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Demir D. Potential use of extracted flax seed mucilage in the construction of macroporous cryo-scaffolds. Biomed Mater 2024; 19:055002. [PMID: 38917835 DOI: 10.1088/1748-605x/ad5bad] [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: 12/13/2023] [Accepted: 06/25/2024] [Indexed: 06/27/2024]
Abstract
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.
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Affiliation(s)
- Didem Demir
- Chemistry and Chemical Process Technologies Department, Mersin Tarsus Organized Industrial Zone Technical Sciences Vocational School, Tarsus University, Mersin 33100, Turkey
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2
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Ettouil A, Oubihi A, Imtara H, Atfaoui K, Mothana RA, Noman OM, Tarayrah M, Ouhssine M. Optimizing the Extraction Efficiency of Flaxseed Gum Using a Response Surface Methodology Approach. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2024; 2024:5135565. [PMID: 38957570 PMCID: PMC11217574 DOI: 10.1155/2024/5135565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 04/15/2024] [Accepted: 05/16/2024] [Indexed: 07/04/2024]
Abstract
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.
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Affiliation(s)
- Abdessamad Ettouil
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, Bp: 133, Kenitra, Morocco
| | - Asmaa Oubihi
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, Bp: 133, Kenitra, Morocco
| | - Hamada Imtara
- Faculty of Medicine, Arab American University Palestine, Jenin 44862, State of Palestine
| | - Khadija Atfaoui
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, Bp: 133, Kenitra, Morocco
| | - Ramzi A. Mothana
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Omar M. Noman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mahmoud Tarayrah
- Groupe Hospitalier Cochin-Port Royal, Faculty of Medicine, Institut Cochin, Paris University, CNRS, IN-SERM, Paris 75000, France
| | - Mohammed Ouhssine
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, Bp: 133, Kenitra, Morocco
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Chand M, Chopra R, Talwar B, Homroy S, Singh PK, Dhiman A, Payyunni AW. Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging. Front Nutr 2024; 11:1334247. [PMID: 38385008 PMCID: PMC10879465 DOI: 10.3389/fnut.2024.1334247] [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: 11/06/2023] [Accepted: 01/04/2024] [Indexed: 02/23/2024] Open
Abstract
Industrial waste products derived from the oil industry often contain valuable substances and elements with great potential. These by-products can be used for various purposes, including as nutrients, bioactive compounds, fuels, and polymers. Linseed mucilage (LM) is one such example of a beneficial by-product obtained from linseed. It possesses favorable chemical and functional properties, depending on its method of extraction. Different pretreatments, such as enzymatic extraction, microwave-assisted extraction, pulse electric field, and ultrasound-assisted extraction, have been explored by various researchers to enhance both the yield and quality of mucilage. Furthermore, LM has exhibited therapeutic effects in the treatment of obesity, diabetes, constipation, hyperlipidemia, cancer, and other lifestyle diseases. Additionally, it demonstrates favorable functional characteristics that make it suitable to be used in bioplastic production. These properties preserve food quality, prolong shelf life, and confer antimicrobial activity. It also has the potential to be used as a packaging material, especially considering the increasing demand for sustainable and biodegradable alternatives to plastics because of their detrimental impact on environmental health. This review primarily focuses on different extraction techniques used for linseed mucilage, its mechanism of action in terms of health benefits, and potential applications in food packaging.
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Affiliation(s)
- Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Abdul Wahid Payyunni
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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Chen C, Ma P, Jiang S, Bourouis I, Pang Z, Liu X, Wang P. Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels. Polymers (Basel) 2023; 15:2834. [PMID: 37447480 DOI: 10.3390/polym15132834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.
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Affiliation(s)
- Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Peipei Ma
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Siyuan Jiang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Imane Bourouis
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Ren X, Meng X, Zhang Z, Du H, Li T, Wang N. Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum. Gels 2023; 9:gels9040318. [PMID: 37102930 PMCID: PMC10137679 DOI: 10.3390/gels9040318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 03/27/2023] [Accepted: 04/07/2023] [Indexed: 04/28/2023] Open
Abstract
In this study, flaxseed gum (FG) was extracted using hot water extraction and ultrasonic-assisted extraction. The yield, molecular weight distribution, monosaccharide composition, structure, and rheological properties of FG were analyzed. The FG yield (9.18) achieved using ultrasound-assisted extraction (this sample was labeled as UAE) was higher than the yield (7.16) achieved with hot water extraction (this sample was labeled as HWE). The polydispersity, monosaccharide composition, and characteristic absorption peaks of the UAE were similar to that of the HWE. However, the UAE had a lower molecular weight and looser structure than the HWE. Moreover, zeta potential measurements indicated that the UAE exhibited better stability. An analysis of the rheological properties showed that the viscosity of the UAE was lower. Thus, the UAE had an effectively better yield of FG, preliminarily modified structure, and rheological properties, and provided a theoretical basis for its application in food processing.
