Fabrication of bioaerogels from camelina seed mucilage for food applications

Cold plasma-induced structural and thermal enhancements in marshmallow root mucilage-gelatin aerogels

Aerogels are highly regarded for their low density and large surface area, attracting significant attention due to their diverse applications. This study explored nitrogen cold plasma's impact on the structure and thermal stability of mucilage-gelatin aerogels (MGA). Aerogels were prepared using marshmallow root mucilage and gelatin in a 1:1 ratio and gelatin-only as a blank under different pH conditions (5 and 7). Rheological and texture analyses identified pH 7 as optimal. Aerogels at pH 7 were then exposed to cold plasma for varying durations (0, 3, and 6 min). Thermogravimetric analysis (TGA), differential thermal analysis (DTA), and X-ray diffraction (XRD) showed enhanced thermal stability and structural changes with increased plasma exposure. Fourier-transform Infrared Spectroscopy (FTIR) revealed functional group changes, and contact angle measurements showed that 3 min of plasma treatment increased hydrophilicity (88.37-82.05°), while 6 min enhanced hydrophobicity in 1:1 MGA (93.27°). BET (Brunauer-Emmett-Teller) analyses of the MGA samples revealed changes in surface area (2.9-4.33 m2/g after 3 min of plasma) and BJH (Barrett-Joyner-Halenda) pore volume (0.004-0.02 cm3/g), with a complex trend over time. This study highlights nitrogen cold plasma's potential to enhance mucilage-based biopolymer aerogels, paving the way for advanced materials via optimized treatments.

Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility

The increasing demand for functional foods arises from concerns regarding food allergies, dietary restrictions, and ethical considerations related to egg consumption. Consequently, this study investigates the feasibility of using arabinogalactan-rich nanomucilage derived from garden cress seeds as an egg replacement in cupcake production. The microwave-assisted process resulted in 23.28 ± 0.34 % yield and it demonstrated a nanoscale particle size of 146.3 ± 2.67 nm. Smooth surfaces with spherical concavities-shaped particles were observed containing carbohydrate and protein-based functional groups. A market survey involving 250 participants indicated a notable interest in egg-free cupcakes, with 75% of respondents determining a willingness to sample them. Cupcakes containing 15% nanomucilage (C3) exhibited comparable sensory acceptability and similar physicochemical properties, along with significantly improved hardness (751.03 ± 1.24 g), resilience (23.98 ± 0.56), and chewiness (513.75 ± 1.37 g) when compared to egg-based cupcakes. In vitro digestibility exhibited a significant reduction in the area under the curve for reducing sugars in C3 (155.68 mg g-1) relative to the control (238.83 mg g-1), suggesting a lower glycemic index. Hence, this study reveals that garden cress seed mucilage could be an effective egg substitute in cupcakes, offering comparable sensory and textural attributes with potentially lower glycemic index.

Tuning bio-aerogel properties. Part 3: Exploring silica-pectin composite aerogels for drug delivery

The release of the model drug theophylline from silica-pectin aerogels was investigated. The composite aerogels were prepared via impregnation of pectin alcogels with silica sol, followed by in situ silica gelation and drying with supercritical CO2. The structural and physico-chemical properties of the aerogels were tuned via the preparation conditions (type of silica sol, calcium crosslinking of pectin or not). Theophylline was loaded via impregnation and its release into simulated gastric fluid was studied during 1 h followed by release into simulated intestinal fluid. The swelling, mass loss and theophylline release behavior of the composites were analyzed and correlated with material properties. It followed that only aerogels prepared with calcium-crosslinked pectin and polyethoxydisiloxane were stable in aqueous systems, exhibiting a slow theophylline release governed by near-Fickian diffusion.

Structure, chemical modification, and functional applications of mucilage from Mimosa pudica seeds - A review

Mimosa pudica (MP) is an ornamental plant due to seismonastic movements that close leaves and fall petioles in response to touch, wind, light, heat, cold, and vibration. The seeds of MP secrete smart, biocompatible, and non-toxic mucilage that has captivated researchers due to its widespread use in various fields such as pharmaceuticals and biotechnology. The mucilage is responsive to pH, salt solutions, and solvents and acts as a binder in tablet formulations for targeted drug delivery. The mucilage is chemically modifiable via acetylation, succinylation, and graft polymerization. Chemically modified MP mucilage appeared supersorbent for heavy metal ion uptake. Nanoparticles synthesized using mucilage as a reducing and capping agent displayed significant antimicrobial and wound-healing potential. Crosslinking of mucilage using citric acid as a crosslinking agent offers a sustained release of drugs. The present review is aimed to discuss extraction optimization, structure, modification, and the stimuli-responsive nature of mucilage. The review article will cover the potential of mucilage as emulsifying, suspending, bio-adhesive, gelling, and thickening agent. The role of mucilage as a capping and reducing agent for nanoparticles will also be discussed.

Stability in Aqueous Solution of a New Spray-Dried Hydrocolloid of High Andean Algae Nostoc sphaericum

There is a growing emphasis on seeking stabilizing agents with minimal transformation, prioritizing environmentally friendly alternatives, and actively contributing to the principles of the circular economy. This research aimed to assess the stability of a novel spray-dried hydrocolloid from high Andean algae when introduced into an aqueous solution. Nostoc sphaericum freshwater algae were subject to atomization, resulting in the production of spray-dried hydrocolloid (SDH). Subsequently, suspension solutions of SDH were meticulously prepared at varying pH levels and gelling temperatures. These solutions were then stored for 20 days to facilitate a comprehensive evaluation of their stability in suspension. The assessment involved a multifaceted approach, encompassing rheological analysis, scrutiny of turbidity, sedimentation assessment, ζ-potential, and measurement of particle size. The findings from these observations revealed that SDH exhibits a dilatant behavior when in solution, signifying an increase in with higher shear rate. Furthermore, it demonstrates commendable stability when stored under ambient conditions. SDH is emerging as a potential alternative stabilizer for use in aqueous solutions due to its easy extraction and application.

Polysaccharides (pectin, mucilage, and fructan inulin) and their fermented products: A critical analysis of their biochemical, gut interactions, and biological functions as antidiabetic agents

Diabetes mellitus is a globally metabolic endocrine syndrome marked by a deficiency of insulin secretion (type-1 DM) or glucose intolerance arising from insulin response impairment (type-2 DM) leading to abnormal glucose metabolism. With an increasing interest in natural dietary components for diabetes management, the identification of novel agents witnessed major discoveries. Plant-derived mucilage, pectin, and inulin are important non-starch polysaccharides that exhibit effective antidiabetic properties often termed soluble dietary fiber (SDF). SDF affects sugar metabolism through multiple mechanisms affecting glucose absorption and diffusion, modulation of carbohydrate metabolizing enzymes (α-amylase and α-glucosidase), ameliorating β-pancreatic cell dysfunction, and improving insulin release or sensitivity. Certain SDFs inhibit dipeptidyl peptidase-4 and influence the expression levels of genes related to glucose metabolism. This review is designed to discuss holistically and critically the antidiabetic effects of major SDF and their underlying mechanisms of action. This review should aid drug discovery approaches in developing novel natural antidiabetic drugs from SDF.

Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins

Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (p < 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (p < 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (p < 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (p > 0.05) after freeze-drying.

Two Arabidopsis promoters drive seed-coat specific gene expression in pennycress and camelina

BACKGROUND

Pennycress and camelina are two important novel biofuel oilseed crop species. Their seeds contain high content of oil that can be easily converted into biodiesel or jet fuel, while the left-over materials are usually made into press cake meals for feeding livestock. Therefore, the ability to manipulate the seed coat encapsulating the oil- and protein-rich embryos is critical for improving seed oil production and press cake quality.

RESULTS

Here, we tested the promoter activity of two Arabidopsis seed coat genes, AtTT10 and AtDP1, in pennycress and camelina by using eGFP and GUS reporters. Overall, both promoters show high levels of activities in the seed coat in these two biofuel crops, with very low or no expression in other tissues. Importantly, AtTT10 promoter activity in camelina shows differences from that in Arabidopsis, which highlights that the behavior of an exogenous promoter in closely related species cannot be assumed the same and still requires experimental determination.

CONCLUSION

Our work demonstrates that AtTT10 and AtDP1 promoters are suitable for driving gene expression in the outer integument of the seed coat in pennycress and camelina.

Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition

Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.

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.

Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds

In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.

Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application

β-glucan from cereals such as wheat, barley, oats and rye are a water-soluble dietary fiber, which are composed of repeating (1→4)-β-bond β-D-glucopyranosyl units and a single (1→3)-β-D-bond separated unit. β-glucan has a series of physicochemical properties (such as viscosity, gelling properties, solubility, etc.), which can be used as a food gel and fat substitute. Its structure endows the healthy functions, including anti-oxidative stress, lowering blood glucose and serum cholesterol, regulating metabolic syndrome and exerting gut immunity via gut microbiota. Due to their unique structural properties and efficacy, cereal β-glucan are not only applied in food substrates in the food industry, but also in food coatings and packaging. This article reviewed the applications of cereal β-glucan in hydrogels, aerogels, intelligent packaging systems and targeted delivery carriers in recent years. Cereal β-glucan in edible film and gel packaging applications are becoming more diversified and intelligent in recent years. Those advances provide a potential solution based on cereal β-glucan as biodegradable substances for immune regulation delivery system and intelligent gelling material in the biomedicine field.

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.

Mucilage as a functional food hydrocolloid: ongoing and potential applications in prebiotics and nutraceuticals

Mucilage is a soluble dietary fiber used as a food additive to give foods a firmer texture, aside from its many health benefits and pharmacological properties. It is a polysaccharide in nature, composed of large molecules of sugars and uronic acid moieties. The extraction of mucilage is achieved from a wide variety of plant parts, including rhizomes, roots, and seeds, and it has also been reported from microorganisms. In this review, the nutritional and medicinal applications of mucilage are described in the context of the different mucilage types. The current article highlights state-of-the-art valorization practices relating to mucilage and its potential novel usages in the food industry and nutraceuticals, and as a prebiotic, in addition to its nutritional and anti-nutritional values. Analysis of the prebiotic action of mucilage with respect to its structure activity relationship, as well as how it modulates gut bacteria, is presented for the first time and in the context of its known health benefits inside the colon. It is recommended that more investigations are carried out to maximize the health benefits of mucilage and ensure its safety, especially upon long-term usage.