1
|
Seah R, Siripongvutikorn S, Wichienchot S, Usawakesmanee W. Functionality and Health-Promoting Properties of Polysaccharide and Plant-Derived Substances from Mesona chinensis. Foods 2024; 13:1134. [PMID: 38611438 PMCID: PMC11011351 DOI: 10.3390/foods13071134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Mesona chinensis, in Thai called Chao Kuay and in Chinese Hsian-tsao, belongs to the Lamiaceae family. This herbal plant grows widely in Southern China, Taiwan (China), Malaysia, the Philippines, Indonesia, Vietnam, and Thailand. The Mesona plant is used to make functional products such as drinks and soft textured sweet treats, and also traditional medicine, to treat heat stroke, high blood pressure, heart attack, high blood sugar, hepatic diseases, colon diseases, inflammatory conditions, and to alleviate myalgia. The proximate composition of M. chinensis is a mixture of protein, fat, fiber, ash, and minerals. The main biological compounds in M. chinensis extracts are polysaccharides, terpenoids, flavonoids, and polyphenols, with wide-ranging pharmacological properties including antioxidant, antidiabetic, antilipidemic, carcinoma-inhibitory, renal-protective, antihypertensive, DNA damage-protective, and anti-inflammatory effects. This review investigated the proximate composition, polysaccharide type, and pharmacological properties of M. chinensis extracts. Phytochemical properties enhance the actions of the gut microbiota and improve health benefits. This review assessed the functional and medicinal activities of M. chinensis extracts. Future studies should further elucidate the in vitro/in vivo mechanisms of this plant extract and its impact on gut health.
Collapse
Affiliation(s)
- Romson Seah
- Department of Chemistry, Faculty of Education, Fatoni University, Yarang, Pattani 94160, Thailand;
| | - Sunisa Siripongvutikorn
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.W.); (W.U.)
| | - Santad Wichienchot
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.W.); (W.U.)
| | - Worapong Usawakesmanee
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.W.); (W.U.)
| |
Collapse
|
2
|
Zeng X, Jiang W, Li H, Li Q, Kokini JL, Du Z, Xi Y, Li J. Interactions of Mesona chinensis Benth polysaccharides with different polysaccharides to fabricate food hydrogels: A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
|
3
|
Garcia E Silva LL, da Silva CAS, Santana RDC. Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5585-5592. [PMID: 35396743 DOI: 10.1002/jsfa.11921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/13/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.
Collapse
|
4
|
Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09742-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
6
|
Sarraf M, Naji‐Tabasi S, Beig‐babaei A. Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum. Food Sci Nutr 2021; 9:6728-6736. [PMID: 34925802 PMCID: PMC8645777 DOI: 10.1002/fsn3.2624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/06/2022] Open
Abstract
Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl2 to 10 mM, but no significant difference was observed by turbidity test in the range of CaCl2<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl2.
Collapse
Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and TechnologyMashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and TechnologyMashhadIran
| | - Adel Beig‐babaei
- Department of Food ChemistryResearch Institute of Food Science and TechnologyMashhadIran
| |
Collapse
|
7
|
Munir H, Bilal M, Khan MI, Iqbal HM. Gums‐Based Bionanostructures for Medical Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch18] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
|
8
|
Alsalman FB, Ramaswamy HS. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
9
|
Sharma N, Srivastava P, Sharma A, Nishad DK, Karwasra R, Khanna K, Kakkar D, Bhatnagar A. Potential applications of Abelmoschus moschatus polysaccharide as colon release tablets-Rheology and gamma scintigraphic study. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101632] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol 2019; 135:46-61. [DOI: 10.1016/j.ijbiomac.2019.05.103] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/20/2019] [Accepted: 05/17/2019] [Indexed: 12/21/2022]
|
11
|
Wang L, Liu HM, Zhu CY, Xie AJ, Ma BJ, Zhang PZ. Chinese quince seed gum: Flow behaviour, thixotropy and viscoelasticity. Carbohydr Polym 2019; 209:230-238. [DOI: 10.1016/j.carbpol.2018.12.101] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/27/2018] [Accepted: 12/31/2018] [Indexed: 12/18/2022]
|
12
|
Meher JM, Mazumdar B, Keshav A. Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree. POTRAVINARSTVO 2019. [DOI: 10.5219/929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological models are tried; Power-law was best fitted with the experimental data (R2 ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32).
