Development, modification and characterization of new biodegradable film from basil seed (<i>Ocimum basilicum</i> L.) mucilage

Thessrimuang, Naruenart; Prachayawarakorn, Jutarat

doi:10.1002/jsfa.9812

Cited by 22 publications

(5 citation statements)

References 31 publications

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“…The obtained FTIR spectra were compatible with many studies on BSG-based edible lms [50,51]. When the spectra were examined, it was observed that the O-H stretch bands became sharper and shifted to lower wave numbers with increasing glycerol concentration.…”

Section: Ft-ir Spectroscopysupporting

confidence: 84%

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

et al. 2023

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In this research, edible lms produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these lms were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based lms are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the lm. Also, lms with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the lms increased. The complete dissolution of this lm in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based lms and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.

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Section: Ft-ir Spectroscopysupporting

confidence: 84%

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

et al. 2023

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“…Mucilage contains polymers such as CH 2 , O-H, C-H, C-O-C, and the carboxylate group was observed in different studies. It was also observed that the spectra obtained from mucilage showed a huge peak value at the range of 3500-3300 cm −1 , the absorption band at around 3000-2800 cm −1 , 1270-1080 cm −1 , at 1600 cm −1 , and 1400 cm −1 confirming the vibrational stretching of the polymeric O-H group, CH 2 and C-H group, C-O group, Carboxylate asymmetric stretching, and symmetric stretching respectively [51][52][53]. Naji-Tabasi et al [54] conducted a study on basil seed mucilage, the FTIR analysis of the study indicated the existence of uronic acids, absorptions at wavelengths 1600 and 1400 cm −1 confirmed the presence of uronic acid assigned to C-OO asymmetrical and symmetrical stretching, respectively.…”

Section: Characterization Of the Mucilagementioning

confidence: 62%

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

et al. 2021

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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.

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“…The presence of crosslinked pectin in seed mucilage is well established in the literature (da Silveira Ramos et al, 2021; Kurd et al, 2017; Thessrimuang and Prachayawarakorn, 2019). The FTIR spectra for BSM and CSM along with low and high methoxy pectin for comparison are shown in Figure 4.…”

Section: Resultsmentioning

confidence: 90%

Role of microstructure of cellulosic mucilage in seed anchorage: A mechanical interpretation

Bhaskaran,

Saveri,

Deshpande

et al. 2024

Preprint

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Myxodiaspory is an adaptation by seeds/achenes of certain angiosperms, where a gelatinous polysaccharide (mucilage) is exuded when hydrated. The polysaccharide composition of seed mucilage includes pectin, cellulose, hemicellulose and starch. The mucilage plays multiple roles in seed physiology including seed hydration, protection and anchorage. In nature, seeds encounter various forces due to different environmental factors. Studies have shown that the mucilage envelope found around certain seeds supports in withstanding these forces by anchoring them to the substrate. What could be the mechanistic basis that triggers the resistive behaviour of mucilage against dislodgement still remains unclear. Rheology, a widely used technique to understand the mechanical response of soft viscoelastic materials is used in the present investigation. The characteristic large amplitude oscillatory shear (LAOS) response of biopolymers can be associated with the corresponding changes in the microstructure during deformation. Herein, we investigate thein vitromechanical response of two model seed mucilages: freshly collected mucilage of sweet basil (Ocimum basilicum) and chia (Salvia hispanica) seeds under shear deformations using LAOS. Tack experiments conducted on mucilage along with rheology suggest that the strain stiffening response of seed mucilage is crucial in resisting the forces during water flow leading to seed anchorage. Unlike pectin gels, mucilages show resistance to large scale deformations through strain stiffening at different length scales. This arises from the hierarchical microstructure of mucilage consisting of hemicellulose, cellulose fibrils and fibrillary bundles (CF and CFB) in addition to the crosslinked pectin matrix. Present investigation also paves way to a novel methodology using rheological techniques to study plant mucilage physiology.

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Development, modification and characterization of new biodegradable film from basil seed (Ocimum basilicum L.) mucilage

Cited by 22 publications

References 31 publications

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

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

Role of microstructure of cellulosic mucilage in seed anchorage: A mechanical interpretation

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