Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars

Potential use of extracted flax seed mucilage in the construction of macroporous cryo-scaffolds

Mucilage is a natural source of polysaccharides that has recently attracted attention for use in biomaterial production. It attracts attention with its easy and fast extraction, biocompatibility, high water retention capacity, and biodegradability. Although there are studies on the characterization of mucilage obtained from different plant sources, the interaction of this polymer with other polymers and its potential to form new biomaterials have not yet been sufficiently investigated. Based on this, in this study, the potential of mucilage extracted from flaxseed for the production of cryogels for tissue engineering applications was demonstrated. Firstly, yield, basic physicochemical properties, morphology, and surface charge-dependent isoelectric point determination studies were carried out for the characterization of the extracted mucilage. The successful preparation of mucilage was evaluated for the construction of cryo-scaffolds and 3D, spongy, and porous structures were obtained in the presence of chitosan and polyvinyl alcohol polymers. A heterogeneous morphology with interconnected macro and micro porosity in the range of approximately 85-115 m pore diameter was exhibited. Due to the high hydrophilic structure of the mucilage, which is attached to the structure with weak hydrogen bonds, the contact angle values of the scaffolds were obtained below 80° and they showed the ability to absorb 1000 times their dry weight in approximately 30 min. As a preliminary optimization study for the evaluation of mucilage in cryogel formation, this work introduced a new construct to be developed as wound dressing scaffold for deep and chronic wounds.

Optimizing the Extraction Efficiency of Flaxseed Gum Using a Response Surface Methodology Approach

The extraction of gum from natural raw materials is of increasing importance in various industries, including food, pharmaceuticals, and cosmetics, particularly due to their emulsifying properties and potential applications as stabilizers and thickeners. This study presents an insight on the influence of changing parameters like reagents and operating condition on yield and some properties of the flax (Linum usitatissimum L.) seed gum. The extraction conditions were meticulously examined using a full factorial design, highlighting the significant impact of pretreatment, seed preparation, and solvent selection on the extraction yield. A response surface methodology (RSM) was then applied to optimize the water/benzoic acid ratio of the pretreatment step, the ethyl alcohol/water ratio, and the medium pH of the extraction method, resulting in a maximum yield of 14.47%. Furthermore, detailed analyses of the chemical and emulsifying properties of the gum were conducted showing emulsifying capacities over 94%, offering promising application prospects, particularly in the food industry.

Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films

The low mechanical strength, water deficiency, and oxidative protection of organic membranes impede their use as food-grade packaging materials. Cinnamaldehyde (CIN) tends to lose its activity owing to its instability. In this study, CIN was added to flaxseed gum (FG)/chitosan (CS) films prepared in a "sandwich" structure. The influence of CIN dosage on the properties of the composite films was studied, and the film formation mechanism of the membrane was explored. The elongation at break, water vapor permeability, oxygen permeability, and light transmittance of the composite film with 1.5% CIN were lower than those of the FG/CS/FG film. Supplementation of the composite membrane with CIN generated new hydrogen bonds, electrostatic interactions, and C-O-C bonds, which converted the structure of the composite film into a sheet and increased its crystallinity without markedly affecting its thermal stability. Therefore, CIN is an extremely useful additive for improving the applicability of flaxseed gum/CS membranes as food-grade packaging films.

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.