1) Almond tree gum is a promising novel additive that exhibits remarkable physicochemical properties and acts as an antioxidant, antimicrobial, and shelf-life extending agent for food products. 2) Studies show that almond gum can successfully replace expensive gum Arabic as a coating material and stabilizer. It has been used as a coating to improve the drying of banana slices and extend the shelf-life of tomatoes. 3) Incorporating almond gum in yogurt at 0.05% improved the physicochemical, textural, and sensory properties of yogurt and enhanced its antioxidant activity. Almond gum coating also improved the quality of fried potato chips by decreasing oil absorption.

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Conclusions
Assessment of efficacy of Almond tree gum as a Novel additive
Arun Kumar Gupta1*, Poonam Mishra1
1Department of Food Engineering and Technology, Tezpur Central University, Tezpur, 784028, India
*Email: guptaarunkumar714@gmail.com
References
Almond tree gum (Prunus dulcis) is an exudate belongs to the Rosaceae family and
have emerged as one of the most promising novel additive in recent years. It exhibits
surplus amount of various minerals and remarkable physicochemical properties. Its
outstanding role as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture
promoters, organoleptic agents and toxicity-reducing agents makes it a good choice for
being used during processing and storage of food products. It has also been used as novel
edible coating to extend the shelf life of post-harvest commodity. Few studies have
proven that it can be refer as wall material/ carrier agent for encapsulation and as coating
material to decrease the absorption of oil. It is noteworthy to mention that it can inhibit
lipid oxidation and prevents pathogenic microbial growth. When compared with gum
Arabic, gum tragacanth, gum ghatti, Karaya gum and other gum exudates, the Almond
gum is less popular and get wasted in large quantities.
Introduction
Fig. 1. Gummosis process and Almond gum
• Bioactive volatile compounds and polyphenols from
almond gum1
Almond gum extracted by hydrodistillation has shown to possess essential oil
compounds, high content of phenolics, flavonoids. The obtained extract represented
appreciable antioxidant activities. Moreover, high antimicrobial efficiencies were noticed
against pathogenic bacteria. All of these results demonstrate the promising potential of
almond gum solvent extract to be used as source of natural food additives with
antioxidant and antibacterial properties, thus improving the oxidative stability of food
products during storage and delay their spoilage.
• Almond gum coating to improve drying characteristics3
Coating-dried banana slices have lower amounts of shrinkage, greater tissue quality,
more water loss rates, and also more rehydration, lower browning index, and higher lightness
rather than the ones that were dried without any coatings. All these factors indicate that the
application of these gum coatings causes better preservation of the dried sliced fruits quality
characteristics, saving time, expenses, and the energy consumption in drying process.
• Quality evaluation of almond gum incorporated yogurt
Almond gum and gum arabic used as edible coatings to extend the shelf-life of
tomatoes (Solanum lycopersicum L.). It was found that coatings significantly delayed the
changes of weight, firmness, TA, SSC, color evolution, ascorbic acid content, and decay
percentage. Moreover, sensory evaluation showed that almond gum compared to gum
arabic can be successfully used to maintain the overall quality of the tomato fruits during
storage.
It can be concluded that almond gum constitutes a promising coating agent of potato
chips. It led to decrease the oil absorption of fried potato chips, which represents one of the
challenges targeted at large-scale productions due to the high cost of frying vegetable oils.
Besides this economic feature, the quality of the coated chips was higher than that obtained
with the conventional processed ones, providing thus a product with more appreciated
textural properties.
Fig. 3. Emulsification and emulsion stability of Almond gum in comparison to Gum
Arabic
Abstract
Exudate gums are natural gums collected from tree trunk, branches and fruits.
These are primarily viscous substances secreted by trees under adverse or abnormal
conditions. Chemically, they are complex and branched heterogeneous polysaccharides
with a blend of minor components like proteins and phenolics. It is produced as a
consequences of a phenomenon, called gummosis. Almond gum is native to India, Nepal
and Pakistan (Bashir and Haripriya, 2016), having brownish purple appearance, bland in
taste and aroma. This exudate is composed of up to 92.4% of polysaccharides with the
major sugar composition being arabinose, galactose, and uronic acid, along with low
levels of protein and fat.
The present study demonstrated that the almond tree gum possess appreciable
physicochemical, functional, thermal stability, strong antioxidant properties, antimicrobial
characteristics. It successfully replaced Gum Arabic (an expensive hydrocolloids) as coating
materials and as a stabilizer. Excellent properties exhibited by almond gum could be
exploited in food and pharmaceutical application. The further scope of this study is to analyze
the in-vitro studies of the exudates so as to know the antioxidant properties, food application,
the effect on rheology, interaction in the food systems, and its nutraceutical properties on the
human health.
• Novel edible coating for improving postharvest quality2
A way forward: Efficacy of Almond gum as
a Novel additive
• Assessment of emulsifying ability of almond gum in
comparison with gum arabic
Almond gum have not been utilized in dairy industry in order to improve the quality
characteristics of product. It had a positive effect on the physicochemical, textural and
sensory properties of yogurt. Moreover, it also enhanced its nutraceutical properties by
increasing the antioxidant activity. Incorporating of almond gum in yogurt at level of 0.05
mg/100ml in yogurt can be utilized in improvising quality of yogurt.
• Almond gum as coating agent to improve the quality of
fried potato chips4
Fig. 4. Potato chips before and after frying with almond gum and gum arabic
• Application to beef meat preservation5
Almond gum exhibited high antimicrobial efficiencies against pathogenic bacteria and
fungi. Their application on meat preservation was also investigated. Demonstrated high
capacity on food preservation that could be used as additive to avoid food deterioration
(Bouaziz et al. 2015).
Fig. 2. Comparison between control and almond gum, gum arabic coated tomato
1. Bouaziz, F., Koubaa, M., Chaabene, M., Barba, F. J., Ghorbel, R. E. and Chaabouni, S. E. (2016). High throughput screening for bioactive volatile compounds and polyphenols from
almond (Prunus amygdalus) gum: Assessment of their antioxidant and antibacterial activities, Journal of Food Processing and Preservation, 1-10.
2. Mahfoudhi, N., Chouaibi, M., and Hamdi, S. (2012). Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum
lycopersicum L.) fruits. Food Science and Technology International 20(1).
3. Reza Farahmandfar, Maedeh Mohseni, Maryam Asnaashari (2017). Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot
air drying. Wiley food Science and Nutrition, DOI: 10.1002/fsn3.489.
4. Bouaziz, F., Koubaa, M., Neifar M., Zouari-Ellouzi, S., Besbes, S., Chaari, F., Kamoun, A., Chaabouni, M., Chaabouni, S. E., Ghorbel, R. E. (2016). Feasibility of using almond gum as
coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. LWT - Food Science and Technology, 65, 800-807.
5. Bouaziz, F., Helbertb, C. B., Romdhanea, M. B., Koubaaa, M., Bhiria, F., Kallela, F., Chaaria, F, Drissa, D., Buonb, L., Chaabounia, S., E. (2015). Structural data and biological
properties of almond gumoligosaccharide: Application to beef meat preservation. International Journal of Biological Macromolecules, 72, 472–479.