Application Of Glucono-Delta-Lactone Acid (GDL) Infoods System: A Review

Abstract

Glucono delta-lactone (GDL) is considered a processed product or ingredient being non-synthetic utilized in processing as organic for all applications safely. Mostly, food GDL uses relies on its chelating and acidic characteristics. GDL effects were inspected on cooked rice and the system of noodles. GDLis of many substances physical and chemical characteristics such as melting and boiling points, malleability, conductivity and capacity of heat besides functional characteristics where these characteristics collectively distinguished it and render it's as applications for food being safe. Glucose naturally exists in several foods. Once it reacts with atmospheric O₂, some oxidize to GA with the aid of glucose oxidase. Once GA takes place in H₂O presence, some of it might cyclize to GDL along with the involvement of the gluconate shunt where GDL is made from the GA aqueous solution through direct crystallization of GA for food utilization that might be produced in one of the 3 diverse methods (chemical, enzymatic and microbial). GDL food applications  were performed in different products such as; dairy as a coagulant and gelling agent, bakery, cereal seed, meat, seafood, tofu, sauces and dressings. Moreover, GDL is ofantioxidant activity, since it is occurring naturally as polyhydroxy acid (PHA) along with the metal chelating, antioxidant and moisturizing activity. Also,GDL considered an antimicrobial, extending shelf-life and minimizing total counts of microbes in products due to pH lowering which prevents bacterial growth and hastens the drying.AimsThe aim of this review is to (1) add the GDL into food products such dairy products, meat products, beverages and ect due to its ability to reduce the pH value and create a gelatinous network; (2) study the capability of GDL to work as antioxidants and antimicrobial agents.