SOUTH KOREA – Researchers at Chung-Ang University in South Korea have identified tara gum, a natural, water-soluble substance, as a viable alternative to synthetic plastic in applications such as packaging, edible films, and coatings.
In a recent study led by Professor Sangkil Lee from Chung-Ang University in South Korea, the team explored modification methods to enhance tara gum’s functionality and its application in food and drugs.
Emphasizing the gum’s potential to reduce environmental impact, the findings highlight that tara gum is a “key player” in advancing green solutions across various industries.
As synthetic, fossil-based plastics are increasingly recognized as significant sources of pollution, stakeholders in the packaging industry are turning to bio-based polymers as alternatives, often using substances like sugar cane to create bioplastics.
Tara gum, derived from the seeds of the tara tree (Caesalpinia spinosa), stands out as a promising new bioplastic material, according to the research.
The substance contains polysaccharides, including the widely used “galactomannan,” employed in coatings and edible films, acting as a stabilizer and thickener.
In addition to its potential as a bioplastic, the biocompatibility, biodegradability, and safety of tara gum make it valuable in food and drug delivery industries.
The adaptable nature of the groups within tara gum polysaccharides further enhances its value for tailoring physicochemical and mechanical properties for specific applications.
Published in Carbohydrate Polymers, the study conducted a thorough examination of modification methods (“grafting”) applied to tara gum and explored their applications in the food and drug industry, including the development of pH-sensitive food packaging and drug delivery systems.
Dr. Sangkil Lee explains, “Our team has a keen interest in natural polysaccharides and their role in drug delivery, and we have been working on tara gum and other natural polysaccharides to extend their applications.”
He adds that this is the first review article on recent advancements in tara gum, its modified materials, and their potential role in food and drug delivery.
The research presents a systematic and detailed overview of various advancements in tara gum research, describing methods for the extraction, isolation, and characterization of tara gum polysaccharides.
The review paper also explores applications of tara gum and its modified derivatives in the food industry, including use in biopolymer packaging, monitoring seafood and milk spoilage, acting as a gelation agent, providing short-term protection of food from oxidation, and safeguarding fatty foods.
Dr. Lee speculates that the physicochemical property of tara gum and its products can be enhanced through various methods, including the incorporation of chitosan or other natural polymers and inorganic materials such as copper and zinc nanoparticles to improve antibacterial properties.
The study aims to inspire the scientific community to further research tara gum for various food-related applications and safe drug formulations, ultimately contributing to the reduction of global health risks and costs.
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