Introduction

Gelatin, a versatile biopolymer derived from animal collagen, is widely used in food, pharmaceuticals, cosmetics, and biomedical devices. Valued for its unique properties—such as thermo-reversible gelation, clarity, and elasticity—gelatin plays a critical role in forming gels, capsules, films, and stabilizers across industries. However, its animal origin presents growing challenges due to ethical, environmental, religious, and dietary concerns. This has driven a global search for plant-based gelatin alternatives that offer comparable functionality while promoting sustainability and inclusivity.

One such alternative gaining attention is gum tragacanth, a natural plant-based hydrocolloid derived from the sap of certain legume species in the Astragalus genus. Known for its swelling, emulsifying, and film-forming capabilities, gum tragacanth has long been used as a stabilizer and thickener in traditional foods and pharmaceuticals.

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In a study published in Physics of Fluids, researchers from the University of Ottawa explored the potential of gum tragacanth to serve as a replacement for gelatin in edible film applications. Their findings suggest that gum tragacanth can successfully replicate key structural and functional properties of gelatin—particularly when used in specific ratios—offering a significant advancement toward the development of viable, plant-based alternatives.

What Is Plant-Based Gelatin?

Definition and Composition

Plant-based gelatin refers to compounds derived from plants that replicate the functional properties of animal gelatin, such as gelling and film formation. One promising example is gum tragacanth, a natural exudate from the sap of Astragalus species. It swells in water, forms viscous solutions, and has emulsifying and film-forming properties that are useful in food and pharmaceutical contexts.

What Is Plant-Based Gelatin Made Of?

Plant-based gelatin can be created from a variety of natural ingredients, including:

Gum tragacanth is particularly interesting because it combines swelling capacity with emulsification and the ability to form edible films, making it suitable for pharmaceutical coatings or food-grade packaging.

Research Highlights from the University of Ottawa

The research team, led by Ezgi Pulatsu, designed edible films using different concentrations and combinations of gelatin and gum tragacanth. Some films were made by layering the two materials, while others used a homogenous mixture. Their goal was to replicate gelatin's gel-like behavior and monitor how well these films performed in aqueous and saline environments.

“Gelatin has unique properties and its use is versatile,” said author Ezgi Pulatsu. “To fully replace gelatin, we must replicate its microstructure and understand its function in different applications.”

3:1 Ratio: A Promising Blend

The optimal composition identified in the study was a 3:1 ratio of gum tragacanth to gelatin. This blend maintained the gelatin's desired gel-like characteristics. However, the introduction of gum tragacanth increased film porosity, making the materials more susceptible to water and saline penetration.

“Partial replacement of gelatin will reduce animal-based product use,” Pulatsu said. “Our efforts in the full replacement of gelatin are ongoing.”

Potential Applications

Food, Drug, and Packaging Uses

While still under refinement, gum tragacanth-gelatin films have potential applications such as:

• Edible films and coatings in food packaging
• Dissolvable carriers for drug delivery
• Plastic-free packaging materials

Each application presents unique challenges. For instance, food products may require optimization of transparency, texture, and sweetness, while packaging applications must consider flexibility and resistance to brittleness.

Applications in Laboratory and Pharmaceutical Sciences

Edible and Dissolvable Films

The gum tragacanth–gelatin films studied have implications for drug delivery systems, such as oral dissolvable strips or enteric coatings for tablets. These films could offer:

• Animal-free alternatives for vegetarian or halal/kosher medications
• Controlled release profiles based on film porosity and thickness
• Enhanced sustainability in pharmaceutical packaging and delivery

Biomedical and Tissue Engineering Uses

Plant-based gelatin substitutes may also find a place in tissue scaffolding and biocompatible microcarriers. These are commonly used in:

• Regenerative medicine
• Stem cell expansion
• Cultured meat production

Gum tragacanth, when blended with gelatin, could provide the right balance of structure and degradation profile required for these dynamic applications.

“We are very excited to see the outcomes and share them with the community,” Pulatsu said.

Future Directions

Although gum tragacanth cannot yet replace gelatin entirely, the research team is investigating chemical and structural modifications to enhance its mechanical and barrier properties. These improvements could pave the way for fully plant-based gelatin substitutes that meet the demands of both food and pharmaceutical industries.

Advantages and Limitations

Benefits of Gum Tragacanth-Based Gelatin Alternatives

• Sustainable and plant-derived
• Biocompatible and non-toxic
• Suitable for restricted diets (vegan, vegetarian, religious)
• Good emulsifying and film-forming properties

Challenges Still to Be Addressed

• Increased water sensitivity due to higher porosity
• Batch variability depending on plant source and processing
• Regulatory hurdles for medical and pharmaceutical applications

Conclusion

The development of plant-based alternatives like gum tragacanth represents a significant step forward in reducing the use of animal-derived products. The University of Ottawa's work demonstrates the feasibility of partial replacement and sets the stage for continued innovation in sustainable materials. As research progresses, plant-based gelatin may soon become a viable, scalable alternative across multiple industries.

Reference: The article “Edible films based on gum tragacanth and gelatin” is authored by Ezgi Pulatsu, Jiaqian Xie, Qinling Wang, and Chibuike C. Udenigwe. It will appear in Physics of Fluids on April 1, 2025. DOI: 10.1063/5.0253890.

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