Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage

Keshani-Dokht, Shaghayegh; Emam‐Djomeh, Zahra; Yarmand, Mohammad-Saeid; Fathi, Morteza

doi:10.1016/j.ijbiomac.2018.06.069

Cited by 67 publications

(38 citation statements)

References 52 publications

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“…activation energy is usually used to determine the chain flexibility of biopolymers. Keshani-Dokht et al [59] in their study observed a decrease in the magnitude of Cordia myxa mucilage and an increase in solution concentration from 0.99 to 0.89 and 0.2-2% respectively. In their study, they observed that the mucilage solution has a tendency of more shear thinning at a high concentration level.…”

Section: Characterization Of the Mucilagementioning

confidence: 84%

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

et al. 2021

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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.

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Section: Characterization Of the Mucilagementioning

confidence: 84%

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

et al. 2021

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“…The higher syneresis during the 2nd cycle could be attributed to the possibility that once the gels went through thawing and centrifugation during the 1st cycle, their matrix was deteriorated. In a previous study Pongsawatmanit, Chantaro and Nishinari [4], the authors reported a linear increase in the percentage of syneresis (8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) in tapioca starch-xanthan gum mixtures during 8 freeze-thaw cycles. The results of the present study are well supported by findings of three previous studies Alamri, Mohamed and Hussain [12,13] and Hussain [51] where linseed and okra gum were mixed with rice, corn, and sorghum starches.…”

Section: Freeze Thaw Stability Of Gelsmentioning

confidence: 91%

“…Cordia myxa L. (Assyrian plum or lasura), locally known as “Bumber” [ 18 ], can be a source of plant based gum sources. Cordia has high nutritive value, rich in antioxidants and flavonoids and is used as anti-inflammatory, antimalarial, cough suppressant, appetite suppressant and diuretic [ 19 , 20 ]. The Cordia gum is anionic polysaccharide having strong adhesive properties and is used as an emulsifier and tablet binder [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Hussain

Mohamed

Alamri

et al. 2020

Foods

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Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97–0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36–0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G′ > G″. The magnitudes of G′ and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.

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“…is is due to the protein content of gum cordia. e protein content of this gum was reported around 2 to 9% [25,26]. e results showed that a sample containing 100% pectin had the highest carbohydrate content.…”

Section: Chemical Compositionmentioning

confidence: 82%

The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

Hasani

Yazdanpanah

2020

Journal of Food Quality

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The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly. Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia. The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly. The total phenol content of the sample significantly increased with the addition of gums. The rheological properties showed that a sample containing 75% gum cordia was similar to control and had the highest apparent viscosity, loss moduli (G″), storage moduli (G′), and complex viscosity. Also, the sensorial properties showed that a sample containing 75% gum cordia had a high score in texture, taste, appearance, and overall acceptability. The results suggested that gum cordia as a polymer can be successfully employed for the formulation of jelly for improving technofunctional properties of jelly.

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Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage

Cited by 67 publications

References 52 publications

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

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

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

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