Great potential of flaxseed mucilage

Abstract

Mucilage is one of the key components of flaxseed (which is also called linseed), and exhibits unique functional properties such as high water-holding capacity, and foamability. As a result, flaxseed mucilage has applications in food, agriculture, medicine and other industries. The composition and functional properties of mucilage vary between genotypes. To explore this variation, we characterized the mucilage of nine diverse varieties of flaxseed according a range of parameters including: morphology, mucilage content, fibre content, minerals, phenolic acids, polyphenols, antimicrobial activity, and antioxidant activity. We found significant differences between the genotypes in almost all of the parameters tested. Furthermore, we found a strong correlation between several of these parameters, including antioxidant activity, hydroxycinnamic acid, and sugar content. Antimicrobial activity against Gram positive bacteria was correlated with fibre content and potassium content, while chlorogenic acid content was correlated with suppression of Gram negative bacteria. These results provide a framework for crop improvement further development of functional and value-added products from flaxseed.

Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage

“…In other studies, lower concentrations were quanti ed in chitosan lms (28.55 mg GAE/g) added with thymus (Ruiz-Navaja et al, 2013) and in starch lms added with white and green tea extracts (9-14 mg GAE/g dry plant)(Pająk et al, 2017). The results are due to the combination of moringa containing 5.5% avonoids(Nurulita et al, 2019;Sa'adah et al, 2022) and axseed mucilage presenting phenolic acids such as ferulic acid, p-coumaric acid, caffeic acid, chlorogenic, and gallic acids(Kučka et al, 2024), which increase CD's antioxidant activity. .…”

“…Fermentation can generate organic acids and antibiotics that inhibit microbial growth(Ivanišová et al, 2019). Flaxseed mucilage provides antioxidant and antimicrobial activity, but the activity level depends on the extraction method and seed variety(Kučka et al, 2024).…”