Mustard Mucilage Research Articles

Application of yellow mustard mucilage in encapsulation of essential oils and polyphenols using spray drying

The current study has investigated the application of water-soluble yellow mustard mucilage (WSM) as a novel wall material in microencapsulation of essential oils (EO), thymol and carvacrol, and polyphenols (PP). Thymol (25%, w/w), carvacrol (25%, w/w) and PP (50%, w/w) were encapsulated in WSM, maltodextrin (MD) and gum Arabic (GA) at various mass ratios (e.g. 1:2:6, 2:2:5, 0:3:6) and core to wall ratios (e.g. 4:9 and 1:5, w/w) by spray drying. Results confirmed that the addition of WSM into the wall formula improved the emulsion stability, encapsulation efficiency, and assisted in modulating the release pattern of the bioactive compounds. Overall, the formula with the WSM/MD/GA ratio of 2/2/5 (w/w/w) and the core to wall ratio of 1:5 showed the best releasing performance. The emulsion has maximum stability with zeta potential of −41.5 ± 1.7 mV and highest viscosity 0.032 ± 0.04 mPa s at the shear rate 100 s−1. The Fourier-transform infrared spectrometer indicates that bioactive compounds have been entrapped physically without adverse reaction with wall materials. The scanning electron microscopy results show that microparticles are spherical with less dents and have an average particle size of 3.11 μm. The highest encapsulation efficiency of 91% and prolonged releasing time were achieved, where 72.7% of EOs and PP were delivered to the lower section of the intestinal tract. The release kinetic of EOs and PP fitted well to the Rigter Peppas model (R2 = 0.991), of which erosion is the dominant mechanism. WSM could be utilized as a superior wall material to exert synergistic effects on the encapsulation of bioactive ingredients for related food, feed, and pharmaceutical industries.

Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage

In the current study, water soluble yellow mustard mucilage (WSM) was used as a model to study the conformation-emulsification property relationship of polysaccharides. Native WSM molecules were exposed to pectinase to hydrolyze, and the depolymerized fractions were collected from 0 to 6 h. The molecular weight (Mw) distribution of the collected fractions ranged from 1.60 to 2.33 × 106 Da, while their conformational parameters, namely radius of gyration (Rg), hydrodynamic radius (Rh) and ρ value (Rg/Rh), varied significantly (P < 0.05). Surface tension, flow behavior, droplet size, zeta-potential, solubility, emulsion creaming stability, and freeze-thaw stability of the depolymerized fractions were compared with the native WSM. The results indicated that depolymerized fractions showed no difference in surface tension, solubility and flow behavior compared to the native WSM. The fractions obtained at 2, 3 and 4 h of pectinase hydrolysis exhibited the most rigid conformation, and their corresponding emulsions possessed the smallest droplet size with the highest zeta-potential value. The native WSM and the fractions obtained from 0.5 to 6 h of pectinase hydrolysis exhibited the most flexible conformation, and showed the best emulsion creaming stability and freeze-thaw stability after going through 3 freeze-thaw cycles. It is concluded that a flexible conformation may lead to a more stable emulsion at a similar molecular weight range. The results may provide useful insight to food industries for applications of WSM and its hydrolyzed fractions as novel ingredients.

Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray

Starch/water soluble yellow mustard mucilage nanocapsules loaded with thymol and carvacrol (TC) were developed using electrospray atomization. Emulsions were electrosprayed, aiming to generate nanocapsules with a controlled release behavior of TC for antimicrobial packaging applications. To understand the effect of water soluble yellow mustard mucilage (WSM) on the nanocapsules, the emulsion viscosity, morphology, encapsulation efficiency, molecular interactions, and release kinetics were evaluated. Surface and internal morphological analysis revealed that nanocapsules were non-porous with minimal surface shrinkages and had inner multicore spheres within a solid wall layer. Encapsulation efficiency ranged from 61.17 to 84.10 %, increasing at higher TC contents. Fourier transform spectroscopy confirmed the molecular interaction between wall materials. The release kinetics of encapsulated TC (30 % w/w) followed a Fickian diffusion mechanism and a controlled release pattern up to 120 h. Results indicated that the addition of WSM can modulate the release kinetics of bioactives and achieve a controlled release pattern.

Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes

Soluble dietary fibre (DF) enrichment of carbohydrate-rich foods is one strategy to reduce type 2 diabetes (T2D) risk. However, glycemic response to specific soluble DF, and in particular, the contribution of soluble DF-induced viscosity, needs research. This study examined acute postprandial glycemic response of puddings containing agriculturally-derived soluble DF [yellow mustard mucilage (YMM), fenugreek gum (FG), flaxseed mucilage (FM)] matched for apparent viscosity under simulated small intestinal conditions (rather than concentration), in 15 adults at elevated T2D risk (age 55.1±12.0years; BMI 29.5±3.4kg/m2) using a randomized, double-blind, crossover design. Blood glucose and plasma insulin at peak concentration and specific time points were significantly decreased by all soluble DF puddings compared to a control pudding, but did not differ from each other. This study demonstrates that viscosity-matched soluble DF in a pudding matrix can reduce acute postprandial peak glucose and insulin, and T2D risk.

Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect

In the current work, amylolysis of modified tapioca starch in simulated small intestinal conditions was studied in the presence of each of four dietary fibre types including yellow mustard mucilage, soluble flaxseed gum, fenugreek gum or oat gum. Each fibre was used at concentrations that were matched across the four fibre types for post-digestion viscosity. Due to molecular heterogeneity these concentrations were different for each fibre. The progress of amylolysis was studied by measuring the decline of digesta apparent viscosity over time at constant shear rate 60s−1. Expressing these data as a percentage of initial viscosity, and plotting it as a natural logarithm against time transformed the data to a linear form with a slope denoted as a viscosity decay constant (kv). Additionally, for some of the digesta samples progress of amylolysis was assessed by evaluating increases in reducing sugar concentration. Based on the kv values, the progress of amylolysis was reduced as the concentration of each fibre and therefore viscosity of digesta increased. However, the influence to hinder amylolysis was diminishing with increase of digesta viscosity. The progress of amylolysis was similar when each fibre was present at a concentration to match for post-digestion viscosity. Measurements of changes in reducing sugar content also confirmed these findings. Therefore, it was concluded that to alter amylolysis to a similar extent fibres have to be present at amounts to result in similar post-digestion viscosity even though their concentrations may not match.

Rheological behavior of dietary fibre in simulated small intestinal conditions

Rheological properties of water-soluble dietary fibre (DF), including yellow mustard mucilage (YMM), soluble flaxseed gum (SFG), fenugreek gum (FG) and oat gum (OG) were studied following a simulated gastric and small intestinal digestion. Experimentally obtained steady shear flow curves of FG, SFG and OG were fitted to the Cross model. Based on the values of the Huggins constant, small intestinal fluid at 37 °C is a good solvent for SFG and FG and a theta solvent for OG. The degree of space occupancy at critical overlap concentration (c*[η]) for OG and FG were lower than expected from “normal” concentration-dependency. This departure was attributed to intermolecular associations of these DF in simulated small intestinal conditions. Apparent viscosities (at 60 s−1) of simulated small intestinal digesta containing oat β-glucan at concentrations expected in the small intestine after consumption of a meal that meets from 0.5 to 3 times the value of the European Food Safety Authority (2011) health claim on reduction of post-prandial glycemic responses were determined and were used as benchmarks. Concentrations of YMM, SFG and FG that resulted in apparent viscosities close to the benchmark apparent viscosities in simulated small intestinal conditions were found. In the majority of cases, these concentrations were different for each DF.

Water-soluble yellow mustard mucilage: A novel ingredient with potent antioxidant properties

The antioxidant properties of the water-soluble yellow mustard (Sinapis alba L.) mucilage (WSM) were compared with citrus pectin and xanthan gum using in vitro methods. The antioxidants ascorbic acid and butylated hydroxyanisole (BHA) were used as controls. The antioxidant activity, DPPH free radical scavenging ability, and reducing power on Fe were measured. Molecular weight (MW), uronic acid content, and viscosity for the three polysaccharides were obtained to investigate the relationships between the physicochemical properties and antioxidant activities of the three different polysaccharides. The results showed that the overall antioxidant activity of polysaccharides was lower than that for ascorbic acid and BHA. Of the three polysaccharides, WSM exhibited the strongest antioxidant properties, followed by citrus pectin and xanthan gum. Statistical analysis showed that the MW and uronic acid content had significant effects on antioxidant activity (P<0.05). MW, uronic acid and apparent viscosity had significant effects on reducing power on Fe (P<0.05). Concentration also significantly affected DPPH free radical scavenging effect and reducing power on Fe (P<0.05). The study indicated a great potential of using WSM as a novel ingredient in food industries due to its superior antioxidant activities compared to citrus pectin and xanthan gum.

Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

The emulsifying properties of water soluble yellow mustard mucilage (WSM) were compared with two commercial emulsifiers—gum Arabic and citrus pectin. Of the three polysaccharides examined, WSM exhibited excellent emulsion stability under various conditions applied in this study. The emulsion stability test showed that 1% and 2% WSM emulsions exhibited no phase separation after 21 days of storage at 25 °C. WSM also exhibited the highest surface activity among the three materials. The surface activity of 1% WSM is equivalent to that of a 15% gum Arabic solution. When exposed to heat at 90 °C for 20 min, WSM emulsion showed little change in droplet size, which was superior to both the gum Arabic and pectin emulsions, whose droplet size increased significantly following heat treatment. WSM emulsion also had a significantly larger magnitude of zeta-potential than the other two polysaccharides. Under different pH conditions, droplet size varied greatly among the three materials. WSM emulsions exhibited significantly smaller droplet size at pH 4.0 followed by pH 9.0 and 6.5. Pectin emulsions and gum Arabic emulsions were not sensitive to the pH range examined in this study. WSM also showed the best freeze–thaw stability among the three polysaccharides. After three freeze–thaw cycles, the 0.5% WSM emulsion exhibited a higher cream index than 2% gum Arabic emulsion or the 1% pectin emulsion.

Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage

In the current study, stress relaxation test and dynamic temperature sweep test were performed to study a non-pectic polysaccharide (NPP) fraction from yellow mustard mucilage and its synergistic interactions with galactomannans (GMs). All solutions were prepared at the total polysaccharide concentration of 1% (w/v). NPP and GM were mixed at the blending ratio of 7/3. Prior to measuring the behaviour of the mixed solutions, the effects of temperature and pH on 1% NPP solution were studied. The results showed that both acidic condition and increased temperature led to stronger NPP gels due to hydrophobic interactions along the NPP backbones. When NPP was mixed with either fenugreek gum (FG) or locust bean gum (LBG) at pH 8, synergistic interactions were observed at all examined temperatures. The relaxation modulus ( G( t)) increased at higher temperatures. The difference in relaxation curves between the two mixed solutions, NPP/FG and NPP/LBG, at increased temperatures further confirmed the difference in their synergy mechanism: the breakdown of “hyperentanglements” in NPP/FG solution started at a lower temperature (50 °C) while the breakdown of “junction zones” via hydrogen bonding in NPP/LBG solution occurred at a higher temperature (70 °C). This paper provides further evidence for our previously proposed mechanisms of the synergistic interactions in NPP/FG and NPP/LBG mixed systems.

NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage

Detailed structure information on non-pectic polysaccharides (NPP) from yellow mustard mucilage was investigated in the present study. Prior to Nuclear Magnetic Resonance (NMR) experiments, NPP was methylated in order to improve the resolution of NMR spectra by increasing the sample solubility.1H, 13C, 1H–1H and 1H–13C NMR spectra revealed that NPP possessed a β-1,4 linked glucose backbone, with β-mannose 1,6 linked to the backbone chain, and the β-galactose 1,2 linked to the glycosidic backbone chain. The methyl groups were substituted to the 2, 3, 6 positions of the glucose residues and the 2, 3 positions of mannose and galactose residues. Ethyl group was also detected but no linkage was observed to the glucose residue.

Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage

Synergistic interactions between galactomannans (GMs) and non-pectic polysaccharides (NPP) from yellow mustard mucilage were investigated in the present study. Structural analysis revealed that NPP was mainly composed of β-1,4- d glucosidic linkage. Four types of GMs, namely fenugreek gum (FG), guar gum (GG), tara gum (TG) and locust bean gum (LBG) with mannose to galactose ratios (M/G) of 1.2, 1.7, 3.0 and 3.7, respectively, were blended with NPP at various ratios. The viscoelastic properties of the mixtures were measured in order to evaluate the effects of GM/NPP blending ratio, M/G ratio, total polysaccharide concentration and pH on the synergistic interactions. Results revealed that at a total polysaccharide concentration of 0.5% (w/w), the highest synergism occurred at the GM/NPP blending ratio of 3/7 for all four types of GMs. The interaction between TG and NPP showed the highest synergy, followed by LBG/NPP, FG/NPP and GG/NPP. At a higher total polysaccharide concentration (1.0% w/w), the mixture of TG and NPP still exhibited the highest synergy, however, the order of synergy between NPP and other GMs was changed as FG/NPP, LBG/NPP and GG/NPP. At the total polysaccharide concentration of 0.5% and GM/NPP blending ratio of 3/7, neutral pH (pH 6.5) showed the strongest synergy compared to that at pH 2.0 and pH 12.0. The mechanism of the synergistic effects could be explained by a combination of segregative association model and junction zone model.

Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

A polysaccharide fraction was isolated from yellow mustard mucilage using pectinase hydrolysis and ammonium sulphate precipitation. Results indicated that ammonium sulphate precipitation produced a material with more glucose and less uronic acid compared to ethanol precipitation. Chemical, structural and rheological properties of the isolated fraction were investigated. Chemical analysis revealed that this material was mainly composed of glucose (61.1%); however, other sugars were also found, including galactose (13.8%), rhamnose (4.5%), mannose (13.1%) and xylose (7.5%). It also contained 6.9% of uronic acid. Methylation analysis indicated that this polysaccharide fraction consisted mainly of a β-1,4 linked glucosyl backbone. Rheological tests showed that the polysaccharide exhibited strong shear-thinning flow behaviour and weak gel structure. When the aqueous weak gel solution was subjected to an acid environment, the gel structure became stronger compared to more neutral conditions. This polysaccharide exhibited thermal stability over the temperature range from 5 to 90 °C.

Novel mucilage fraction of Sinapis alba L. (mustard) reduces azoxymethane-induced colonic aberrant crypt foci formation in F344 and Zucker obese rats

Seeds of Sinapis alba Linn. (commonly called yellow or white mustard) and their components have been reported to possess anticancer properties. In this study, we evaluated the efficacy of a novel mucilaginous fraction of mustard seeds in inhibiting colonic preneoplastic changes in animal models of sporadic and obesity-associated colon cancer. In two separate studies, male Sprague-Dawley or female Zucker obese rats, injected with azoxymethane (15 or 10 mg/kg body wt. once a week for 2 weeks, respectively), were fed AIN-93G diets with or without 5% mustard mucilage (MM) (w/w) for 8 weeks. Our aim was to measure the ability to modulate the number of aberrant crypt foci (ACF), putative preneoplastic lesions of the colon. The data were classified into total numbers of ACF and large ACF (crypt multiplicity of 4 or more). We report here that 5% MM significantly (p<0.05) decreased the number of total (approximately 21% inhibition) and large (approximately 50% inhibition) ACF in the colons of Sprague-Dawley rats compared to that in untreated controls. In addition, 5% MM supplemented diet significantly lowered (p<0.05) the number of total (approximately 63% inhibition) and large (approximately 60% inhibition) colonic ACF in Zucker obese rats compared to untreated obese rats, and had no effect on fasting plasma cholesterol or triglyceride levels. These results demonstrate the possible role of MM as a functional food against sporadic and obesity-associated colon cancer, and provide impetus to conduct research to understand the underlying mechanism(s) of action.

Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches

The effects of yellow mustard mucilage (YMM) on the functional and rheological properties of buckwheat and pea starch were studied. Addition of YMM resulted in a marked increase of peak viscosity for both buckwheat and pea starches. Dynamic oscillation measurements showed that the storage modulus ( G′), loss modulus ( G″) and dynamic viscosity ( η*) of buckwheat and pea starches were increased but tangent δ was decreased by addition of YMM. The gel textures of both starches were markedly changed by the presence of YMM, which resulted in an increase of hardness, adhesiveness and chewiness but a decrease of resilience. Differential scanning calorimetry showed that the presence of YMM slightly increased melting enthalpy (Δ H) and the phase transition temperature range ( T c– T o) of buckwheat starch but these did not change much for pea starch. Addition of YMM–locust bean gum mixture (9:1) similarly increased the viscosity of buckwheat and pea starches but decreased gel hardness. The swelling powers of both starches and solubility of buckwheat starch were slightly decreased in the presence of YMM. Addition of YMM slowed the syneresis of buckwheat and pea starch gels.

