Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

Yadong Yang, Vijai Kumar Gupta, Yating Du, Mortaza Aghbashlo, Pau Loke Show, Junting Pan, Meisam Tabatabaei, Ahmad Rajaei

    Research output: Contribution to journalArticlepeer-review

    31 Scopus citations

    Abstract

    Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.

    Original languageBritish English
    Article number124800
    JournalInternational Journal of Biological Macromolecules
    Volume242
    DOIs
    StatePublished - 1 Jul 2023

    Keywords

    • Emulsion
    • Mucilage
    • Nutrient utilization
    • Polysaccharide-protein complex
    • Surface activity
    • Sustainable development

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