Tosif Mansuri M, Najda Agnieszka, Bains Aarti, Kaushik Ravinder, Dhull Sanju Bala, Chawla Prince, Walasek-Janusz Magdalena
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 20-280 Lublin, Poland.
Polymers (Basel). 2021 Mar 28;13(7):1066. doi: 10.3390/polym13071066.
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.
从各种植物部位轻松获取的黏液是一种无味、无色、无味的物质，由于其无毒且可生物降解的特性，在农业、食品、化妆品和制药行业具有新兴的商业潜力。已发现植物来源的黏液可作为天然增稠剂或乳化剂，以及合成聚合物和添加剂的替代品。由于它是将表面与周围大气隔开的无形屏障，因此用作可食用涂层以延长新鲜蔬菜、水果以及许多食品的保质期。除了其功能特性外，黏液还可用于生产纳米载体。在本综述中，我们重点关注黏液提取方法及其作为新鲜农产品天然防腐剂的用途。我们详细介绍了与食品提取和保存相关的关键特性、黏液对产品感官特性的影响机制、使用黏液时的涂层方法及其保存水果和蔬菜的配方。了解生产的生态、经济和科学因素以及黏液作为多用途剂的效率将为其在许多行业的实际应用开辟道路。
