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Sunflower oil (SFO) and Flaxseed oil (FSO) were microencapsulated using simple and complex coacervation techniques with Opuntia (Cactaceae) mucilage (Mu) and with a combination of Mu with chitosan (Chit). The encapsulation efficiency (EE) of SFO and FSO in emulsions using Mu/Chit shells was 96.7% and 97.4%, respectively. Morphological studies indicated successful entrapment of oils in core shells with particle sizes ranging from 1396 ± 42.4 to 399.8 ± 42.3 nm. The thermogravimetric analyses demonstrated enhanced core protection with thermal stability noted for microcapsules regardless of encapsulation method. The stability of the microcapsules, during in vitro digestion was studied. The obtained results revealed that the microcapsules are intact in oral conditions and have a slow release of oil over stomach digestion and rapid release in the small intestine. The results showed that Mu and Mu/Chit coacervates can be used as effective carrier systems to encapsulate sensitive ingredients and functional oils. [Display omitted] • Simple and complex microencapsulations are used to encapsulate oils. • Coacervates are produced from Opuntia (Cactaceae) mucilage and chitosan. • Mucilage-based microcapsules are thermally stable. • Produced microcapsules can deliver the oils to the intestinal phase. [ABSTRACT FROM AUTHOR]

This study aimed to develop complex coacervates utilizing lactoferrin (LF) and chia seed mucilage (CSM) for promoting intestinal delivery of quercetin (Q) and fortification of set yogurt. Three cross-linkers, including calcium chloride (CC), transglutaminase (TG), and polyphenolic complex (HP), were used to further reinforce the coacervate network. Cross-linked coacervates had higher values of coacervate yield, encapsulation efficiency, and loading capacity. They efficiently preserved Q under gastric condition (⁓87%–99%), with CSM-TG-Q-LF being most effective for intestinal delivery of Q. Moreover, digested pellets of the cross-linked coacervates displayed better antioxidant activity than the uncross-linked coacervates with CSM-TG-Q-LF pellets showing maximum bioactivity. The Q-loaded coacervates demonstrated superior assembly in the yogurt matrix compared to the unencapsulated Q. Moreover, the coacervate systems, especially CSM-TG-Q-LF significantly improved the textural properties of yogurt and the stability of Q in it. Therefore, CSM-TG-LF is a promising carrier to promote intestinal delivery and food application of hydrophobic molecules. [Display omitted] • Complex coacervates were formed using lactoferrin (LF) and chia seed mucilage (CSM) • Crosslinkers improved the coacervation process and encapsulation efficiency • Coacervation enhanced the solubility & gastrointestinal stability of quercetin (Q) • CSM-TG-Q-LF was superior in intestinal delivery of Q with enhanced bioactivity • Complex coacervates, especially CSM-TG-Q-LF, improved the texture of set yogurt [ABSTRACT FROM AUTHOR]

Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage. [Display omitted] • Linusorb is prepared from flaxseed cake via dry-screening and ethanol pre-extraction. • Ethanol is proved effective as better substitute for acetone in pre-extraction • Impurities introduced by ethanol could be removed via aqueous precipitation [ABSTRACT FROM AUTHOR]

• Biocomposite films were made with talipot starch and plant mucilages. • The relative crystallinity and surface roughness increased in biocomposite films. • The addition of mucilage enhanced the tensile strength of the biocomposite films. • Talipot starch-shoeblack mucilage film had the highest thermal stability. • Talipot starch-plant mucilage films exhibited improved biodegradation stability. Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Skins of jiotilla and pitaya could be a source of betalains up to 89% instead of pulp. • Capacity of mucilage to extract and preserve betalains from fruit skin was proved. • Dissolved mucilage powders from pulp or skin of mature pitaya display the same color. Abstract In this work the capacity of O puntia ficus indica mucilage as a wall agent in the microencapsulation of Escontria chiotilla and Stenocereus queretaroensis pulp and skin pigments through a spray drying process was studied. The acidified mucilage was used as an extracting medium for betalains present in the skin of these fruits. The shear-thinning behavior of the mucilage-betalain solutions was suitable for spray drying, wherein microcapsules with smooth and spherical morphologies were observed by SEM and characterized by FTIR. Additionally, microcapsules of mucilage achieved the retention of betalains at more than 90% after three months of storage. The colors obtained from the redissolution of the powders from skin and pulp samples do not present significant differences; therefore, the use of skin fruits can be a source of colorants, taking advantage of waste from other processes, promoting a culture of the use of environmentally-friendly technologies. [ABSTRACT FROM AUTHOR]

