Results 31 to 40 of about 22,602 (315)

Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products

Vetor, 2020
The present study aimed to carry out the extraction, characterization and comparison of oven-dried and freeze-dried chia mucilage, for use in food products.
Viviane da Costa Borges, Myriam de Las Mercedes Salas-Mellado   +1 more
doaj   +4 more sources

Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted from Corchorus olitorius L.

Polymers, 2022
This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-
S. Oh, Do-Yeong Kim
semanticscholar   +1 more source

Scope of herbal mucilage in pharmaceutical formulations. A review

Herba Polonica, 2021
The aim of the article was to obtain maximum information about plant mucilage, its sources and applications in the pharmaceutical industry. This study focuses on the scientific articles and books available in Internet resources and college library that ...
Saju Fels, Sivaraman Chinju M
doaj   +1 more source

Plant mucilages. XL. A representative mucilage, "Hibiscus-mucilage SF", from the flower buds of Hibiscus syriacus.

Chemical and Pharmaceutical Bulletin, 1987
A representative mucilage, named Hibiscus-mucilage SF, was isolated from the white flower buds of Hibiscus syriacus L. It was homogeneous on electrophoresis and gel chromatography. Its intrinsic viscosity value in aqueous solution was 26.0. It is mainly composed of partially acetylated acidic polysaccharide of molecular weight 1050000, and is composed ...
TOMODA, MASASHI, ICHIKAWA, ME
openaire   +3 more sources

Use of Opuntia ficus-indica Fruit Peel as a Novel Source of Mucilage with Coagulant Physicochemical/Molecular Characteristics

Polymers, 2022
The peels obtained as a byproduct from the processing of fruits (prickly pears) of the Cactaceae family are a rich source of mucilage, a hydrocolloid biopolymer that may have potential application in water/wastewater treatment as a natural coagulant.
María Carolina Otálora, Andrea Wilches-Torres, C. Lara, Gabriel Ricardo Cifuentes, Jovanny A. Gómez Castaño   +4 more
semanticscholar   +1 more source

Plant mucilages. XXXVII. A representative mucilage, "althaea-mucilage RL", from the leaves of Althaea rosea.

Chemical and Pharmaceutical Bulletin, 1985
A representative mucilage, named Althaea-mucilage RL, was isolated from the leaves of Althaea rosea CAVAILLES. The final preparation was homogeneous as determined by ultracentrifugal analysis, electrophoresis, and gel chromatography. Its water solution gave an intrinsic viscosity value of 32. 5.
TOMODA, MASASHI, GONDA, RYOKO, SHIMIZU, NORIKO, AKIYAMA, SACHIKO, ARAI, HITOMI   +4 more
openaire   +2 more sources

Relationship between weather conditions and the physicochemical characteristics of cladodes and mucilage from two cactus pear species.

PLoS ONE, 2020
Climate change, limited water resources and expected population increases would require crops which contribute toward more resilient, more productive, more sustainable and climate-smart food systems. The cactus pear is a drought-resistant and sustainable
Alba du Toit, Maryna de Wit, Hermanus J Fouché, Sonja L Venter, Arnold Hugo   +4 more
doaj   +1 more source

Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012
Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product.
S.S. Amiri Aghdaei, M. Aalami, R. Rezaei, M. Dadpour, M. Khomeiri   +4 more
doaj   +1 more source

Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables—A Review

Foods
The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality.
V. P. B. de Medeiros, K. Á. R. de Oliveira, T. S. Queiroga, E. L. de Souza   +3 more
semanticscholar   +1 more source

Cactus Pear Mucilage (Opuntia spp.) as a Novel Functional Biopolymer: Mucilage Extraction, Rheology and Biofilm Development

Polymers
The investigation of novel, natural polymers has gained considerably more exposure for their desirable, often specific, functional properties. Multiple researchers have explored these biopolymers to determine their potential to address many food ...
B. Van Rooyen, Maryna De Wit, G. Osthoff, J. van Niekerk   +3 more
semanticscholar   +1 more source