Research Article
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Comparison of Soluble Flaxseed Gum Extracts Using Different Aqueous Extraction Methods

Year 2024, Volume: 7 Issue: 2, 168 - 175, 15.03.2024
https://doi.org/10.47115/bsagriculture.1431076

Abstract

Gums and mucilages represent viable options for incorporation into food formulations owing to their numerous advantageous properties, including emulsification, thickening, and modulation of rheological characteristics within food products. Flaxseed is a material with its soluble gum that can be used for food fortification. Within the scope of the study, extracts were obtained using 16 flaxseed extraction methods in the literature and compared in terms of their general properties (color, flow behavior, total soluble solids). The method with 1% ratio, 80°C, 750 rpm and 15 minutes, with pH 5.3 was not suitable for fortified emulsion-based food another method with a 10% ratio, 90°C, 750 rpm and 240 minutes, with maximum Brix was suitable for fortified foods with soluble solid. The methods with 5% ratio, 100°C, 750 rpm and 30 minute parameters and 12% ratio, 90°C, 750 rpm and 240 minutes parameters, which have higher viscosity and lighter color, can be used for light color-fortified products. The A9 (8% ratio, 90°C, 750 rpm and 240 minutes) and A10 (10% ratio, 90°C, 750 rpm and 240 minutes) samples the highest viscosity with the darkest color, can be selected for fortified products where color is not important but needs to be improved in terms of consistency. The results indicate that method parameters in literature for soluble flaxseed gum (SFG) should be chosen according to the characteristics of the food to be fortified.