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Affiliation(s)
- Xuejiao Ren
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou 121000, China
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Xin Meng
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou 121000, China
| | - Zhen Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou 121000, China
| | - Hongyu Du
- Department of Pathology, School of Basic Medical Sciences, Jinzhou Medical University, Jinzhou 121000, China
| | - Tuoping Li
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Na Wang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou 121000, China
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Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach. Foods 2023; 12:foods12061256. [PMID: 36981182 PMCID: PMC10048294 DOI: 10.3390/foods12061256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023] Open
Abstract
A new focus with respect to the extraction of plant protein is that ingredient enrichment should target functionality instead of pursuing purity. Herein, the sequence aqueous extraction method was used to co-enrich five protein-polysaccharide natural fractions from flaxseed meal, and their composition, structure, and functional properties were investigated. The total recovery rate of flaxseed protein obtained by the sequence extraction approach was more than 80%, which was far higher than the existing reports. The defatted flaxseed meal was soaked by deionized water to obtain fraction 1 (supernatant), and the residue was further treated to get fraction 2 (supernatant) and 3 (precipitate) through weak alkali solubilization. Part of the fraction 2 was taken out, followed by adjusting its pH to 4.2. After centrifuging, the albumin-rich supernatant and precipitate with protein content of 73.05% were gained and labeled as fraction 4 and fraction 5. The solubility of fraction 2 and 4 exceeded 90%, and the foaming ability and stability of fraction 5 were 12.76 times and 9.89 times higher than commercial flaxseed protein, respectively. The emulsifying properties of fractions 1, 2, and 5 were all greater than that of commercial sodium caseinate, implying that these fractions could be utilized as high-efficiency emulsifiers. Cryo-SEM results showed that polysaccharides in fractions were beneficial to the formation of network structure and induced the formation of tighter and smoother interfacial layers, which could prevent emulsion flocculation, disproportionation, and coalescence. This study provides a reference to promote the high-value utilization of flaxseed meals.
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Shishir MRI, Suo H, Taip FS, Ahmed M, Xiao J, Wang M, Chen F, Cheng KW. Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 36919601 DOI: 10.1080/10408398.2023.2188564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.,College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
| | - Hao Suo
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur, Bangladesh
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.045] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Raslan HA, Sokary R. Eco-friendly flaxseed mucilage biofilms fabricated by gamma irradiation. RADIOCHIM ACTA 2022. [DOI: 10.1515/ract-2022-0090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
With looming the global energy crisis and environmental problems Biodegradable green blends based on natural resources and biodegradable polymers have increasingly attracted many researches interest due to their advantages of low cost, use of renewable resource, and biodegradability. In this study, flaxseed mucilage (FM) was extracted with distilled water and utilised to make films with varying ratios of polyvinyl alcohol (PVA) and chitosan (Cs). Gamma irradiation was used as green method to improve the performance of the produced films. Then the films were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), UV–vis spectrophotometry and XRD analysis. The tensile measurements, moisture content were used to evaluate the films’ qualities. When flaxseed mucilage is mixed with PVA/Cs blend, it forms films that are less resistive, less rigid, and more flexible, improves mechanical properties and thermal stability. Films containing mucilage and PVA/Cs blend exhibited a compact and homogeneous structure under SEM, confirming the FTIR spectra that suggested a chemical interaction between these three biopolymers. Based on all above properties of the developed films, it can be envisaged to use these films for packaging applications.
