Advances in microencapsulation techniques using Arabic gum: A comprehensive review

Natural gums are utilized in a variety of products and sectors as stabilizers, thickeners, gelling agents, and emulsifiers. The potential application of natural gums in developing edible films and coatings with enhanced quality has been extensively researched. Gums can also act as carriers for food additives, such as antioxidants, vitamins, and antimicrobial compounds, and have good mass transfer barrier characteristics. Microencapsulation is a technique used to cover and protect active cores, including antioxidants, lipids, pigments, vitamins, and probiotic bacteria. Encapsulation technology especially spray drying is considered an effective strategy for improving the dispersion of bioactive substances in food. Utilization of carriers, such as Arabic gum (GA), which increases bioactivity/bioavailability can reduce digestion-related degradation. This review provides a detailed report of the use of GA in microencapsulation and the importance of encapsulation techniques in industrial applications including extrusion, electro-spraying, freeze-drying, spray drying and coacervation. GA is an effective, natural, and safe antimicrobial and antioxidant additive in food products. However, overall knowledge on the utility of GA from different origins in the industrial encapsulation process is limited at present. The main objective of this research is to elucidate the benefits associated with incorporation of GA or its combinations with other biopolymers in varieties of encapsulation techniques. The study reviews achievements in recent research and provides a consolidated overview of the origins and applications of GA used in various encapsulation processes, with primary focus on the favourable characteristics and attributes of GA that contribute to its suitability as a candidate for encapsulation purposes. The primary challenge researchers might encounter is the considerable variation in GA, with its properties being influenced by factors such as its geographical origin and the specific cultivation and harvesting conditions.