The structure of neutral fraction gum from flaxseed mucilage (FM-NFG) was studied for better understanding of the relationship between primary structure and conformation. Based on methylation/GC–MS, nuclear magnetic resonance (NMR) spectroscopy, the structure of FM-NFG was proposed as arabinoxylans. Flaxseed mucilage arabinoxylans contained β-1,4-linked xylose backbones, which were mainly substituted at O-2 and/or O-3 positions by 1–3 sugar residues. The possible branches included → 5)-α- l -Ara f -(1 → (17.3 mol%), → 3)-α- l -Ara f -(1 → (4.9 mol%), and → 4)-α- d -Glc p -(1 → (3.5 mol%), which were ended with three terminal sugar units: T-β- d -Xyl p -(1 → (15.5 mol%), T-α- d -Gla p -(1 → (4.5 mol%), and T-α- l -Ara f -(1 → (2.6 mol%). The weight average molecular weight ( Mw ) of flaxseed mucilage arabinoxylans was calculated to be 1747 kDa by static light scattering (SLS), and it exhibited random coil conformation. The proposed structure and conformational models confirmed that different backbone sugar units especially substitution positions directly contributed to the conformational diversity and rigidity of polysaccharide molecules. [ABSTRACT FROM AUTHOR]

The mucilage polysaccharides from Dioscorea opposita (DOMP) were extracted and treated with a single/dual enzymatic hydrolysis. The characterisation and viscosity were subsequently investigated in this study. DOMP obtained 62.52% mannose and 23.45% glucose. After single protease and trichloroacetic acid (TCA) treatments, the mannose content was significantly reduced to 3.96%, and glucose increased from 23.45% to 45.10%. Dual enzymatic hydrolysis also decreased the mannose and glucose contents to approximately 18%–35% and 7%–19%, respectively. The results suggest that enzymatic degradation could effectively remove the protein from DOMP accompanied by certain polysaccharides, especially mannose. The molecular weight, surface morphology, viscosity and particle sizes were measured. Enzymatic hydrolysis reduced molecular weight, decreased the viscosity, and increased the particle sizes, which indicates that the characterisations of DOMP samples were altered as structures changed. This study was a basic investigation into characterisation of DOMP to contribute to the processing of food by-products. [ABSTRACT FROM AUTHOR]

In this study, pectin was isolated from Opuntia ficus indica (OFI) cladodes after removing mucilage using the xylanase and cellulase. The process variables were optimized by the Box Behnken design with three factors at three levels. The optimal extraction condition obtained was: liquid to solid (LS), cellulase to xylanase and enzymes to matter ratios of 22 ml/g, 2:1 U/U and 4 U/g, respectively. The simulated extraction yield of 17.91% was validated by the experimental result (16.67 ± 0.30). The enzyme-extracted pectin from OFI cladodes (EAEPC) was low methylated, with a high uronic acid content, a water and oil holding capacity of 5.42 g/g and 1.23 g/g, respectively, a good foam and emulsion stability and important DPPH radical scavenging activity. Both the OFI cladodes and enzymatic process present promising alternatives to traditional sources and extraction processes of pectin, respectively. EAEPC thus represents a promising additive in food industries. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sweet cherry fruits are prone to quality and quantity loss in shelf-life. • Fruits were coated with chitosan, mucilage, levan in different combination. • Coated fruits were studied in cold and shelf-life conditions. • Coatings preserved the shelf-life parameters of coated fruits until 30th day. • This study demonstrated the commercial potential of newly developed edible coating. Sweet cherry (Prunus avium L.) fruits are prone to quality and quantity loss in shelf-life conditions and cold storage due to their short post-harvest life. Until now efforts have been made to extend the shelf life of the sweet cherry. However, an efficient and commercially scalable process remains elusive. To contribute to this challenge, here in this study, biobased composite coatings consisting of chitosan, mucilage, and levan, were applied on sweet cherry fruits and tested for postharvest parameters in both market and cold storage conditions. Results demonstrated that the shelf life of sweet cherries can be extended until the 30th day while retaining important post-harvest properties like decreased weight loss, fungal deterioration, increased stem removal force, total flavonoid, l -ascorbic acid, and oxalic acid. Given the cost-effectiveness of the polymers used, the findings of this study indicate the feasibility of extending the shelf-life of sweet cherries on a larger scale. [ABSTRACT FROM AUTHOR]

