Edible Gum Research Articles

Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives

In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise from the various ingredients added during HME, including proteins, starches, edible gums, dietary fibers, lipids, and enzymes. These ingredients undergo intricate conformational changes and interactions under extreme conditions of high temperature, pressure, and shear, ultimately forming the fibrous structure of meat analogs. This review offers a overview of these ingredients and the molecular interaction changes they undergo during the extrusion process. Additionally, it delves into the major molecular interactions such as disulfide bonding, hydrogen bonding, and hydrophobic interactions, providing detailed insights into each.

Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks

This study aimed to investigate the effects of edible gum addition on moisture changes in freeze-dried restructured strawberry blocks (FRSB), which involved five groups: the control, 1.2% guar gum, 1.2% gelatin, 1.2% pectin, and the composite group with 0.5% guar gum, 0.5% gelatin, and 0.45% pectin. The results indicated that the drying rates of the five groups of FRSB presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the five groups. The FRSB samples in the gelatin and composition groups formed a denser porous structure and had a lower hygroscopicity after four days of storage. This study provides a theoretical basis for controlling the processing of FRSB.

Edible gums—An extensive review on its diverse applications in various food sectors

AbstractIn recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

Optimization of Adadiya - A Milk-Black Gram based Traditional Sweet Delicacy and Evaluation of Combined Effect of Vacuum Packaging and Refrigeration Storage on its Stability

Background: Adadiya is a milk-pulse based sweet traditionally manufactured in the Gujarat state, which combines goodness of milk solids, black gram and spices. Sensory attributes of most preferred adadiya possess rich flavour of spices, resembles brown to dark brown colour, coarse texture embedded with small pieces of almonds and cashew. In present study, process for manufacture of adadiya was developed and formulation was optimized. Methods: Brief method of preparation involves heating of dehulled black gram coarse flour along with ghee with continuous stirring, followed by the addition of khoa and further heating till desired colour is obtained. The mixture is then cooled and added with sugar syrup, edible gum, nuts and spices. Result: Optimum formulation of adadiya contained 89.9% ghee, 30% khoa and 117.8% sugar syrup (73o Bx), on flour basis, which gave overall acceptability score of 8.31 on a 9-point hedonic scale. Vacuum packed adadiya samples remained acceptable on 30th day of storage with overall acceptability score of 8.14. Consumer survey indicated wide acceptability of adadiya among consumers with rated score of ≥ 8 on a 9-point hedonic scale.

A Green Bridge: Enhancing a Multi-Pesticide Test for Food by Phase-Transfer Sample Treatment Coupled with LC/MS.

The preparation and treatment of the sample has become an important part of the determination process, which directly affects the accuracy of detection. The preparation of the sample for final detection is actually a process of separation and transfer of the target to be tested from the sample matrix. The phase-transfer process of analysis and detection is the process of transferring the target substance to be measured from a complex multiphase system to a simple homogeneous system. This study shows a new phase-transfer process for food sample pretreatment in the determination of carbamate pesticides. Edible gum, xanthan gum, carrageenan, and gelatin were selected for purification testing from the perspective of eco-friendliness and safety. Phase-transfer purification process research was carried out on spinach and other foods. Compared with the commonly used QuEChERS method, the LC/MS results indicate that the straightforward carrageenan treatment process can significantly diminish the detection matrix effect and yield similarly superior detection parameters. The phase-transfer purification method with carrageenan has similar sensitivity and systematic error. The limits of detection and limits of quantitation of each pesticide compound in six plant sample substrates were 0.02-0.36 μg/kg and 0.06-1.9 μg/kg, respectively, which were lower than the residue limits here and abroad. Supplemental recoveries in six blank samples at 5, 20, and 100 μg/kg with the phase-transfer process method were better than those for the QuEChERS method. Positive determination results of actual samples using carrageenan phase-transfer purification proved that this method can be used for related detection from a practical point of view.

