Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage

Alhssan, Eiman; Ercan, Songül Şahin; Bozkurt, Hüseyin

doi:10.3390/foods12030662

Cited by 7 publications

(4 citation statements)

References 28 publications

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“…Several studies have confirmed the prebiotic function of FM complemented by the potential to change gut microbiota composition leading to positive health effects. For instance, Alhssan et al (2023) observed the improvement in the viability of Lactobacillus acidophilus and Bifidobacterium lactis in cold-stored kefir, suggesting FM's role as a prebiotic. Another study described an increased proportion of Akkermansia and Bifidobacterium within a high-fat diet supplemented by FM in mice.…”

Section: Beneficial Changes Of Gut Microbiota Compositionmentioning

confidence: 99%

“…For instance, Alhssan et al . (2023) observed the improvement in the viability of Lactobacillus acidophilus and Bifidobacterium lactis in cold‐stored kefir, suggesting FM's role as a prebiotic. Another study described an increased proportion of Akkermansia and Bifidobacterium within a high‐fat diet supplemented by FM in mice.…”

Section: Food and Nutritional Applicationsmentioning

confidence: 99%

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Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Lorenc,

Jarošová,

Bedrníček

et al. 2024

Int J of Food Sci Tech

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SummaryFlaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and water−/oil‐binding properties. Due to these properties, it is highly applicable in foods as a functional agent to improve their physical and sensory parameters, thus representing an alternative to common plant gums. The most recent research is focused on the potential of FM for food treatments as a functional component. FM is usable in coatings and films. Combining with chitosan, bioactive proteins and peptides, or other compounds improves the quality of food products. FM may serve as a structural agent of novel gel materials, like oleogels, cryogels and aerogels. It can also be utilised within dietary applications to encapsulate living probiotics or bioactive compounds or serve as a prebiotic agent. Complexing of FM with proteins can lead to the improvement of their functional properties. The versatility of FM and unique properties, on the other hand, reveal its potential for further study and predetermine its use in a broad range of food and related applications in the future.

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Section: Beneficial Changes Of Gut Microbiota Compositionmentioning

confidence: 99%

Section: Food and Nutritional Applicationsmentioning

confidence: 99%

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Lorenc,

Jarošová,

Bedrníček

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In food packaging, mucilage's adhesive nature provides a basis for biodegradable adhesives and the production of edible food coatings and films. It has shown protection against the permeability of oxygen and moisture and also has favorable functional attributes such as tensile strength and durability (4, [10][11][12][13]. Its moisture-retention properties help prolong the freshness of perishable foods.…”

Section: Introductionmentioning

confidence: 99%

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

Chand,

Chopra,

Talwar

et al. 2024

Front. Nutr.

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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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“…The supplementation of kefir samples with pure flaxseed mucilage significantly enhanced the viability of LAB at the end of the storage period [23]. The addition of flaxseed mucilage and gum arabic has been shown to increase the survival of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis in kefir and change the physicochemical properties of the product, in particular, increasing its viscosity [25,26]. In general, adding seed gum, mucilage, powder, or guar to fermented dairy foods, particularly yogurt, significantly improves the structure and consistency (thickens, emulsifies, and forms a gel), increases the moisture-holding power, and reduces syneresis [27][28][29][30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells

et al. 2023

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A positive effect of flaxseed mucilage (FSM) addition (at concentrations of 0.1, 0.2, and 0.4%) to MRS and milk whey nutrient medium on the survival, auto-aggregation, hydrophobicity, adhesive, and antioxidant properties of L. bulgaricus, L. fermentum AG8, and L. plantarum AG9 was shown. It was found that the AG 8 strain became less sensitive to 7% NaCl concentrations (the cell survival rate in the experiment with 0.4% flaxseed mucilage increased by 10% compared to the control). Cultivation in the presence of FSM led to an increase in auto-aggregation, especially in the case of AG8 (from 60 to 85%) and AG9 (from 50 to 80%) strains, and an increase in hydrophobicity was seen: for L. fermentum AG8, it was from 30% to 62–72%, for L. fermentum AG9 from 30% to 35–42%, and for L. bulgaricus from 20% to 30%. The adhesive properties of the L. fermentum AG8 and L. plantarum AG9 cells increased from 0.472 to 1 nN (nanonewton) and from 0.630 to 2.5 nN, respectively. The presence of flaxseed mucilage increased the total phenolic content in cell-free supernatants after 48 h of cultivation. The concentration of 0.1–0.2% FSM increased the OH-scavenging activity of milk whey nutrient medium cell-free supernatants of strains AG8 and AG9 by 7–10%. Flaxseed mucilage can serve as a promising bioactive additive that elevates antioxidant activity, increases the resistance and survival of Lactobacillus cells in the gastrointestinal tract, and leads to the synthesis of lipase and α-glucosidase inhibitors. The co-culture of these lactic acid bacteria in the presence of FSM and milk components in the form of whey leads to the synthesis of lipase and α-glucosidase inhibitors more than the culturing on de Man, Rogosa, and Sharpe broth.

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Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage

Cited by 7 publications

References 28 publications

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells

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