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Kongjaroen A, Gamonpilas C, Methacanon P. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids. J Texture Stud 2024; 55:e12852. [PMID: 38952166 DOI: 10.1111/jtxs.12852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/03/2024]
Abstract
The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.
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Affiliation(s)
- Akapong Kongjaroen
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
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2
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Van Rooyen B, De Wit M, Osthoff G, Van Niekerk J. Cactus Pear Mucilage ( Opuntia spp.) as a Novel Functional Biopolymer: Mucilage Extraction, Rheology and Biofilm Development. Polymers (Basel) 2024; 16:1993. [PMID: 39065310 PMCID: PMC11281074 DOI: 10.3390/polym16141993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/04/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
The investigation of novel, natural polymers has gained considerably more exposure for their desirable, often specific, functional properties. Multiple researchers have explored these biopolymers to determine their potential to address many food processing, packaging and environmental concerns. Mucilage from the cactus pear (Opuntia ficus-indica) is one such biopolymer that has been identified as possessing a functional potential that can be used in an attempt to enhance food properties and reduce the usage of non-biodegradable, petroleum-based packaging in the food industry. However, variations in the structural composition of mucilage and the different extraction methods that have been reported by researchers have considerably impacted mucilage's functional potential. Although not comparable, these factors have been investigated, with a specific focus on mucilage applications. The natural ability of mucilage to bind water, alter the rheology of a food system and develop biofilms are considered the major applications of mucilage's functional properties. Due to the variations that have been reported in mucilage's chemical composition, specifically concerning the proportions of uronic acids, mucilage's rheological and biofilm properties are influenced differently by changes in pH and a cross-linker. Exploring the factors influencing mucilage's chemical composition, while co-currently discussing mucilage functional applications, will prove valuable when evaluating mucilage's potential to be considered for future commercial applications. This review article, therefore, discusses and highlights the key factors responsible for mucilage's specific functional potential, while exploring important potential food processing and packaging applications.
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Affiliation(s)
- Brandon Van Rooyen
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Gernot Osthoff
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein 9301, South Africa
| | - Johan Van Niekerk
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
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3
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Noor M, Muhammad G, Hanif H, Hussain MA, Iqbal MM, Mehmood U, Taslimi P, Shafiq Z. Structure, chemical modification, and functional applications of mucilage from Mimosa pudica seeds - A review. Int J Biol Macromol 2024; 270:132390. [PMID: 38754657 DOI: 10.1016/j.ijbiomac.2024.132390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 04/28/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
Mimosa pudica (MP) is an ornamental plant due to seismonastic movements that close leaves and fall petioles in response to touch, wind, light, heat, cold, and vibration. The seeds of MP secrete smart, biocompatible, and non-toxic mucilage that has captivated researchers due to its widespread use in various fields such as pharmaceuticals and biotechnology. The mucilage is responsive to pH, salt solutions, and solvents and acts as a binder in tablet formulations for targeted drug delivery. The mucilage is chemically modifiable via acetylation, succinylation, and graft polymerization. Chemically modified MP mucilage appeared supersorbent for heavy metal ion uptake. Nanoparticles synthesized using mucilage as a reducing and capping agent displayed significant antimicrobial and wound-healing potential. Crosslinking of mucilage using citric acid as a crosslinking agent offers a sustained release of drugs. The present review is aimed to discuss extraction optimization, structure, modification, and the stimuli-responsive nature of mucilage. The review article will cover the potential of mucilage as emulsifying, suspending, bio-adhesive, gelling, and thickening agent. The role of mucilage as a capping and reducing agent for nanoparticles will also be discussed.
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Affiliation(s)
- Manahil Noor
- Department of Chemistry, Government College University, Lahore 54000, Pakistan
| | - Gulzar Muhammad
- Department of Chemistry, Government College University, Lahore 54000, Pakistan.
| | - Hina Hanif
- Department of Chemistry, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Ajaz Hussain
- Centre for Organic Chemistry, School of Chemistry, University of the Punjab, Lahore 54590, Pakistan
| | | | - Uqba Mehmood
- Department of Biological Sciences, Superior University, Lahore, Pakistan
| | - Parham Taslimi
- Department of Biotechnology, Faculty of Science, Bartin University, 74100 Bartin, Turkey
| | - Zahid Shafiq
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.