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Affiliation(s)
- Heba A. Raslan
- Polymer Chemistry Department , National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Rehab Sokary
- Radiation Chemistry Department , National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
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Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01750-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Venegas-García DJ, Wilson LD. Utilization of Bioflocculants from Flaxseed Gum and Fenugreek Gum for the Removal of Arsenicals from Water. MATERIALS (BASEL, SWITZERLAND) 2022; 15:8691. [PMID: 36500187 PMCID: PMC9740097 DOI: 10.3390/ma15238691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/30/2022] [Accepted: 11/25/2022] [Indexed: 06/17/2023]
Abstract
Mucilage-based flocculants are an alternative to synthetic flocculants and their use in sustainable water treatment relates to their non-toxic and biodegradable nature. Mucilage extracted from flaxseed (FSG) and fenugreek seed (FGG) was evaluated as natural flocculants in a coagulation-flocculation (CF) process for arsenic removal, and were compared against a commercial xanthan gum (XG). Mucilage materials were characterized by spectroscopy (FT-IR, 13C NMR), point-of-zero charge (pHpzc) and thermogravimetric analysis (TGA). Box-Behnken design (BBD) with response surface methodology (RSM) was used to determine optimal conditions for arsenic removal for the CF process for three independent variables: coagulant dosage, flocculant dosage and settling time. Two anionic systems were tested: S1, roxarsone (organic arsenate 50 mg L-1) at pH 7 and S2 inorganic arsenate (inorganic arsenate 50 mg L-1) at pH 7.5. Variable arsenic removal (RE, %) was achieved: 92.0 (S1-FSG), 92.3 (S1-FGG), 92.8 (S1-XG), 77.0 (S2-FSG), 69.6 (S2-FGG) and 70.6 (S2-XG) based on the BBD optimization. An in situ kinetic method was used to investigate arsenic removal, where the pseudo-first-order model accounts for the kinetic process. The FSG and FGG materials offer a sustainable alternative for the controlled removal of arsenic in water using a facile CF treatment process with good efficiency, as compared with a commercial xanthan gum.
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Srivastava R, Parambil JV. Evolution of extraction technique for the separation of bioactive compounds from Aegle marmelos. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2151470] [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: 12/03/2022]
Affiliation(s)
- Rashi Srivastava
- Department of Chemical and Biochemical Engineering, Indian Institute of Technology Patna, Patna, Bihar, India
| | - Jose V Parambil
- Department of Chemical and Biochemical Engineering, Indian Institute of Technology Patna, Patna, Bihar, India
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Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01703-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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15
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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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16
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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
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.
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Zhang S, Chen H, Geng F, Peng D, Xie B, Sun Z, Chen Y, Deng Q. Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107521] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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18
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A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage. Foods 2022; 11:foods11121677. [PMID: 35741874 PMCID: PMC9223220 DOI: 10.3390/foods11121677] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 12/15/2022] Open
Abstract
Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.
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Chemical Composition and Rheological Properties of Seed Mucilages of Various Yellow- and Brown-Seeded Flax ( Linum usitatissimum L.) Cultivars. Polymers (Basel) 2022; 14:polym14102040. [PMID: 35631922 PMCID: PMC9145172 DOI: 10.3390/polym14102040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 02/01/2023] Open
Abstract
When seeds sown in the soil become wet, their hulls secrete viscous matter that can retain water and thus support germination. Flaxseed mucilage (FSM) is an example of such a material and is attractive for food, cosmetic, and pharmaceutical applications due to its suitable rheological properties. FSM consists mainly of two polysaccharides, namely, arabinoxylan and rhamnogalacturonan I, and it also contains some proteins, minerals, and phenolic compounds. The genotype and the year of the flax harvest can significantly affect the composition and functional properties of FSM. In this work, FSM samples were isolated from flax seeds of different cultivars and harvest years, and their structural and rheological properties were compared using statistical methods. The samples showed significant variability in composition and rheological properties depending on the cultivar and storage time. It was found that the ratio of two polysaccharide fractions and the contribution of less-prevalent proteins are important factors determining the rheological parameters of FSM, characterizing the shear-thinning, thixotropic, and dynamic viscoelastic behavior of this material in aqueous solutions. The yield strength and the hysteresis loop were found to be associated with the contribution of the pectin fraction, which included homogalacturonan and rhamnogalacturonan I. In contrast, the shear-thinning and especially the dynamic viscoelastic properties depended on the arabinoxylan content. Proteins also affected the viscoelastic properties and maintained the elastic component of FSM in the solution. The above structural and rheological characteristics should be taken into account when considering effective applications for this material.
