Food Hydrocolloids for Health最新文献_第8页

Ovalbumin and sodium alginate complex coacervates as delivery system of β-carotene: Formation, characterization, and cookies fortification 卵清蛋白和海藻酸钠复合物凝聚作为β-胡萝卜素递送系统：形成、表征和饼干强化

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-22 DOI: 10.1016/j.fhfh.2023.100139

Alan Marques Farias , Augusto Bene Tomé Constantino , Edwin Elard Garcia-Rojas

{"title":"Ovalbumin and sodium alginate complex coacervates as delivery system of β-carotene: Formation, characterization, and cookies fortification","authors":"Alan Marques Farias , Augusto Bene Tomé Constantino , Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2023.100139","DOIUrl":"10.1016/j.fhfh.2023.100139","url":null,"abstract":"<div><p>β-carotene (βC) is a liposoluble natural pigment important for human health due to their antioxidant and provitamin A activities but presents high chemistry instabilities which increases their oxidation in the presence of light, oxygen, high temperatures and low pHs. This research aimed to microencapsulate βC by complex coacervation of ovalbumin (OVA) and sodium alginate (NaAlg). The microencapsulation technique was employed at pH=4.0 and 8:1 OVA/NaAlg (w/w) ratio, after confirming their affinity with zeta potential, state diagram, turbidity, and isothermal trituration calorimetry analyses. The obtained microcapsules presented spherical morphology with well-defined core and high encapsulation efficiency (97.90%). The presence of OVA, NaAlg and βC in microcapsules was confirmed by the Fourier transformed infrared analyses. The in vitro simulation of the gastrointestinal digestion of the microcapsules revealed that 71.39% of microencapsulated βC was released in the intestines with 32.78% of bioaccessibility. The release kinetics of encapsulated βC demonstrated that the βC release mechanism occurs by Fickian diffusion. The addition of βC microcapsules in cookies improved by 2-fold the antioxidant activities compared to free βC microcapsules cookies. These results suggest that βC microcapsules formed by complex coacervation of OVA/NaAlg can be added efficiently in the fortification of cookies.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100139"},"PeriodicalIF":1.9,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43493970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review 富含热带水果提取物的淀粉基可食用薄膜和涂料的发展趋势

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-20 DOI: 10.1016/j.fhfh.2023.100138

María Gabriela Kupervaser , Maria Victoria Traffano-Schiffo , María Luciana Dellamea , Silvia Karina Flores , Carola Andrea Sosa

{"title":"Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review","authors":"María Gabriela Kupervaser , Maria Victoria Traffano-Schiffo , María Luciana Dellamea , Silvia Karina Flores , Carola Andrea Sosa","doi":"10.1016/j.fhfh.2023.100138","DOIUrl":"10.1016/j.fhfh.2023.100138","url":null,"abstract":"<div><p>Petroleum-based food packaging materials are non-degradable and considerably affect the environment. In this context, edible films and coatings for food preservation represent a feasible alternative that could potentially reduce conventional non-biodegradable materials. It has been shown the suitability of starch as a non-toxic, widely available, low-cost and adequate film-forming biopolymer. In addition, natural compounds contained in tropical fruits are of great interest due to their proven antioxidant and antimicrobial properties, which are beneficial for the health of consumers and for obtaining more stable and safe foods. This review focuses on the new trends and benefits of incorporating tropical fruit extracts into starch-based edible films and coatings formulations as a source of bioactive compounds. The starch and fruit resources, extraction techniques, filmmaking methods, assays for determining functional properties and the potential uses of edible films and coatings in the food industry were stated and described.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100138"},"PeriodicalIF":1.9,"publicationDate":"2023-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45285420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Designing biphasic gels from dietary fiber sterculia gum by green approach using high energy radiation for biomedical applications 利用高能辐射的绿色方法设计膳食纤维球藻胶双相凝胶用于生物医学应用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-06 DOI: 10.1016/j.fhfh.2023.100137