References

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  • Almehmadi A, Lightowler H, Chohan M, Clegg ME. 2021. The effect of a split portion of flaxseed on 24-h blood glucose response. Eur J Nutr, 60(3): 1363-1373. https://doi.org/10.1007/s00394-020-02333-x.
  • Barbary OM, Al-Sohaimy SA, El-Saadani MA, Zeitoun AMA. 2009. Extraction, composition and physicochemical properties of flaxseed mucilage. IJAAR, 14(3): 605-622.
  • Basiri S, Haidary N, Shekarforoush SS, Niakousari, M. 2018. Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydr Polym, 187: 59-65. https://doi.org/10.1016/j.carbpol.2018.01.049.
  • Bastida AR, Peiroten A, Langa S, Alvarez I, Arques JL, Landete JM. 2021. Metabolism of flavonoids and lignansby lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages. Food Res Int, 147: 110488. https://doi.org/10.1016/j.foodres.2021.110488.
  • Bostanoglu G. 2015. Properties of some products that produced with using flaxseed gum. MSc Thesis, Ege University, Institute of Science, Food Engineering, İzmir, Türkiye, pp: 75.
  • Bouaziz F, Koubaa M, Barba FJ, Roohinejad S, Chaabouni SE 2016. Antioxidant properties of water-soluble gum from flaxseed hulls. Antioxidants, 5(3): 26. https://doi.org/10.3390/antiox5030026.
  • Cardoso Carraro JC, Dantas MIDS, Espeschit ACR, Martino HSD, Ribeiro SMR. 2012.Flaxseed and human health: reviewing benefits and adverse effects. Food Rev Int, 28(2): 203-230. https://doi.org/10.1080/87559129.2011.595025 .
  • Carter JF. 1993. Potential of flaxseed and flaxseed oil in Baked goods and other products in human-nutrition. CFW, 38: 753-759.
  • Celik I, Kuzumoglu Y. 2020. Production of gluten-free lokma dessert using different grain flours & seed powders and quality properties. Acad Food J, 18(2); 156-163. https://doi.org/10.24323/akademik-gida.758828.
  • Chen H, Xu S, Wang Z. 2006. Gelation properties of flaxseed gum. J Food Eng, 77: 303. https://doi.org/10.1016/j.jfoodeng.2005.06.033.
  • Coskuner Y, Karababa E. 2007. Some physical properties of flaxseed (Linum usitatissimum L.). J Food Eng, 78: 1067-1073. https://doi.org/10.1016/j.jfoodeng.2005.12.017.
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  • Cui SW. 2000. Polysaccharide gums from agricultural products: Processing, structures and functionality. CRC Press, Boca Raton, US.
  • Cui W, Mazza G, Oomah BD, Biliaderis CG. 1994. Optimization of an aqueous extraction process for flaxseed gum by response surface methodology. LWT-Food Sci and Technol, 27(4): 363-369. https://doi.org/10.1006/fstl.1994.1074.
  • Daun JK, Barthet VJ, Chornick TL, Duguid S. 2003. Structure, composition, and variety development of flaxseed. Flaxseed in Human Nutrition (2ndEdn), AOCS Press, New York, US, pp: 1-40.
  • Edel AL, Rodriguez-Leyva D, Maddaford TG, Caligiuri SP, Austria JA, Weighell W, Pierce GN. 2015. Dietary flaxseed independently lowers circulating cholesterol and lowers it beyond the effects of cholesterol-lowering medications alone in patients with peripheral artery disease. J Nutr, 145(4): 749-757. https://doi.org/doi: 10.3945/jn.114.204594.
  • El Seedy GM, El-Shafey ES, Elsherbiny ES. 2021. Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A. J Food Biochem, 45(4): 1-15. https://doi.org/10.1111/jfbc.13655.
  • Erkoc S, Ozcan I, Ozyigit E, Kumcuoglu S, Tavman S. 2021. Investigation of the effects of chia and flaxseed gel used egg replacers on pancake batter rheology and product properties. Gıda, 46(6): 1397-1414. https://doi.org/10.1111/jfbc.13655.
  • Ghosal S, Bhattacharyya DK, Bhowal J. 2022. Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread. J Food Process Preserv, 46(5): e16574. https://doi.org/10.1111/jfpp.16574.
  • Hallund J, Tetens I, Bugel S, Tholstrup T, Bruun JM. 2008. The effect of a lignan complex isolated from flaxseed on inflammation markers in healthy postmenopausal women. NMCD, 18(7): 497-502. https://doi.org/10.1016/j.numecd.2007.05.007.
  • Hao M, Beta T. 2012. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chem, 133(4): 1320-1325. https://doi.org/10.1016/j.foodchem.2012.02.008.
  • Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Sokoulis C. 2021. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol, 192: 1217-1230. https://doi.org/10.1016/j.ijbiomac.2021.10.087.
  • Hu Y, Shim YY, Reaney MJ. 2020. Flaxseed gum solution functional properties. Foods, 9(5): 681. https://doi.org/10.3390/foods9050681.
  • Ingrassia R, Bea LL, Hidalgo ME, Risso PH. 2019. Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels. Food SciTechnol, 13: 108286. https://doi.org/10.1016/j.lwt.2019.108286.
  • Jenkins DJ, Kendall CW, Vidgen E, Agarwal S, Rao AV, Rosenberg RS, Cunnane SC. 1999. Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and ex vivo androgen and progestin activity: a controlled crossover trial. The Am J Clin Nutr, 69(3): 395-402. https://doi.org/10.1093/ajcn/69.3.395.
  • Kairam N, Kandi S, Sharma M. 2021. Development of functional bread with flaxseed oil and garlic oil. Food Sci Technol, 136: 110300. https://doi.org/10.1016/j.lwt.2020.110300.
