A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-03-18 DOI:10.1016/j.fhfh.2023.100131
Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek
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引用次数: 8

Abstract

Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been reported that plant mucilages have potential to extend the shelf-life of food products when applied as coatings or packaging films by reducing the oxidative reactions, microbial spoilage. Besides, they exert required mechanical integrity, and/or barrier against water, and provide active properties as carriers of aroma compounds or antioxidant and antimicrobial agents. Along with their digestive health promoting activities, mucilages also can be used as a fat replacer to reduce the calorie of added food product. Acting as biopolymeric encapsulating agent, mucilages can protect antioxidant and antimicrobial compounds or retain viability of probiotic bacteria in gastrointestinal system with their controlled release properties.

This review shows an overview of literature concerning the chemistry, extraction and recent uses of seed mucilage in food industry including encapsulation, emulsion/stabilization, edible film or coating applications, as well as their possible health benefits or employement for drug delivery purposes.

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植物粘液及其在食品工业中的应用研究进展:提取、功能特性和健康益处
植物粘液作为稳定剂、乳化剂、增稠剂或胶凝剂、粘度调节剂、封装剂和食品包装材料(独立薄膜、涂料)被广泛应用。在这些研究中,有报道称植物粘液作为涂层或包装薄膜,通过减少氧化反应和微生物腐败,有可能延长食品的保质期。此外,它们具有所需的机械完整性和/或防水屏障,并提供作为芳香化合物或抗氧化剂和抗菌剂载体的活性特性。除了具有促进消化系统健康的作用外,粘液还可以作为脂肪替代品来减少添加食品的热量。黏液作为生物高分子包封剂,具有保护抗氧化和抗菌化合物或保持胃肠道益生菌活力的作用。本文综述了种子粘液的化学、提取和在食品工业中的最新应用,包括封装、乳化/稳定、可食用薄膜或涂层应用,以及它们可能的健康益处或用于药物输送目的。
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CiteScore
4.50
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0.00%
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审稿时长
61 days
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