Extraction of xyloglucan from tamarind industrial waste by different methods and their potential application in the food sector

Abstract

Summary Xyloglucan (XG) is an under‐utilised mucoadhesive hemicellulosic biopolymer extracted from tamarind industrial waste (tamarind seed), a commercial source. XG is a low‐cost, non‐toxic, biocompatible, and stable biopolymer at a wide range of pH, temperature, and ionic solutions. It is generally recognised as safe (GRAS) by FDA and used as a food additive as a gelling agent, emulsifier, thickener, stabiliser, etc. This review aims to explore the utilisation of tamarind industrial waste for the production of XG and their application in the food industry as alternative hydrocolloids by providing adequate knowledge in production, extraction, properties, chemical modification, and interactions. It is also highlighted that XG has been extensively studied recently in manufacturing gluten‐free foods (rice bread), food quality assessment, and packaging film production.

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

“…TSP and other XG have been called “amyloid” because they have similar properties to starch, which becomes blue after being treated with an iodine/potassium iodide solution [ 3 , 4 ]. TSP is also known as “aging-free starch” because it has stronger stability without showing retrogradation like starch [ 5 , 6 ]. Additionally, TSP has excellent viscoelastic and thermal stability.…”

“…Additionally, TSP has excellent viscoelastic and thermal stability. It is categorized as a dietary fiber because of its high molecular weight and distinct chemical structure, which prevents its potential for digestion and hydrolysis by salivary amylase and other human digestive enzymes [ 6 , 7 ].…”

“…XG is composed of side chains that are either xylose or galactose–xylose, and a main chain that is similar to cellulose [ 8 ]. The side chain has a major impact on rheological properties, water solubility, and other biological functions [ 6 ]. Furthermore, in an aqueous solution, XG exhibits a tendency to self-associate [ 2 ].…”

Application of novel extraction technologies for valorisation of food by‐products and waste for utilising in functional food product development: Editorial

“…Furthermore, they presented a scope of using biotechnological approaches for utilising cheese whey for the production of alcoholic beverages, whey protein concentrate, etc . Another interesting review published in the present Special Section discusses the extraction of xyloglucan, a mucoadhesive hemicellulosic biopolymer from tamarind seed (Thivya et al ., 2023). Generally regarded as safe and having varied functional properties, xyloglucan presents as an alternative hydrocolloid with potentially novel applications especially in manufacturing gluten free foods, biodegradable packaging films, etc .…”