New properties of chia seed mucilage (Salvia hispanica L.) and potential application in cosmetic and pharmaceutical products

Ramos, Igor Frederico da Silveira; Magalhães, Liana Moreira; Pessoa, Cláudia; Ferreira, Paulo Michel Pinheiro; Rizzo, Márcia dos Santos; Osajima, Josy Anteveli; Filho, Edson Cavalcanti da Silva; Nunes, Cláudia; Raposo, Filomena; Coimbra, Manuel A.; Ribeiro, Alessandra Braga; Costa, Marcília Pinheiro da

doi:10.1016/j.indcrop.2021.113981

Cited by 38 publications

(11 citation statements)

References 81 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An ash content of 12.6% was found in the yellow pitahaya fruit peel mucilage, which is very close to that reported for the pericarp of the red pitaya fruit (12.34%) [ 11 ] and higher than that reported for other mucilages, such as chia seed mucilage (10.1 ± 0.02%) [ 20 ] and Eruca sativa seed mucilage (10%) [ 14 ], but lower than that reported for commercial carrageenan gum (15.0%) [ 21 ]. This percentage of ash suggests a high content of minerals (calcium, magnesium, phosphorus, potassium, and others) that, on the one hand, can affect the technological and physicochemical properties of the polysaccharide biomaterial.…”

Section: Resultssupporting

confidence: 75%

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

2023

View full text Add to dashboard Cite

Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products, such as the peel of cacti fruits. In this work, the powdered mucilage extracted from the peel of yellow pitahaya (Selenicereus megalanthus) fruit was characterized using a multi-technical approach that included proximal analysis (proteins, lipids, crude fiber, ash, and carbohydrates), as well as structural (FTIR, NMR, UPLC-QTOF-MS, and X-ray diffraction), colorimetric (CIELab parameters), morphological (SEM), and thermal (DSC/TGA) methods. Likewise, its total content of dietary fiber and polyphenols, as well as its antioxidant activity, were determined. This dried mucilage presented a light pale yellow-reddish color, attributed to the presence of betalains (bioactive pigments with high antioxidant activity). The FTIR spectrum revealed functional groups associated with a low presence of proteins (5.45 ± 0.04%) and a high concentration of oligosaccharides (55.26 ± 0.10%). A zeta potential of −29.90 ± 0.90 mV was determined, denoting an anionic nature that favors the use of this mucilage as a stable colloidal dispersion. UPLC-QTOF-MS analysis revealed a major oligosaccharide composition based on galacturonic acid units in anionic form. SEM micrographs revealed a cracked morphology composed of amorphous and irregular particles. According to the DSC/TGA results, this mucilage can be introduced as a new source of hydrocolloids in food processes since it has high thermal stability that has been manifested up to 373.87 °C. In addition, this biopolymer exhibited a high content of polyphenols (25.00 ± 0.01-g gallic acid equivalent (GAE)/100-g sample), dietary fiber (70.51%), and antioxidant activity (1.57 ± 0.01 mmol Trolox equivalents/kg of sample). It was concluded that this mucilaginous material presents sufficient physicochemical and functional conditions to be used as a nutritional ingredient, thus giving valorization to this agricultural by-product.

show abstract

Section: Resultssupporting

confidence: 75%

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

2023

View full text Add to dashboard Cite

show abstract

“…The presence of crosslinked pectin in seed mucilage is well established in the literature (da Silveira Ramos et al, 2021; Kurd et al, 2017; Thessrimuang and Prachayawarakorn, 2019). The FTIR spectra for BSM and CSM along with low and high methoxy pectin for comparison are shown in Figure 4.…”

Section: Resultsmentioning

confidence: 91%

Role of microstructure of cellulosic mucilage in seed anchorage: A mechanical interpretation

Bhaskaran,

Saveri,

Deshpande

et al. 2024

Preprint

View full text Add to dashboard Cite

Myxodiaspory is an adaptation by seeds/achenes of certain angiosperms, where a gelatinous polysaccharide (mucilage) is exuded when hydrated. The polysaccharide composition of seed mucilage includes pectin, cellulose, hemicellulose and starch. The mucilage plays multiple roles in seed physiology including seed hydration, protection and anchorage. In nature, seeds encounter various forces due to different environmental factors. Studies have shown that the mucilage envelope found around certain seeds supports in withstanding these forces by anchoring them to the substrate. What could be the mechanistic basis that triggers the resistive behaviour of mucilage against dislodgement still remains unclear. Rheology, a widely used technique to understand the mechanical response of soft viscoelastic materials is used in the present investigation. The characteristic large amplitude oscillatory shear (LAOS) response of biopolymers can be associated with the corresponding changes in the microstructure during deformation. Herein, we investigate thein vitromechanical response of two model seed mucilages: freshly collected mucilage of sweet basil (Ocimum basilicum) and chia (Salvia hispanica) seeds under shear deformations using LAOS. Tack experiments conducted on mucilage along with rheology suggest that the strain stiffening response of seed mucilage is crucial in resisting the forces during water flow leading to seed anchorage. Unlike pectin gels, mucilages show resistance to large scale deformations through strain stiffening at different length scales. This arises from the hierarchical microstructure of mucilage consisting of hemicellulose, cellulose fibrils and fibrillary bundles (CF and CFB) in addition to the crosslinked pectin matrix. Present investigation also paves way to a novel methodology using rheological techniques to study plant mucilage physiology.

show abstract

“…They have a wide range of applications as a dietary fibre, pharmaceutical excipient, emulsifier, thickener, binder, fat replacer and foaming, gelling and stabilising agent (Pereira et al ., 2019b). Due to these uniquet properties, they have numerous potential applications in the food, pharmaceutical, cosmetic, textile, paper, packaging and encapsulation industries (Carmona et al ., 2021; da Silveira Ramos et al ., 2021; Dybka‐Stepien et al . 2021; Fernandes et al ., 2021; Tosif et al ., 2021; Kumar et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this study, microwave (MW)‐assisted extraction was used to obtain mucilage from Camelina sativa seeds. MW pretreatment was applied for 0, 2.5, 5 and 7.5 min and then conventional heating was conducted (55 °C for 2 h). The extracted mucilage was spray dried. The MW‐assisted extraction method (2.02%–2.50%) had higher extraction yield for camelina seed mucilage than the conventional heating method (1.91%) (P < 0.05). The emulsifying properties of the mucilages were compared with those of gum Arabic and all emulsions displayed shear thinning behaviour (pseudoplastic, n < 1). The apparent viscosity of the conventional, 2.5, 5 and 7.5 min MW mucilage emulsions were 15.83, 14.48, 7.91 and 7.56 cP, respectively, at 10 s−1. MW pretreatment improved physical stability and resulted in a reduction in the droplet size of mucilage‐stabilised emulsions with increasing process time. The highest droplet size belonged to the conventional mucilage emulsion (d32, 4.43 μm), while the lowest belonged to the 7.5 min MW mucilage emulsion (d32, 2.08 μm) (P < 0.05). The results highlight the advantages of using MW pretreatment for mucilage extraction and the potential of using camelina seed mucilage as a natural emulsifier.

show abstract

New properties of chia seed mucilage (Salvia hispanica L.) and potential application in cosmetic and pharmaceutical products

Cited by 38 publications

References 81 publications

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

Role of microstructure of cellulosic mucilage in seed anchorage: A mechanical interpretation

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Contact Info

Product

Resources

About