Antioxidant activity, extraction and application of psyllium mucilage in chocolate drink

Abstract

Purpose The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink. Design/methodology/approach First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum. Findings The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84). Originality/value Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

Optimization of mucilage extraction from Ximenia americana seed using response surface methodology

“…The optimal condition produced a maximum mucilage yield of 17.31 %, a water holding capacity of 11.48 g/g, and a minimum protein content of 1.75 % ( Table 3 ). Souza et al. (2020) reported higher mucilage yield for psyllium mucilage than the current study.…”

“…The optimal condition produced a maximum mucilage yield of 17.31%, a water holding capacity of 11.48 g/g, and a minimum protein content of 1.75 % (Table 3). Souza et al, (2020) reported higher mucilage yield for psyllium mucilage than the current study. However, it was found that (Hung et al, 2019) observed lower mucilage yield for basella alba mucilage compared to the present study.…”

“…The water to seed ratio contribute for the efficiency of extraction yield of mucilage. Therefore, it is necessary to optimize the water usage during mucilage extraction ( Souza et al., 2020 ). Increasing extraction time had also significant effect on the mucilage yield.…”

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

“…Generally, all the extraction method of mucilage comprises of two successive procedures which are maceration and precipitation. Usually, the maceration extraction method of mucilage is simple and valuable, although the disadvantage of maceration is low efficiency and long extraction time [ 33 ]. This method consists of soaking the raw material in the chosen solvent at room temperature with regular agitation.…”

Compostos bioativos de interesse para a indústria de alimentos: propriedades, aplicações e perspectivas para o mercado consumidor

“…Research, Society and Development, v. 9, n. 10, e3469108094, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i10.8094 espessante de alimentos (Souza et al, 2020). Em outras pesquisas conduzidas por Raymundo et al 2014 psyllium aumentou a extensibilidade da massa crua e a firmeza dos discos pré-assados, sendo a massa com maior concentração de psyllium a mais bem aceita pelos consumidores, demonstrando que é viável uma produção em maior escala destinada tanto para públicos celíacos quanto para consumidores que optam por dietas isentas de glúten.…”