Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention

The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions

The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery. There is a growing demand for the development of environmentally friendly micro/nanoparticles to create stable Pickering emulsions. Naturally occurring polysaccharides like pectin offer promising options as they can assemble at oil/water interfaces. This polysaccharide is considered a green candidate because of its biodegradability and renewable nature. The physicochemical properties of micro/nanoparticles, influenced by fabrication methods and post-modification techniques, greatly impact the characteristics and applications of the resulting Pickering emulsions. This review focuses on recent advancements in Pickering emulsions stabilized by pectin-based micro/nanoparticles, as well as the application of functional materials in delivery systems, bio-based films and 3D printing using these emulsions as templates. The effects of micro/nanoparticle properties on the characteristics of Pickering emulsions and their applications are discussed. Additionally, the obstacles that currently hinder the practical implementation of pectin-based micro/nanoparticles and Pickering emulsions, along with future prospects for their development, are addressed.

Encapsulation of lactic acid bacteria in W1/O/W2 emulsions stabilized by mucilage:pectin complexes

Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.

A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors

Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.

Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers

Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO₂) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO₂ treatments. Moreover, the SC-CO₂ treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO₂ treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO₂ treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.

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

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.

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry.

Polysaccharides Obtained from Vegetables: an effective source of alternative excipient

Polymers are the major constructive material of pharmaceutical formulations that play a prime role in designing effective drug-delivery systems and releasing drugs at their sites of application. Polymers are composed of multiple repeating units of high molecular mass components with attendant properties. Most synthetic polymers are non-biocompatible, expensive, and extremely inclined to deliver adverse impacts. Meanwhile, edible polymers obtained from natural sources have gained remarkable recognition for their promising use in modern medicine. Moreover, polymers derived from natural sources are generally preferred due to certain of their unique features such as abundant availability, biocompatibility, nontoxicity, economical, safe, and effective functions that fit the purpose. Polysaccharides including starch, cellulose, hemicellulose, pectin, and mucilage are identified as a major class of naturally obtained molecules that have a substantial role as functional polymers. This review summarizes the potential role of polysaccharides derived from vegetable sources such as adhesives, anticaking agents, binders, disintegrants, emulsifiers, film-framing agents, and thickeners. This is simply an opportunity to abandon synthetic excipients that hurt our bodies and think back to nature from where we originate.

Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions

The present study examined the effect of mucilage extracted from Corchorus olitorius L. leaves on the emulsifying stability of bovine serum albumin (BSA)-stabilized oil-in-water (O/W) emulsions during the storage for seven days. O/W emulsions were prepared with a 90% aqueous phase containing C. olitorius mucilage (0-1.00% w/v) together with 0.5% (w/v) BSA and 10% oil phase. Emulsion properties were analyzed by measuring droplet size, zeta potential, spectroturbidity, backscattering profiles (%BS), and visual observations. The mean droplet size of emulsions prepared with 0.75 and 1.00% mucilage did not show significant changes during storage. The zeta potential of all the emulsions exhibited a negative charge of approximately -40 mV, but electrical repulsion was not the dominant stabilization mechanism in the emulsion. C. olitorius mucilage was able to increase the viscosity of the aqueous phase of the O/W emulsion system, which prevented droplet flocculation and enhanced the emulsion stability against phase separation at higher concentrations. The most stable emulsions during the storage period were those with 1.00% C. olitorius mucilage. In conclusion, C. olitorius mucilage has good potential for the preparation of stable O/W emulsions and can be used as a plant-based natural emulsifying and thickening agent in the food industry.

Seed gum-based delivery systems and their application in encapsulation of bioactive molecules

Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.

Bio-based clothianidin-loaded solid dispersion using composite carriers to improve efficacy and reduce environmental toxicity

BACKGROUND

Neonicotinoids comprise one of the most extensively used classes of pesticides worldwide owing to their broad insecticidal spectrum and excellent biological performance. However, their toxicity to honeybee (Apis mellifera Linnaeus) and silkworm (Bombyx Mori) limits their further application. To address this issue, clothianidin as a model neonicotinoid was developed into a novel controlled-release formulation employing advantaged solid dispersion (SD) technology using composite carriers.

RESULTS

In this research, the clothianidin-loaded SD was characterized using integrated methods to elucidate its formation mechanism, showing that clothianidin was embedded into the carrier homogeneously in small crystalline entities. The composite carriers, which are both renewable and environmentally friendly, can significantly prolong the release of clothianidin from seven to 25 days, compared with that of PEG 8000 as a single carrier. Based on the excellent controlled release profiles, it reduced the acute toxicity to A. mellifera and B. mori by 57.68- and 85.32-fold (respectively) compared with that of the conventional formulation. Furthermore, the SD displayed favorable efficacy and persistency against Asian citrus psyllid (Hemiptera: Psyllidae).

CONCLUSION

This novel strategy opens up a simple and powerful avenue for improving efficacy and promoting the environmental safety of neonicotinoid insecticides to be used in sustainable crop protection.

Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions

The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder. The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta potentials were -31.2, -28.5, -21.4, -40.1 and -25.1 mV, respectively. Turbidity studies revealed higher stability of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and 74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications.

A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.

Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

The increasing interest in the use of natural ingredients has driven keen research and commercial interest in the use of mucilages for a range of applications. Typically, mucilages are polysaccharide hydrocolloids with distinct physicochemical and structural diversity, possessing characteristic functional and health benefits. Apart from their role as binding, thickening, stabilizing, and humidifying agents, they are valued for their antimicrobial, antihypertensive, antioxidant, antiasthmatic, hypoglycemic, and hypolipidemic activities. The focus of this review is to present the range of mucilages that have been explored as encapsulating agents. Encapsulation of food ingredients, nutraceutical, and pharmaceutical ingredients is an attractive technique to enhance the stability of targeted compounds, apart from providing benefits on delivery characteristics. The most widely adopted conventional and emerging extraction and purification methods are explained and supplemented with information on the key criteria involved in characterizing the physicochemical and functional properties of mucilages. The unique traits and benefits of using mucilages as encapsulation agents are detailed with the different methods used by researchers to encapsulate different food and bioactive compounds.

Arabinoxylan and rhamnogalacturonan mucilage: Outgoing and potential trends of pharmaceutical, environmental, and medicinal merits

Demand for safe, environmentally friendly and minimally processed food additives with intrinsic technological (stabilizing, texturizing, structuring) and functional potential is already on the rise. There are actually several natural excipients eligible for pharmaceutical formulation. Mucilage, as a class constitutes arabinoxylan and rhamnogalacturonan-based biomolecules used in the pharmaceutical, environmental as well as phytoremediation industries owing to its particular structure and properties. These compounds are widely used in pharmaceutical, food and cosmetics, as well as, in agriculture, paper industries. This review emphasizes mucilage valuable applications in the pharmaceutical and industrial fields. In this context, much focus has recently been given to the valorization of mucilage as an ingredient for food or nutraceutical applications. Furthermore, different optimization and extraction techniques are presented to develop better utilization and/or enhanced yield of mucilage. The highlighted mucilage extraction methods warrant assessing up-scale processes to encourage for its industrial applications. The current article capitalizes on cutting-edge characteristics of mucilage and posing for other possible innovative applications in non-food industries. Here, the first holistic overview of mucilage with regards to its physicochemical properties and potential novel usages is presented.