# Safety Evaluation of Ultrasonic‐Assisted OSA‐Modified Tamarind Seed Gum for Food Applications

## TL;DR

This study shows that modified tamarind seed gum is safe for food use after testing in rats for toxicity and health effects.

## Contribution

The study provides the first subacute toxicity evaluation of ultrasonic-assisted OSA-modified tamarind seed gum in rats.

## Key findings

- Both pure and modified tamarind seed gum showed no adverse effects on blood and biochemical parameters.
- No organ damage was observed in treated rats compared to the control group.
- The LD50 value was greater than 2000 mg/kg, indicating high safety for food applications.

## Abstract

Evaluating the safety profile of substances used in food products is essential. Ultrasonic‐assisted octenyl succinic acid‐modified tamarind seed gum (OSA–TSG) has shown potential as an emulsifier and stabilizer in a variety of food applications; however, its safety profile has not yet been thoroughly investigated. In the present study, the acute oral toxicity of both pure tamarind seed gum (TSG) and ultrasonic‐assisted OSA–TSG was evaluated in Sprague Dawley rats over 21 days. The purpose of the study was to assess the safety of these gums with respect to potential adverse effects and mortality following a single oral dose of 300 and 2000 mg/kg body weight. Body weight and feed intake were monitored at 0 and 21 days, respectively, and significant effects were observed in the TSG and ultrasonic‐assisted OSA–TSG‐treated groups compared to the control group. No adverse effects were seen in hematological and biochemical parameters in either treatment group. Furthermore, no macroscopic or histological alterations were found in vital organs (heart, brain, liver, and kidney) upon necropsy that could be attributed to the administration of test substances. In conclusion, both pure and ultrasonic‐assisted OSA–TSG exhibited an LD50 value greater than 2000 mg/kg, indicating a high margin of safety. Therefore, these gums may be considered safe and viable ingredients for use in the development of a diverse range of food products.

Ultrasonic‐assisted OSA modification enhances tamarind seed gum functionality and safety for food applications. Subacute toxicity study confirms biocompatibility, supporting its potential as a novel food ingredient.