Mucilage from <i>Plantago ovata</i> Forsk seed: Optimization of extraction process conditions and investigation of some functional properties

Assi, Abdul Ghani; Kalkan, Ezgi; Maskan, Medeni

doi:10.1590/1981-6723.01724

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ORIGINAL ARTICLE • Braz. J. Food Technol. 27 • 2024 • https://doi.org/10.1590/1981-6723.01724 linkcopy

Mucilage from Plantago ovata Forsk seed: Optimization of extraction process conditions and investigation of some functional properties

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Psyllium mucilage was extracted from Plantago ovata Forsk and functional properties were investigated. Concerning this objective, Response Surface Methodology based on a 4-factor 3-level Box-Behnken design was used. The independent variables were as follows: extraction temperature (50-80 °C), extraction time (60-120 min), water-to- Psyllium seed ratio (50/1-100/1), and water pH (4-10). On the other hand, the dependent variables were decided as EY (extraction yield), SC (swelling capacity), EC (emulsion capacity), and ES (emulsion stability). Optimum extraction conditions based on numerical optimization were 79.99 °C extraction temperature, 60.02 min extraction time, 99.99:1 water-to-seed ratio, and 7.38 water pH. Within these optimum conditions, 29.54% EY, 25.47 mL g^-1 SC, 68.39% EC, and 76.61% ES were predicted. The results indicated that Psyllium mucilage can be used as a promising additive as a stabilizing agent in food formulations.

Keywords:
Psyllium; Optimization; Extraction yield; Emulsifying properties; Swelling; Functional properties

The extraction yield and functional properties of Psyllium mucilage were investigated

Extraction parameters had a profound impact on Psyllium mucilage

• Outstanding functional properties could make Psyllium mucilage ideal for the industry

Independent variables	Variable Level Codes
Independent variables	Code	- 1	0	1
Extraction temperature temperature	A	50	65	80
Extraction time	B	60	90	120
Water-to-seed ratio	C	50	75	100
Water pH	D	4	7	10

Run	Independent Variables				Responses
Run	A	B	C	D	EY (%)	SC (mL) g^-1)	EC (%)	ES (%)
1	65	60	75	10	23.81	15.42	49.99	71.43
2	65	90	50	10	23.40	18.41	54.23	74.97
3	80	60	75	7	27.63	22.73	58.75	81.25
4	50	90	100	7	25.05	18.38	57.14	77.14
5	50	90	75	10	21.67	15.70	47.14	85.14
6	65	60	100	7	27.40	22.79	77.49	82.50
7	50	90	50	7	23.71	14.50	63.51	81.94
8	65	90	75	7	26.90	21.86	52.49	81.25
9	80	90	75	4	28.84	19.79	48.75	63.64
10	65	120	75	10	24.59	16.81	64.23	67.41
11	65	120	50	7	26.69	22.60	60.02	77.14
12	80	90	50	7	29.19	20.69	43.64	68.75
13	65	60	50	7	25.87	20.69	55.02	81.75
14	65	90	75	7	30.09	23.70	55.13	72.22
15	65	90	75	7	29.29	20.70	67.51	77.49
16	50	90	75	4	23.56	11.52	75.01	67.50
17	65	90	75	7	27.50	20.80	62.86	78.57
18	80	120	75	7	32.36	26.53	52.78	64.20
19	50	60	75	7	20.15	14.88	57.14	81.43
20	80	90	75	10	27.80	20.90	51.74	75.04
21	50	120	75	7	24.87	17.80	67.50	76.70
22	65	90	75	7	24.63	22.39	59.90	75.03
23	65	120	75	4	27.57	21.60	38.64	67.50
24	65	90	100	10	31.93	22.63	42.86	71.78
25	65	90	50	4	21.47	19.65	57.50	66.25
26	65	120	100	7	27.51	24.90	37.61	64.31
27	65	60	75	4	24.59	15.79	50.01	62.86
28	80	90	100	7	29.60	27.61	43.42	62.83
29	65	90	100	4	25.20	22.80	75.14	41.43

Reference	Source of mucilage	Extraction condition	Extraction method	Precipitation method	Drying method	Optimum Results
This study	Mucilage from Plantago ovata Forsk seed	Temperature: 50-80 °C, Time: 60-120 min, Water-to-seed ratio: 50:1-100:1, Water pH: 4-1.	Water extraction	By acetone	Freeze-drying	EY: 29.54%
						SC: 25.47 mL g^-1
						EC: 68.39%
						ES:76.61%
(Bukhari et al., 2022)	Mucilage from Mimosa pudica seed	Temperature: 30-90 °C, Time: 1-12 h, Water to seed ratio: 5:1-35:1 (w/v), Water pH: 1-10	Water extraction	n-Hexane and ethanol	Vacuum oven at 50 °C	EY: 10.66%
(Behbahani et al., 2017)	Mucilage from Plantago major seed	Temperature: 45-75 °C water to seed ratio: 20:1-60:1, water pH: 4-10	Water extraction	Extractor with a rotating plate	Oven at 45 °C	EY: 15.18%,
						ES: 67.4%,
						FS:88.4%,
						S: 97.36%,
						WAC: 39.74 g g^-1
						TPC:76.79 mg GAE g_dry^-1
						TFC:97.8 mg g⁻¹
						AC: 915.54 μg ml⁻¹
(Kaykha et al., 2022)	Mucilage from Sepestan fruit	Temperature: 45-85 °C, Water to seed ratio: 5:1- 15:1 (mL g^-1), Water pH: 4-7	Water extraction	-	Oven at 55 °C	EY: 8.83%
						S:27.3%
						WAC:28%
						FS:0.04%
						OAC:28%
						ES: 443.4%
						AC: 36.83%
(Nazir et al., 2017)	Mucilage from Basil seeds	Temperature: 40-91 °C, Time: 1.6-3.3 h, Water to seed ratio:18:1-77:1	Water extraction at pH:8	Rubber spatula	Conventional hot air oven at 50 C	EY:20.49%
(Bazezew et al., 2022)	Mucilage from Ximenia americana seed	Temperature: 50-80 °C, Time: 1.5-4 h, Water to seed ratio 20:1-40:1 (v/w)	Water extraction	Ethanol	Vacuum oven at 40 °C	EY:17.31%
						P:1.75%
						WAC:11.48 g g^-1
(Yousuf & Maktedar, 2023)	Mucilage from quince seeds	Temperature: 30-60 °C, Time: 10-30 min, Water to seed ratio: 14.5:1- 44.5:11, Water pH:5-9	Water extraction	Electric mixing paddle	Oven at 45 °C	EY:16.17%
						ESI:84.62 min
						V = 1150.50 mPa s

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Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] EY: Extraction yield, SC: Swelling capacity, S: Solubility, FS: Foam stability, WAC: Water absorption capacity, OAC: Oil absorption capacity, AC: Antioxidant activity, TPC: total phenol content, P: Protein content, ESI: Emulsion stability index, V: Viscosity.