Review
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PLANT SEED MUCILAGES AND ITS USE IN FOODS

Year 2021, Volume: 46 Issue: 2, 269 - 278, 23.03.2021

Umay Sevgi Vardar , Yılmaz Özcan , Duygu Özmen Ömer Said Toker

https://doi.org/10.15237/gida.GD20073

Abstract

Hydrocolloids are widely used in the food industry due to their technological properties such as gelling, thickening, emulsion and foam stabilization. In recent years, consumers’ interest in minimally processed foods has increased researchers’ interest in plant seed mucilage rather than commercial hydrocolloids. Plant seed musilages add functional properties to the product they are added to due to their technological properties as well as being dietary fiber. Functional properties of mucilages are affected by extraction conditions such as temperature due to the presence of sugar in their structure, and enzyme treatment, ultrasonic and microwave assisted methods can also be used in musilage extraction. In this review, studies on extraction mucilages from different sources and using them in bakery, dairy and meat products are summarized.

Keywords

Mucilage hydrocolloid gum extraction

References

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  • Fabre, J.F., Lacroux, E., Gravé, G., Mouloungui, Z. (2020). Extraction of camelina mucilage with ultrasound and high flow rate fluid circulation. Ind Crop Prod, 144: 112057, https://doi.org/10.1016/j.indcrop.2019.112057.
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BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Year 2021, Volume: 46 Issue: 2, 269 - 278, 23.03.2021

Umay Sevgi Vardar , Yılmaz Özcan , Duygu Özmen Ömer Said Toker

https://doi.org/10.15237/gida.GD20073

Abstract

Hidrokolloidler, jelleşme, kalınlaştırma, emülsiyon ve köpükleri stabilize etme gibi teknolojik özelliklerinden dolayı gıda endüstrisinde yaygın olarak kullanılmaktadır. Son yıllarda tüketicilerin doğal katkılı gıdalara olan ilgisi araştırıcıların ticari hidrokolloidlerin yerine bitki tohum musilajlarına olan ilgilerini artırmıştır. Bitki tohum musilajları teknolojik özelliklerinin yanı sıra diyet lifi olma özelliğinden dolayı eklendikleri ürüne fonksiyonel özellik kazandırmaktadır. Musilajların fonksiyonel özellikleri yapılarındaki şekerden dolayı sıcaklık gibi ektraksiyon koşullarından etkilenmekte olup enzim uygulaması, ultrasonik ve mikrodalga destekli yöntemler de musilaj ekstraksiyonun da kullanılabilmektedir. Bu derlemede, musilajların farklı kaynaklardan farklı yöntemler ile elde edilmesi ve fırıncılık, süt ve et ürünlerinde kullanımı ile ilgili yapılan çalışmalar özetlenmiştir.

