Edible coatings from plant-derived natural gums: a review of food industry applications

Abstract

This review critically evaluates recent advances (2018-2025) in the development and application of plant-derived natural gums as edible coatings and film for food preservation. Natural gums such as guar gum, locust bean gum, and karaya gum exhibit excellent film-forming properties and barrier characteristics, protecting against moisture, oxygen, and microbial contamination. These biodegradable polymers are compatible with diverse food matrices, maintaining product quality and extending shelf-life. They reduce post-harvest losses in fresh produce by 15-30 % while enhancing processed food stability through modified atmospheric conditions. Unlike earlier reviews, including Saha and Bhattacharya (2017), which focus primarily on the structural and film-forming characteristics of traditional gums such as guar, locust bean, karaya, and tragacanth, the present work emphasises new trends in gum modification (chemical, enzymatic, and nano-composite approaches) and emerging processing technologies such as electrospinning, layer-by-layer deposition, and cross-linking. It also integrates quantitative data and coating performance, reporting 15-40 % improvements in shelf-life and 30-60 % reductions in water vapour permeability through composite formulations. Furthermore, this review distinguishes itself by analysing industrial feasibility, scalability challenges, and sustainability implications for large-scale food applications. By focusing exclusively on natural gums, this article provides a gum-specific perspective distinct from broader edible coating reviews, offering a framework to guide future research and commercial translation of these biopolymers in sustainable food system. Additionally, their ability to carry bioactive compounds and antimicrobial agents support the development of functional foods with improved health benefits. The use of these renewable materials aligns with consumer demand for clean-label products and sustainable packaging solutions. The review also addressed current technological limitations and proposed future research directions to optimize the performance of gum-based coatings in various food applications.

Keywords: Barrier properties; Edible coatings; Food preservation; Natural gums; Shelf-life extension; Sustainability.