  • Karantonis HC, Nasopoulou C, Skalkos D. 2022. Functional bakery snacks for the post-covid-19 market, fortified with omega-3 fatty acids. Sustainability, 14(8): 4816.
  • Kaur M, Kaur R, Punia S. 2018. Characterization of mucilages extracted from different flaxseed (Linum usitatissiumum L.) cultivars: A heteropolysaccharide with desirable functional and rheological properties. Int J of Biol Macromol, 117: 919-927. https://doi.org/10.1016/j.ijbiomac.2018.06.010.
  • Kaushik P, Dowling K, Adhikari R, Barrow CJ, Adhikari B. 2017. Effect of extractiontemperature on composition, structure and functional properties of flaxseed gum. Food Chem, 215, 333-340. https://doi.org/10.1016/j.foodchem.2016.07.137.
  • Marie H, Ivan Š. 2017. Rheological characteristics of composite flour with linseed fibre - Relationship to bread quality. Czech J Food Sci, 35(5): 424-431.
  • Mazza G, Biliaderis CG. 1989. Functional properties of flax seed mucilage. J Food Sci, 54:1302-1305. https://doi.org/10.1111/j.1365-2621.1989.tb05978.x.
  • Morris DH. 2004. Other health benefits of flax. In Flax: A Health and Nutrition Primer, Flax Council of Canada. URL: http:www.flaxcouncil.ca/english/pdf/FlxPrmr_4ed_Chpt7.pdf on 4/6/2022. (accessed date: July 27, 2023).
  • Oomah BD, Mazza G. 1998. Flaxseed products for disease prevention, in Functional Foods Biochemical and Processing Aspects, Editors: G Mazza, Technomic Publishing, Lancaster, US, pp: 91-138. https://doi.org/10.1002/jsfa.898.
  • Parikh M, Netticadan T, Pierce GN. 2018. Flaxseed: Its bioactive components and their cardiovascular benefits. Am J Physiol Heart Circ Physiol, 314(2): 146-159. https://doi.org/10.1152/ajpheart.00400.2017.
  • Qian KY, Cui SW, Wu Y, Goff HD. 2012. Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization. Food Hydrocoll, 28(2): 275-283. https://doi.org/10.1016/j.foodhyd.2011.12.019.
  • Ross-Murphy SB. 1994. Rheological methods. In Physical techniques for the study of food biopolymers. Springer, 12: 343-392.
  • Shim YY, Gui B, Arnison PG, Wang Y, Reaney MJ. 2014. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review. Trends Food Sci Technol, 38(1): 5-20. https://doi.org/10.1016/j.tifs.2014.03.011.
  • Sun F, Huang Q, Wu J. 2014. Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1). Carbohydr Polym, 114: 506-513. https://doi.org/10.1016/j.carbpol.2014.08.055.
  • Tee YB, Wong J, Tan MC, Talib RA. 2016. Development of edible film from flaxseed mucilage. BioResources, 11(4): 10286-10295. https://doi.org/ 10.15376/BIORES.11.4.10286-10295.
  • Thakur G, Mitra A, Pal K, Rousseau D. 2009. Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients. Int J Food Sci Nutr, 60(sup6): 126-136. https://doi.org/10.1080/09637480903022735.
  • Thumann TA, Pferschy-Wenzig EM, Moissl-Eichinger C, Bauer R. 2019. The role of gutmicrobiota for the activity of medicinal plants traditionally used in the European Union for gastrointestinal disorders. J Ethnopharmacol, 245: 112153. https://doi.org/10.1016/j.jep.2019.112153.
  • Vieira JM, Mantovani RA, Raposo MFJ, Coimbra MA, Vicente AA, Cunha RL. 2019. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydr Polym, 213: 217-227.
  • Wang M, Feng MQ, Jia K, Sun J, Xu XL, Zhou GH. 2017. Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions. Food Hydrocol, 67: 54-62.
  • Wang Y, Li D, Wang LJ, Li SJ, Adhikari B. 2010. Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydr Polym, 81(1): 128-133. https://doi.org/10.1016/j.carbpol.2010.02.005.
  • Wang Y, Wang LJ, Li D, Xue J, Mao ZH. 2009. Effects of drying methods on rheological properties of flaxseed gum. Carbohydr Polym, 78(2): 213-219.
  • Warrand J, Michaud P, Picton L, Muller G, Courtois B, Ralainirina R, Courtois J. 2005. Structural investigations of the neutral polysaccharide of Linum usitatissimum L. seeds mucilage. Int J Biol Macromol, 35(3-4): 121-125. https://doi.org/10.1016/j.ijbiomac.2004.12.006.
  • Wu M, Li D, Wang LJ, Zhou YG, Mao ZH. 2010. Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydr Polym, 80(2): 460-466.
  • Xing X, Wei A, Wang Y. 2015. Effect of extraction temperature on the rheological properties offlaxseed gum. J Henan Univ Technol, 36: 46-51.
  • Yemenicioglu A, Farris S, Turkyilmaz M, Gulec S. 2020. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol, 55(4): 1389-1406, https://doi.org/10.1111/ijfs.14363.
  • Yesil NI. 2020. Characterization of Carrageenan Films Incorporated with Flaxseed Oil. MSc Thesis, Istanbul Technical Univesity, Graduate School of Science Engineering and Technology, Istanbul, Türkiye, pp: 58.
  • Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Deng Q. 2023. Composition, processing, and quality control of whole flaxseed products used to fortify foods. CRFSFS, 22(1):587-614. https://doi.org/10.1111/1541-4337.13086.
  • Zhao Q, Long Z, Kong J, Liu T, Sun-Waterhouse D, Zhao M. 2015. Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion. Food Hydrocoll, 43:137-145. https://doi.org/10.1016/j.foodhyd.2014.05.009.
Year 2024, Volume: 7 Issue: 2, 168 - 175, 15.03.2024
https://doi.org/10.47115/bsagriculture.1431076