The chromosome-scale genome assembly of cluster bean provides molecular insight into edible gum (galactomannan) biosynthesis family genes

Cluster bean (Cyamopsis tetragonoloba (L.) Taub 2n = 14, is commonly known as Guar. Apart from being a vegetable crop, it is an abundant source of a natural hetero-polysaccharide called guar gum or galactomannan. Here, we are reporting a chromosome-scale reference genome assembly of a popular cluster bean cultivar RGC-936, by combining sequencing data from Illumina, 10X Genomics, Oxford Nanopore technologies. An initial assembly of 1580 scaffolds with an N50 value of 7.12 Mb was generated and these scaffolds were anchored to a high density SNP linkage map. Finally, a genome assembly of 550.31 Mb (94% of the estimated genome size of ~ 580 Mb (through flow cytometry) with 58 scaffolds was obtained, including 7 super scaffolds with a very high N50 value of 78.27 Mb. Phylogenetic analysis using single copy orthologs among 12 angiosperms showed that cluster bean shared a common ancestor with other legumes 80.6 MYA. No evidence of recent whole genome duplication event in cluster bean was found in our analysis. Further comparative transcriptomics analyses revealed pod-specific up-regulation of genes encoding enzymes involved in galactomannan biosynthesis. The high-quality chromosome-scale cluster bean genome assembly will facilitate understanding of the molecular basis of galactomannan biosynthesis and aid in genomics-assisted improvement of cluster bean.

Edible gum addition improves the quality of freeze-dried restructured strawberry blocks.

Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.

Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin.

With its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawberry block (FRSB) is an emerging popular food. Here, in order to enhance the quality of FRSB, edible gums of guar gum, pectin, and gelatin were added and the combination was optimized using response surface methodology (RSM) with chewiness, hardness, and organoleptic evaluations of the dried sample as the response indicators. The results showed that the combination addition of 0.10% guar gum, 0.22% pectin, and 0.30% gelatin contributed to the highest comprehensive quality of the dried sample. Compared with the untreated sample, the optimal combination addition of the three edible gums resulted in a higher moisture content for the dried sample (increased by 0.8%), and increased the chewiness, hardness, and porosity by 82.04%, 27.09%, and 3.01%, respectively, while maintaining more original color and forming a denser porous microstructure. The findings in the current work will be useful for the application of edible gums in freeze-dried restructured fruits and vegetables.

Malabar Spinach (Basella alba) seed mucilage as a natural source of edible gum: Extraction, physiochemical characterization and functional properties

Spinach (Basella alba) is a popular green leafy vegetable its seeds contain non-exudate gum which may have gelling and stabilizing properties important in food industry applications. Presently, most of the commercially available food grade gums are imported, thus it is a necessity to look for locally available and inexpensive alternatives. Basella alba seed gum was scrutinized in the present study to get a better insight regarding this important polysaccharide. Mucilage of the sun-dried seeds were extracted with hot water. Extractable content of mucilage from seeds was 5.63% ± 0.63 in dry basis. Composition and functional properties (antioxidant capacity, water solubility, water holding capacity (WHC) and oil holding capacity (OHC) of the spinach seed gum (SSG) were analyzed and compared. FTIR spectroscopy analysis was conducted to identify organic functional groups present in extracted gum. The potential application of SSG as a stabilizer was evaluated by incorporating it into a yoghurt and the changes in pH and syneresis were observed. Results revealed that the SSG showed a radical scavenging ability that proves antioxidant capacity of isolated gum. Solubility of spinach seed mucilage was about 21.07±0.55% at room temperature and there was a positive relationship with the increment of temperature. Furthermore, isolated SSG showed 3.09 g water/g and 76.26 g oil/100 g WHC and OHC respectively. Incorporation of SSG into yoghurt have shown a significant effect at 0.5% levels. In conclusion, SSG has shown potentially applicable hydrocolloid for food industry.

