Structural and shear and extensional rheological properties of hairy basil seed mucilage for potential application as oropharyngeal dysphagia diets

Abstract

In this study, mucilage was extracted from the swollen hairy basil (Ocimum × africanum Lour.) seeds using ultrasonic-assisted extraction. Clear mucilage (BSM) was subsequently obtained by centrifugation for studies on its structural and shear and extensional rheological properties. The results revealed that the extracted BSM was rich in galactose and xylose, but low in mannose and galacturonic acid contents which indicated the presence of arabinogalactan and xylan. Small amounts of proteins (∼5%) were also detected. The average molecular weight of BSM was estimated as ∼480 kDa. Shear rheology results showed that aqueous dispersions of BSM at 1.0–2.5%w/v exhibited solid-like viscoelastic behavior with small frequency dependency, resembling a cross-linked gel. All BSM samples also exhibited shear thinning behavior that could be described by the power law model. However, the Cox-Merz rule was not obeyed for all studied BSM gels. The gel's elasticity was enhanced with increasing BSM concentration. For extensional rheology, the apparent extensional viscosity showed an extensional strain-softening behavior and demonstrated higher filament breakup time and extensional viscosity with increasing BSM concentration. A comparison between BSM and commercial thickening agents widely used in dysphagia management showed comparable rheological characteristics, thus suggesting the promising potential of BSM as a thickening agent for this application.