Cashew gum is the bark exudate from the cashew tree (Anacardium occidentale L.), <i>Anacardium occidentale,</i> which grows wild in Brazil and many tropical and subtropical countries. Polysaccharides are isolated from cashew gum after removing impurities such as proteins, fibers, and tannins. Polysaccharides from cashew gum can undergo electrostatic interactions with other polysaccharides, proteins, or even guest substances that improve the encapsulation and retention efficiency of active ingredients. In this work, we will discuss the encapsulation of oils and dyes using modified and unmodified cashew gum matrix through complex coacervation and spray drying methods. Modification of cashew gum by crosslinking has resulted in superior encapsulation and retention efficiency. Thus, the crosslinked cashew gum is promising as a potential encapsulating agent and a carrier material for selected active ingredients.

Use of polysaccharides from cashew gum in encapsulation applications

253rd National Meeting (2017)

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