A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

Çakmak, Hülya; Ilyasoglu-Buyukkestelli, Hulya; Söğüt, Ece; Ozyurt, V. Hazal; Gumus‐Bonacina, Cansu Ekin; Şimşek, Şebnem

doi:10.1016/j.fhfh.2023.100131

Cited by 36 publications

(13 citation statements)

References 174 publications

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“…Mucilage, a complex water-soluble polysaccharides, is composed of monosaccharides and uronic acids. 167 It has been utilized in numerous applications such as the food industry, 167 delivery of bioactive compounds, 168 emulsification, 169 catalysis, 170 and water treatment. 171 Recently, it has been used for the preparation of metal-mucilage NCs as electroactive materials.…”

Section: Metal-synthetic Polymer Ncs As Electrode Modifiers For Sensi...mentioning

confidence: 99%

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Zahran

2024

Mater. Adv.

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Section: Metal-synthetic Polymer Ncs As Electrode Modifiers For Sensi...mentioning

confidence: 99%

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Zahran

2024

Mater. Adv.

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“…Mucilages have been studied as a wall material for nanoparticles due to their high retention capacity of bioactive compounds and ease of chemical modifications to improve their stability [ 107 ]. In this sense, many authors have proven the efficiency of different mucilage sources as a wall material to produce nanoparticles of bioactive compounds, such as vitamins, minerals, fatty acids, and flavorings [ 108 , 109 ].…”

Section: Encapsulationmentioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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“…While, okra mucilage is a pectic polysaccharide, that composed of L-rhamnose, D-galactose and L-galacturonic acid [ 28 , 29 ]. So far, okra and psyllium mucilage has been studied as natural emulsifier agents, fat replacers and carrier wall materials in the encapsulation technology [ [30] , [31] , [32] , [33] , [34] , [35] ].…”

Section: Introductionmentioning

confidence: 99%

Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production

Mohammad,

Mehaya,

Salem

et al. 2024

Heliyon

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A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

Cited by 36 publications

References 174 publications

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Carbohydrate polymer-supported metal and metal oxide nanoparticles for constructing electrochemical sensors

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production

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