Ultrasonic assisted extraction (UAE) of pectin from Opuntia ficus indica (OFI) cladodes after mucilage removal was attempted using the response surface methodology. The process variables were optimized by the isovariant central composite design in order to improve the pectin extraction yield. The optimum condition obtained was: sonication time 70 min, temperature 70 °C, pH 1.5 and the water-material ratio 30 ml/g. This condition was validated and the performance of experimental extraction was 18.14% ± 1.41%, which was closely linked to the predicted value (19.06%). Thus, UAE present a promising alternative to conventional extraction process thanks to its high efficiency which was achieved in less time and at lower temperatures. The pectin extracted by UAE from OFI cladodes (UAEPC) has a low degree of esterification, high uronic acid content, important functional properties and good anti-radical activity. These results are in favor of the use of UAEPC as potential additive in food industry. [ABSTRACT FROM AUTHOR]

In this study, chia seed oil was nanoencapsulated utilizing chia seed mucilage (CSM) as wall material. The viscosity, encapsulation efficiency, loading capacity, transmission electron microscopy, FT-IR spectroscopy and thermal properties of chia seed oil nanoparticles (CSO-NP) were performed after preparation. Particle size, zeta potential, span value, and pH of CSO-NP and oxidation stability of nanoencapsulated and unencapsulated oil were evaluated during 28 days of storage at accelerated conditions (40 °C). The CSO-NP showed spherical shape, an average size of 205 ± 4.24 nm and zeta potential of −11.58 ± 1.87 mV. The encapsulation efficiency (82.8%), loading capacity (35.38%) and FT-IR spectroscopy demonstrated the interaction between oil and mucilage. Furthermore, CSO-NP were thermally stable at temperatures up 300 °C and nanoencapsulated oil showed higher stability against oxidation than unencapsulated oil. The results suggest that chia seed mucilage represents a promising alternative to substitute synthetic polymers in nanoencapsulation. [ABSTRACT FROM AUTHOR]

The properties of mucilage obtained from Dioscorea opposita , generated during industrial manufacturing were investigated in this study. Characteristics such as monosaccharide content, amino acid content, molecular weight, and structural features were measured, whereas morphology was observed using a scanning/transmission electron microscope. Additionally, emulsification properties at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) and under acidic and basic pH (5.0 and 9.0) conditions were studied. The results showed that emulsions prepared from mucilage and medium-chain triglycerides presented more effective emulsifying functions and higher stability, especially at low concentrations. Both, acidic and basic conditions improved the overall emulsification properties, which suggested that the isoelectric point of amino acids may be involved in the emulsification properties. The results of this study show that mucilage from Dioscorea opposita can be considered as a sustainable resource of a natural emulsifier obtained from industrial waste. [ABSTRACT FROM AUTHOR]

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50 °C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50 °C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods. [ABSTRACT FROM AUTHOR]

The seed mucilage of Hyptis suaveolens L. includes acid – and neutral heteropolysaccharides in a ratio of about 1:1. The anionic charged fraction responsible for swelling and viscous behaviour possesses an average molar mass of Mw = 350 kg/mol, Mn = 255 kg/mol. The neutral polysaccharide fraction shows an average molar mass of Mw = 47 kg/mol and Mn = 28 kg/mol and is composed of d -Gal p- , d -Glc p- and d -Man p residues in a molar ratio of about 3:2:1. The structural features present galactoglucan (30%) and galactoglucomannan (70%) with a high level of terminal β-linked d -Gal p residues (18%). Structural details of galactoglucomannan are derived by combined enzymatic and chemical methods as well as NMR spectroscopy. Sequences of octa/nonasaccharide β- d -Glc p -(1 → 4)[β- d -Gal p -(1 → 2)-α- d -Gal p -(1 → 6)]-β- d -Man p -(1 → 4)-β- d -Glc p -(1 → 4)-β- d -Glc p -(1 → 4)[β- d -Gal p -(1 → 2)-α- d -Gal p -(1 → 6)]-β- d -Man p and lower mass tetrasaccharide repeating units β- d -Glc p -(1 → 4)[β- d -Gal p -(1 → 2)-α- d -Gal p -(1 → 6)]-β- d -Man p were found. The level of the prebiotic activity is related to the availability of β-linked d -Gal p residues in the side chains of the molecules. [ABSTRACT FROM AUTHOR]

