Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications
Issued Date
2023-01-01
Resource Type
eISSN
24701343
Scopus ID
2-s2.0-85186066235
Journal Title
ACS Omega
Rights Holder(s)
SCOPUS
Bibliographic Citation
ACS Omega (2023)
Suggested Citation
Singh R., Priya H., Kumar S.R., Trivedi D., Prasad N., Ahmad F., Chengaiyan J.G., Haque S., Rana S.S. Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications. ACS Omega (2023). doi:10.1021/acsomega.3c08198 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/97510
Title
Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications
Corresponding Author(s)
Other Contributor(s)
Abstract
Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide comprised of magnesium and calcium salts of ghattic acids and multiple monosugars. Unlike other nontimber forest produce, gums ghatti is a low-volume but high-value product. It has several applications and is widely used as food, in pharmaceuticals, and for wastewater treatment and hydrogel formation, and it has attracted a great deal of attention in the fields of energy, environmental science, and nanotechnology. Industrial applications of gum ghatti are primarily due to its excellent emulsification, stabilization, thickening, heat tolerance, pH stability, carrier, and biodegradable properties. However, utilization of gum ghatti is poorly explored and implemented due to a lack of knowledge of its production, processing, and properties. Nevertheless, there has been interest among investigators in recent times for exploring its production, processing, molecular skeleton, and functional properties. This present review focuses on production scenarios, processing aspects, structural and functional properties, and potential applications in the food, pharmaceuticals, nonfood, and other indigenous and industrial usages.