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Drabo MS, Shumoy H, De Meulenaer B, Savadogo A, Raes K. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis. Food Funct 2024; 15:1279-1293. [PMID: 38197166 DOI: 10.1039/d3fo02912c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Bruno De Meulenaer
- Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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Hellebois T, Addiego F, Gaiani C, Shaplov AS, Soukoulis C. Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG. Carbohydr Polym 2024; 323:121376. [PMID: 37940272 DOI: 10.1016/j.carbpol.2023.121376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/10/2023]
Abstract
Cryogels offer a promising macroporous platform that can be employed as either a functional ingredient in food composites or a colloidal template for incorporating bioactives, including probiotic living cells. The aim of the present work is to explore the functionality of two plant seed polysaccharides, flaxseed gum (FG) and alfalfa galactomannan (AAG), in individual and combined (1:1 ratio) milk protein-based cryogels, namely sodium caseinate (NaCas) and whey protein isolate (WPI). These cryogels were created by freeze-drying hydrogels formed via L.rhamnosus GG - a human gut-relevant probiotic strain - fermentation. Our findings showed that including gum in the composition limited volume contraction during lyophilisation, reduced macropore size and thickened cryogel skeleton vessels. Furthermore, gum-containing cryogels displayed improved thermal stability and slower water disintegration rates. The AAG-stabilised cryogels specifically showed a notable reduction in monolayer water content compared to FG. From a mechanistic viewpoint, AAG influenced the physicochemical and microstructural properties of the cryogels, most probably via its self-association during cryogenic processing, promoting the development of intertwined protein-gum networks. FG, on the other hand, enhanced these properties through electrostatic complexation with proteins. Cryogels made from protein-polysaccharide blends exhibited promising techno-functional properties for enhancing and diversifying food product innovation.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L-4362, Luxembourg; Université de Lorraine, LIBio, F-54000 Nancy, France
| | - Frédéric Addiego
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, F-54000 Nancy, France
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L-4362, Luxembourg.
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6
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Gao H, Wang Z, Dai Y, Zeng J, Li W. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings. Int J Biol Macromol 2023; 253:127280. [PMID: 37806419 DOI: 10.1016/j.ijbiomac.2023.127280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %-1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %-1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.
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Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China.
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Van Rooyen B, De Wit M, Osthoff G, Van Niekerk J, Hugo A. Effect of pH on the Mechanical Properties of Single-Biopolymer Mucilage ( Opuntia ficus-indica), Pectin and Alginate Films: Development and Mechanical Characterisation. Polymers (Basel) 2023; 15:4640. [PMID: 38139892 PMCID: PMC10747180 DOI: 10.3390/polym15244640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Pectin and alginate are well-established biopolymers used in natural film development. Single-polymer mucilage films were developed from freeze-dried native mucilage powder of two cultivars, 'Algerian' and 'Morado', and the films' mechanical properties were compared to single-polymer pectin and alginate films developed from commercially available pectin and alginate powders. The casting method prepared films forming solutions at 2.5%, 5%, and 7.5% (w/w) for each polymer. Considerable variations were observed in the films' strength and elasticity between the various films at different polymer concentrations. Although mucilage films could be produced at 5% (w/w), both cultivars could not produce films with a tensile strength (TS) greater than 1 MPa. Mucilage films, however, displayed > 20% elongation at break (%E) values, being noticeably more elastic than the pectin and alginate films. The mechanical properties of the various films were further modified by varying the pH of the film-forming solution. The various films showed increased TS and puncture force (PF) values, although these increases were more noticeable for pectin and alginate than mucilage films. Although single-polymer mucilage films exhibit the potential to be used in developing natural packaging, pectin and alginate films possess more suitable mechanical attributes.
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Affiliation(s)
- Brandon Van Rooyen
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Gernot Osthoff
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein 9301, South Africa
| | - Johan Van Niekerk
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Arno Hugo
- Department of Animal Science, University of the Free State, Bloemfontein 9301, South Africa
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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Yang Y, Gupta VK, Du Y, Aghbashlo M, Show PL, Pan J, Tabatabaei M, Rajaei A. Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review. Int J Biol Macromol 2023; 242:124800. [PMID: 37178880 DOI: 10.1016/j.ijbiomac.2023.124800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/08/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023]
Abstract
Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.
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Affiliation(s)
- Yadong Yang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Vijai Kumar Gupta
- Centre for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Yating Du
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Junting Pan
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Department of Biomaterials, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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Goksen G, Demir D, Dhama K, Kumar M, Shao P, Xie F, Echegaray N, Lorenzo JM. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications. Int J Biol Macromol 2023; 230:123146. [PMID: 36610576 DOI: 10.1016/j.ijbiomac.2023.123146] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/05/2022] [Accepted: 01/01/2023] [Indexed: 01/05/2023]
Abstract
Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plant-based mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Didem Demir
- Department of Chemistry and Chemical Process Technologies, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, 243122 Bareilly, Uttar Pradesh, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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11
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Kaczmarczyk K, Kruk J, Ptaszek P, Ptaszek A. Plantago Ovata Husk: An Investigation of Raw Aqueous Extracts. Osmotic, Hydrodynamic and Complex Rheological Characterisation. Molecules 2023; 28:molecules28041660. [PMID: 36838648 PMCID: PMC9962041 DOI: 10.3390/molecules28041660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
The aim of the study was to characterize raw aqueous extracts from Plantago ovata husk in terms of molecular chain mass, osmotic, hydrodynamic, and rheological properties. The raw extracts used in this study have not been yet investigated in the indicated research area. Determination of the molecular weight of the chains present in the extract was performed by gel permeation chromatography (GPC). Osmotic properties were characterized using membrane osmometry. Rheological properties were investigated via classical rotational rheology with normal force measurements, as well as less common but equally important measurements of extensional viscosity. Two types of chains with an average molecular mass of 200 and 1780 kDa were found. The values of the first virial coefficient (B2) indicate the predominance of biopolymer-biopolymer interactions. The hydrodynamic radius established at 25 and 30 °C was 74 and 67 nm, respectively, and lower than at 40 °C (>600 nm). The first critical concentration was determined: c*=0.11 g·dL-1. The dominance of negative normal force values resulting from the formation of a pseudo-gel structure of the heteroxylates was demonstrated. Extensional viscosity measurement results revealed that the studied extracts cannot be treated as simple shear-thinning fluids, as indicated by shear flow, but should be considered as viscoelastic fluids.
