Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

Lira, Michelle Monteiro; Filho, Josemar Gonçalves de Oliveira; Sousa, Tainara Leal de; Costa, Nair Mota da; Lemes, Ailton César; Fernandes, Sibele Santos; Egea, Mariana Buranelo

doi:10.1016/j.foodres.2023.112822

Cited by 19 publications

(7 citation statements)

References 127 publications

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“…Other mucilage-producing seeds and seed husks include chia seeds and flaxseed. 61 The instant flour of cassava-chia seeds prepared by extrusion exhibits a significant increase in the water absorption index as the proportion of chia seeds increases while the influences on solubility and swelling powder are insignificant. 62 The drying process has a significant impact on the microstructure of the powder.…”

Section: Food and Function Reviewmentioning

confidence: 99%

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

Ren,

Jia,

2024

Food Funct.

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Section: Food and Function Reviewmentioning

confidence: 99%

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

Ren,

Jia,

2024

Food Funct.

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“…Various monosaccharides are obtained from the hydrolysis of chia mucilage, with arabinose and xylose being the main ones, representing approximately 85% of the total [ 6 ]. In smaller amounts, the monosaccharides glucose, fructose, galactose, rhamnose, and mannose are also found [ 60 ].…”

Section: Chia Ingredientsmentioning

confidence: 99%

“…Chia seeds contain up to 25% protein; 33% oil, of which almost 70% is omega 3 polyunsaturated fatty acids; and 6% chia mucilage [ 4 , 5 , 6 ]. By 2027, it is believed that the chia seed market will grow by 6.5% per year, and this impact will be more significant in Europe, which has a large number of consumers concerned about consuming healthier foods that have less impact on the environment, such as meat analogs [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Senna,

Soares,

Egea

et al. 2024

Molecules

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Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil’s nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

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“…Mucilage is a potential replacer for fat/oil, egg, and gluten and an emulsifier/stabilizer in various foods, such as baked goods, dairy, cereal, and meat products. The market for this ingredient has grown increasingly with the new niche of plant-based consumers (flexitarians, vegans, and vegetarians, among others) [ 54 ]. In addition, chia mucilage can be used as an encapsulating/stabilizing agent for chia oil (as discussed in Section 3.3 ).…”

Section: Chia Seeds: An Oil and Mucilage Ingredient Sourcementioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

Cited by 19 publications

References 127 publications

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

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