Artichoke leaf extract powder: Sustainable production and potential culinary applications

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101113 - 101113

Published: Jan. 1, 2025

Language: Английский

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A comparative study on utilization of different plant-derived nanomucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101920 - 101920

Published: Oct. 23, 2024

This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production.

Language: Английский

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Cordia dichotoma Fruit Nanomucilage and Beetroot Anthocyanin-Infused Nanoemulsion: A Functional and Antimicrobial Strategy for Post-Harvest Management of Tomato

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106054 - 106054

Published: Feb. 1, 2025

Language: Английский

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Optimizing starch-free arabinogalactan-rich taro nanomucilage: Green experimental design, structural elucidation, amino acid profiling, and biological properties

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143731 - 143731

Published: March 5, 2025

Language: Английский

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Microwave-assisted synthesis and swelling behavior of poly lactic acid (PLA) grafted Cordia dichotoma gum-based hydrogels

Chemical Physics Impact, Journal Year: 2025, Volume and Issue: unknown, P. 100825 - 100825

Published: Jan. 1, 2025

Language: Английский

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Opuntia mucilage extraction techniques: analysis of yield and quality

Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 28, 2025

Mucilage is a natural polymer obtained from plants belonging to botanical families such as Plantaginaceae, Malvaceae, Linaceae and Cactaceae. The Opuntioideae subfamily has been the most studied among Cactaceae due its wide availability, adaptability high tolerance adverse environmental conditions. However, low extraction yield main limitation of scaling up mucilage production. Numerous studies have explored methods improve quality mucilage, yet comprehensive scientific-technological approach remains lacking. Key questions remain unanswered, how maximize yield, what variables significantly influence solid-liquid process phenomena occur at microscale level during extraction. This review examines state art identifies methods, stages, common pretreatments that their effect on properties. Additionally, it highlights composition relationship with rheological findings reveal separation cell tissue complex multifactorial process. Critical knowledge gaps are identified, including role transport phenomena, particle size, nature components in extracted solution intrinsic characteristics plant materials. Moreover, innovative technologies for be fully explored. © 2025 Society Chemical Industry.

Language: Английский

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Impact of organic acid cross-linking on the structure and functional properties of gum Arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102527 - 102527

Published: May 1, 2025

Language: Английский

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Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk Mucilage

Food Bioscience, Journal Year: 2024, Volume and Issue: 63, P. 105642 - 105642

Published: Dec. 6, 2024

Language: Английский

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