Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

Yadong Yang, Vijai Kumar Gupta, Yating Du, Mortaza Aghbashlo, Pau Loke Show, Junting Pan*, Meisam Tabatabaei, Ahmad Rajaei

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

14 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number124800
JournalInternational Journal of Biological Macromolecules
Volume242
Issue numberPt 2
Early online date11 May 2023
DOIs
Publication statusPrint publication - 1 Jul 2023

Bibliographical note

Copyright © 2023. Published by Elsevier B.V.

Keywords

  • Emulsion
  • Mucilage
  • Nutrient utilization
  • Polysaccharide-protein complex
  • Surface activity
  • Sustainable development

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