Almond gum (Prunus amygdalus var. dulcis) as a multi-functional bio-polymer: A recent progress on properties,...

Almond gum (AG), an edible exudate from sweet almond trees (Prunus amygdalus var. dulcis) belonging to Rosaceae family, offers a biodegradable, non-toxic, chemically inert, and cost-effective alternative for various industrial applications. Rich in carbohydrates (92.36 %) and proteins (2.45 %), AG possesses unique physicochemical and functional properties that make it suitable for food processing, preservation, and pharmaceutical formulations. This review explores the various extraction and modification techniques that help in polysaccharide, hemicellulose, and oligosaccharide extraction and markedly improve almond gum's physicochemical and functional attributes. Also, it highlights the recent advancements in AG for food processing, food preservation, and pharmaceutical applications. In food preservation, AG improved the texture and sensory qualities of cheese, bread, and modified starch. Its use in edible coatings extends the shelf life of fruits and vegetables by reducing moisture loss and preserving quality. Additionally, AG plays a crucial role in pharmaceutical formulations as a versatile excipient and drug delivery carrier. Beyond food and pharmaceuticals, AG has demonstrated potential in industrial applications such as cationic dye adsorption, corrosion inhibition, and water treatment. This review highlights recent advancements in AG research, addressing challenges and opportunities for its broader utilization in sustainable food and pharmaceutical applications.