Food Hydrocolloids, ( ISI ), Volume (73), No (12), Year (2017-12) , Pages (313-325)

Title : ( Functional Properties And Applications Of Basil Seed Gum: An Overview )

Authors: Sara Naji-Tabasi , Seyed Mohammad Ali Razavi ,

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Abstract

Basil seeds are pharmaceutical materials, which have been used to dispel many diseases from ancient times. Considerable amount of mucilage appears around the basil seeds when they soak in water, which is a rich source of hydrocolloid with outstanding functional properties. Basil seed gum (BSG) is comprised of two major fractions: (i) an acidstable core glucomannan and (ii) a-linked xylan including acidic side chains at C-2 and C-3 of the xylosyl residues in the acid-soluble portion. It also contains a minor fragment of glucan. BSG offers a great potential for use as a emulsifying, foaming, thickening, gelling, binding, fat replacing, binding and stabilizing agent in food and pharmaceutical industries. It also can be used as a source of fiber, disintegrant, pharmaceutical excipient, suspending agent, anti-diabetic agent and seedling growth of plants, and biodegradable edible film. The present study reviewed the functional properties and applications of BSG in food and non-food systems.

Keywords

Basil seed gum; Emulsifier; Functionality; Fat replacer; Foaming; Stabilizer
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@article{paperid:1063537,
author = {Sara Naji-Tabasi and Razavi, Seyed Mohammad Ali},
title = {Functional Properties And Applications Of Basil Seed Gum: An Overview},
journal = {Food Hydrocolloids},
year = {2017},
volume = {73},
number = {12},
month = {December},
issn = {0268-005X},
pages = {313--325},
numpages = {12},
keywords = {Basil seed gum; Emulsifier; Functionality; Fat replacer; Foaming; Stabilizer},
}

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%0 Journal Article
%T Functional Properties And Applications Of Basil Seed Gum: An Overview
%A Sara Naji-Tabasi
%A Razavi, Seyed Mohammad Ali
%J Food Hydrocolloids
%@ 0268-005X
%D 2017

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