Abstract

References

  • Alhssan E. 2021. Effect of flaxseed mucilage and gum arabic on kefir properties. MSc Thesis, Gaziantep University, Institute of Science, Biochemistry Science and Technology, Gaziantep, Türkiye, pp: 94.
  • Almehmadi A, Lightowler H, Chohan M, Clegg ME. 2021. The effect of a split portion of flaxseed on 24-h blood glucose response. Eur J Nutr, 60(3): 1363-1373. https://doi.org/10.1007/s00394-020-02333-x.
  • Barbary OM, Al-Sohaimy SA, El-Saadani MA, Zeitoun AMA. 2009. Extraction, composition and physicochemical properties of flaxseed mucilage. IJAAR, 14(3): 605-622.
  • Basiri S, Haidary N, Shekarforoush SS, Niakousari, M. 2018. Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydr Polym, 187: 59-65. https://doi.org/10.1016/j.carbpol.2018.01.049.
  • Bastida AR, Peiroten A, Langa S, Alvarez I, Arques JL, Landete JM. 2021. Metabolism of flavonoids and lignansby lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages. Food Res Int, 147: 110488. https://doi.org/10.1016/j.foodres.2021.110488.
  • Bostanoglu G. 2015. Properties of some products that produced with using flaxseed gum. MSc Thesis, Ege University, Institute of Science, Food Engineering, İzmir, Türkiye, pp: 75.
  • Bouaziz F, Koubaa M, Barba FJ, Roohinejad S, Chaabouni SE 2016. Antioxidant properties of water-soluble gum from flaxseed hulls. Antioxidants, 5(3): 26. https://doi.org/10.3390/antiox5030026.
  • Cardoso Carraro JC, Dantas MIDS, Espeschit ACR, Martino HSD, Ribeiro SMR. 2012.Flaxseed and human health: reviewing benefits and adverse effects. Food Rev Int, 28(2): 203-230. https://doi.org/10.1080/87559129.2011.595025 .
  • Carter JF. 1993. Potential of flaxseed and flaxseed oil in Baked goods and other products in human-nutrition. CFW, 38: 753-759.
  • Celik I, Kuzumoglu Y. 2020. Production of gluten-free lokma dessert using different grain flours & seed powders and quality properties. Acad Food J, 18(2); 156-163. https://doi.org/10.24323/akademik-gida.758828.
  • Chen H, Xu S, Wang Z. 2006. Gelation properties of flaxseed gum. J Food Eng, 77: 303. https://doi.org/10.1016/j.jfoodeng.2005.06.033.
  • Coskuner Y, Karababa E. 2007. Some physical properties of flaxseed (Linum usitatissimum L.). J Food Eng, 78: 1067-1073. https://doi.org/10.1016/j.jfoodeng.2005.12.017.
  • Cui SW, Ikeda S, Eskin MNA. 2006. Seed polysaccharide gums. In: Biliaderis C.G., Izydorczyk M.S., editors. Functional Food Carbohydrates. CRC Press, Boca Raton, US, pp: 12-166.
  • Cui SW. 2000. Polysaccharide gums from agricultural products: Processing, structures and functionality. CRC Press, Boca Raton, US.
  • Cui W, Mazza G, Oomah BD, Biliaderis CG. 1994. Optimization of an aqueous extraction process for flaxseed gum by response surface methodology. LWT-Food Sci and Technol, 27(4): 363-369. https://doi.org/10.1006/fstl.1994.1074.
  • Daun JK, Barthet VJ, Chornick TL, Duguid S. 2003. Structure, composition, and variety development of flaxseed. Flaxseed in Human Nutrition (2ndEdn), AOCS Press, New York, US, pp: 1-40.
  • Edel AL, Rodriguez-Leyva D, Maddaford TG, Caligiuri SP, Austria JA, Weighell W, Pierce GN. 2015. Dietary flaxseed independently lowers circulating cholesterol and lowers it beyond the effects of cholesterol-lowering medications alone in patients with peripheral artery disease. J Nutr, 145(4): 749-757. https://doi.org/doi: 10.3945/jn.114.204594.
  • El Seedy GM, El-Shafey ES, Elsherbiny ES. 2021. Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A. J Food Biochem, 45(4): 1-15. https://doi.org/10.1111/jfbc.13655.