Physico-chemical Characterization of Edible Gums Obtained from Anogeissus Latifolia And Abelmoschus Esculentus: Promising Food Additive for Novel Drug Delivery

Background: This paper defines the fluid-dried gum extracted from the fresh fruit of the Okra Gum (Abelmoschus Esculentus) and refined Gum Ghatti (Anogeissus Latifolia) vine to advance practices of characterization. Introduction: It outlines a systematic study of the physicochemical properties of gums in response to a European Union request for a thorough review of the quality of gums as food additives. Method: Ash percent, acid insoluble ash percent, cold-water-soluble percent, pH, acidity (as HCl) percent by mass, viscosity, elemental and heavy metals analysis, and FT-IR are the parameters tested following traditional procedures and current analytical instruments. This study aimed to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, angle of repose, and bulk and true density. Result: The angle of repose of okra gum was found to be very high (45.66 °), which means that Okra Gum has more adhesive properties than 38.13 ° Gum Ghatti. Okra powder was shown to be sparingly soluble in water and insoluble in acetone, ethanol, and chloroform. Gum Ghatti was found to be water-soluble but practically insoluble in ethanol, acetone, and chloroform. The compressibility index and repose angle of Okra gum are 32.96 percent and 38.13, respectively Conclusion: The results of this study established the basic characteristics of gums and demonstrated their potential applications in the fields of novel drug delivery, cosmetics, and other pharmaceutical industries.

Optimization of the Compounding Formula of Food Gums in Pork Sausage by Response Surface Method

In order to study the effects of adding different kinds of edible gums and its compound ratio on the product rate, water retention rate and sensory quality of pork sausage products, and obtain the best edible gum compound ratio. The pork sausage was used as the experimental object, and the mixture ratio of flaxseed gum, guar gum and konjac gum were used as the experimental factors. On the basis of single-factor test, Box-Behnken central group method was used to conduct three-factor and three-level response surface analysis test with product rate, water retention rate and the sensory score as response values. The results showed that the best mix proportion of the three kinds of edible gum were: flaxseed gum 0.50%, guar gum 0.40%, konjac gum 0.65%, the pork sausage product rate was 98.97%, and water retention rate was at a rate of 90.26% and the sensory score was 8.14 as well as the product had good elasticity and high overall acceptable degree. Meanwhile, the optimization results were accurate and reliable test, and may provide data support and theoretical reference for pork sausage processing technology research and quality.

To study natural herbal dyes on cotton fabric to improving the colour fastness and absorbency performance

Nowadays, all consumers are more preference for the natural herbal textile dye garment products. These herbal dye cloths are more eco friendly products. It is give non-toxic, chemical free product and this does not harmful environment nature. Herbal textile is dyed entirely with herbal extraction, without using any sort of chemical. The herbs used different from vegetable dyes as they are not only natural but also have medicinal value. These herbs are applied directly to the fabric with the help of natural ingredients, So that the medicinal value of the herbs can be kept intact, because synthetic dyes large amount of waste and unfixed colorants poses serious health hazard and are disturbing the eco balance of nature. Environmental issues in the production and application of synthetic dyes once again revived consumer interest in natural dyes. In this research work we have applied natural herbal dyes on cotton fabrics surface. This work has used natural herbal dyes like turmeric, aloe vera, neem, beetroot, pomegranate and onion. Edible gum and cow urine has used to improve in colour fastness and dye absorbency performance. This research main aims to give a new approach natural herbal dyes products will more used in textile sector. It will more help to reduce diseases problem skin allergies and skin infection.