Keywords

Musilaj hidrokolloid gam ekstraksiyon

References

  • Abdurrahmanoğlu, E. T. (2017). Yetişkinlerde Tam Tahıl Yeme İsteği, Diyet Lifi Bilgi Düzeyi ve Tam Tahıl Tüketimi İle Depresyon Arasındaki İlişkinin Değerlendirilmesi, Acıbadem Üniversitesi Sağlık Bilimleri Enstitüsü Beslenme ve Diyetetik Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 150 s.
  • Avila-de la Rosa, G., Alvarez-Ramirez, J., Vernon-Carter, E.J., Carrillo-Navas, H., Pérez-Alonso, C. (2015). Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion inthe vicinity of an oil-water interface. Food Hydrocoll, 49: 200–207, https://doi.org/10.1016/j.foodhyd.2015.03.017.
  • BahramParvar, M., Tehrani, M.M., Razavi, S.M.A. (2013). Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Biosci, 3: 10–18, https://doi.org/10.1016/j.fbio.2013.05.001.
  • Basiri, S., Haidary, N., Shekarforoush, S.S., Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydr Polym, 187: 59–65, https://doi.org/10.1016/j.carbpol.2018.01.049.
  • Behrouzian, F., Razavi, S.M.A., Karazhiyan, H. (2013). The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum. Int J Food Scı Tech, 48(12): 2506–2513, https://doi.org/10.1111/ijfs.12242.
  • Bemiller, J.N. (2011). Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohydr Polym, 86(2): 386–423, https://doi.org/10.1016/j.carbpol.2011.05.064.
  • Câmara, A.K.F.I., Geraldi, M.V., Okuro, P.K., Maróstica, M.R., Da Cunha, R.L., Pollonio, M.A.R. (2020). Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. J Funct Foods, 65: 103753, https://doi.org/10.1016/j.jff.2019.103753.
  • Campos, B.E., Dias Ruivo, T., Da Silva Scapim, M.R., Madrona, G.S., De C. Bergamasco, R. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. Lwt-Food Scı Technol, 65: 874–883, https://doi.org/10.1016/j.lwt.2015.09.021.
  • Capitani, M.I., Nolasco, S.M., Tomás, M.C. (2016). Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage. Food Hydrocoll, 61: 537–546. https://doi.org/10.1016/j.foodhyd.2016.06.008.
  • Chen, H.H., Xu, S.Y., Wang, Z. (2006). Gelation properties of flaxseed gum. J. Food Eng, 77(2): 295–303, https://doi.org/10.1016/j.jfoodeng.2005.06.033.
  • Chiang, C. F., Lai, L. S. (2019). Effect of enzyme-assisted extraction on the physicochemical properties of mucilage from the fronds of Asplenium australasicum (J. Sm.) Hook. Int J Biol Macromol, 124: 346–353, https://doi.org/10.1016/j.ijbiomac.2018.11.181.
  • Da Silva Stefani, F., De Campo, C., Paese, K., Stanisçuaski Guterres, S., Haas Costa, T.M., Hickmann Flôres, S. (2019). Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice. Food Res Int, 120: 872–879, https://doi.org/10.1016/j.foodres.2018.11.052.
  • De Campo, C., Dos Santos, P.P., Costa, T.M.H., Paese, K., Guterres, S.S., Rios, A. De O., Flôres, S.H. (2017). Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation. Food Chem, 234: 1–9, https://doi.org/10.1016/j.foodchem.2017.04.153.
  • Dello Staffolo, M., Sato, A.C.K., Cunha, R.L. (2017). Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure. Food Bioproc Tech, 10(5): 914–925, https://doi.org/10.1007/s11947-017-1872-9.
  • Dick, M., Costa, T.M.H., Gomaa, A., Subirade, M., Rios, A.D.O., Flôres, S.H. (2015). Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr Polym, 130: 198–205, https://doi.org/10.1016/j.carbpol.2015.05.040.
  • Dokoohaki, Z.N., Sekhavatizadeh, S.S., Hosseinzadeh, S. (2019). Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material. Lwt, 115: 108429, https://doi.org/10.1016/j.lwt.2019.108429.
  • Fabre, J.F., Lacroux, E., Gravé, G., Mouloungui, Z. (2020). Extraction of camelina mucilage with ultrasound and high flow rate fluid circulation. Ind Crop Prod, 144: 112057, https://doi.org/10.1016/j.indcrop.2019.112057.
  • Felisberto, M.H.F., Wahanik, A.L., Gomes-Ruffi, C.R., Clerici, M.T.P.S., Chang, Y.K., Steel, C.J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. Lwt-Food Sci Technol, 63(2): 1049-1055.
  • Felkai-Haddache, L., Dahmoune, F., Remini, H., Lefsih, K., Mouni, L., Madani, K. (2016). Microwave optimization of mucilage extraction from Opuntia ficus indica Cladodes. Int J Biol Macromol, 84: 24–30, https://doi.org/10.1016/j.ijbiomac.2015.11.090.
  • Fernandes, S.S., Salas-Mellado, M. De Las M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chem, 227: 237–244, https://doi.org/10.1016/j.foodchem.2017.01.075.
  • Gheribi, R., Gharbi, M.A., El Ouni, M., Khwaldia, K. (2019). Enhancement of the physical, mechanical and thermal properties of cactus mucilage films by blending with polyvinyl alcohol. Food Packag Shelf Life, 22: 100386, https://doi.org/10.1016/j.fpsl.2019.100386.
  • Gök, İ., Kılıç, B., Özer, C.O. (2018). Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri. Türk tarım gıda bilim teknol derg, 6(2): 219–225, https://doi.org/10.24925/turjaf.v6i2.219-225.1593.
  • Han, Y.L., Gao, J., Yin, Y.Y., Jin, Z.Y., Xu, X.M., Chen, H.Q. (2016). Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydr Poly, 151: 381–391, https://doi.org/10.1016/j.carbpol.2016.05.085.
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There are 53 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Umay Sevgi Vardar 0000-0002-4900-8009

Yılmaz Özcan 0000-0002-6763-3158

Duygu Özmen This is me 0000-0002-1052-3599

Ömer Said Toker 0000-0002-7304-2071

Publication Date March 23, 2021
Published in Issue Year 2021 Volume: 46 Issue: 2

Cite

APA Vardar, U. S., Özcan, Y., Özmen, D., Toker, Ö. S. (2021). BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI. Gıda, 46(2), 269-278. https://doi.org/10.15237/gida.GD20073
AMA Vardar US, Özcan Y, Özmen D, Toker ÖS. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI. The Journal of Food. March 2021;46(2):269-278. doi:10.15237/gida.GD20073
Chicago Vardar, Umay Sevgi, Yılmaz Özcan, Duygu Özmen, and Ömer Said Toker. “BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI”. Gıda 46, no. 2 (March 2021): 269-78. https://doi.org/10.15237/gida.GD20073.
EndNote Vardar US, Özcan Y, Özmen D, Toker ÖS (March 1, 2021) BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI. Gıda 46 2 269–278.
IEEE U. S. Vardar, Y. Özcan, D. Özmen, and Ö. S. Toker, “BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI”, The Journal of Food, vol. 46, no. 2, pp. 269–278, 2021, doi: 10.15237/gida.GD20073.
ISNAD Vardar, Umay Sevgi et al. “BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI”. Gıda 46/2 (March 2021), 269-278. https://doi.org/10.15237/gida.GD20073.
JAMA Vardar US, Özcan Y, Özmen D, Toker ÖS. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI. The Journal of Food. 2021;46:269–278.
MLA Vardar, Umay Sevgi et al. “BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI”. Gıda, vol. 46, no. 2, 2021, pp. 269-78, doi:10.15237/gida.GD20073.
Vancouver Vardar US, Özcan Y, Özmen D, Toker ÖS. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI. The Journal of Food. 2021;46(2):269-78.
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