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Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107447] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Structural, physicochemical and functional properties of an exudate gum: opopanax gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01330-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Nie C, Qin X, Duan Z, Huang S, Yu X, Deng Q, Xiang Q, Geng F. Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:823-835. [PMID: 34232506 DOI: 10.1002/jsfa.11418] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/27/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL-1 ) displayed a sustainable decline in pH (-54.06%, -48.80%, P < 0.05) and zeta potential values (-29.42%, -44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chengzhen Nie
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Ziqiang Duan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Shasha Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise. Foods 2022; 11:foods11030363. [PMID: 35159516 PMCID: PMC8834298 DOI: 10.3390/foods11030363] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 12/14/2022] Open
Abstract
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.
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24
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Investigation on total phenolic content, antioxidant activity, and emulsifying capacity of sodium alginate from Nizimuddinia zanardini during microwave-assisted extraction; optimization and statistical modeling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01255-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Yang H, Li Q, Xu Z, Ge Y, Zhang D, Li J, Sun T. Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. Int J Biol Macromol 2022; 194:510-520. [PMID: 34822827 DOI: 10.1016/j.ijbiomac.2021.11.094] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/24/2022]
Abstract
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca2+-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
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Affiliation(s)
- Hua Yang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Zhaomeng Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Yonghong Ge
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Defu Zhang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
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26
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Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Soukoulis C. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol 2021; 192:1217-1230. [PMID: 34666134 DOI: 10.1016/j.ijbiomac.2021.10.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/02/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan-I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34-1.15 × 106 Da) and intrinsic viscosities (6.63-5.13 dL g-1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.
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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 L4362, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Jennyfer Fortuin
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Trier University of Applied Sciences, Department of Food Technology, Schneidershof, 54293 Trier, Germany
| | - Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, L4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, Nancy, France; Institut Universitaire de France (IUF), France
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
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27
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Ren X, He H, Li T. Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars. Food Sci Nutr 2021; 9:6131-6138. [PMID: 34760244 PMCID: PMC8565193 DOI: 10.1002/fsn3.2566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 08/21/2021] [Accepted: 08/22/2021] [Indexed: 01/16/2023] Open
Abstract
Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on their structural and functional properties. Specifically, FG samples from the different cultivars were extracted via hot water extraction followed by ethanol precipitation. Thereafter, they were analyzed via zeta potential measurements, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), and scanning electron microscopy (SEM). The results demonstrated that the different cultivars showed significantly different FG yields (p < .05; range, 5.83%-7.36%). Further, the FTIR spectra of the FG samples were slightly different but showed typical polysaccharide absorption peaks. Furthermore, the XRD patterns obtained predominantly showed an amorphous region and a small crystalline region, while the SEM images obtained at 1,000× magnification revealed that the samples had smooth and irregular surfaces, with a scaly structure. However, at 20,000× magnification, the FG samples showed slight structural differences. Additionally, the zeta potentials of the FG samples (range, -19.4 to -30.6 mV; p < .05) were cultivar-dependent and indicated the presence of negatively charged macromolecules. This implies that the FG samples from the different cultivars show diverse structural properties. Our findings not only provide useful information regarding FG samples extracted from different cultivars but also serve as a theoretical basis for the application of FG in food processing.
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Affiliation(s)
- Xuejiao Ren
- College of FoodShenyang Agricultural UniversityShenyangChina
- College of Food Science and TechnologyJinzhou Medical UniversityJinzhouChina
| | - Huili He
- College of Food Science and TechnologyJinzhou Medical UniversityJinzhouChina
| | - Tuoping Li
- College of FoodShenyang Agricultural UniversityShenyangChina
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28
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Nasiri H, Golestan L, Shahidi SA, Darjani P. Encapsulation of Lactobacillus casei in sodium alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using wild sage seed mucilage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01022-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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29
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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30
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Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106289] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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31
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Ornithogalum cuspidatum mucilage as a new source of plant-based polysaccharide: Physicochemical and rheological characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00814-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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32
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Structure Analysis and Antioxidant Activity of a Novel Polysaccharide from Katan Seeds. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6349019. [PMID: 33511204 PMCID: PMC7822655 DOI: 10.1155/2021/6349019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 10/30/2020] [Accepted: 12/26/2020] [Indexed: 11/19/2022]
Abstract
In the present work, a novel water-soluble polysaccharide (LWSP) was purified from Katan seeds. Polysaccharide was structurally characterized by NMR spectroscopic analysis, thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR) analysis, X-ray diffraction (XRD), and UV absorption. TLC and HPLC showed that LWSP was a polysaccharide consisted mainly of glucose, mannose, xylose, and arabinose. The FTIR spectrum and UV absorption proved polysaccharide characteristic of LWSP. According to XRD, LWSP presented a semicrystalline behavior. The molecular weight was estimated as 64.56 kDa. Results obtained through 13C and 1H nuclear magnetic resonance (NMR) indicated that LWSP is consisted of four monosaccharide residues with α and β anomers. Physicochemical and antioxidant properties of LWSP were also investigated. Results revealed that LWSP exhibited interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC50 = 4.48 mg/ml) and chelating activity (IC50 = 4.79 mg/ml), and it displayed moderate reductive capacities. Overall, the findings suggested that LWSP is a promising source of natural additives in various industries fields.
