{"title":"罗勒籽胶的提取:优化和功能特性","authors":"","doi":"10.1016/j.jarmap.2024.100570","DOIUrl":null,"url":null,"abstract":"<div><p>Basil seed gum (BSG), a natural vegetable gum, was extracted by ethanol precipitation method using basil seeds as raw material. Based on the single factor experiments, Box-Behnken response surface test was performed to optimize the extraction conditions, and the physicochemical and functional properties of the extracted basil seed gum, as well as its microstructure, were analyzed in detail. The results showed that the optimal extraction conditions of basil seed gum were as follows: liquid-to-feed ratio of 62:1, temperature of 50 °C, extraction time of 29.50 min, and pH = 8.1, with yield of 11.28 %. BSG was mainly composed of total sugars (93.09 %), uronic acid (18.83 %), proteins (2.77 %), and ash (4.35 %), and its monosaccharides included D-(+)-anhydrous glucose (58.26 %), D-galactose (21.40 %), D-mannose (11.96 %), D-(+)-galacturonic acid (7.82 %), D-arabinose (0.28 %), D-(+)-xylose (0.28 %), and L-rhamnose (0.002 %). Comparative analysis of the functional properties of basil seed gum and three commercial vegetable gums (linseed gum, caraway seed gum, guar gum) showed that basil seed gum had excellent water retention properties, and its water absorption and water holding properties were much better than those of three commercial gums. Rheological characterization showed that BSG was a pseudoplastic fluid with high zero-shear viscosity. In addition, the basil seed gum powder showed an irregular flaky fibrous structure under microscope and was a semi-crystalline polymer. In view of the high aqueous absorption and retention properties of basil seed gum, it has promising applications in food, cosmetic and medical devices.</p></div>","PeriodicalId":15136,"journal":{"name":"Journal of Applied Research on Medicinal and Aromatic Plants","volume":null,"pages":null},"PeriodicalIF":3.8000,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extraction of basil seed gum: Optimization and functional properties\",\"authors\":\"\",\"doi\":\"10.1016/j.jarmap.2024.100570\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Basil seed gum (BSG), a natural vegetable gum, was extracted by ethanol precipitation method using basil seeds as raw material. Based on the single factor experiments, Box-Behnken response surface test was performed to optimize the extraction conditions, and the physicochemical and functional properties of the extracted basil seed gum, as well as its microstructure, were analyzed in detail. The results showed that the optimal extraction conditions of basil seed gum were as follows: liquid-to-feed ratio of 62:1, temperature of 50 °C, extraction time of 29.50 min, and pH = 8.1, with yield of 11.28 %. BSG was mainly composed of total sugars (93.09 %), uronic acid (18.83 %), proteins (2.77 %), and ash (4.35 %), and its monosaccharides included D-(+)-anhydrous glucose (58.26 %), D-galactose (21.40 %), D-mannose (11.96 %), D-(+)-galacturonic acid (7.82 %), D-arabinose (0.28 %), D-(+)-xylose (0.28 %), and L-rhamnose (0.002 %). Comparative analysis of the functional properties of basil seed gum and three commercial vegetable gums (linseed gum, caraway seed gum, guar gum) showed that basil seed gum had excellent water retention properties, and its water absorption and water holding properties were much better than those of three commercial gums. Rheological characterization showed that BSG was a pseudoplastic fluid with high zero-shear viscosity. In addition, the basil seed gum powder showed an irregular flaky fibrous structure under microscope and was a semi-crystalline polymer. In view of the high aqueous absorption and retention properties of basil seed gum, it has promising applications in food, cosmetic and medical devices.</p></div>\",\"PeriodicalId\":15136,\"journal\":{\"name\":\"Journal of Applied Research on Medicinal and Aromatic Plants\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2024-08-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Applied Research on Medicinal and Aromatic Plants\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214786124000433\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"PLANT SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Applied Research on Medicinal and Aromatic Plants","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214786124000433","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"PLANT SCIENCES","Score":null,"Total":0}
Extraction of basil seed gum: Optimization and functional properties
Basil seed gum (BSG), a natural vegetable gum, was extracted by ethanol precipitation method using basil seeds as raw material. Based on the single factor experiments, Box-Behnken response surface test was performed to optimize the extraction conditions, and the physicochemical and functional properties of the extracted basil seed gum, as well as its microstructure, were analyzed in detail. The results showed that the optimal extraction conditions of basil seed gum were as follows: liquid-to-feed ratio of 62:1, temperature of 50 °C, extraction time of 29.50 min, and pH = 8.1, with yield of 11.28 %. BSG was mainly composed of total sugars (93.09 %), uronic acid (18.83 %), proteins (2.77 %), and ash (4.35 %), and its monosaccharides included D-(+)-anhydrous glucose (58.26 %), D-galactose (21.40 %), D-mannose (11.96 %), D-(+)-galacturonic acid (7.82 %), D-arabinose (0.28 %), D-(+)-xylose (0.28 %), and L-rhamnose (0.002 %). Comparative analysis of the functional properties of basil seed gum and three commercial vegetable gums (linseed gum, caraway seed gum, guar gum) showed that basil seed gum had excellent water retention properties, and its water absorption and water holding properties were much better than those of three commercial gums. Rheological characterization showed that BSG was a pseudoplastic fluid with high zero-shear viscosity. In addition, the basil seed gum powder showed an irregular flaky fibrous structure under microscope and was a semi-crystalline polymer. In view of the high aqueous absorption and retention properties of basil seed gum, it has promising applications in food, cosmetic and medical devices.
期刊介绍:
JARMAP is a peer reviewed and multidisciplinary communication platform, covering all aspects of the raw material supply chain of medicinal and aromatic plants. JARMAP aims to improve production of tailor made commodities by addressing the various requirements of manufacturers of herbal medicines, herbal teas, seasoning herbs, food and feed supplements and cosmetics. JARMAP covers research on genetic resources, breeding, wild-collection, domestication, propagation, cultivation, phytopathology and plant protection, mechanization, conservation, processing, quality assurance, analytics and economics. JARMAP publishes reviews, original research articles and short communications related to research.