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Affiliation(s)
- Kacper Kaczmarczyk
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
| | - Joanna Kruk
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
| | - Paweł Ptaszek
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Ptaszek
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
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12
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Sharma H, Sharma S, Bajwa J, Chugh R, Kumar D. Polymeric carriers in probiotic delivery system. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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13
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Voiniciuc C. It's time to go glyco in cell wall bioengineering. CURRENT OPINION IN PLANT BIOLOGY 2023; 71:102313. [PMID: 36411187 DOI: 10.1016/j.pbi.2022.102313] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
Tailoring the structure of cellulose, hemicellulose or pectin in plant cell walls can modulate growth, disease resistance, biomass yield and other important agronomic traits. Recent advances in the biosynthesis of microfibrils and matrix polysaccharides force us to re-examine old assumptions about the assembly and functions of cell wall components. The engineering of living or hybrid materials in microorganisms could be adapted to plant biopolymers or to inspire the development of new plant-based composites. High-throughput cellular factories and synthetic biology toolkits could unveil the biological roles and biotechnological potential of the large, unexplored space of carbohydrate-active enzymes. Increasing automation and enhanced carbohydrate detection methods are unlocking new routes to design plant glycans for a sustainable bioeconomy.
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Affiliation(s)
- Cătălin Voiniciuc
- Horticultural Sciences Department, University of Florida, Gainesville, FL, 32611, USA.
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14
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Mucilage from Yellow Pitahaya ( Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020786. [PMID: 36677844 PMCID: PMC9865909 DOI: 10.3390/molecules28020786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/02/2023] [Accepted: 01/05/2023] [Indexed: 01/15/2023]
Abstract
Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products, such as the peel of cacti fruits. In this work, the powdered mucilage extracted from the peel of yellow pitahaya (Selenicereus megalanthus) fruit was characterized using a multi-technical approach that included proximal analysis (proteins, lipids, crude fiber, ash, and carbohydrates), as well as structural (FTIR, NMR, UPLC-QTOF-MS, and X-ray diffraction), colorimetric (CIELab parameters), morphological (SEM), and thermal (DSC/TGA) methods. Likewise, its total content of dietary fiber and polyphenols, as well as its antioxidant activity, were determined. This dried mucilage presented a light pale yellow-reddish color, attributed to the presence of betalains (bioactive pigments with high antioxidant activity). The FTIR spectrum revealed functional groups associated with a low presence of proteins (5.45 ± 0.04%) and a high concentration of oligosaccharides (55.26 ± 0.10%). A zeta potential of -29.90 ± 0.90 mV was determined, denoting an anionic nature that favors the use of this mucilage as a stable colloidal dispersion. UPLC-QTOF-MS analysis revealed a major oligosaccharide composition based on galacturonic acid units in anionic form. SEM micrographs revealed a cracked morphology composed of amorphous and irregular particles. According to the DSC/TGA results, this mucilage can be introduced as a new source of hydrocolloids in food processes since it has high thermal stability that has been manifested up to 373.87 °C. In addition, this biopolymer exhibited a high content of polyphenols (25.00 ± 0.01-g gallic acid equivalent (GAE)/100-g sample), dietary fiber (70.51%), and antioxidant activity (1.57 ± 0.01 mmol Trolox equivalents/kg of sample). It was concluded that this mucilaginous material presents sufficient physicochemical and functional conditions to be used as a nutritional ingredient, thus giving valorization to this agricultural by-product.
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15
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Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:ijms24010485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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16
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Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins. Foods 2022; 11:foods11244096. [PMID: 36553838 PMCID: PMC9778069 DOI: 10.3390/foods11244096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59−62%) than their gum-free protein counterparts (i.e., 46−47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.
