Abstract
Mucilages have attracted a lot of study and commercial interest as a result of the growing interest in natural ingredients. Mucilages are polysaccharide hydrocolloids having a wide range of physicochemical and structural properties, as well as functional and health benefits. Plant-derived mucilage has been discovered to be a natural thickening and emulsifier, as well as a substitute for manufactured polymers and chemicals. It is used as an edible coating to increase the shelf life of fresh vegetables and fruits, as well as many other food products, because it is an invisible barrier that separates the surface from the surrounding atmosphere. Mucilage can also be utilised to make nanocarriers in addition to its functional features. The most extensively used traditional and developing extraction and purification procedures are explained in this overview, which is supplemented with information on the important criteria for determining the physicochemical and functional qualities of mucilages. The biodegradable and biocompatible features of these low-cost excipients make them more suitable for the development of innovative formulations. Understanding the ecological, economic, and scientific aspects that influence production, as well as the efficacy of mucus as a multi-directional agent, will allow it to be used in a variety of businesses.
 Keywords: Bioactive compounds, Mucilages, Extraction, Polysaccharides, Food applications, Biopolymers
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
