A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Puligundla, Pradeep; Lim, Seokwon

doi:10.3390/foods11121677

Cited by 37 publications

(22 citation statements)

References 88 publications

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“…The compounds can be extracted with the flaxseed proteins, influencing their functional properties, including antioxidant activity. Flaxseed mucilage is a viscous seed coat gum composed of neutral and acidic polysaccharides [ 13 ]. The neutral polysaccharides are arabinoxylans consisting of L-arabinose, D-xylose and D-galactose, while the acidic polysaccharides are rhamnogalacturonans containing L-rhamnose, L-fucose, L-galactose and D-galacturonic acid.…”

Section: Introductionmentioning

confidence: 99%

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

et al. 2023

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Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.

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Section: Introductionmentioning

confidence: 99%

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

et al. 2023

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“…Flaxseed cake, the main by-product after oil pressing, is of particular interest, due to its high nutritionally valuable protein content [ 2 ], and the bioactive properties of peptides released from these proteins after their enzymatic hydrolysis [ 3 , 4 ], not only for feed animal producers, but also for human nutritionists and functional food producers. It contains mucilage, which is considered for food applications [ 5 ], and lignocellulose, which can be used in environmentally friendly polymeric composites [ 6 ]. Straw, a residue from both fiber and oil productions, is also a rich source of lignocellulose, which has the potential of being used as a bioplastic component and as biomass for bio-energy production [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages

et al. 2023

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The profile of phenolic compounds changes during the growth of a plant and this change affects its antioxidant potential. The aim of this research has been to find the growth stage of flax with the highest antioxidant capacity, and to determine the phenolic compounds responsible for such a capacity. Flax was harvested in six growth stages: from stem extension to mature seeds. The phenolic compounds were identified using LC–TOF–MS and quantified in an extract and in the fresh matter (FM) of each growth stage. The radical scavenging activity against ABTS•+ and DPPH•, the ferric-reducing antioxidant power (FRAP), and the antioxidant activity in the β-carotene-linoleic acid emulsion system were determined. Mono- and di-C-glycosyl flavones were found to be the most abundant phenolics of the aerial parts of flax, which also showed the highest content of isoorientin (210–538 µg/g FM). Coniferin, its derivative, and hydroxycinnamic acid derivatives were also detected. The plant was richer in flavone C-glycosides from stem extension to seed ripening (1105–1413 µg/g FM) than at the mature seed stage (557 µg/g FM). Most of the individual flavone C-glycoside contents in the extracts decreased when increasingly older plants were considered; however, the isoorientin content did not change significantly from the steam extension to the seed ripening stages. The antiradical activity against ABTS•+ and FRAP was higher for the aerial parts of the flax harvested at the flowering, brown capsule, and seed ripening stages, mainly due to the presence of flavone C-glycosides. The oxidation of β-carotene-linoleic acid emulsion was instead inhibited more effectively by the extracts from plants at the brown capsule and mature seed stages. Coniferin and its derivative were significantly involved in this activity. The extracts from the aerial parts of the flax harvested from flowering to seed ripening could be a valuable source of flavone C-glycosides for use as nutraceuticals and components of functional foods.

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“…The functional property of a food component is the behavior based on its biochemical composition, which confers specific sensory characteristics both during processing and storage when utilized as a food additive. For instance, flaxseed mucilage (FM) possesses a potent water-binding ability, which has been successfully utilized in foods to enhance the stability, viscosity, and consistency of beverages [ 8 ]. In addition, FM also has prebiotic properties, which are the ability to bulk up the stools and regulate the beneficial composition of microbes inside the gut that ultimately reduces the symptoms of constipation and irritable bowel syndrome (IBS) [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

Mueed

Shibli²,

Korma

et al. 2022

Foods

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Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.

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A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Cited by 37 publications

References 88 publications

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

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