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17
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Menezes RCFD, Gomes QCDC, Almeida BSD, Matos MFRD, Pinto LC. Plant-based mayonnaise: Trending ingredients for innovative products. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Pirsa S, Mahmudi M, Ehsani A. Biodegradable film based on cress seed mucilage, modified with lutein, maltodextrin and alumina nanoparticles: Physicochemical properties and lutein controlled release. Int J Biol Macromol 2022; 224:1588-1599. [DOI: 10.1016/j.ijbiomac.2022.10.244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 10/10/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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19
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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20
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Acid Hydrolysis of Pectin and Mucilage from Cactus (Opuntia ficus) for Identification and Quantification of Monosaccharides. Molecules 2022; 27:molecules27185830. [PMID: 36144562 PMCID: PMC9503960 DOI: 10.3390/molecules27185830] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/30/2022] [Accepted: 09/04/2022] [Indexed: 11/16/2022] Open
Abstract
Pectin and mucilage are polysaccharides from the cactus Opuntia ficus-indica, which are also known as hydrocolloids, with useful properties in industries such as food, pharmaceuticals, and construction, among others. In the present work, cactus hydrocolloids were hydrolyzed characterized using two techniques: first, thin-layer chromatography, to identify the monosaccharides present in the sample, followed by the phenol–sulfuric acid method to determine the monosaccharide content. The hydrolyzing method allowed us to reduce the processing time to 180 min and, considering the identification and quantification procedures, the proposed methodology is much simpler and more cost-effective compared to other methods, such as high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR), and mass spectrometry. The analysis of the results revealed that the maximum concentration of monosaccharides was obtained after hydrolyzing for 90 min. Under such conditions, with pectin being the main component contained in the cactus hydrocolloids analyzed here, galacturonic acid was found in the largest quantities.
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21
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Fucose-containing Abroma augusta mucilage hydrogel as a potential probiotic carrier with prebiotic function. Food Chem 2022; 387:132941. [DOI: 10.1016/j.foodchem.2022.132941] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/28/2022] [Accepted: 04/07/2022] [Indexed: 11/22/2022]
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22
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Perera SP, McIntosh T, Coutu C, Tyler RT, Hegedus DD, Wanasundara JPD. Profiling and characterization of
Camelina sativa
(
L
.)
Crantz
meal proteins. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Suneru P. Perera
- Agriculture and Agri‐Food Canada Saskatoon Research and Development Centre Saskatoon Canada
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada
| | - Tara McIntosh
- Agriculture and Agri‐Food Canada Saskatoon Research and Development Centre Saskatoon Canada
| | - Cathy Coutu
- Agriculture and Agri‐Food Canada Saskatoon Research and Development Centre Saskatoon Canada
| | - Robert T. Tyler
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada
| | - Dwayne D. Hegedus
- Agriculture and Agri‐Food Canada Saskatoon Research and Development Centre Saskatoon Canada
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada
| | - Janitha P. D. Wanasundara
- Agriculture and Agri‐Food Canada Saskatoon Research and Development Centre Saskatoon Canada
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada
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23
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Hellebois T, Gaiani C, Cambier S, Noo A, Soukoulis C. Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels. Carbohydr Polym 2022; 289:119424. [DOI: 10.1016/j.carbpol.2022.119424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/26/2022] [Indexed: 12/26/2022]
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24
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Drabo MS, Shumoy H, Savadogo A, Raes K. Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics. Food Res Int 2022; 159:111596. [DOI: 10.1016/j.foodres.2022.111596] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/11/2022] [Accepted: 06/28/2022] [Indexed: 01/12/2023]
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25
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Oh S, Kim DY. Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted from Corchorus olitorius L. Polymers (Basel) 2022; 14:polym14122488. [PMID: 35746064 PMCID: PMC9228403 DOI: 10.3390/polym14122488] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 02/07/2023] Open
Abstract
This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-PAD were used to describe the chemical composition, and the functional properties and antioxidant activities of the mucilage were also examined. The mucilage was mainly composed of uronic acid (34.24%, w/w). The solubility was 79.48 ± 1.08% at 65 °C, the swelling index was 29.01 ± 2.54% at 25 °C, and the water-holding capacity and oil-binding capacity were 28.66 ± 1.48 and 8.423 ± 0.23 g/g, respectively. The mucilage viscosity increased from 4.38 to 154.97 cP in a concentration-dependent manner. Increasing the concentration decreased the emulsion activity and increased the emulsion stability, most likely because of the corresponding increase in surface tension and viscosity. Results from antioxidant assays confirmed that the in-vitro radical scavenging activity of the mucilage increased with concentration. This study shows that C. olitorius L. can be utilized as a new hydrocolloid source, with potential applications in fields ranging from foods to cosmetics and pharmaceuticals.
