A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis DOI Creative Commons
Aqsa Akhtar,

Tetsuya Araki,

Tatsuki Kamata

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101766 - 101766

Published: Feb. 1, 2025

Language: Английский

Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt DOI Creative Commons
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian

et al.

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100687 - 100687

Published: Jan. 1, 2025

Language: Английский

Citations

0

The influence of pectins and cellulose in the mechanical and adhesive properties of seed mucilage DOI
Helen Gorges,

Elena Serbe,

Alexander Kovalev

et al.

Journal of Experimental Botany, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 14, 2025

Abstract Several plant seeds release a mucilaginous envelope through hydration, rich in pectins and stabilized by cellulose fibers. This mucilage aids seed protection, development, adhesion for dispersal. study aimed to separate the effects of fibers using pectinase remove pectins, leaving arrays, performing wet dry pull-off force measurements on three species: Salvia hispanica (chia), Collomia grandiflora (collomia), Linum usitatissimum (flax). We used light scanning electron microscopy confirm partial pectin removal intact Pull-off revealed similar adhesive properties elastic moduli (E-moduli) S. C. before after removal. seeds, lacking fibers, exhibited significantly lower forces post-pectin Desiccation dynamics showed shorter desiccation times all species. Results indicated that with did not change removal, suggesting contribute mucilage, while might play an exclusive role adhering surfaces.

Language: Английский

Citations

0

A review of plant-derived gums and mucilages: Structural chemistry, film forming properties and application DOI

Md Azizul Hakim Shiam,

Md Kamrul Islam, Iftakhar Ahmad

et al.

Journal of Plastic Film & Sheeting, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 27, 2025

Plant-based gums and mucilages are versatile biopolymers with significant industrial, environmental, biological applications. Derived from various plant sources such as seeds, roots, leaves, exudates, these polysaccharides comprise proteins, bioactive substances, neutral sugars like arabinose, galactose, galacturonic acid. Their unique structural functional properties, high viscosity, water retention, heat stability, make them valuable in the food, pharmaceutical, cosmetic industries. Due to their hydrophilic nature ability form hydrogen bonds water, materials serve emulsifiers, film-forming agents, gelling stabilizers. Recent studies have highlighted potential sustainable applications, including biodegradable packaging materials, whose properties crucial. The inclusion of antibacterial, antioxidant, immune-modulating effects has expanded use foods nutraceuticals. Gums also play essential roles pharmaceuticals tablet binders, drug carriers, controlled-release excipients. Moreover, nanotechnology enhanced its applications environmental remediation delivery through hydrogels mucilage-coated nanoparticles. Despite potential, challenges remain due variability extraction processing methods. This analysis underscores transformative plant-derived promoting development, addressing key integrating scientific innovations industrial needs.

Language: Английский

Citations

0

Functional Aspects of Dietary Fibers in Nutraceuticals DOI

Abdul Haque,

Tariq Khan, Irfan Khan

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0

A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis DOI Creative Commons
Aqsa Akhtar,

Tetsuya Araki,

Tatsuki Kamata

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101766 - 101766

Published: Feb. 1, 2025

Language: Английский

Citations

0