Interaction of wheat and rice starches with yellow mustard mucilage

The effect of yellow mustard mucilage (YMM) on gelatinization and retrogradation of wheat and rice starches were studied. Considerable interactions were observed between YMM and wheat and rice starches which were accompanied by a marked increase in viscosity. DSC studies showed that the presence of YMM did not affect peak gelatinization temperature ( T p) of wheat and rice starches, but slightly increased melting enthalpy (Δ H) and the phase transition temperature range ( T c− T 0). Addition of YMM markedly changed wheat and rice starch gel textures by increasing hardness, adhesiveness, chewiness and springiness. The addition of YMM–locust bean gum (LBG) mixture (9:1) similarly increased the viscosity of wheat and rice starches but decreased gel hardness. The swelling power as well as solubilized starch and amylose were decreased for both starches in the presence of YMM. Syneresis in wheat and rice starches was also decreased by the presence of YMM.

Rapid aqueous extraction of mucilage from whole white mustard seed

Yellow or white mustard mucilage, present on the surface of Sinapis alba seeds, causes major difficulties in the separation of the oil during aqueous processing due to its effectiveness as an emulsifier. A rapid, efficient aqueous extraction process for the removal of the mucilage from the whole seeds prior to grinding and oil separation has been developed and demonstrated on 1 and 5 l scales. A two-stage extraction process using water with an initial temperature of 45°C at an 8:1 water to seed ratio resulted in over 90% mucilage removal in approximately 3 h. Mucilage removal significantly reduced the water requirement for aqueous oil separation. A three-parameter mathematical model, based upon mass transfer considerations and diminishing mucilage layer thickness, was developed and shown to fit the bulk phase mucilage concentration data during extraction. Concentration data from many different experimental conditions were shown to superimpose when time scaling factors were employed.

Interactions of native and acetylated pea starch with yellow mustard mucilage, locust bean gum and gelatin

The interactions of yellow mustard mucilage, locust bean gum and gelatin with native and acetylated pea starch were studied by a Brabender viscograph, a Bohlin rheometer and differential scanning calorimetry (DSC). In the presence of mustard mucilage or locust bean gum, the onset temperature of the viscogram shifted to lower temperatures, whereas the final viscosities of the pastes increased markedly for both native and modified pea starch. Gelatin produced only a slight increase in the viscosity of native pea starch, whereas the viscosity of modified pea starch in the presence of gelatin decreased. DSC studies demonstrated that the presence of a hydrocolloid did not change the gelatinization temperature of pea starch. The variation in the viscosity onset temperature, as observed with Brabender, was attributed to an increase in the medium viscosity of a starch/hydrocolloid dispersion. The increase in starch paste viscosity was due to synergistic interactions of starch and gums. Pea starch pastes exhibited the typical shear thinning behaviour and the addition of a hydrocolloid altered the degree of pseudoplasticity of a starch paste. Mustard mucilage, for example, increased the pseudoplasticity of pea starch pastes, and exhibited higher paste viscosities at low shear rates.

Rheological properties of mustard mucilage isolated from raw and from processed mustard

AbstractMucilage of yellow mustard (Sinapis alba L.) exhibits completely different rheological behaviour, depending on where it has been extracted from. Whereas mucilage isolated from intact mustard seeds or from separated brans acts like many hydrocolloids (e.g. increasing viscosity significantly at low concentrations) these and related properties (i. e. shear thinning behaviour) are lost, once mustard seeds are processed. Mucilage extracted from processed mustard only raises viscosity slightly. Although the supernatant of processed mustard consists of 3‐5% mucilage (dry matter), it exhibits Newtonian flow. Changes of rheological properties of mustard mucilage were attributed to a change of molecular shape from an extended to a globular state due to processing. Chemical analysis has shown a significant raise of nitrogen content of mucilage after processing and during storage, indicating some chemical reaction taking place, possibly involving proteins.

NMR characterization of a 4-O-methyl-β-D-glucuronic acid-containing rhamnogalacturonan from yellow mustard (Sinapis alba L.) mucilage

NMR characterization of a 4-O-methyl-β-D-glucuronic acid-containing rhamnogalacturonan from yellow mustard (Sinapis alba L.) mucilage

NMR characterization of a [formula omitted] acid-containing rhamnogalacturonan from yellow mustard ( Sinapis alba L.) mucilage

NMR characterization of a [formula omitted] acid-containing rhamnogalacturonan from yellow mustard ( Sinapis alba L.) mucilage