Advances in seed mucilage: Chemical characterization, functional properties, extraction, and applications in edible coatings for meat preservation

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dc.article.number100886
dc.catalogadorpva
dc.contributor.authorTobar Espinoza, Bernardo David
dc.contributor.authorPérez C., José Ricardo
dc.date.accessioned2025-04-30T21:56:39Z
dc.date.available2025-04-30T21:56:39Z
dc.date.issued2025
dc.description.abstractSeed mucilage represents a diverse group of plant-derived biopolymers with significant potential in food preservation applications due to their unique functional properties and natural origin. The preservation of refrigerated meat products faces significant challenges due to lipid oxidation and microbial growth, which degrade quality and shorten shelf life. Seed mucilage-based edible coatings provide an eco-friendly alternative to synthetic preservatives. This review examines advanced mucilage extraction techniques, including ultrasound and microwave-assisted methods, and emerging approaches utilizing deep eutectic solvents. It also explores cutting-edge analytical methods for mucilage characterization, such as FTIR, NMR, HPLC, and electron microscopy, offering insights into its chemical structure and functional properties. Emphasis is placed on the relationship between mucilage's molecular structure and its functional attributes, including water retention, gel formation, bioadhesion, and encapsulation of bioactive compounds like essential oils and antimicrobial agents. Recent research demonstrates that seed mucilage-derived coatings can extend the shelf life of refrigerated meat by reducing lipid oxidation, inhibiting microbial growth, and maintaining sensory and nutritional qualities. The bioadhesive and barrier properties of mucilage enhance the controlled release of active ingredients, effectively retarding spoilage. This review highlights the potential of seed mucilage as a natural, cost-effective, and sustainable solution to meat preservation challenges, addressing the growing demand for environmentally responsible packaging while ensuring product quality and safety.
dc.fechaingreso.objetodigital2025-04-30
dc.format.extent14 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.afres.2025.100886
dc.identifier.issn2772-5022
dc.identifier.scopusidSCOPUS_ID:105002490572
dc.identifier.urihttps://doi.org/10.1016/j.afres.2025.100886
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103577
dc.information.autorucEscuela de Ingeniería; Tobar Espinoza, Bernardo David; S/I; 1235851
dc.information.autorucEscuela de Ingeniería; Pérez C., José Ricardo; 0000-0002-1278-7782; 100130
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherElsevier B.V.
dc.revistaApplied Food Research
dc.rightsacceso abierto
dc.rights.licenseAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBiopolymers
dc.subjectAntimicrobial activity
dc.subjectBeef
dc.subjectUltrasound
dc.subjectMicrowave
dc.subjectLipid oxidation
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleAdvances in seed mucilage: Chemical characterization, functional properties, extraction, and applications in edible coatings for meat preservation
dc.typeartículo
dc.volumen5
sipa.codpersvinculados1235851
sipa.codpersvinculados100130
sipa.trazabilidadORCID;2025-04-21
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