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Chegini SP, Varshosaz J, Sadeghi HM, Dehghani A, Minaiyan M. Shear sensitive injectable hydrogels of cross-linked tragacanthic acid for ocular drug delivery: Rheological and biological evaluation. Int J Biol Macromol 2020; 165:2789-2804. [PMID: 33736282 DOI: 10.1016/j.ijbiomac.2020.10.164] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/09/2020] [Accepted: 10/20/2020] [Indexed: 10/23/2022]
Abstract
Drug delivery to posterior segment of eye has always been challenging. The aim of the present study was to provide a novel injectable, shear sensitive hydrogel based on tragacanthic acid (TA) with three kinds of acetate salts as cross-linker. Rheological properties by strain and shear stress sweep measurements and also dynamic rheological experiments including frequency and time sweep measurements were studied. Biological studies comprising, cell culture, Draize test on rabbit eyes and histopathological tests were done. The results showed the optimized hydrogel was biocompatible, injectable and owning acceptable firmness in rest state after injection. Healing time of the hydrogel was 46 s and was shear-sensitive. It showed no cytotoxicity on HUVEC cells. No allergic reaction was seen in Draize test and histological examination showed integrity of the retinal layers with no evidence of pathological changes, such as deformations, degeneration, or inflammation. TA hydrogel is promising in ocular drug delivery.
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Affiliation(s)
- Sana Pirmardvand Chegini
- Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems, Research Centre, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Jaleh Varshosaz
- Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems, Research Centre, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Hamid Mirmohammad Sadeghi
- Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Alireza Dehghani
- School of Medicine, Isfahan Eye Research Centre, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Mohsen Minaiyan
- Department of Pharmacology, Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran.
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34
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Dubois F, Musa C, Duponchel B, Tidahy L, Sécordel X, Mallard I, Delattre F. Nuclear Magnetic Resonance and Calorimetric Investigations of Extraction Mode on Flaxseed Gum Composition. Polymers (Basel) 2020; 12:E2654. [PMID: 33187145 PMCID: PMC7697610 DOI: 10.3390/polym12112654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 02/04/2023] Open
Abstract
We discussed about the influence of extraction mode on the flaxseed gums composition and their thermal stabilities. In order to do so, flaxseed gum was extracted by both classical magnetic stirring method and ultrasonic-assisted extraction (UAE). As a function of time, protein content, gum yield, pH values were evaluated and samples were characterized by 1H and 13C nuclear magnetic resonance (NMR) experiments as well as scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA). The flaxseed gum extracted in aqueous solution correspond to a mixture of different components, including polysaccharides, proteins and sometimes lignan derivatives. It is found that the protein and gum contents increase with the extraction duration for both the ultrasonic assisted and the traditional extraction while the pH decreases at the same time. As expected, compared to traditional magnetic stirring method, ultrasonic assisted extraction method can significantly enhance the yield of polysaccharides, lignans and proteins. The variation of pH is correlated to the increase of lignan molecules in the extracted samples. For thermic methods, SEM experiments showed that lignan derivatives which ester-bonded to polysaccharides associated to proteins are responsible to the formation of globular aggregates. Supplementary rod-like molecular organization were obtained from UAE and questions on the nature of the amphiphilic mesogen carbohydrate structures.
