A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

Abstract

Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…From a chemical perspective, mucilages are large molecules, containing mainly carbohydrates and uronic acids, as well as glycoproteins and other bioactive compounds [1,2]. Mucilages have a wide range of applications: in food and nutraceuticals as structuring, gelling, texturing, and film-forming agents, in pharmaceuticals as binders and disintegrants for drug delivery systems, and in cosmetics as stabilizers.…”

Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

“…The addition of stabilizers also serves to reduce the calorie count of yogurt by limiting the fat content and makes the yogurt economically cheaper by reducing the consumption of skim milk powder [34,44]. Reduced syneresis in yogurts with milled flaxseed may result from the presence of mucilage polysaccharides, which can bind water and are released during the grinding process [45]. Arabshahi-Delouee et al [46] studied the effect of the addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yogurt.…”

“Success Depends on Your Backbone”—About the Use of Polymers as Essential Materials Forming Orodispersible Films

“…The disintegration time was less than 30 s and the homogeneity of the drug content was 97.89-102.05% for all formulations. Additionally, the films made of okra gum and HPMC were characterized by superior mechanical properties compared to okra and pullulan blend or moringa gum and HPMC mixture [68,69].…”

“…ODFs were transparent with smooth surface, characterized by optimal mechanical properties and demonstrated an immediate release of 90% within the first 2 min. The dissolution profile and physico-mechanical features such as appearance, surface of pH, softness and elasticity were accessed as good [69]. PVA as a backbone of ODFs was utilized to prepare ODFs containing sumatriptan succinate and metoclopramide hydrochloride.…”