La goma de tara (Caesalpinia spinosa): Un polisacárido con gran potencial en la industria alimentaria y farmacéutica

Abstract

Instead of synthetic or petroleum-derived materials, current research in the food and pharmaceutical industries has focused on the development of biodegradable and sustainable materials, due to their low toxicity and biocompatibility. In this context, tara gum, a natural water-soluble polysaccharide with easily modifiable hydroxyl groups, is being widely used in drug development and as a food-grade additive for the formulation of edible gels, films and coatings. This systematic review analyses the information available in the Scopus, Scielo and Science Direct databases, following the PRISMA guideline. The results of the bibliometric analysis showed that tara gum polysaccharides can be applied in the packaging of pH-sensitive foods and in the formulation of drugs with biocompatible properties. The non-toxic nature and pseudoplastic rheological properties, as well as the synergistic behavior of tara gum with other polysaccharides make this additive applicable in various industrial fields such as food, cosmetics, textiles and pharmaceuticals. Several studies that modify the properties of tara gum suggest that this polysaccharide can be applied as a stabilizer, thickener, and biocontroller of deterioration in food.