Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization

Rashid, Farhat; Ahmed, Zaheer; Hussain, Shahid; Huang, Jen‐Yi; Ahmad, Asif

doi:10.1016/j.carbpol.2019.03.054

Cited by 91 publications

(44 citation statements)

References 55 publications

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“…1,3,4 One possible mechanism for the antibacterial activity of CH-FM is that amino and methoxy groups of the film interact with the outer surface of bacteria, which leads to the leakage of intracellular constituents and bacterial cell death. 10,22 Among all designated treatments, ZEO 0.5% + SO 0.75% had higher antimicrobial properties, followed by ZEO 0.25% + SO 0.75%, ZEO 0.5%, ZEO 0.25%, and SO 0. which is probably done through limiting the oxygen diffusion across the film layer and the antioxidant property of CH. 48 The PV and TBARS of samples submitted to the MAP were significantly higher than samples packaged under AP and VP over the analysis period (P < 0.05).…”

Section: Characterization Of Designated Filmsmentioning

confidence: 98%

“…Active films have been introduced to increase the shelf‐life and safety of fresh foodstuffs owing to their multiple benefits including retarding spoilage changes, preventing loss of protein functionality, and reducing the degree of shrinkage distortion 2 . Flaxseed mucilage (FM) appears to be an interesting natural substance with great potential utility as a biopolymer for the fabrication of the edible film having a good appearance, light absorption, and solubility in cold water 10 . It has been suggested that blending of the mucilage with other packaging polymer materials can improve the physical, mechanical, and structural attributes of fabricated films 11 .…”

Section: Introductionmentioning

confidence: 99%

“…2 Flaxseed mucilage (FM) appears to be an interesting natural substance with great potential utility as a biopolymer for the fabrication of the edible film having a good appearance, light absorption, and solubility in cold water. 10 It has been suggested that blending of the mucilage with other packaging polymer materials can improve the physical, mechanical, and structural attributes of fabricated films. 11 Chitosan (CH) is suitable for blending with other biopolymers due to its distinct advantages such as selective water and gas permeability, excellent film-forming ability, and serving as a carrier for essential oils (EOs).…”

mentioning

confidence: 99%

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Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

et al. 2020

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The objectives of the current study were to examine physical-mechanical, structural, and morphological characteristics of chitosan-flaxseed mucilage films enriched with Ziziphora clinopodioides essential oil (ZEO; 0%, 0.25%, and 0.5%) and sesame oil (SO; 0% and 0.75%) and to provide useful information for the preservation of minced trout fillet's using antimicrobial films under aerobic, vacuum, and modified atmosphere conditions for 16 days. The films showed thickness, tensile strength, puncture force, puncture deformation, water vapor transmission rate, water vapor permeability, swelling index, and oxygen permeability values ranging

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Section: Characterization Of Designated Filmsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

et al. 2020

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“…In the total structure of flax crops in the world, oil flax prevails, which occupies about 84% of all areas, and only 16% is accounted for by flax varieties cultivated mainly for fiber production. The main cultivation of culture is concentrated in Canada, China, USA, Russia and Kazakhstan [2]. This culture is characterized by excellent biological and economic qualities, namely, high drought tolerance, short growing season, manufacturability, high yields and profitability [3,4].…”

Section: Introductionmentioning

confidence: 99%

Culture of priority oil crops in the north of Kazakhstan

et al. 2020

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The research was carried out in order to increase the productivity of oilseed flax and spring rape in Northern Kazakhstan. Experimental studies were conducted from 2012 to 2014 in Kostanay research Institute of agriculture (Republic of Kazakhstan). The experiment studied the sowing of flax and spring rape – 2nd decade of May; 3rd decade of May; 1st decade of June and the seeding rate for flax is 6.5; 7.0 and 7.5 million viable seeds/ha for spring rape – 2, 0; 2.5 and 3.0 million viable seeds/ha. During the years of research, the best coefficient of water consumption of the studied crops showed the second sowing period the third decade of May. According to the seeding standards, the formation of an optimal stem density increased the efficiency of moisture use. It was noted that moisture was most rationally consumed when sowing oilseed flax with a norm of 7.0 million sunflower seeds/ha (16.5-17.7 mm/c), spring rapeseed with a seeding rate of 2.5 million sunflower seeds/ha (9.9-11.2 mm/c). Oilseed flax sowing in the 3rd decade of May with a seeding rate of 7.0 million seeds/ha allowed to obtain the highest indicators of plant productivity in the experiments: yield is 13.1 c/ha, oil yield is 5.4 c/ha. In spring rape, the optimal sowing period was also the third decade of May; according to the seeding rate, the variant of 2.5 million suns excelled. seeds/ha sown in a given period: yield is 22.9 c/ha, oil collection is from 1 ha 9.4 c.

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“…Food fibers of flax seeds are characterized with prevailing water-soluble fractions. Water-soluble food fibers of flax form slimes with a high water-retaining capacity that gives them properties of a structure-creator and thickener of food systems [18].…”

Section: Introductionmentioning

confidence: 99%

Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

Bondarenko

Mykhonik

Bilyk

et al. 2019

EUREKA: Life Sciences

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Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

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Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization

Cited by 91 publications

References 55 publications

Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

Culture of priority oil crops in the north of Kazakhstan

Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

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