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26
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Singh V, Park YJ, Lee G, Unno T, Shin JH. Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes. Crit Rev Food Sci Nutr 2022; 63:9961-9976. [PMID: 35635755 DOI: 10.1080/10408398.2022.2076651] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes (T2D) and T2D-associated comorbidities, such as obesity, are serious universally prevalent health issues among post-menopausal women. Menopause is an unavoidable condition characterized by the depletion of estrogen, a gonadotropic hormone responsible for secondary sexual characteristics in women. In addition to sexual dimorphism, estrogen also participates in glucose-lipid homeostasis, and estrogen depletion is associated with insulin resistance in the female body. Estrogen level in the gut also regulates the microbiota composition, and even conjugated estrogen is actively metabolized by the estrobolome to maintain insulin levels. Moreover, post-menopausal gut microbiota is different from the pre-menopausal gut microbiota, as it is less diverse and lacks the mucolytic Akkermansia and short-chain fatty acid (SCFA) producers such as Faecalibacterium and Roseburia. Through various metabolites (SCFAs, secondary bile acid, and serotonin), the gut microbiota plays a significant role in regulating glucose homeostasis, oxidative stress, and T2D-associated pro-inflammatory cytokines (IL-1, IL-6). While gut dysbiosis is common among post-menopausal women, dietary interventions such as probiotics, prebiotics, and synbiotics can ease post-menopausal gut dysbiosis. The objective of this review is to understand the relationship between post-menopausal gut dysbiosis and T2D-associated factors. Additionally, the study also provided dietary recommendations to avoid T2D progression among post-menopausal women.
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Affiliation(s)
- Vineet Singh
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Yeong-Jun Park
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - GyuDae Lee
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Tatsuya Unno
- Department of Biotechnology, Jeju National University, Jeju, South Korea
| | - Jae-Ho Shin
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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27
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A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes. Polymers (Basel) 2022; 14:polym14061163. [PMID: 35335495 PMCID: PMC8949670 DOI: 10.3390/polym14061163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/12/2022] Open
Abstract
Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.
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28
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Ben Slima S, Ktari N, Chouikhi A, Trabelsi I, Hzami A, Taktak MA, Msaddak L, Ben Salah R. Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake. Food Sci Nutr 2022; 10:822-832. [PMID: 35311160 PMCID: PMC8907738 DOI: 10.1002/fsn3.2713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 12/13/2021] [Accepted: 12/17/2021] [Indexed: 11/11/2022] Open
Abstract
A novel heteropolysaccharide, named cress water soluble polysaccharide (CWSP), was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) results of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml were equivalent to 116.34 µg ascorbic acid and 62.57%, respectively. As for the CWSP that was used for the production of cakes, it was thermally stable, and it presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. The samples were prepared with different levels of CWSP (0.1. 0.3, and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness, and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than the control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP was shown to be a new alternative for improving the quality attributes, indicating potent antioxidant activities on the shelf life during the storage of bakery foods.
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Affiliation(s)
- Sirine Ben Slima
- Laboratory of Biotechnology Microbial Enzymatic and Biomolecules (LBMEB) Center of Biotechnology of Sfax Sfax Tunisia
| | - Naourez Ktari
- Laboratory of Enzyme Engineering and Microbiology National School of Engineering of Sfax (ENIS) Sfax Tunisia.,Department of Life Sciences Faculty of Science of Gabes Gabes Tunisia
| | - Aicha Chouikhi
- Laboratory of Biotechnology Microbial Enzymatic and Biomolecules (LBMEB) Center of Biotechnology of Sfax Sfax Tunisia
| | - Imen Trabelsi
- Laboratory of Biotechnology Microbial Enzymatic and Biomolecules (LBMEB) Center of Biotechnology of Sfax Sfax Tunisia
| | - Amina Hzami
- Laboratory of Biotechnology Microbial Enzymatic and Biomolecules (LBMEB) Center of Biotechnology of Sfax Sfax Tunisia
| | | | | | - Riadh Ben Salah
- Laboratory of Biotechnology Microbial Enzymatic and Biomolecules (LBMEB) Center of Biotechnology of Sfax Sfax Tunisia
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29
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Physicochemical, Rheological, Structural, Antioxidant, and Antimicrobial Properties of Polysaccharides Extracted from Tamarind Seeds. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9788248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, the polysaccharides were firstly extracted from the tamarind seeds in which the crude polysaccharides have been extracted once by hot water extraction. The structure was characterized by FTIR, SEM, and X-ray diffraction after removing protein and small molecule impurities. Furthermore, the rheological and bioactivity of tamarind seed polysaccharides (TSP) were also investigated. The results indicated that the yield of the obtained polysaccharide was 3.42%. TSP was mainly composed of glucose (45.09%), galactose (22.80%), and xylose (28.89%), while it contained characteristic structure of polysaccharides, such as –OH, pyranose, and uronic acid at 3,418, 1,150, and 1,040 cm−1 respectively, which demonstrated that it was a uronic acid heteropolysaccharide. Moreover, the XRD pattern revealed the amorphous behavior of TSP, and it was found to consist of films or “sheets” reflected by SEM. The flow behavior testing confirmed its pseudoplastic character, and the flow behavior index (n) was between 0.4539 and 0.9201. The DPPH radical scavenging activity of TSP was 40.34% at 10 mg/mL. Furthermore, TSP displayed moderate hydroxyl radical scavenging and anti-bacterial activities, owing to its special structure and composition. Overall, our results suggested that TSP could be used as a food ingredient with anti-oxidative and antibacterial activities, which provides useful information on the potential utilization of TSP in the food industry.
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30
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Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties. MEMBRANES 2022; 12:membranes12020213. [PMID: 35207134 PMCID: PMC8875529 DOI: 10.3390/membranes12020213] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 11/17/2022]
Abstract
Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p < 0.05). The antifungal activity of the chia mucilage films incorporated with O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01–77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.
