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Dubois F, Musa C, Duponchel B, Tidahy L, Sécordel X, Mallard I, Delattre F. Nuclear Magnetic Resonance and Calorimetric Investigations of Extraction Mode on Flaxseed Gum Composition. Polymers (Basel) 2020; 12:E2654. [PMID: 33187145 PMCID: PMC7697610 DOI: 10.3390/polym12112654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 02/04/2023] Open
Abstract
We discussed about the influence of extraction mode on the flaxseed gums composition and their thermal stabilities. In order to do so, flaxseed gum was extracted by both classical magnetic stirring method and ultrasonic-assisted extraction (UAE). As a function of time, protein content, gum yield, pH values were evaluated and samples were characterized by 1H and 13C nuclear magnetic resonance (NMR) experiments as well as scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA). The flaxseed gum extracted in aqueous solution correspond to a mixture of different components, including polysaccharides, proteins and sometimes lignan derivatives. It is found that the protein and gum contents increase with the extraction duration for both the ultrasonic assisted and the traditional extraction while the pH decreases at the same time. As expected, compared to traditional magnetic stirring method, ultrasonic assisted extraction method can significantly enhance the yield of polysaccharides, lignans and proteins. The variation of pH is correlated to the increase of lignan molecules in the extracted samples. For thermic methods, SEM experiments showed that lignan derivatives which ester-bonded to polysaccharides associated to proteins are responsible to the formation of globular aggregates. Supplementary rod-like molecular organization were obtained from UAE and questions on the nature of the amphiphilic mesogen carbohydrate structures.
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Affiliation(s)
- Fang Dubois
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Corentin Musa
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Benoit Duponchel
- Littoral Côte d’Opale University, UR 4476, UDSMM, Unité de Dynamique et Structure des Matériaux Moléculaires, 145 Avenue Maurice Schumann, 59140 Dunkerque, France;
| | - Lucette Tidahy
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - Xavier Sécordel
- Littoral Côte d’Opale University, UR 4493, LPCA, IRenE, 145 Avenue Maurice Schumann, 59140 Dunkerque, France;
| | - Isabelle Mallard
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
| | - François Delattre
- Littoral Côte d’Opale University, UR 4492, UCEIV, Unité de Chimie Environnementale et Interactions sur le Vivant, SFR Condorcet FR CNRS 3417, 145 Avenue Maurice Schumann, 59140 Dunkerque, France; (F.D.); (C.M.); (L.T.); (I.M.)
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Safdar B, Pang Z, Liu X, Rashid MT, Jatoi MA. Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13406] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Muhammad T. Rashid
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
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Burgos-Díaz C, Rubilar M, Morales E, Medina C, Acevedo F, Marqués AM, Shene C. Naturally occurring protein-polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500069] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- César Burgos-Díaz
- Technology and Processes Unit; Agriaquaculture Nutritional Genomic Center, CGNA; Temuco Chile
| | - Mónica Rubilar
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
- Department of Chemical Engineering; Universidad de La Frontera; Temuco Chile
| | - Eduardo Morales
- Technology and Processes Unit; Agriaquaculture Nutritional Genomic Center, CGNA; Temuco Chile
| | - Camila Medina
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
| | - Francisca Acevedo
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
| | - Ana M. Marqués
- Laboratory of Microbiology, Faculty of Pharmacy; Universidad de Barcelona; Barcelona Spain
| | - Carolina Shene
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
- Department of Chemical Engineering; Universidad de La Frontera; Temuco Chile
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Kajla P, Sharma A, Sood DR. Flaxseed-a potential functional food source. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:1857-71. [PMID: 25829567 PMCID: PMC4375225 DOI: 10.1007/s13197-014-1293-y] [Citation(s) in RCA: 191] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/06/2014] [Accepted: 02/10/2014] [Indexed: 10/25/2022]
Abstract
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.
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Affiliation(s)
- Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Alka Sharma
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Dev Raj Sood
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
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Singer F, Taha F, Mohamed S, Gibriel A, Nawawy ME. Preparation of Mucilage/Protein Products from Flaxseed. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.260.278] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Wanasundara PK, Shahidi F. Process-induced compositional changes of flaxseed. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1998; 434:307-25. [PMID: 9598210 DOI: 10.1007/978-1-4899-1925-0_26] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Flaxseed has been used as an edible grain in different parts of the world since ancient times. However, use of flaxseed oil has been limited due to its high content of polyunsaturated fatty acids. Nonetheless, alpha-linolenic acid, dietary fiber and lignans of flaxseed have regained attention. New varieties of flaxseed containing low levels of alpha-linolenic acid are available for edible oil extraction. Use of whole flaxseed in foods provides a means to utilise all of its nutrients and require minimum processing steps. However, the presence of cyanogenic glucosides and diglucosides in the seeds is a concern as they may release cyanide upon hydrolysis. In addition, the polyunsaturated fatty acids may undergo thermal or autooxidation when exposed to air or high temperatures that are used in food preparation. Studies todate on oxidation products of intact flaxseed lipids have not shown any harmful effects when flaxseed is included, up to 28%, in the baked products. Furthermore, cyanide levels produced as a result of autolysis are below the harmful limits to humans. However, the meals left after oil extraction require detoxification but, by solvent extraction, to reduce the harmful effects of cyanide when used in animal rations. Flaxseed meal is a good source of proteins; these could be isolated by complexation with sodium hexametaphosphate without changing their nutritional value or composition. In addition, the effect of germination on proteins, lipids, cyanogenic glycosides, and other minor constituents of flaxseed is discussed.
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Affiliation(s)
- P K Wanasundara
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada
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WANASUNDARA PKJPD, SHAHIDI F. Optimization of Hexametaphosphate-Assisted Extraction of Flaxseed Proteins Using Response Surface Methodology. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb13168.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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