Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices

Abstract

The present investigation was carried out to analyze the functional and physicochemical properties of natural almond gum (Prunus domestica) plant exudates and to observe the difference between the natural almond gum exudate and synthetic tragacanth gum. The screening of product underwent for presence of carbohydrate, protein, fat, moisture and swelling index, foaming capacity, water absorption, hygroscopicity. The extracted almond gum exhibited excellent flow properties and had good swelling index (6.72 ± 0.90). The water absorption was found to be 7.45 ± 0.75, foaming capacity 0%, and hygroscopicity 5.67 ± 0.45. Almond gum showed quality emulsion stability at 2% concentration. The physiochemical and functional properties of almond gum showed greater potential as compared to synthetic gum (tragacanth gum). In comparison to tragacanth gum at concentrations of 2%, almond gum exudate was employed as a novel edible covering to retain the qualitative criteria of pineapple. Moreover, in comparison to an uncoated control and synthetic tragacanth gum, the results revealed that almond gum coatings delayed changes in color, weight loss, titratable acidity, hardness, ascorbic acid, TSS concentration, and microbiological growth. In order to extend the shelf life of freshly cut pineapple, we may thus recommend using almond gum exudates as a unique edible covering.