Exploring the edible gum (galactomannan) biosynthesis and its regulation during pod developmental stages in clusterbean using comparative transcriptomic approach

Galactomannan is a polymer of high economic importance and is extracted from the seed endosperm of clusterbean (C. tetragonoloba). In the present study, we worked to reveal the stage-specific galactomannan biosynthesis and its regulation in clusterbean. Combined electron microscopy and biochemical analysis revealed high protein and gum content in RGC-936, while high oil bodies and low gum content in M-83. A comparative transcriptome study was performed between RGC-936 (high gum) and M-83 (low gum) varieties at three developmental stages viz. 25, 39, and 50 days after flowering (DAF). Total 209,525, 375,595 and 255,401 unigenes were found at 25, 39 and 50 DAF respectively. Differentially expressed genes (DEGs) analysis indicated a total of 5147 shared unigenes between the two genotypes. Overall expression levels of transcripts at 39DAF were higher than 50DAF and 25DAF. Besides, 691 (RGC-936) and 188 (M-83) candidate unigenes that encode for enzymes involved in the biosynthesis of galactomannan were identified and analyzed, and 15 key enzyme genes were experimentally validated by quantitative Real-Time PCR. Transcription factor (TF) WRKY was observed to be co-expressed with key genes of galactomannan biosynthesis at 39DAF. We conclude that WRKY might be a potential biotechnological target (subject to functional validation) for developing high gum content varieties.

Poly(butylene succinate) fibrous dressings containing natural antimicrobial agents

Poly(butylene succinate) (PBSU) is a biodegradable and biocompatible synthetic aliphatic polyester, which has been used extensively in packaging, catering and agriculture, and more recently in drug delivery and bone and cartilage repair. PBSU-based mats created by electrospinning show promise as wound dressing materials because of their good mechanical properties, high surface area-to-volume ratio and increased levels of porosity. In this work, we present the creation of antimicrobial PBSU fibrous mats through the incorporation of natural food grade agents via blend electrospinning. Three types of edible gums (namely arabic, karaya and tragacanth), two essential oils (coriander and lavender), and one free fatty acid (linoleic acid) were added to PBSU containing a chain extender and their effect on six clinically relevant pathogens was evaluated. Mats containing essential oils at the highest concentration studied (7% w/v) showed some antimicrobial behaviour against S. aureus, E. hirae and P. aeruginosa, whereas the incorporation of linoleic acid at both concentrations tested (3% and 5% w/v) gave a strong reaction against S. pyogenes. Gum arabic was the only gum that had a considerable impact on S. aureus. Furthermore, the three gums enhanced the mechanical properties of the polymer mats and brought them closer to those of the human skin, whilst all agents maintained the high biocompatibility of the PBSU mats when contacted with mouse fibroblasts. This work, for the first time, shows the great promise of PBSU blended fibres as a skin substitute and paves the way towards bioactive and cost effective wound dressings from renewable materials.

Growth and Biomass Studies of Fodder cum Gum-yielding Trees under Different Spacing in Bundelkhand Region

The Bundelkhand region typically represents semi-arid conditions, where inhabitants of rural areas generally depend upon farming and livestock cultivation. Low availability of water and soil nutrients is the major hindrance in fodder production for livestock. Under such conditions, local people largely depend on fodder producing tree species. Senegalia Senegal sub species Senegal/kerensis and Acacia nilotica sub species indica are two important species of semi-arid region which produce nutritive fodder and also yield valuable edible gum. In present study S. Senegal and A. nilotica were planted in three different spacing viz., 10x10, 10x5 and 5x5 m, to test the effect of spacing on their survival, growth and fodder production. After six years, survival of S. Senegal and A. nilotica ranged from 61-86 (maximum in 10x10 m) and 69-90% (maximum in 5x5 m), respectively S. Senegal planted in wide spacing and A. nilotica planted in close spacing attained maximum height as well as stem diameter Both the species recorded maximum canopy spread and utilizable biomass (kg tree -1 ) in 10x10 and minimum in 5x5 m spacing; however, total biomass (tons ha -1 ) was found higher in close spacing 5x5 m). Apart from this, S. Senegal (37.63 g tree -1 ) and A. nilotica (12.21 g tree -1 ) started yielding gums after five years of plantation. This plantation is expected to yield good quantum of gum in coming years that can be an added advantage to the local inhabitants. Thus, based on the results obtained from the present study it can be concluded that un-utilized piece of lands available in Bundelkh and can be considered for developing S. Senegal and A. nilotica based silvipastoral system which may reduce the scarcity of fodder for livestock farmers in Bundelkh and region and may increase their income through revenue from gum yield.

Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes.

In this study the effect of gelan, xanthan and quince seed gum (QSG) on stability, probiotic viability and qualitative properties of Doogh using response surface methodology was determined. Three gums were used at three levels of 0, 0.25 and 0.5%. The results showed that the effect of QSG on viscosity and serum separation was significant (P < 0.05). The effect of QSG on viability of B. bifidum was significant (P < 0.05). Sensory evaluation showed that effect of using of QSG was significant and the score of taste, odor and overall acceptance increased by increasing of concentration of QSG. At the optimum point, the stability, viscosity pH, probiotic load and overall acceptance were 92.24%, 11.852mPas, 3.87, 8.37 log cfu/mL and 4.42, respectively. Using of combination of gums at the optimal concentration prevented phase separation and maintained the probiotic viability of Doogh. Therefore, the optimization of formulation can be used for production of stabilized probiotic Doogh in dairy industry.

Evaluating the Efficacy of Edible Coatings Incorporated with Moringa Leaf Extract on Postharvest of ‘Maluma’ Avocado Fruit Quality and Its Biofungicidal Effect

This study investigated the efficacy of edible gum arabic (GA) and carboxymethyl cellulose (CMC) containing moringa (M) leaf extract as postharvest treatments for maintaining organoleptic quality and controlling Colletotrichum gloeosporioides on ‘Maluma’ avocado fruit. For the quality study, after the fruit was dipped into the treatments: GA 10%, GA 15%, GA 10% + M, GA 15% + M, and CMC 1% + M and uncoated fruit served as control, the fruit were then stored at 5.5 °C [95% relative humidity (RH)] for 21 days, and moved to ambient conditions at 21 ± 1 °C (60% RH) for 7 days to simulate retail condition. Quality parameters that were evaluated include mass loss, firmness, and color changes (L*, a*, b*, respectively), and sensory quality attributes, such as taste, color, mouthfeel, odor, and overall acceptability. Fruit quality study results showed fruit coated with GA 15% + M and CMC 1% + M had lower mass loss (3.66%), retained firmness (62.37 N), and color changes [L* (30.85), a* (−2.33) and b* (7.14)] compared with other treatments. In this biofungicidal study on antimicrobial properties of extracts, treatments against fungi strains using an in vitro test were investigated, which showed treatments of moringa leaf extract, GA 10% + M, and GA 15% + M suppressed radial mycelial growth of C. gloeosporioides by 30%, 28%, and 33%, respectively. In conclusion, our study demonstrated that GA 15% + M and CMC 1% + M retained fruit firmness and lowered weight loss and suppressed mycelial growth of C. gloeosporioides on ‘Maluma’ avocado fruit. These edible coatings could therefore be an alternative organic postharvest coating treatment and could potentially be commercialized as a new organic biofungicide for the avocado fruit industry.

Combined use of elemental profiles and stable isotope ratios for the botanical and commercial discrimination of gum Arabic