Baljit Singh, Vikrant Sharma, Rajender Kumar, Diwanshi Sharma

{"title":"Designing biphasic gels from dietary fiber sterculia gum by green approach using high energy radiation for biomedical applications","authors":"Baljit Singh, Vikrant Sharma, Rajender Kumar, Diwanshi Sharma","doi":"10.1016/j.fhfh.2023.100137","DOIUrl":"10.1016/j.fhfh.2023.100137","url":null,"abstract":"<div><p>Polysaccharides have been applied in food and biomedical applications. Bioactive dietary fiber sterculia gum (SG) has been used for treatment of diarrhea. Therefore, in present research, SG has been used for development of drug delivery (DD) system for controlled release of metronidazole to improve its pharmacotherapy for amoebic dysentery. Co-polymers were characterized by Cryo-scanning electron microscopy (Cryo-SEM), atomic force microscopy (AFM), Fourier transform infrared (FTIR) spectroscopy, <sup>13</sup>C nuclear magnetic resonance (NMR) spectroscopy,), X-ray diffraction (XRD), thermo gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Haemolytic index values of grafted product was less than 5 percent and DPPH assay illustrated free radical scavenging of hydrogels and bigels 74.00 ± 0.003% and 47.00 ± 0.005% respectively. Mucoadhesion experiment demonstrated that both hydrogels and bigels exhibited adhesion with intestinal mucus membrane required 0.034 ± 0.004 and 0.037 ± 0.002 N detachment force during mucoadhesion test. Diffusion of metronidazole was slow in sustained manner with Fickian diffusion mechanism. Overall results revealed biocompatible, antioxidant, and mucoadhesive properties of sterculia gum based gels which may be useful for DD applications of gastrointestinal infections.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100137"},"PeriodicalIF":1.9,"publicationDate":"2023-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42074882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Evaluation of liposomal hydrocolloidal NPs loaded by tea tree oil as antifungal agent in vitro and in vivo investigations: Preclinical studies 茶树油负载的脂质体水胶体NPs作为体外和体内抗真菌剂的评价:临床前研究

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-30 DOI: 10.1016/j.fhfh.2023.100136

Ahmed M. Abd El- Salam , Amin Tahoun , Nemany A.N. Hanafy

{"title":"Evaluation of liposomal hydrocolloidal NPs loaded by tea tree oil as antifungal agent in vitro and in vivo investigations: Preclinical studies","authors":"Ahmed M. Abd El- Salam , Amin Tahoun , Nemany A.N. Hanafy","doi":"10.1016/j.fhfh.2023.100136","DOIUrl":"10.1016/j.fhfh.2023.100136","url":null,"abstract":"<div><p>Fungi have a great ability and a wide variety of mechanisms to endure the toxicity of current antifungal agents. Researchers are working to find new therapeutic agents to combat the resistance ability of fungi. Almost all commercial antifungal agents have a wide variety of side effects on human health. This study aims to introduce tea tree oil nanoparticles as antifungal delivery termed TNSAD, which contains hybrid tea tree oil attached chitosan in a liposomal formulation, and assess its antifungal activity using in vitro and in vivo infection models. Tea tree oil was first coated by chitosan, then inserted inside liposomal bilayers, and finally functionalized by a layer of chitosan, forming the TNSAD. The antifungal activity was evaluated against four different invasive, opportunistic, and zoonotic fungal pathogens (Aspergillus flavus, Aspergillus fumigatus, Microsporum gypsum, and Fusarium oxysporum). The cytotoxicity of TNSAD was then tested against the HEp-2 cell line. Finally, the antifungal activity against Aspergillus fumigatus and Microsporum gypsum was assessed in vivo in a rat model. The in vitro results confirm the potency of TNSAD against fungi and its safety at a concentration of ≤ 5 mg/ml. In vivo results revealed that fungal cells were destroyed within the tissue when used systematically. we have described here a natural remarkable design that represents a potential antifungal agent and provided evidence for its efficiency and safety, which makes it a promising antifungal agent for the treatment of systemic and topical fungal infections.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100136"},"PeriodicalIF":1.9,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48539271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties 红海藻硫酸化多糖的化学性质及其体外免疫刺激和抗氧化性能

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-10 DOI: 10.1016/j.fhfh.2023.100135

Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide

{"title":"Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties","authors":"Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide","doi":"10.1016/j.fhfh.2023.100135","DOIUrl":"10.1016/j.fhfh.2023.100135","url":null,"abstract":"<div><p>Phycocolloids have aroused research interest due to their remarkable functional properties, including immunostimulatory and antioxidant activities. In this study, the yield of <em>Centroceras clavulatum</em> sulfated polysaccharides (CCSP) was 4.36% and had a sulfate content of 9.42%. The main monosaccharide units of CCSP were galactose (25.23 ± 0.81 mg/l) and glucose (4.32 ± 0.31 mg/l). Specifically, FT-IR spectrum of CCSP revealed a peak at 843 cm<sup>−1</sup> which indicates the occurrence of sulfate groups on C-4 of galactose. CCSP stimulated Carp Leukocyte Culture (CLC) cell line to generate reactive oxygen species (ROS) and nitric oxide (NO) in a dose-dependent manner. Remarkably, exposure of CLC cells to CCSP at a dose of 12.5 µg/ml significantly increased superoxide dismutase activity and reduced malondialdehyde level. These results suggest that CCSP could stimulate CLC cells without compromising the intracellular antioxidant system, hence, may have potential applications as nutraceuticals.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100135"},"PeriodicalIF":1.9,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45698839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization 二元载体制备薯蓣皂苷元胶囊粉体:工艺优化及粉体表征

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-07 DOI: 10.1016/j.fhfh.2023.100134

Prajya Arya, Pradyuman Kumar

引用次数: 1

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice 生稻谷采收温和热湿处理对熟稻谷理化性质及体外淀粉消化率的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-29 DOI: 10.1016/j.fhfh.2023.100133

Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa

{"title":"Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice","authors":"Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa","doi":"10.1016/j.fhfh.2023.100133","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100133","url":null,"abstract":"<div><p>In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (<em>Oryza sativa</em> L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (<em>P</em> > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100133"},"PeriodicalIF":1.9,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49746251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet 高糖低纤维日粮小鼠盲肠菌群的影响及其对食糜乙酸大分子水提物的抗氧化和免疫调节作用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-22 DOI: 10.1016/j.fhfh.2023.100132

Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi

{"title":"Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet","authors":"Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi","doi":"10.1016/j.fhfh.2023.100132","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100132","url":null,"abstract":"<div><p>A large quantity of <em>Saccharina japonica</em> holdfast (SjH) is discarded as an unused by-product of the cultivation process. In this study, we isolated a functional fucoidan extract (FE) from SjH as an aqueous acetic acid macromolecular (>3 kDa) fraction. The main compounds in FE were fucoidans and phenolic compounds (phlorotannins). FE demonstrated notable superoxide anion radical-scavenging capacity in vitro, promoted nitric oxide (NO) secretion in RAW264.7 cells in the absence of lipopolysaccharide (LPS) from <em>E. coli</em> O111, and exerted an inhibitory effect on NO secretion in the presence of LPS. Mice were fed a high-sucrose diet containing no fibre (NF), 0.5% FE (FL) or 1.0% FE (FH) for 14 days. Compared with that in the spleen tissue of NF group mice, pro-inflammatory cytokines such as interleukin (IL)-1<em>β</em>, IL-6, and tumour necrosis factor-<em>α</em> were suppressed in FL- and FH-fed mice. Interferon-<em>γ</em> was suppressed by FH. The caecal microbiota was analysed using 16S rDNA (V4) amplicon sequencing. <em>Allobaculum</em>- and <em>Bacteroides acidifaciens</em>–like bacteria were abundant in FL- and FH-fed mice. In contrast, the abundances of <em>Desulfovibrionaceae</em>, which are inflammation- and gut dysbiosis–related microbes, and <em>Prevotellaceae-</em>like bacteria were reduced in FH-fed mice. These results suggest that SjH FE is a functional food with antioxidant and immunomodulatory properties that correlates with beneficial gut microbiota composition.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100132"},"PeriodicalIF":1.9,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49722659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of surplus onion for the development and characterization of antioxidant-rich gummies 利用剩余洋葱开发和表征富含抗氧化剂的软糖

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-21 DOI: 10.1016/j.fhfh.2023.100130

Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha

{"title":"Valorization of surplus onion for the development and characterization of antioxidant-rich gummies","authors":"Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha","doi":"10.1016/j.fhfh.2023.100130","DOIUrl":"10.1016/j.fhfh.2023.100130","url":null,"abstract":"<div><p><em>Allium cepa</em> is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100130"},"PeriodicalIF":1.9,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42278240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 1.9

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

{"title":"A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits","authors":"Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek","doi":"10.1016/j.fhfh.2023.100131","DOIUrl":"10.1016/j.fhfh.2023.100131","url":null,"abstract":"<div><p>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.</p><p>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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100131"},"PeriodicalIF":1.9,"publicationDate":"2023-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43709147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8