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Ribes S, Gallego M, Barat JM, Grau R, Talens P. Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104943] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Zar Pasha A, Anwer Bukhari S, Ali El Enshasy H, El Adawi H, Al Obaid S. Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes. Saudi J Biol Sci 2022; 29:774-780. [PMID: 35197744 PMCID: PMC8848135 DOI: 10.1016/j.sjbs.2021.10.048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022] Open
Abstract
Objectives Date palm (Phoenix dactylifera) mucilage obtained from its dried fruits was evaluated to check the proximate composition and physicochemical properties. Methods Commercially available date palm mucilage was precipitated using ethanol. Both (crude and purified) mucilage samples were subjected for proximate, physiochemical, biochemical and antioxidant activity using standard experimental protocols. Elemental analysis of crude date palm mucilage was also performed using LIBS. Results Ethanol was used to purify the mucilage (58.4% yield). Proximate analysis was carried out on crude and purified mucilages showing crude fat, crude protein, crude fiber, total carbohydrates, nitrogen free extract and total energy in purified mucilage were more than the crude mucilage. Moisture and ash contents were found more in crude mucilage than the purified mucilage. Laser introduced breakdown spectroscopy (LIBS) detected Zn, Mg, Mn, K, Na, Cu, Fe and Ca metals as components of mucilage. Biochemical profiling indicated that crude and purified mucilage have proteins, protease, superoxide dismutase, catalase, peroxidase, amylase, ascorbate peroxidase, free amino acids, total soluble sugars, reducing sugars, non-reducing sugars, total anthocyanin, free anthocyanin, total flavonoid contents and total phenolic contents. Conclusion The study shows that date palm mucilage could be potentially used as pharmaceutical and medicinal ingredient due to presence of bioactive compounds and its physicochemical properties.
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Yeh YC, Lai LS. Effect of Extraction Procedures with Ultrasound and Cellulolytic Enzymes on the Structural and Functional Properties of Citrus grandis Osbeck Seed Mucilage. Molecules 2022; 27:molecules27030612. [PMID: 35163877 PMCID: PMC8838855 DOI: 10.3390/molecules27030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 11/24/2022] Open
Abstract
The structural and functional properties of Citrus grandis Osbeck (CGO) seed mucilage by different extraction practices, including conventional citrate buffer, ultrasonic-assisted (UAE), enzymatic-assisted extraction (EAE) with cellulase or Celluclast® 1.5 L and various ultrasonic-assisted enzymatic extraction (UAEE) procedures were investigated. It was found that CGO seed from agricultural and processing byproducts is an excellent new source of high methoxyl pectin with quite high intrinsic viscosity (about 108.64 dL/g) and molecular weight (about 1.9 × 106) as compared with other pectin sources. UAEE with Celluclast® 1.5 L enhanced the extraction yield most pronouncedly (about 2.3 times). Moreover, the monosaccharide composition of CGO seed mucilage is least affected by EAE with Celluclast® 1.5 L. In contrast, EAE with cellulase dramatically reduces the galacturonic acid (GalA) content to less than 60 molar%, and increases the glucose (Glc) content pronouncedly (to about 40 molar%), which may be considered as an adverse effect in terms of pectin purity. Though extraction procedures involved with ultrasound and cellulolytic enzymes generally show a decrease in GalA contents, weight average molar mass and intrinsic viscosity, EAE with Celluclast® 1.5 L is least affected, followed by UAE and UAEE with Celluclast® 1.5 L. These features can be leveraged in favor of diversified applications.
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Otálora MC, Wilches-Torres A, Gómez Castaño JA. Spray-Drying Microencapsulation of Pink Guava ( Psidium guajava) Carotenoids Using Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves as Encapsulating Materials. Polymers (Basel) 2022; 14:310. [PMID: 35054716 PMCID: PMC8778079 DOI: 10.3390/polym14020310] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 02/06/2023] Open
Abstract
In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV-vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Jovanny A. Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), Avenida Central del Norte, Tunja 050030, Boyacá, Colombia
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Tsai AYL, McGee R, Dean GH, Haughn GW, Sawa S. Seed Mucilage: Biological Functions and Potential Applications in Biotechnology. PLANT & CELL PHYSIOLOGY 2021; 62:1847-1857. [PMID: 34195842 DOI: 10.1093/pcp/pcab099] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 05/16/2021] [Accepted: 06/30/2021] [Indexed: 06/13/2023]
Abstract
In plants, the diaspore (seed dispersal unit) may include a seed coat and/or pericarp to protect the embryo and assist in dispersion. In many species, the seed coat and/or pericarp secrete a gelatinous mixture of cell wall polysaccharides known as mucilage. In several species, mucilage synthesis, secretion and modification have been studied extensively as model systems for the investigation of plant cell wall structure and function. Despite this, efforts toward understanding the role of mucilage have received less attention. Mucilage has been hypothesized to impact seed dispersal through interaction with soil, protecting the seed in the gut following ingestion by animals or affecting the ability of seeds to sink or float in water. Mucilage has been found to influence seed germination and seedling establishment, most often during abiotic stress, probably by maintaining seed hydration when water is scarce. Finally, mucilage has been documented to mediate interactions with various organisms. Advances in transgenic technology should enable the genetic modification of mucilage structure and function in crop plants. Cells synthesizing mucilage may also be a suitable platform for creating custom polysaccharides or proteins with industrial applications. Thus, in the near future, it is likely that research on seed mucilage will expand well beyond the current focus. Here we summarize our understanding of the biological functions of mucilage and provide an outlook on the future of mucilage research.
