Exploring potential new gum source Aegle marmelos for food and pharmaceuticals: Physical, chemical and functional performance

Gums constitute a major group of naturally occurring polymers. Their abundance and low cost makes them a preferred choice for use in food and pharmaceuticals. The gum obtained from unripe fruits of Aegle marmelos is edible and has been recommended in ancient system of medicine for medicinal uses. However, its physico-chemical properties have not been evaluated. The gum particles obtained after freeze drying were observed to possess rough surface and moderate negative charge of −16.7 mV. They exhibited fair flow (angle of repose 37.2°) and moderate compressibility (Carr's Index 17.65%) desired of an excipient. High swelling index (4.2) and better emulsion stability and capacity than gum arabic indicated its promising functionality in pre-disperse systems. In addition, high degree of substitution (7.4) could be utilized for derivatization/interaction with other polymers for modifying the drug release profiles.

Figure optionsDownload as PowerPoint slideHighlights
► Powder exhibited fair flow, moderate compressibility and high swelling index.
► High degree of substitution (7.4) indicated high potential for derivatization.
► Negatively charged (−16.7 mV) BFG indicating presence of uronic acid.
► Shear thinning region for aqueous BFG solution (5% w/v) between 1 and 30 rpm.
► Better emulsion capacity and stability than gum arabic.