Recent trends in food and dietary applications of flaxseed mucilage: a mini review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F24%3A43908520" target="_blank" >RIV/60076658:12220/24:43908520 - isvavai.cz</a>
Result on the web
<a href="https://academic.oup.com/ijfst/article/59/4/2111/7808235?login=true" target="_blank" >https://academic.oup.com/ijfst/article/59/4/2111/7808235?login=true</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.16978" target="_blank" >10.1111/ijfs.16978</a>
Alternative languages
Result language
angličtina
Original language name
Recent trends in food and dietary applications of flaxseed mucilage: a mini review
Original language description
Flaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and water-/oil-binding properties. Due to these properties, it is highly applicable in foods as a functional agent to improve their physical and sensory parameters, thus representing an alternative to common plant gums. The most recent research is focused on the potential of FM for food treatments as a functional component. FM is usable in coatings and films. Combining with chitosan, bioactive proteins and peptides, or other compounds improves the quality of food products. FM may serve as a structural agent of novel gel materials, like oleogels, cryogels and aerogels. It can also be utilised within dietary applications to encapsulate living probiotics or bioactive compounds or serve as a prebiotic agent. Complexing of FM with proteins can lead to the improvement of their functional properties. The versatility of FM and unique properties, on the other hand, reveal its potential for further study and predetermine its use in a broad range of food and related applications in the future. A simple way of mucilage extraction from whole seeds or by-products of flaxseed and the possibilities for its valorization within food and dietary applications. image
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
59
Issue of the periodical within the volume
4
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
2111-2121
UT code for WoS article
001160690500001
EID of the result in the Scopus database
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