Gum Arabic-protein coacervation: Recent advances for improved functionality and food applications

Gum Arabic (GA), a safe dietary fiber known for its ability to modulate healthy gut microbiota and biocompatibility, is highly intriguing for coacervation with several classes of proteins. Coacervation between GA and proteins has gained significant interest for a range of food applications, particularly for encapsulation, emulsification, thermal stability, and sustained release of bioactive compounds. To date, the optimization process has preliminarily focused on pH and the biopolymer ratio. However, this alone is not sufficient to determine the strength of interactions and functionality. This review evaluates the conditions under which GA complexes with proteins, focusing on modifications in conjugation methods and structural changes in GA or proteins that enhance electrostatic interactions and improve functionality. The review highlights the potential of unexplored modified GA, which could improve coacervation with proteins, and explores its possible food applications, such as encapsulation and sustained release of bioactives, probiotic viability, edible packaging, 3D-printed foods, shelf stability, and gummy candies, illustrating the future growth of GA-based coacervates. It also addresses the digestibility, safety, regulations, limitations, and future prospects of GA-protein coacervates. In conclusion, the enhanced complexation of highly compatible GA with food proteins suggests promising scalability for various food products.