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Affiliation(s)
- Allen Yi-Lun Tsai
- International Research Center for Agricultural & Environmental Biology, Faculty of Advanced Science and Technology, Kumamoto University, 2-39-1 Kurokami, Chuo Ward, Kumamoto 860-8555, Japan
| | - Robert McGee
- L'Institut National de la Recherche Scientifique Centre Armand-Frappier Santé Biotechnologie (INRS-CAFSB), 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada
| | - Gillian H Dean
- Department of Botany, University of British Columbia, 6270 University Blvd, Vancouver, BC V6T 1Z4, Canada
| | - George W Haughn
- Department of Botany, University of British Columbia, 6270 University Blvd, Vancouver, BC V6T 1Z4, Canada
| | - Shinichiro Sawa
- International Research Center for Agricultural & Environmental Biology, Faculty of Advanced Science and Technology, Kumamoto University, 2-39-1 Kurokami, Chuo Ward, Kumamoto 860-8555, Japan
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Muñoz LA, Vera C. N, Zúñiga-López MC, Moncada M, Haros CM. Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hedayati S, Niakousari M, Babajafari S, Mazloomi SM. Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Ghadiri Alamdari N, Salmasi S, Almasi H. Tomato Seed Mucilage as a New Source of Biodegradable Film-Forming Material: Effect of Glycerol and Cellulose Nanofibers on the Characteristics of Resultant Films. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02734-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Dybka-Stępień K, Otlewska A, Góźdź P, Piotrowska M. The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review. Nutrients 2021; 13:nu13103354. [PMID: 34684354 PMCID: PMC8539170 DOI: 10.3390/nu13103354] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 12/13/2022] Open
Abstract
Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.
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Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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de Paiva PHEN, Correa LG, Paulo AFS, Balan GC, Ida EI, Shirai MA. Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3030-3038. [PMID: 34294965 DOI: 10.1007/s13197-020-04806-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 09/16/2020] [Indexed: 11/30/2022]
Abstract
Flaxseed mucilage was extracted with distilled water, dried and used for film production with polyvinyl alcohol (PVA) (ratio 1:1) of different hydrolysis degrees (88.0 and 98.3%). The properties of the films were evaluated by determining the thickness, tensile measurements, moisture content, water vapor permeability, apparent opacity, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) analysis and thermogravimetric analysis. Flaxseed mucilage, when mixed with PVA, produces less resistant, less rigid, more-flexible films, has a higher thermal stability, and does not change the water vapor barrier properties compared with pure mucilage films. SEM revealed that films with mucilage and PVA mixtures formed a compact and homogeneous structure, corroborating the FTIR spectra that indicated a chemical interaction between these two biopolymers. In general, the degree of PVA hydrolysis did not influence the properties of the films when mixed with flaxseed mucilage extract. Therefore, films obtained from mixtures of flaxseed mucilage and PVA can be an interesting and advantageous alternative for producing bio-based packaging.
