Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review

Abstract

Fenugreek (Trigonella foenum graecum) is an annual plant belonging to the family Leguminosae or Fabaceae. The seeds of fenugreek contain 26.8% soluble fiber chemically identified as galactomannans with properties similar to soluble fiber of guar seeds and psyllium husk and so on. Galactomannans are biopolymers consisting of linear core poly (1,4)‐β‐D‐mannan backbone having varying degrees of D‐galactosyl substituents attached by 1,6‐glycosidic linkages. Different galactomannans derived from various legumes usually differ in molecular weight, ratio of mannose to galactose, and the mode and place of linkages of galactose moieties to the mannan backbone. Fenugreek gum has a galactose to mannose ratio of 1:1, showing the highest amount of galactose resulting in its highest water solubility compared with guar and locust bean gum. It suggested that the galactose and mannose moieties are linked uniformly in fenugreek gum resulting in maximum hydration and solubility. This M/G ratio affects the physicochemical properties of galactomannans and is inversely related to the solubility of gum. Galactomannans sterically stabilize the emulsions against flocculation and coalescence by getting adsorbed onto oil droplets. In addition to this, galactomannans are all found to exhibit some surface, interfacial, and emulsification activities. Because of these properties, it is preferred over other natural hydrocolloids as an excellent ingredient for various food applications. As a hydrocolloid, fenugreek gum provides texture, appeal, gelling, thickening, emulsifying, stabilizing, and encapsulating properties. In the present review, we summarized the extraction, purification, chemical, functional properties, molecular structure, thermal and rheological behavior of gum isolated from fenugreek seeds, and then vital application of this traditional source of hydrocolloids in food, pharmaceutical, and other industries.

Study of the Physical and Functional Properties of Fenugreek Gum

“…This attribute has a significant impact on food texture [21]. The oil holding capacity of hydrocolloids is primarily determined by their chemical and conformational structure, such as the ratio and location of hydrophobic to hydrophilic groups in the hydrocolloid structure [22]. The result of water holding capacity recording 26.3 g/g, the Polysaccharide structures absorb moisture due to hydroxyl groups and remaining proteins, according to [23].…”

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

“…A distinct stream of innovations, which parallels the growing interest in fenugreek‐based functional foods, ingredients, and nutraceuticals, involves the design of dietary supplements based on fenugreek bioactive extracts. Advances in the functional characterization of fenugreek gum (GM) open the way for novel food and health applications (Dhull, Sandhu, et al., 2020; Dhull et al., 2022). Not only can GM exert potential health benefits, including prebiotic effect, improved glucose homeostasis in type 2 diabetes (T2D), and reduction in blood lipids and LDL cholesterol level (Juhasz et al., 2023; Majeed et al., 2018), but they can also function as encapsulating agent (Dhull et al., 2022) for the protection and controlled delivery of bioactive ingredients in food systems (Alu'datt et al., 2022; Das et al., 2023).…”

“…Advances in the functional characterization of fenugreek gum (GM) open the way for novel food and health applications (Dhull, Sandhu, et al., 2020; Dhull et al., 2022). Not only can GM exert potential health benefits, including prebiotic effect, improved glucose homeostasis in type 2 diabetes (T2D), and reduction in blood lipids and LDL cholesterol level (Juhasz et al., 2023; Majeed et al., 2018), but they can also function as encapsulating agent (Dhull et al., 2022) for the protection and controlled delivery of bioactive ingredients in food systems (Alu'datt et al., 2022; Das et al., 2023). One of the latest prospective applications of GM, edible film formation, would reduce the need for synthetic polymers in food packaging (Senarathna et al., 2023).…”

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

“…The incorporation of legume‐based ingredients in different food products can potentially expand the utilization of legumes beyond traditional uses and consumption patterns. In this regard, there is a heightened potential in the food industry for using legume ingredients in various food systems (Carbonaro et al, 2015; Dhull, Bamal, et al, 2022). Legume‐based ingredients are highly suitable for developing diverse food products (Figure 1), including (1) composite mixes and doughs, (2) meat alternatives and extenders, (3) gluten‐free products, (4) baked products, (5) snack foods, (6) dairy products, and (7) regional or ethnic products (Hill, 2022).…”