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Affiliation(s)
- Fang Dubois
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Corentin Musa
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Benoit Duponchel
- Littoral Côte d’Opale University, UR 4476, UDSMM, Unité de Dynamique et Structure des Matériaux Moléculaires, 145 Avenue Maurice Schumann, 59140 Dunkerque, France;
| | - Lucette Tidahy
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Xavier Sécordel
- Littoral Côte d’Opale University, UR 4493, LPCA, IRenE, 145 Avenue Maurice Schumann, 59140 Dunkerque, France;
| | - Isabelle Mallard
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - François Delattre
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
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Synytsya A, Poučková P, Zadinová M, Troshchynska Y, Štětina J, Synytsya A, Saloň I, Král V. Hydrogels based on low-methoxyl amidated citrus pectin and flaxseed gum formulated with tripeptide glycyl-l-histidyl-l-lysine improve the healing of experimental cutting wounds in rats. Int J Biol Macromol 2020; 165:3156-3168. [PMID: 33031852 DOI: 10.1016/j.ijbiomac.2020.09.251] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 09/06/2020] [Accepted: 09/29/2020] [Indexed: 12/19/2022]
Abstract
Hydrogels based on natural and modified polysaccharides represent growing group of suitable matrices for the construction of effective wound healing materials. Bioactive tripeptide glycyl-l-histidyl-l-lysine and amino acid α-l-arginine are known to accelerate wound healing and skin repair. In this study, hydrogels based on low-methoxyl amidated citrus pectin or flaxseed gum were prepared and used for the transport of these healing agents to the experimental cutting wounds affected by extensive skin damage. Fourier-transform infrared spectroscopy, rheology, differential scanning calorimetry, scanning electron microscopy, swelling and release tests confirmed that these hydrogels differed in structure and physical properties. The cationic tripeptide was found to bind to carboxylic groups in LMA pectin, and the C3OH hydroxyl and ring oxygen O5 are involved in this interaction. The pectin hydrogel showed high viscosity and strong elastic properties, while the flaxseed gum hydrogel was characterised as a viscoelastic system of much lower viscosity. The former hydrogel released the drugs very slowly, while the latter hydrogel demonstrated zero order releasing kinetics optimal for drug delivery. In the in vivo wound healing testing on rats, both polysaccharide hydrogels improved the healing process mediated by the mentioned biomolecules. The tripeptide applied in the hydrogels showed significantly higher healing degree and lower healing time than in the control animals without treatment and when it was applied in an aqueous solution. Despite the absence of a synergistic effect, the mixture of the tripeptide and α-l-arginine in the hydrogels was also quite effective in wound healing. According to histological analysis, complete healing was achieved only when using the tripeptide in the flaxseed gum hydrogel. These observations might have an important prospect in clinical application of polysaccharide hydrogels.
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Affiliation(s)
- Alla Synytsya
- Department of Analytical Chemistry, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; BIOCEV, 1st Faculty of Medicine, Charles University, Průmyslová 595, 252 50 Vestec, Czech Republic.
| | - Pavla Poučková
- Institute of Biophysics and Informatics, 1st Faculty of Medicine, Charles University, Kateřinská 1660/32, 121 08 Prague 2, Czech Republic
| | - Marie Zadinová
- Institute of Biophysics and Informatics, 1st Faculty of Medicine, Charles University, Kateřinská 1660/32, 121 08 Prague 2, Czech Republic
| | - Yana Troshchynska
- Department of Dairy, Fat and Cosmetics, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; Department of Carbohydrates and Cereals, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Jiří Štětina
- Department of Dairy, Fat and Cosmetics, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Andriy Synytsya
- Department of Carbohydrates and Cereals, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Ivan Saloň
- Department of Chemical Engineering, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Vladimír Král
- Department of Analytical Chemistry, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; BIOCEV, 1st Faculty of Medicine, Charles University, Průmyslová 595, 252 50 Vestec, Czech Republic
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36
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Safdar B, Zhihua P, Xinqi L, Jatoi MA, Rashid MT. Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum. J Food Sci 2020; 85:3168-3182. [PMID: 32888361 DOI: 10.1111/1750-3841.15426] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/17/2020] [Accepted: 07/25/2020] [Indexed: 12/16/2022]
Abstract
Four extraction techniques (that is, hot water extraction [HWE], alkaline-acidic extraction [AAE], ultrasound assisted extraction [UAE], and microwave assisted extraction [MAE]) were compared for flaxseed gum extraction and their influence on the yield, purity, structural characterization (monosaccharide composition, molecular weight distribution, and microstructure by transmission electron microscope), and antioxidant activity (in terms of scavenging ability of 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid [ABTS], and reducing power) was investigated. The HWE achieved higher yield (8.96%) than UAE (7.84%) followed by MAE (7.01%) and AAE (6.44%). Moreover, the four flaxseed gum (FSG) samples exhibited the identical monosaccharide composition, but slight difference was observed in the content, whereas the molecular weight ratios exhibited significant difference. All samples displayed concentration-dependent manner for all antioxidant assays. UAE-FSG showed significant higher scavenging ability on DPPH free radical, ABTS free radical, reducing power, and β-carotene bleaching assay followed by HWE-FSG, MAE-FSG, and AAE-FSG. Overall results showed that UAE was favorable to the purity of FSG, whereas HWE was more advantageous to improve the extraction yield and facile as it requires no special equipment. PRACTICAL APPLICATION: Extraction methods directly affect the recovery and purity of the extracted compound. Thus, this study could help in selection of appropriate extraction method for FSG. The results suggested that FSG possesses potential healthcare application in food industry because of their nutrition composition and antioxidant activities, and thus, it can be used for formulation of functional food as a natural antioxidant agent.