Gum arabic (GA) is a natural, edible gum with particular characteristics resulting from its complex mixture of polysaccharides and glycoproteins. GA is used extensively in several fields and global demand is steadily increasing; for this reason, the determination of GA origin is fundamental to counteract commercial frauds and ensure food safety.The purpose of the study was to investigate whether elemental and isotopic profiles could discriminate, first, between GA produced from plants belonging to the same genus (Acacia) but to 2 different species (A. senegal, SN; A. seyal, SY), and, second, considering only GA of the same botanical origin (SN), between gums produced from different geographic areas (Kordofan region in Sudan vs other Sub-Saharan areas) and commercially resulting in products with different characteristics. The Principal Component Analysis (PCA), combining elemental and stable isotope profiles, could clearly separate the 45 gum samples in 2 clusters corresponding to the botanical species of origin. Results were screened using a partial least squares regression (PLS-R) model developed following the leave-one-out cross-validation approach and including a validation subset of 8 samples. All the calibration and validation samples showed a 100% correct classification, both for SN and SY.Furthermore, the PCA, using only the C, N, Cs, Mg and Na content, could adequately discriminate the SN samples according to their geographic origin, distinguishing the Kordofan samples, traditionally renowned as top-quality products, from the generic gum samples produced in other Sub-Saharan areas.

Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage.

This study evaluated the effect of treatment with gum Arabic edible coatings on shelf life and quality parameters of mangoes during 20days at room temperature. Apple variety of mangoes of uniform size were obtained from small holder farms in Makueni County, Kenya and dipped in various concentrations of gum Arabic solutions [0, 10, 15 and 20% (w/v)] for 1h, ensuring the coating solution uniformly covered the surface. Control fruits were dipped in distilled water only. The fruits were then air-dried on trays, packed in cardboard boxes and stored at room temperature (23 ± 2°C) and normal relative humidity (45-60%). Changes in weight loss, ascorbic acid content, ß-carotene, total soluble solids (TSS), titratable acidity (TA) and pH were determined using standard methods. Gum Arabic coatings (all levels) significantly (p < 0.05) reduced weight loss, delayed increase in TSS and development of ß-carotene, while retaining ascorbic acid in the mangoes during storage compared to the controls. Gum Arabic treatments resulted into higher TA that corresponded with low pH in the mangoes compared to the control. Ripening was slower with gum Arabic treatments and a shelf life of 15days was obtained for gum Arabic-treated mangoes compared to less than 10days for the control. Gum Arabic coatings demonstrated gas and water vapour barrier properties, hence extending the shelf life of mangoes while maintaining quality. Gum Arabic treatment can therefore serve as an alternative preservation method for mangoes at farm and transit levels without affecting quality parameters; giving farmers more revenue and reducing post-harvest losses.

Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage.

The detrimental health implications of chemical preservatives in fruits have necessitated exploitation of safe and natural alternatives such as edible gums. This work studied shelf-life extension in grape (Pinot noir) under cold storage by xanthan gum (XAN) coatings enriched with ascorbic acid (XANAS) and citric acid (XANCI). Standard scientific methods were used to examine some sensory (color, texture-resilience and hardness), enzyme, anthocyanine and antioxidant activities. Also, the reaction rate mechanism was examined through modeling of selected shelf-life indicators; color change, weight loss, and antioxidants. The results revealed that, Xanthan gum and its acid modified coatings significantly (p < 0.05) suppressed polyphenol oxidase, ascorbic acid oxidase, polymethyl etherase acitivies and maintained the structural integrity of the grape during the 21days storage period. Weight loss (%) in the grape samples was 13.66 < 13.98 < 14.16 < 15.64 in the order XANAS < XANCI < XAN < CONTROL whilst ferric reducing antioxidant power (FRAP) activity was 150.23 > 143.18 > 136.49 > 104.5mg/100g AEAC corresponding to XAN > XANAS > XANCI > CONTROL. Significantly (p < 0.05) higher phytochemical contents were observed in the gum coatings compared to the control. Through statistical parameters such as the coefficient of determination (R 2), root mean square error (RMSE) and reduced Chi square (χ2), the second-order polynomial model predicted precisely the decomposition of color, weight loss and FRAP of grape. Color deterioration was attributed to changes in b* parameter as a result of phenolics and phytochemical decompositions resulting from enzymatic activities. Conclusively, acid modified xanthan gum coatings could preserve phytochemicals, color, antioxidant and textural properties of grape in cold temperature storage.