  • Erkoc S, Ozcan I, Ozyigit E, Kumcuoglu S, Tavman S. 2021. Investigation of the effects of chia and flaxseed gel used egg replacers on pancake batter rheology and product properties. Gıda, 46(6): 1397-1414. https://doi.org/10.1111/jfbc.13655.
  • Ghosal S, Bhattacharyya DK, Bhowal J. 2022. Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread. J Food Process Preserv, 46(5): e16574. https://doi.org/10.1111/jfpp.16574.
  • Hallund J, Tetens I, Bugel S, Tholstrup T, Bruun JM. 2008. The effect of a lignan complex isolated from flaxseed on inflammation markers in healthy postmenopausal women. NMCD, 18(7): 497-502. https://doi.org/10.1016/j.numecd.2007.05.007.
  • Hao M, Beta T. 2012. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chem, 133(4): 1320-1325. https://doi.org/10.1016/j.foodchem.2012.02.008.
  • Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Sokoulis C. 2021. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol, 192: 1217-1230. https://doi.org/10.1016/j.ijbiomac.2021.10.087.
  • Hu Y, Shim YY, Reaney MJ. 2020. Flaxseed gum solution functional properties. Foods, 9(5): 681. https://doi.org/10.3390/foods9050681.
  • Ingrassia R, Bea LL, Hidalgo ME, Risso PH. 2019. Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels. Food SciTechnol, 13: 108286. https://doi.org/10.1016/j.lwt.2019.108286.
  • Jenkins DJ, Kendall CW, Vidgen E, Agarwal S, Rao AV, Rosenberg RS, Cunnane SC. 1999. Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and ex vivo androgen and progestin activity: a controlled crossover trial. The Am J Clin Nutr, 69(3): 395-402. https://doi.org/10.1093/ajcn/69.3.395.
  • Kairam N, Kandi S, Sharma M. 2021. Development of functional bread with flaxseed oil and garlic oil. Food Sci Technol, 136: 110300. https://doi.org/10.1016/j.lwt.2020.110300.
  • Karantonis HC, Nasopoulou C, Skalkos D. 2022. Functional bakery snacks for the post-covid-19 market, fortified with omega-3 fatty acids. Sustainability, 14(8): 4816.
  • Kaur M, Kaur R, Punia S. 2018. Characterization of mucilages extracted from different flaxseed (Linum usitatissiumum L.) cultivars: A heteropolysaccharide with desirable functional and rheological properties. Int J of Biol Macromol, 117: 919-927. https://doi.org/10.1016/j.ijbiomac.2018.06.010.
  • Kaushik P, Dowling K, Adhikari R, Barrow CJ, Adhikari B. 2017. Effect of extractiontemperature on composition, structure and functional properties of flaxseed gum. Food Chem, 215, 333-340. https://doi.org/10.1016/j.foodchem.2016.07.137.
  • Marie H, Ivan Š. 2017. Rheological characteristics of composite flour with linseed fibre - Relationship to bread quality. Czech J Food Sci, 35(5): 424-431.
  • Mazza G, Biliaderis CG. 1989. Functional properties of flax seed mucilage. J Food Sci, 54:1302-1305. https://doi.org/10.1111/j.1365-2621.1989.tb05978.x.
  • Morris DH. 2004. Other health benefits of flax. In Flax: A Health and Nutrition Primer, Flax Council of Canada. URL: http:www.flaxcouncil.ca/english/pdf/FlxPrmr_4ed_Chpt7.pdf on 4/6/2022. (accessed date: July 27, 2023).
  • Oomah BD, Mazza G. 1998. Flaxseed products for disease prevention, in Functional Foods Biochemical and Processing Aspects, Editors: G Mazza, Technomic Publishing, Lancaster, US, pp: 91-138. https://doi.org/10.1002/jsfa.898.
  • Parikh M, Netticadan T, Pierce GN. 2018. Flaxseed: Its bioactive components and their cardiovascular benefits. Am J Physiol Heart Circ Physiol, 314(2): 146-159. https://doi.org/10.1152/ajpheart.00400.2017.
  • Qian KY, Cui SW, Wu Y, Goff HD. 2012. Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization. Food Hydrocoll, 28(2): 275-283. https://doi.org/10.1016/j.foodhyd.2011.12.019.
  • Ross-Murphy SB. 1994. Rheological methods. In Physical techniques for the study of food biopolymers. Springer, 12: 343-392.
