A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

Overview

Journal Polymers (Basel)

Publisher MDPI

Date 2021 Apr 3

PMID 33800613

Citations 38

Authors

Mansuri M Tosif

Agnieszka Najda

Aarti Bains

Ravinder Kaushik

Sanju Bala Dhull

Prince Chawla

Magdalena Walasek-Janusz

Affiliations

Soon will be listed here.

Abstract

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.

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