Prebiotics are selectively fermented by the gastrointestinal microflora, resulting in benefits to human health. The seed mucilage of Hyptis suaveolens contains neutral and acidic polysaccharides in a ratio of 1:1. The neutral polysaccharides consist of galactose, glucose and mannose whereas the acidic polysaccharides contain fucose, xylose and 4- O -methylglucuronic acid -residues. The growth of probiotics in the presence of total, acidic or neutral polysaccharides and oligosaccharides was tested using turbidity measurements. The majority (11 out of 14) of the tested probiotic strains significantly grew in the neutral fraction. Growth occurred with some time delay, but may be longer lasting than with other lower molecular prebiotics. The extent of growth increased with neutral polysaccharides from H. suaveolens corresponding to the externally available galactose units (20%). In conclusion, neutral poly- and oligosaccharides from H. suaveolens have a prebiotic potential characterized by a delayed but long lasting effect. [ABSTRACT FROM AUTHOR]

Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus plantarum by spray drying. Probiotic survival and viability after spray drying and during storage were evaluated. B. infantis and L. plantarum displayed high survival (⩾98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (MD:FM:FSP – 7.5:0.2:7.5%, w/w/w) and chia seed (MD:CM:CSP – 7.5:0.6:7.5%, w/w/w), respectively. These ternary blends protected the probiotics and enhanced their resistance to simulated gastric juice and bile solution. Probiotics encapsulated with the ternary blends incorporated in instant juice powder exhibited high viability (>9 Log 10 CFU/g) after 45 days refrigerated storage. Encapsulation with the ternary blends reduced particle size of the probiotic powders thereby offering additional functional benefits. Our results reveal that chia seed and flaxseed are excellent sources of probiotic encapsulating agents. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bibliometric analysis revealed several research trends with cactus mucilages (CMU). • CMU are obtained by conventional methods (solid–liquid), Ultrasound assisted extraction and Microwave assisted extraction. • Cactus mucilage is an arabinogalactan, a source of proteins, minerals, amino acids. • CMU physicochemical and technological properties show its technological potential. • There is a lack of studies that elucidate the antimicrobial and biological effects, and the mechanisms of action of CMU. • There are few patents with CMU indicating opportunity for new research, especially in food. Cactus mucilage (CMU) have been widely studied in various applications. This review addresses the sources, extraction methods, composition, biological properties and CMU applications with the help of bibliometric analysis to select scientific articles available in the Web of Science database and evaluated by VOSviewer (2001–2021). CMU are generally characterized as an arabinogalactan-type polysaccharide, a source of carbohydrates and proteins, minerals, fatty acids, essential amino acids and phenolic compounds. Such attributes contribute to its functionality as emulsifying, stabilizing, foaming and gelling agents. Therefore, it has been used in dairy, bakery, emulsified and powdered products, in addition, as microencapsulating substances, producing edible coatings and forming ecological films. Its main beneficial features consist of antioxidant, antimicrobial, prebiotic, healing, antiulcer, anti-inflammatory, anti-hyperlipidemic and slimming effects. Thus, this review provides the CMU main evidences in the literature, which reveal their scientific importance, what can boost new research for the food, pharmaceutical and cosmetic industries. [ABSTRACT FROM AUTHOR]

Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo ( Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32–36%), whereas the pulp hydrocolloids that were extracted, using 72% ethanol (THE) or 20 mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3–3.6 g oil/g dry sample and 25–27 g water/g dry sample, respectively. This enabled the pulp hydrocolloid to entrap more bile acids (35–38% at a hydrocolloid concentration of 2%) in its gelatinous network in comparison to commercial oat fibre and other hydrocolloids studied. The exceptional emulsifying properties (80–96%) of both hydrocolloids suggest their potential applications as food emulsifiers and bile acid binders. [ABSTRACT FROM AUTHOR]

• Saccharide compositions of yam polysaccharides were not altered after a selenylation. • The selenylated polysaccharides had higher immuno-stimulatory potential in model mice. • Serum IG, spleen/thymus indices, and percentage of CD4+ lymphocytes were improved. • A higher selenylation extent of polysaccharides caused enhanced immuno-stimulation. The present study aimed to investigate whether selenylation modification could affect compositional features and in vivo immuno-stimulatory potential of yam polysaccharides. In this study, the soluble yam mucilage polysaccharides (YPS) were prepared and selenylated in the HNO 3 -Na 2 SeO 3 system, and two selenylated polysaccharide products, namely SeYPS-1 and SeYPS-2 with respective Se contents of 719 and 1585 mg/kg, were thus obtained. GC–MS analysis demonstrated that the compositional features of SeYPS-1 and SeYPS-2 were similar to those of YPS. Meanwhile, the immuno-stimulatory potential of the selenylated products, especially SeYPS-2, in the BALB/c mice model was higher than that of YPS, reflected by the elevated contents of serum immunoglobins and increased percentage of CD4+ splenic lymphocytes. It was thus confirmed that the selenylation did not change the composition of monosaccharides but endowed YPS with greater immuno-stimulation in the mice, while the higher extent of selenylation also caused a much enhanced immuno-stimulatory potential of SeYPS-2. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the chemical composition of taro mucilage (TM) and explain its emulsification properties using different commercial emulsifiers and gums as benchmarks. The following analyses were performed: moisture, ether extract, protein, fiber, ash, sugar fraction, starch content, infrared spectroscopy and determination of monosaccharides and amino acids using HPLC. The analyses showed that TM has a high carbohydrate content and small protein fraction, similar to commercial gums. Commercial emulsifiers have a high content of lipids compared to TM. Therefore, it can be concluded that the emulsifying power of the studied mucilage is primarily caused by the protein content along with weakly polar amino acids, which occur in gums. The methyl group ( CH 3 ), which was observed in the infrared spectrum, and the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety. [ABSTRACT FROM AUTHOR]

• Abroma augusta mucilage (AAM) shows shear thinning (ST) and gel like behaviour. • AAM glycan promotes the growth of probiotic bacteria. • AAM embedded with probiotic bacteria extends thermal protections. • Retains ST and gel-like properties in the rehydrated probiotic-embedded matrix. The mucilaginous polysaccharide from Abroma augusta stem was examined for its physicochemical, thermal, and functional behavior and explored as a carrier for probiotic bacteria. Composed of glucose, galactose, rhamnose, galactouronic acid and fucose, Abroma augusta mucilage (AAM) exhibited shear thinning behavior (following power law equation) and gel like characteristic (showing higher G′ value than G″ value). AAM promoted the growth of probiotic strains with positive prebiotic scores of 0.5 ± 0.06 and 0.51 ± 0.05 for Lactobacillus acidophilus and Lactobacillus casei, respectively. Further, probiotic strains were embedded in the AAM matrix followed by freeze-drying with embedding efficiency of >95%. Viscoelastic properties were retained substantially in the rehydrated probiotic-embedded matrix. AAM could protect probiotic bacteria in simulated gastrointestinal conditions, at elevated (80 °C, 20 min) and at low (4 °C, 4 months) temperatures ensuring higher viabilities of embedded probiotic cells. Our findings established potential carrier capabilities of AAM polysaccharides for probiotic bacteria with thickening and prebiotic activity. [ABSTRACT FROM AUTHOR]

Highlights: [•] Mucilages extracted from seven Italian cultivars of flax are studied. [•] Each mucilage showed different chemical, physicochemical and functional properties. [•] NMR data confirmed that mucilages has different structural characteristics. [•] The sensory analysis showed that most mucilages are tasteless. [•] Viscosity and surface-active ability promote the use as thickeners or emulsifiers. [Copyright &y& Elsevier]

• The rheological properties of cress seed mucilage -β-lactoglobulin were assessed to understand the mechanisms of interaction in the presence of various co-solutes. • All cress seed mucilage -β-lactoglobulin complexes were created an interconnected gel-like network structure. • From a rheological perspective, maximum interaction was in line with findings on the zeta potential. • The effects of cress seed mucilage and lactose were remarkable on the denaturation behavior of β-lactoglobulin. Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5–20% w/v) and lactose (5–20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s−1, −25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s−1, −35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features. [ABSTRACT FROM AUTHOR]

Abstract: Three sulphated polysaccharides, coded as BEMPA, BEMPB1, BEMPB2, were extracted from the mucilage of mud snail of Bullacta exarata and purified by DEAE-cellulose ion-exchange and size-exclusion chromatography. Structural analysis of purified polysaccharides by chemical and biochemical methods revealed BEMPA was a high (1→3,4)-linked mannose-containing polysaccharide with molecular weight of 22,977Da. BEMPB1, with molecular weight of 64,117Da, was a high (1→3)-linked arabinose-containing polysaccharide. BEMPB2 was mainly composed of (1→3,4)-linked mannose with molecular weight of 47,507Da. The comparison between sulphated polysaccharides and their desulphated products showed that sulphate substitutions of BEMPB1 were deduced to be at the C-3 of (1→4)-linked mannose, while sulphate substitutions of BEMPA and BEMPB2 were at C-4 of (1→3)-linked mannose. Furthermore, BEMPA exhibited highest inhibitory effects on growth of B-16 melanoma cells, and IC50 were 31.1μg/mL. [Copyright &y& Elsevier]

Abstract: Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Our laboratory has succeeded in extracting malva nut gum (MNG) from malva nut seeds by using alkaline-extraction method. The extract had higher gelling properties compared to water-extracted MNG. This research was aimed to investigate the effect of MNG on the retardation of glucose diffusion in in vitro dialysis processes. The results showed that alkaline-extracted MNG significantly (p <0.05) reduced glucose content in dialysate compared to control containing no dietary fibre. MNG at 1% (w/w) concentration was more effective than that of 0.5% (w/w) concentration. The mixture of MNG and guar gum significantly (p <0.05) reduced glucose in dialysate by 50–82% compared to that of control. In starch digestion process, the mixture of MNG and guar gum showed greater reduction of glucose (3–7 folds) in dialysate at 15–30min. [Copyright &y& Elsevier]

• Clarifier doses, Transmittance and clarifier activity were quantified. • Synthesized product studied as a clarifier in clarification of sugarcane juice. • The clarifier derived from garlic agriculture residues exhibited maximum efficiency at 0.23% weight-volume (optimized dose). • The percentage sugar content remains unaltered as evident by degree brix values. Non-centrifugal cane sugar (NCS) is the second most important Colombian agribusiness in social importance. However, the sugar cane industry is facing some challenges caused by the controversial nutritional and safety attributes of NCS. Some Colombian NCS producers employ natural mucilages as clarifiers; but the uncontrolled application of these components has caused a risk of extinction in the mucilage source plants. Other producers employ acrylamide as a clarifier. Health consequences have generated concerns from the consumers and demanded control from the food authorities. Efforts are being made to develop a standard manufacturing methodology to increase NCS productivity and improve its quality, hygiene, and storability. The application of better clarifiers, which provide the best clarifying activity and minimize the toxicity while conserving NCS's natural attributes, is one of the outstanding challenges as well. This study is a proposal which looks for sustainable, natural, nontoxic, and economical clarifiers for the Colombian NCS producers. [ABSTRACT FROM AUTHOR]

Abstract: Sweet potato storage root mucilage was extracted and purified by SDS and heating treatments. Total antioxidant activity, DPPH (1,1-diphenyl-2-picrylhydrazyl) staining, reducing power method, metal ion-dependent hydroxyl radical, FTC (ferric thiocyanate) method, and protection of calf thymus DNA against hydroxyl radical-induced damage were studied. Half-inhibition concentrations, IC50, were 0.08mg/ml and IC50 >0.1mg/ml, respectively, for the crude and purified mucilage in the total antioxidant activity test. In the DPPH staining, the crude and purified mucilage appeared as white spots when they were diluted to 50 and 100μg per application, respectively. Like total antioxidant activity, reducing power, scavenging capacity against hydroxyl radical, FTC activity and protection of calf thymus DNA against hydroxyl radical-induced damage were found in the mucilage. It is suggested that the mucilage might contribute its antioxidant activities against both hydroxyl and peroxyl radicals. [Copyright &y& Elsevier]