  • Shim YY, Gui B, Arnison PG, Wang Y, Reaney MJ. 2014. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review. Trends Food Sci Technol, 38(1): 5-20. https://doi.org/10.1016/j.tifs.2014.03.011.
  • Sun F, Huang Q, Wu J. 2014. Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1). Carbohydr Polym, 114: 506-513. https://doi.org/10.1016/j.carbpol.2014.08.055.
  • Tee YB, Wong J, Tan MC, Talib RA. 2016. Development of edible film from flaxseed mucilage. BioResources, 11(4): 10286-10295. https://doi.org/ 10.15376/BIORES.11.4.10286-10295.
  • Thakur G, Mitra A, Pal K, Rousseau D. 2009. Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients. Int J Food Sci Nutr, 60(sup6): 126-136. https://doi.org/10.1080/09637480903022735.
  • Thumann TA, Pferschy-Wenzig EM, Moissl-Eichinger C, Bauer R. 2019. The role of gutmicrobiota for the activity of medicinal plants traditionally used in the European Union for gastrointestinal disorders. J Ethnopharmacol, 245: 112153. https://doi.org/10.1016/j.jep.2019.112153.
  • Vieira JM, Mantovani RA, Raposo MFJ, Coimbra MA, Vicente AA, Cunha RL. 2019. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydr Polym, 213: 217-227.
  • Wang M, Feng MQ, Jia K, Sun J, Xu XL, Zhou GH. 2017. Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions. Food Hydrocol, 67: 54-62.
  • Wang Y, Li D, Wang LJ, Li SJ, Adhikari B. 2010. Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydr Polym, 81(1): 128-133. https://doi.org/10.1016/j.carbpol.2010.02.005.
  • Wang Y, Wang LJ, Li D, Xue J, Mao ZH. 2009. Effects of drying methods on rheological properties of flaxseed gum. Carbohydr Polym, 78(2): 213-219.
  • Warrand J, Michaud P, Picton L, Muller G, Courtois B, Ralainirina R, Courtois J. 2005. Structural investigations of the neutral polysaccharide of Linum usitatissimum L. seeds mucilage. Int J Biol Macromol, 35(3-4): 121-125. https://doi.org/10.1016/j.ijbiomac.2004.12.006.
  • Wu M, Li D, Wang LJ, Zhou YG, Mao ZH. 2010. Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydr Polym, 80(2): 460-466.
  • Xing X, Wei A, Wang Y. 2015. Effect of extraction temperature on the rheological properties offlaxseed gum. J Henan Univ Technol, 36: 46-51.
  • Yemenicioglu A, Farris S, Turkyilmaz M, Gulec S. 2020. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol, 55(4): 1389-1406, https://doi.org/10.1111/ijfs.14363.
  • Yesil NI. 2020. Characterization of Carrageenan Films Incorporated with Flaxseed Oil. MSc Thesis, Istanbul Technical Univesity, Graduate School of Science Engineering and Technology, Istanbul, Türkiye, pp: 58.
  • Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Deng Q. 2023. Composition, processing, and quality control of whole flaxseed products used to fortify foods. CRFSFS, 22(1):587-614. https://doi.org/10.1111/1541-4337.13086.
  • Zhao Q, Long Z, Kong J, Liu T, Sun-Waterhouse D, Zhao M. 2015. Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion. Food Hydrocoll, 43:137-145. https://doi.org/10.1016/j.foodhyd.2014.05.009.
There are 53 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Zehra Tok 0000-0002-9219-7829

Mustafa Mortaş 0000-0002-0316-7768

Early Pub Date March 5, 2024
Publication Date March 15, 2024
Submission Date February 3, 2024
Acceptance Date March 1, 2024
Published in Issue Year 2024 Volume: 7 Issue: 2

Cite

APA Tok, Z., & Mortaş, M. (2024). Comparison of Soluble Flaxseed Gum Extracts Using Different Aqueous Extraction Methods. Black Sea Journal of Agriculture, 7(2), 168-175. https://doi.org/10.47115/bsagriculture.1431076

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