Background:
Peach gum is a natural gum exudate secreted from a peach tree (Prunus persica) from a process known as physiological gummosis. Peach gum is a natural biopolymer that is composed of acidic polysaccharides with a high percentage of arabinose and galactose subunit, which classifies it as an arabinogalactan.
Objectives:
This review summarizes the compositions, chemical structures, physical properties, biological properties of peach gum, and its potential biotechnological applications.
Method:
Literature search was performed using Google Scholar using keywords such as Peach Gum, Prunus persica. Only articles written in English and articles with downloadable full-texts were included in this review.
Results:
Peach gum polysaccharides possess antibacterial, antioxidant and anti-diabetic, and hypolipidemic properties. Excellent emulsification properties of PGP show it has potential to be employed as a food-grade emulsifier.
Conclusion:
PGP exhibits excellent emulsification, antioxidant, antibacterial, anti-diabetic and hypolipidemic properties. As plastic pollution has become an alarming global issue, PGP could be a promising edible raw material in the field of bioplastic research and development.
Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage