Mucilage is a natural polymer obtained from plants belonging to botanical families such as Plantaginaceae, Malvaceae, Linaceae and Cactaceae. The Opuntioideae subfamily has been the most studied among the Cactaceae due to its wide availability, adaptability and high tolerance to adverse environmental conditions. However, its low extraction yield is the main limitation of scaling up mucilage production. Numerous studies have explored methods to improve the yield and quality of mucilage, yet a comprehensive scientific-technological approach remains lacking. Key questions remain unanswered, such as how to maximize yield, what variables significantly influence the solid-liquid extraction process and what phenomena occur at the microscale level during extraction. This review examines the state of the art of mucilage extraction from Opuntioideae plants and identifies the extraction methods, stages, common pretreatments and variables that influence yield and their effect on mucilage properties. Additionally, it highlights mucilage composition and its relationship with rheological properties. The findings reveal that mucilage separation from cell tissue is a complex and multifactorial process. Critical knowledge gaps are identified, including the role of transport phenomena, the influence of particle size, the nature of components in the extracted solution and the intrinsic characteristics of plant materials. Moreover, innovative technologies for mucilage extraction have yet to be fully explored. © 2025 Society of Chemical Industry.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1002/jsfa.14195 | DOI Listing |
Int J Biol Macromol
March 2025
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India. Electronic address:
Dillenia indica L., commonly known as elephant apple and belongs to Dilleniaceae family, contains mucilagenous substances. This study investigates the rheological, functional, thermal, and physicochemical properties of mucilage derived from the gelatinous pulp of Dillenia indica as a novel hydrocolloid.
View Article and Find Full Text PDFJ Sci Food Agric
February 2025
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico, Mexico.
Mucilage is a natural polymer obtained from plants belonging to botanical families such as Plantaginaceae, Malvaceae, Linaceae and Cactaceae. The Opuntioideae subfamily has been the most studied among the Cactaceae due to its wide availability, adaptability and high tolerance to adverse environmental conditions. However, its low extraction yield is the main limitation of scaling up mucilage production.
View Article and Find Full Text PDFFood Chem
May 2025
China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China. Electronic address:
Roasted flaxseed is a viable food for augmenting ω-3 fatty acid intake; however, their sticky mouthfeel limits broader acceptance. The relationship between flaxseed components and sensory properties remains underexplored. This study compares sensory attributes of several flaxseed cultivars and investigates the correlation between changes in composition and sensory characteristics.
View Article and Find Full Text PDFFoods
January 2025
Grupo de Investigación en Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador.
Cacao mucilage is typically disposed of during processing, yet its abundant content of organic compounds, polysaccharides, and nutrients renders it valuable for various applications. This scientific study investigates the suitability of cacao mucilage as an alternative culture medium for , , and , aiming to provide a viable alternative to traditional media. Through a mixed-design approach, the powdered mucilage, peptone, and yeast extract ingredients were optimized using the recovery rates of each micro-organism as the response variable.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!