Collapse
|
13
|
Yuris A, Matia-Merino L, Hardacre AK, Hindmarsh J, Goh KKT. Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
14
|
Sadhukhan S, Bhattacharjee A, Sarkar U, Baidya PK, Baksi S. Simultaneous degumming and production of a natural gum from Crotalaria juncea seeds: Physicochemical and rheological characterization. Int J Biol Macromol 2018; 111:967-975. [DOI: 10.1016/j.ijbiomac.2017.12.146] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 11/30/2017] [Accepted: 12/27/2017] [Indexed: 11/17/2022]
|
15
|
Zhang H, Xu C, Lu Y, Wang Y, Tan F, Li Y. The Thermal Stability and Rheological Properties of Alkylated Carboxymethyl Starch. J MACROMOL SCI B 2017. [DOI: 10.1080/00222348.2017.1356137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hongkui Zhang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Cheng Xu
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuting Lu
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuanhao Wang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Fengzhi Tan
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuan Li
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| |
Collapse
|
16
|
HOSSEINI E, MOZAFARI HR, HOJJATOLESLAMY M, ROUSTA E. Influence of temperature, pH and salts on rheological properties of bitter almond gum. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.18116] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
17
|
Liu J, Shim YY, Shen J, Wang Y, Ghosh S, Reaney MJT. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum
L.) cultivars. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13200] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Liu
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; No. 17 Qinghua Donglu Haidian District Beijing 100083 China
| | - Youn Young Shim
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Prairie Tide Chemicals Inc.; 102 Melville Street Saskatoon SK S7J 0R1 Canada
| | - Jianheng Shen
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Martin J. T. Reaney
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Prairie Tide Chemicals Inc.; 102 Melville Street Saskatoon SK S7J 0R1 Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China
| |
Collapse
|
18
|
Bakhtiyari M, Moosavi-Nasab M, Askari H. Optimization of succinoglycan hydrocolloid production by Agrobacterium radiobacter grown in sugar beet molasses and investigation of its physicochemical characteristics. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
19
|
Feng T, Su Q, Zhuang H, Ye R, Gu Z, Jin Z. Ghost Structures, Pasting, Rheological and Textural Properties between M
esona Blumes
Gum and Various Starches. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12076] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; 100 Haiquan Road Fengxian Shanghai 201418 China
- Whistler Center for Carbohydrate Research; Purdue University; 745 Agriculture Mall Drive West Lafayette IN 47907-2009
| | - Qiang Su
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; 100 Haiquan Road Fengxian Shanghai 201418 China
| | - Haining Zhuang
- Whistler Center for Carbohydrate Research; Purdue University; 745 Agriculture Mall Drive West Lafayette IN 47907-2009
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science; University of Tennessee; Knoxville TN
| | - Zhengbiao Gu
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China
| | - Zhengyu Jin
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China
| |
Collapse
|
20
|
Rheological properties and gel strength ofPhaseolus lunatusprotein/carboxymethylated flamboyant gum systems. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12448] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
21
|
Behrouzian F, Razavi SMA, Karazhiyan H. The effect of pH, salts and sugars on the rheological properties of cress seed ( Lepidium sativum) gum. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12242] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fataneh Behrouzian
- Food Hydrocolloids Research Center; Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box: 91775-1163 Mashhad Iran
| | - Seyed M. A. Razavi
- Food Hydrocolloids Research Center; Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box: 91775-1163 Mashhad Iran
| | - Hojjat Karazhiyan
- Department of Food Science and Technology; Member of Young Researchers Club; Torbat-Heydarieh Branch; Islamic Azad University; P.O. Box: 140 Torbat-Heydarieh Iran
| |
Collapse
|
22
|
Jindal N, Pal Singh D, Singh Khattar J. Optimization, characterization, and flow properties of exopolysaccharides produced by the cyanobacteriumLyngbya stagnina. J Basic Microbiol 2013; 53:902-12. [DOI: 10.1002/jobm.201200201] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Accepted: 08/25/2012] [Indexed: 11/09/2022]
Affiliation(s)
- Namita Jindal
- Department of Botany; Punjabi University; Patiala India
| | | | | |
Collapse
|
23
|
Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.05.002] [Citation(s) in RCA: 154] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
24
|
Amid BT, Mirhosseini H. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydr Polym 2012; 90:452-61. [DOI: 10.1016/j.carbpol.2012.05.065] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2012] [Revised: 04/15/2012] [Accepted: 05/20/2012] [Indexed: 11/16/2022]
|
25
|
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.025] [Citation(s) in RCA: 194] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
26
|
Zhuang H, Feng T, Xie Z, Toure A, Xu X, Jin Z, Su Q. Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02426.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
27
|
FENG TAO, GU ZHENGBIAO, JIN ZHENGYU, ZHUANG HAINING. RHEOLOGICAL PROPERTIES OF RICE STARCH-MESONA BLUMES GUM MIXTURES. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00249.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
28
|
Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0407-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
29
|
Koocheki A, Mortazavi S, Shahidi F, Razavi S, Taherian A. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.09.028] [Citation(s) in RCA: 147] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|