Tosif Mansuri M, Najda Agnieszka, Klepacka Joanna, Bains Aarti, Chawla Prince, Kumar Ankur, Sharma Minaxi, Sridhar Kandi, Gautam Surya Prakash, Kaushik Ravinder
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland.
Polymers (Basel). 2022 Mar 15;14(6):1163. doi: 10.3390/polym14061163.
Taro () is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.
芋头是碳水化合物的重要来源，作为一种能量来源，在世界各地被用作主食。它富含黏液质和淀粉颗粒，使其成为一种极易消化的成分。黏液质在食品、制药和其他几个研究领域中可作为基质以及增稠剂、黏合剂、乳化剂或发泡剂。此外，黏液质可以从多种生物体中提取，并且具有优异的功能特性，如水保留、油保留和膨胀能力。因此，这些显著的功能特性使黏液质成为一种具有潜在工业应用前景的成分。此外，包括酶辅助、超声处理、微波辅助、水提取和溶剂提取方法在内的几种提取技术被用于获得定量的芋头黏液质。乙醇沉淀的冷水提取法可被认为是一种有效且经济高效的技术，可获得具有合适工业应用的高质量黏液质，而超声处理方法更昂贵，但比其他新兴技术产生的黏液质产量更高。黏液质还可作为脂肪替代物或减少剂、染料去除剂、包衣剂和抗氧化剂。因此，在本综述中，我们详细介绍了与芋头黏液质的提取技术、化学成分和特性相关的关键特性，以及其合适的应用和健康益处。