Abstract: Allantoin and allantoic acid in yam tubers of the D. batatas (Hualien no. 3) and D. pseudojaponica Yamamoto (Keelung) were quantitatively analyzed because the compounds were thought to prevent inflammation and ulcers in humans as well as playing an important role in the storage and translocation of nitrogen in higher plants. To expand yam tuber use, yam tuber mucilage can be used as an ingredient in functional foods and as a skin protectant. The objectives of this research are to analyze the contents of allantoin and allantoic acid in D. batatas and D. pseudojaponica Yamamoto and to compare bubble separation and centrifugation for recovering allantoin and allantoic acid from the mucilage. The total amount of allantoin and allantoic acid of the following Dioscorea (yam) in both the pulp and skin, respectively, were (mean±RSD, mmoles/g solid): tuber of Keelung yam (D. pseudojaponica Y.) 0.370±6.8%, 1.130±3.4%; tuber of Hualien no. 3 yam (D. batata) 0.278±7.8%, 0.714±9.1%; bulbil of Hualien no. 3 yam (D. batata) 0.179±7.9%, 0.297±3.4%. The Keelung yam was much higher in allantoin and allantoic acid content than the Hualien no. 3. The skin of yam tuber is rich in allantoin and allantoic acid. The allantoin and allantoic acid content is 305% (in Keelung yam) and 257% (in Hualien no. 3) higher than that of the pulp. Bubble separation is an appropriate procedure in the practice for maximum recovery of allantoin and allantoic acid in yams. It was found that 80% of allantoin and allantoic acid yield can be recovered from the low starch contents of mucilage of the Keelung yam using bubble separation. [Copyright &y& Elsevier]

An acidic polysaccharide gum was isolated from the fruit of Cordia abyssinica by extraction with alkali and precipitation with acid. The polysaccharide preparation had a specific optical rotation of −50°, moisture content of 9.1%, ash content of 0.7% and a uronic acid content of 8.7%. In the acid hydrolysates of C. abyssinica polysaccharide, galactose was identified by HPLC to be the main monosaccharide released (27%), followed by rhamnose (21%) and mannose (17%). Xylose (11%), glucose (10%), arabinose (9.5%) and uronic acids (5%) were also components of the polymer. At present, it is not clear whether the small amount of protein present (2.6%) was covalently bound or not. [Copyright &y& Elsevier]

• Mucilages from two Opuntia spp. were separated into three fractions. • Two fractions include high M̅ w heteropolysaccharides (4.0 × 103 to 8.0 × 105 g∙mol−1). • Previously undescribed oligosaccharides were found bound to the mucilage. • Complex-structured β-(1–4) linked heterogalactooligosaccharides were found. • Most of the carbohydrate fractions show prebiotic potential. The mucilage extracted from the convection-dried cladodes of O. ficus-indica and O. joconostle, two species of economic importance, delivered three fractions after methanol precipitation. Two were composed of high molar mass polysaccharides, and one included water-soluble mono-, di-, and oligosaccharides. The large polysaccharides have a molar mass range of 4.0 × 103 to 8.0 × 105 g·mol−1 and are consistently composed of galactose, arabinose, xylose, and rhamnose; however, the content of galacturonic acid was different between both fractions and species. Their fermentability by selected probiotics was relatively low, 11–27 % compared to glucose, and decreased with increasing levels of galacturonic acid in the molecules. In the third fraction, previously unreported oligosaccharides were found. These include simple- and complex-structured galactooligosaccharides with arabinosyl-, xylosyl- and galacturonosyl acid residues. Their fermentability by prebiotic species can be ascribed more to their structural characteristics and monosaccharide composition than their molecular dimensions. [ABSTRACT FROM AUTHOR]