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Affiliation(s)
- Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, and Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Pang Zhihua
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, and Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Liu Xinqi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
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Yu X, Huang S, Nie C, Deng Q, Zhai Y, Shen R. Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein. J Food Sci 2020; 85:2010-2019. [PMID: 32529640 DOI: 10.1111/1750-3841.15184] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 04/23/2020] [Accepted: 04/24/2020] [Indexed: 01/01/2023]
Abstract
The aim of this study was to explore the effect of atmospheric pressure plasma jet (APPJ) on the physicochemical, functional, and antioxidant properties of flaxseed protein following APPJ treatment (0 to 240 s). The results showed that the pH value continuously dropped with the minimum value of 3.45 ± 0.15 after 240 s of APPJ treatment (-61.7%, P < 0.05). The relative protein solubility significantly declined after 15 s of APPJ treatment (-43.1%, P < 0.05), which was accompanied by the evident increase in mean particle size of flaxseed protein in aqueous solution (+157%, P < 0.05). Moreover, the surface hydrophobicity and contents of disulfide bonds gradually raised when the APPJ exposure time extended from 30 to 240 s. Notably, the foaming, emulsifying, and in vitro antioxidant properties of flaxseed protein were significantly improved following short time of APPJ treatment (5 to 15 s), which was paralleled with the changes of spatial conformation, mild protein oxidation, as well as the release of phenolic acids and flavonoids from naturally occurring protein-phenolic complex. Our findings elucidated that APPJ may be considered as an effective strategy to improve the functionality and antioxidant activities of flaxseed protein. PRACTICAL APPLICATION: We had evaluated the effect of APPJ treatment on the physicochemical, functional, and antioxidant properties of flaxseed protein, which was conducive to tailor flaxseed protein with the optimal techno-functionality and antioxidant activities as a potential nano-delivery vehicle.
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Affiliation(s)
- Xiao Yu
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Shasha Huang
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Chengzhen Nie
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Qianchun Deng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oil seeds Processing, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan, 430062, China
| | - Yafei Zhai
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Ruiling Shen
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
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38
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Dong X, Du S, Deng Q, Tang H, Yang C, Wei F, Chen H, Quek SY, Zhou A, Liu L. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction. Int J Biol Macromol 2020; 153:1157-1164. [DOI: 10.1016/j.ijbiomac.2019.10.245] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022]
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39
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
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40
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Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00437-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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41
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Sedaghat Doost A, Nikbakht Nasrabadi M, Goli SAH, van Troys M, Dubruel P, De Neve N, Van der Meeren P. Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment. Food Res Int 2020; 128:108779. [DOI: 10.1016/j.foodres.2019.108779] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 11/15/2022]
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42
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Minevich I, Osipova L, Nechiporenko A, Melnikova M, Tsyganova T. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-274-282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Flax seeds are an excellent source of polyunsaturated fatty acids and high-grade protein. They are also rich in non-starch polysaccharides that are concentrated in their mucus cells. Flaxseed polysaccharides are soluble dietary fibres, which makes them an indispensable functional food ingredient. They can also serve as an additive, thus improving the structure of food, e.g. as a stabilizer, structure former, water and fat retention agent, etc. According to various researches, the functional and technological properties of polysaccharide flaxseed products are largely determined by the ratio of polysaccharide fractions and protein content, which depend on the production process. This research featured the effect of the method of obtaining flaxseed polysaccharide products on the protein content. The study employed chemical analysis and attenuated total internal reflection infrared spectroscopy (ATR-IR). The protein polysaccharide products under analysis were obtained by water extraction from two varieties of whole flax seed (Russia), under various conditions of treatment, cleaning, and fractionation. The conditions included pH, temperature, and process time. During water extraction of whole flax seeds, polypeptide-containing polysaccharide complexes were removed from the seed coats. The number, composition, and binding force between the peptide fragments and the polysaccharide matrix depended on the technological parameters of the process. The polysaccharide products were tested for total protein content. The results were consistent with the band intensity in the range of 1700–1500 cm–1, where protein carbonyl groups are usually manifested.
