Advances and innovative applications of persian gum as a native hydrocolloid: Physicochemical properties, biopolymer compatibility, and encapsulation technologies

• Persian gum is a native hydrocolloid with unique properties ideal for food and pharmaceutical encapsulation. • It shows strong compatibility with biopolymers like sodium alginate and proteins, improving encapsulation performance. • Challenges such as compositional variability and regulatory issues limit its commercial use, requiring further research. This mini review focuses on Persian gum, a native Iranian hydrocolloid derived from the mountain almond tree ( Amygdalus species), which has attracted significant interest due to its unique structural properties and potential applications across various industries, especially in food and pharmaceuticals. Despite its promising characteristics, the use of Persian gum in coating and encapsulation technologies within the food industry remains limited. This paper highlights recent advances in the development of Persian gum-based beads and capsules for encapsulation purposes. Utilizing this native gum as a cost-effective coating material not only offers a sustainable alternative to expensive imported hydrocolloids but also provides comparable quality in food formulations. Moreover, Persian gum demonstrates excellent compatibility with other biopolymers and proteins, broadening its potential applications. The review summarizes experimental findings on Persian gum’s encapsulation efficiency, interactions with other gums and proteins, and its role in various coating methods. These insights underscore Persian gum’s promising role as a versatile and economical encapsulating agent, with significant potential for broader industrial application.