• Dioscorea opposita mucilage (DOM) dispersions showed shear-thinning behaviour. • DOM dispersions have cross-linked networks which were affected by several factors. • Increasing the concentration of DOM, Ca2+ and sugars increased the viscosity. • Viscosity of DOM decreased as increasing temperature from 25 °C to 65 °C. • Viscosity of DOM decreased under acidic and alkaline environment. The mucilage from Dioscorea opposita (DOM) dispersions presented shear-thinning behaviour that well fitted to the Power Law model. The effects of different concentrations (2%–10% w/v), temperatures (25–80 °C), pH (3.0–9.0), freeze–thaw conditions (thawed at 25 °C and 4 °C), co-salts (KCl and CaCl 2) and co-sugars (sucrose, fructose and mannose) on the rheological properties were investigated. Generally, higher concentrations, neutral pH, Ca2+ and sugars increased the viscosity of DOM, while increasing temperature (25–65 °C) had opposite effects. The results suggested that cross-linked networks exist in DOM, and viscosity changes may be related to the ionisation of carboxyl groups, structural changes and enhancement/reduction of molecular interactions. Particularly, Ca2+ could interact with uronic acids of two or more polysaccharide molecules, modify the network-structure through cross-linking with carboxyl groups, and enhance the stronger carboxylate-cation2+-carboxylate interactions. Therefore, DOM is suitable for food applications as thickening or gelling agents in aqueous solutions. [ABSTRACT FROM AUTHOR]

• Mucilaginous polysaccharide was isolated after extraction of Cassia uniflora seeds. • Mucilage is reddish-brown color powder with good polysaccharides content and stability. • Isolate was studied by micrometric, thermo-analytical & spectrophotometric characterization. • Structural elucidation confirms polysaccharides residues (β- d -glucose) in the pyranose form. • Cassia uniflora polysaccharides is promising gelling agent with industrial applications. In present study we explored powder of mucilaginous polysaccharides obtained from seeds of Cassia uniflora by determining its physicochemical, thermal, phytochemical, spectrophotometric and micrometric properties. The probable structure of isolated mucilaginous polysaccharide was determined using FTIR and 1H and 13C NMR spectroscopy, which demonstrated that the Cassia uniflora seed mucilage is rich in the polysaccharides residues (β- d -glucose) in the pyranose form. The mucilage was also explored for its gelling ability. X-ray diffraction patterns indicate the mucilage was amorphous in nature. This enables its application as a gelling agent in the pharmaceutical, cosmetics and food industries. It exhibits gelling ability at 1% w/w concentration. The mucilage exhibited swelling as well as pseudo plastic behaviour and good micrometric properties. Texture profile analysis of (3% w/w) prepared gel showed comparable properties of hardness, adhesiveness, gumminess and springiness to standard tragacanth. These features allow its application in food matrices and in pharmaceutical as a gelling and thickening agent. [ABSTRACT FROM AUTHOR]

• The films based on CMC, DOM, glycerol and ZnO-NPs were prepared and characerised. • CMC-to-DOM ratio of 1:1 exhibits smooth surface. • The films with 2.0 g ZnO-NPs presented higher antibacterial activity. • The prepared films with ZnO-NPs have a great potential to apply in food packaging. The edible films composed of carboxymethyl cellulose (CMC), glycerol, mucilage from Chinese yam (DOM) and ZnO nanoparticles (ZnO-NPs), were prepared by a casting method. To evaluate the applicability for food packaging, prepared films were characterised morphological, physical, rheological, mechanical and barrier properties, performed FT-IR, thermal analysis, and finally investigated the antibacterial activity and acute oral toxicity of films. The surface of films presented irregular arrangement with nanoparticles combined in the networks, suggesting the best "CMC to DOM weight ratio" of approximately 1:1 could provide a smooth surface. The films with 2.0 g ZnO-NPs presented antibacterial effects against both Gram-positive (S. aureus) and Gram-negative (E. coli) bacteria. With the increase of DOM, the antibacterial rate dropped at 400 and 450 μL/mL. The film-forming solutions with higher ZnO-NPs content display shear-thinning properties and liquid-like behaviour. The edible films have a great potential to be used in application in food packaging. [ABSTRACT FROM AUTHOR]

• Brazilian cacti produce mucilages and are sources of protein and calcium. • Cacti mucilages have excellent emulsifying and foaming properties. • Mucilages of Brazilian cacti are mainly composed of galactose and arabinose, exhibiting an arabinogalactan structure. Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse monosaccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinogalactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi-crystalline structure (14.50–38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study highlights the potential of using cacti as a source of functional mucilages for use in food applications. [ABSTRACT FROM AUTHOR]