the antimicrobial activities, al- carrageenan (poligeenan), which have small molecular weights less
though the higher concentration of oil affected the original flavor of 50 kDa (Chen, Yan, Wang, Xu, & Zhang, 2010; Liu, Zhan, Wan, Wang, &
produce. However, the lower concentration of lemongrass essential oil Wang, 2015; Prajapati, Maheriya, Jani, & Solanki, 2014). In another
(such as 500 ppm) should be applied in order to avoid any negative study, Tobacman (2001) observed the carcinogenic effects of un-
effect on the sensory properties. The mechanism of action of anti- degraded carrageenans. These adverse effects of carrageenans do not
microbial activity of gum edible coating is not well understood. How- occur when food-grade (i.e. molecular weight greater than 100,000 Da)
ever, some studies have showed that gums are a good source of are used in edible coatings and films (Cohen & Ito, 2002; Prajapati
bioactive compounds such as polyphenols (Alawi, Hossain, & Abusham, et al., 2014; Tavassoli-Kafrani, Shekarchizadeh, & Masoudpour-
2018; Hindi, 2015; Torquato et al., 2004) and bioactive polysaccharides Behabadi, 2016). A recent study revealed the antibacterial and wound
as reported in peach gum (Li et al., 2017; Yao et al., 2013). healing properties of tragacanth gum (Nazarzadeh Zare et al., 2019).
The application of the combination of gum arabic and ginger oil on Apparently, the kidney-damage effect of tragacanth gum was reported
papaya fruit inhibited the growth of Colletotrichum gloeosporioides recently (Kolangi, Memariani, Bozorgi, Mozaffarpur, & Mirzapour,
during 28 days of storage at 12 ± 1 °C (Ali et al., 2016). A similar trend 2018), but this result requires further investigations on a scientific
of this result was observed when papaya was treated with the combi- basis. Although, an earlier study reported that tragacanth gum was
nation of gum arabic and propolis extract (Cheong & Zahid, 2014) and minimally immunogenic (Phillips & Williams, 2000).
also avocado treated with the combination of 1% gum arabic and 1%
thyme oil (Bill et al., 2014). In another study, the composite of gum 8. Conclusion and future perspectives
arabic (10%) and chitosan (1%) was used to control the growth of
Colletotrichum musae in banana stored at 13 °C for 28 days followed by 5 This article reviewed the current and most relevant studies re-
days at simulated market conditions (25 °C) (Maqbool, Ali, Alderson garding the postharvest applications of natural gums for fruits and
et al., 2010, 2010b). Study conducted by Parafati et al. (2016) indicated vegetables. Several studies have revealed that these natural gums can
that the application of the antagonistic fungus Wickerhamomyces successfully preserve the agricultural produce quality and prolong their
anomalus (BS91), Metschnikowi pulcherrima (MPR3) and Aureobasidium shelf life. Gums have been described as a potentially feasible alternative
pullulans (PI1) combined with 0.5% locust bean gum significantly re- for protection of fruits and vegetable against damage. Concerning
duced the growth of Penicillium digitatum and Penicillium italicum in functional, moisture and gas barrier properties, multicomponent edible
mandarin fruit stored at 25 ± 1 °C for 4 days. Similarly, green mold coatings can be formulated with suitable additives such as antibacterial
reduced more than 73% after storing for 13 days, when orange fruits and antioxidants, in order to prevent the growth of foodborne micro-
were treated with the combination of locust bean gum and Wick- organism on surfaces of produce. The addition of additives must be
erhamomyces anomalus (Aloui, Licciardello, Khwaldia, Hamdi, & considered to maintain edibility and increase their market qualities.
Restuccia, 2015). Recently, Falcó, Randazzo, Sánchez, López-Rubio, Essentially, toxicity tests are needed for the continuous development of
and Fabra (2019) observed that the combination of carrageenan and edible coating using natural gums with suitable physical properties.
green tea extract had significant antiviral activity against murine nor- Although natural gums are accepted as food additives however, none of
ovirus, a cultivable norovirus surrogate, and hepatitis A virus in rasp- the gum edible coatings is registered as fruit and vegetable protectant
berry and blueberry stored at 10 °C followed by 25 °C for 7 days and 14 product.
days, respectively. A high concentration of natural gum or functional additive may
affect the sensory properties of the produce. Therefore, future research
should focus on enhancing organoleptic qualities and nutritional value

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H.E. Tahir, et al. Carbohydrate Polymers 224 (2019) 115141

of fruits and vegetables by appropriate combinations of edible coating Aspinall, G. O., & Sanderson, G. R. (1970). Plant gums of the genus Sterculia. Part V.
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Organic, (16), 2259–2264.
stage of development and applies at a laboratory scale. This calls for Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2014). Effects
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Further study is needed to optimize their mechanical and barrier and rage. Food and Bioprocess Technology, 7(7), 2144–2151.
Azeredo, H. M. C., Magalhães, U. S., Oliveira, S. A., Ribeiro, H. L., Brito, E. S., & De
rheological properties in order to act as a major vehicle for the food Moura, M. R. (2012). Tensile and water vapour properties of calcium-crosslinked
packaging industries and high-value-added product in respect of safety, alginate-cashew tree gum films. International Journal of Food Science & Technology,
quality, protection, and conservation of food. Also, more research on 47(4), 710–715.
Babiker, E. E., & Eltoum, Y. A. I. (2014). Effect of edible surface coatings followed by
the use of nanotechnology for delivering functional components to in- dehydration on some quality attributes and antioxidants content of raw and blanched
crease bioavailability, throughout edible coatings is required in future tomato slices. Food Science and Biotechnology, 23(1), 231–238.
work. Although several studies regarding the potentiality of application Badawy, M. E. I., & Rabea, E. I. (2018). Current applications in food preservation based on
Marine biopolymers. In T. J. Gutiérrez (Ed.). Polymers for food applications (pp. 609–
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its use in preharvest are key points that require to be studied further. Balaghi, S., Mohammadifar, M. A., & Zargaraan, A. (2010). Physicochemical and rheo-
Since there is a great global concern on the health aspect, those types of logical characterization of gum tragacanth exudates from six species of iranian
novel technologies are expected to be continuously exploited. Astragalus. Food Biophysics, 5(1), 59–71.
Banasaz, S., Hojatoleslami, M., Razavi, S. H., Hosseini, E., & Shariaty, M. A. (2013). The
Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the
Acknowledgment textural properties and color changes of Red Delicious Apple. International Journal of
Farming and Allied Sciences, 18, 651–657.
Banegas, R. S., Zornio, C. F., Borges, A. M., Porto, L. C., & Soldi, V. (2013). Preparation,
The authors gratefully acknowledge the financial support provided characterization and properties of films obtained from cross-linked guar gum.
by the National Natural Science Foundation of China (31750110458, Polímeros, 23(2), 182–188.
2017) and the China Postdoctoral Science Foundation (2017M611736, Barbagallo, R. N., Chisari, M., & Caputa, G. (2012). Effects of calcium citrate and as-
corbate as inhibitors of browning and softening in minimally processed ‘Birgah’
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