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Affiliation(s)
- Irina Minevich
- Institution Federal Research Centre for Bust Fibre Crops
| | - Lidiia Osipova
- Institution Federal Research Centre for Bust Fibre Crops
| | - Alla Nechiporenko
- Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
| | - Mariya Melnikova
- Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
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Safdar B, Pang Z, Liu X, Jatoi MA, Mehmood A, Rashid MT, Ali N, Naveed M. Flaxseed gum: Extraction, bioactive composition, structural characterization, and its potential antioxidant activity. J Food Biochem 2019; 43:e13014. [PMID: 31475377 DOI: 10.1111/jfbc.13014] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 06/01/2019] [Accepted: 07/17/2019] [Indexed: 11/29/2022]
Abstract
Flaxseed gum (FSG) is a heteropolysaccharide consist of neutral and acidic components that makes up approximately 8% of seed mass. FSG was extracted from mixture of brown and golden varieties of flaxseeds by hot water extraction method. The molecular weight distribution, monosaccharide analysis, chemical composition, and surface morphology of FSG were scrutinized in the current study to get a better insight regarding this important polysaccharide. The average molecular weight was recorded as 1,322 kDa with a polydispersity ratio of 1.6 for Mw/Mn and 2.4 for Mn/Mz. High-performance liquid chromatography (HPLC) screening revealed that extracted FSG was comprised of rhamnose, arabinose, mannose, glucose, fucose, xylose, galactose, glucosamine, glucuronic acid, and galacturonic acid, of which mannose and glucosamine have not been reported previously. The antioxidant activities of FSG measured as DPPH, ABTS, reducing power, and total antioxidant activity clearly demonstrated the antioxidant potency of FSG. Fourier-transform infrared spectroscopy (FTIR) and the Nuclear magnetic resonance (NMR) (1 H, 13 C) s pectra ratified the presence of functional groups typical for polysaccharide. PRACTICAL APPLICATIONS: Flaxseed gum is a natural carbohydrate polymar. This study provides useful information regarding antioxidant potential, chemical, and structural characterization of FSG. The availability of a gum is fully characterized with bioactive composition, structural features, and antioxidant potential provides a toolset for the practical application in the food or drug industry.
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Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | | | - Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | | | - Nwazish Ali
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Muhammad Naveed
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
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Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol 2019; 135:46-61. [DOI: 10.1016/j.ijbiomac.2019.05.103] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/20/2019] [Accepted: 05/17/2019] [Indexed: 12/21/2022]
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45
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Rashid F, Ahmed Z, Hussain S, Huang JY, Ahmad A. Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization. Carbohydr Polym 2019; 215:29-38. [DOI: 10.1016/j.carbpol.2019.03.054] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 03/12/2019] [Accepted: 03/15/2019] [Indexed: 01/05/2023]
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46
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Vieira J, Mantovani R, Raposo M, Coimbra M, Vicente A, Cunha R. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydr Polym 2019; 213:217-227. [DOI: 10.1016/j.carbpol.2019.02.078] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 01/20/2023]
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47
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Moczkowska M, Karp S, Niu Y, Kurek MA. Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Trigui I, Zarai Z, Chevance S, Cheikh-Rouhou S, Attia H, Ayadi M. Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. Int J Biol Macromol 2019; 126:454-465. [DOI: 10.1016/j.ijbiomac.2018.12.198] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/13/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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49
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Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Roman B, Dewettinck K, Stevens CV, Van der Meeren P. Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Junqueira LA, Amaral TN, Félix PC, Botrel DA, Prado MET, de Resende JV. Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2223-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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