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Affiliation(s)
- Pablo Henrique Eduardo Nazario de Paiva
- Coordenação de Engenharia Química (COENQ), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Luana Gabrielle Correa
- Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Ana Flávia Sampaio Paulo
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Geane Cristiane Balan
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Elza Iouko Ida
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Marianne Ayumi Shirai
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
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Passos AAC, Teixeira Sá DMA, Andrade PL, Barreto JJS, dos Santos NL, das Chagas RMM, de Brito Alves T, Chaves MJL, da Silva Maciel J, do Egito AS, de Azevedo Moreira R, Braga RC. Partially hydrolyzed galactomannan from Adenanthera pavonina seeds used as stabilizer, fat substitute, and food fiber source for mousses. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-020-03246-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Irfan J, Hussain MA, Haseeb MT, Ali A, Farid-Ul-Haq M, Tabassum T, Hussain SZ, Hussain I, Naeem-Ul-Hassan M. A pH-sensitive, stimuli-responsive, superabsorbent, smart hydrogel from psyllium ( Plantago ovata) for intelligent drug delivery. RSC Adv 2021; 11:19755-19767. [PMID: 35479196 PMCID: PMC9033674 DOI: 10.1039/d1ra02219a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022] Open
Abstract
Herein, we report a polysaccharide-based hydrogel isolated from psyllium husk (a well-known dietary fiber) and evaluated for its swelling properties in deionized water (DW) at different physiological pH values, i.e., 1.2, 6.8 and 7.4. Swelling of psyllium hydrogel (PSH) in DW under the influence of temperature and at different concentrations of NaCl and KCl solutions was also examined. A pH-dependent swelling pattern of PSH was observed following the order DW > pH 7.4 > pH 6.8 > pH 1.2. Stimuli-responsive swelling and deswelling (on–off switching) behavior of PSH was observed in DW and ethanol, DW and normal saline, at pH 7.4 and pH 1.2 environments, respectively. Similar swelling behavior and on–off switching attribute of PSH-containing tablets indicated the unaltered nature of PSH even after compression. Scanning electron micrographs of swollen and then freeze-dried PSH via transverse and longitudinal cross-sections revealed hollow channels with an average pore size of 6 ± 2 μm. Furthermore, PSH concentration-dependent sustained release of theophylline from tablet formulation was witnessed for >15 h following the non-Fickian diffusion mechanism. Subacute toxicity studies revealed the non-toxic nature of PSH. Therefore, dietary fiber-based material, i.e., PSH could be a valuable pharmaceutical excipient for intelligent and targeted drug delivery. Herein, we report the dynamic swelling, stimuli responsive swelling-deswelling properties, sub-acute toxicity studies and sustained drug release potential of a polysaccharide-based hydrogel isolated from psyllium husk (a well-known dietary fiber).![]()
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Affiliation(s)
- Jaffar Irfan
- Institute of Chemistry, University of Sargodha Sargodha 40100 Pakistan +923468614959
| | - Muhammad Ajaz Hussain
- Institute of Chemistry, University of Sargodha Sargodha 40100 Pakistan +923468614959
| | | | - Arshad Ali
- Institute of Chemistry, University of Sargodha Sargodha 40100 Pakistan +923468614959
| | - Muhammad Farid-Ul-Haq
- Institute of Chemistry, University of Sargodha Sargodha 40100 Pakistan +923468614959
| | - Tahira Tabassum
- Faculty of Medical and Health Sciences, Sargodha Medical College, University of Sargodha Sargodha 40100 Pakistan
| | - Syed Zajif Hussain
- Department of Chemistry and Chemical Engineering, Lahore University of Management Sciences Lahore Cantt. 54792 Pakistan
| | - Irshad Hussain
- Department of Chemistry and Chemical Engineering, Lahore University of Management Sciences Lahore Cantt. 54792 Pakistan
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Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106545] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Tosif MM, Najda A, Bains A, Kaushik R, Dhull SB, Chawla P, Walasek-Janusz M. A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication. Polymers (Basel) 2021; 13:polym13071066. [PMID: 33800613 PMCID: PMC8037796 DOI: 10.3390/polym13071066] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 11/16/2022] Open
Abstract
Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.
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Affiliation(s)
- Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India;
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, Chandigarh Group of Colleges Landran, Mohali, Punjab 140307, India;
| | - Ravinder Kaushik
- Department of Food Technology, School of Health Sciences, University of Petroleum and Energy Studies, Dehradun, Uttarakhand 248007, India;
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India;
- Correspondence: (A.N.); (P.C.)
| | - Magdalena Walasek-Janusz
- Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 20-280 Lublin, Poland;
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Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry. Foods 2021; 10:foods10030620. [PMID: 33804028 PMCID: PMC7998559 DOI: 10.3390/foods10030620] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/02/2021] [Accepted: 03/11/2021] [Indexed: 01/08/2023] Open
Abstract
Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.
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Hellebois T, Soukoulis C, Xu X, Hausman JF, Shaplov A, Taoukis PS, Gaiani C. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan. Carbohydr Polym 2021; 256:117394. [DOI: 10.1016/j.carbpol.2020.117394] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/03/2020] [Accepted: 11/08/2020] [Indexed: 12/15/2022]
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Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03669-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Cowley JM, Burton RA. The goo-d stuff: Plantago as a myxospermous model with modern utility. THE NEW PHYTOLOGIST 2021; 229:1917-1923. [PMID: 33220085 DOI: 10.1111/nph.17095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/08/2020] [Indexed: 06/11/2023]
Abstract
Mucilage, a gel-like layer formed around wetted seeds in a process called myxospermy, has importance as a proxy for studying cell wall polysaccharide biosynthesis and interactions and as a source of valuable health supplements and hydrocolloids. Arabidopsis thaliana has provided unrivalled insight into mucilage/cell wall synthesis, but its lack of commercial utility presents an opportunity to develop an alternative myxospermous model linking genetics, chemistry and functionality. Here, we discuss recent advances in the understanding of mucilage production, composition and properties of Plantago, a promising candidate as an alternative model with economic relevance. We outline how genomic/transcriptomic and chemical analysis advances could be made to strengthen Plantago's use as a model system, through challenging but achievable approaches.
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Affiliation(s)
- James M Cowley
- School of Agriculture, Food and Wine and ARC Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
| | - Rachel A Burton
- School of Agriculture, Food and Wine and ARC Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
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