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Corn silk (Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value. Novelty statement. In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers.
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This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm3) and tapped density (0.62 ± 0.010 g/cm3), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control.
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Agricultural waste presents a significant environmental challenge due to improper disposal and management practices, contributing to soil degradation, biodiversity loss, and pollution of water and air resources. To address these issues, there is a growing emphasis on the valorization of agricultural waste. Cellulose, a major component of agricultural waste, offers promising opportunities for resource utilization due to its unique properties, including biodegradability, biocompatibility, and renewability. Thus, this review explored various types of agricultural waste, their chemical composition, and pretreatment methods for cellulose extraction. It also highlights the significance of rice straw, sugarcane bagasse, and other agricultural residues as cellulose-rich resources. Among the various membrane fabrication techniques, phase inversion is highly effective for creating porous membranes with controlled thickness and uniformity, while electrospinning produces nanofibrous membranes with high surface area and exceptional mechanical properties. The review further explores the separation of pollutants including using cellulose membranes, demonstrating their potential in environmental remediation. Hence, by valorizing agricultural residues into functional materials, this approach addresses the challenge of agricultural waste management and contributes to the development of innovative solutions for pollution control and water treatment.
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Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.
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Carboximetilcelulosa de Sodio , Goma Arábiga , Mangifera , Semillas , Almidón , Carboximetilcelulosa de Sodio/química , Almidón/química , Goma Arábiga/química , Mangifera/química , Semillas/química , Resistencia a la Tracción , Embalaje de Alimentos/métodosRESUMEN
Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant ß-(1 â 4) and ß-(1 â 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.
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Gums are high-molecular-weight compounds with hydrophobic or hydrophilic characteristics, which are mainly comprised of complex carbohydrates called polysaccharides, often associated with proteins and minerals. Various innovative modification techniques are utilized, including ultrasound-assisted and microwave-assisted techniques, enzymatic alterations, electrospinning, irradiation, and amalgamation process. These methods advance the process, reducing processing times and energy consumption while maintaining the quality of the modified gums. Enzymes like xanthan lyases, xanthanase, and cellulase can selectively modify exudate gums, altering their structure to enhance their properties. This precise enzymatic approach allows for the use of exudate gums for specific applications. Exudate gums have been employed in nanotechnology applications through techniques like electrospinning. This enables the production of nanoparticles and nanofibers with improved properties, making them suitable for the drug delivery system, tissue engineering, active and intelligient food packaging. The resulting modified exudate gums exhibit improved rheological, emulsifying, gelling, and other functional properties, which expand their potential applications. This paper discusses novel applications of these modified gums in the pharmaceutical, food, and industrial sectors. The ever-evolving field presents diverse opportunities for sustainable innovation across these sectors.
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Gomas de Plantas , Gomas de Plantas/química , Sistemas de Liberación de Medicamentos , HumanosRESUMEN
The potential of alkali-assist photocatalytic (AAP) pretreatment to overcome the recalcitrant nature of lignocellulose biomass, i.e. rice straw (RS), was investigated in the present study. Box-Behenken Design (BBD) using standard response surface methodology (RSM) approach was considered to obtain optimal conditions for maximum delignification. The model was designed with three variables: alkali concentration (NaOH, 0-3% w/v), photocatalyst (TiO2 NPs (titania nanoparticles), 0-1 g/L) and pretreatment time (30-240 min). The availability of cellulose was increased by 96.73%, while the concentration of lignin and hemicellulose decreased by 73.89%, and 71.79%, respectively, at a combination of 1.5% NaOH, 0.5 g/L TiO2 NPs and 135 min pretreatment time. The structural and morphological alterations in the RS were assessed via Fourier Transform Infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) both before and after AAP pretreatment. The FTIR measurement indicated that the original RS included a significant quantity of lignin, which was eliminated after the pretreatment procedure. The XRD pattern demonstrates that cellulose crystallinity is significantly affected by the pretreatment. The SEM analysis revealed structural distortion and surface porosity from the pretreatment procedure.
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Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly (p < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage (G') and loss (Gâ³) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment.
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In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera, CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg-1 for uncoated and 717.88 mg GAE kg-1, respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g-1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g-1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples.
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Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Lotus , Nelumbo , Almidón/química , Nelumbo/química , Rizoma/química , Lotus/química , SolubilidadRESUMEN
Ageing is inevitable and poses a universal challenge for all living organisms, including humans. The human body experiences rapid cell division and metabolism until approximately 25 years of age, after which the accumulation of metabolic by-products and cellular damage leads to age-related diseases. Neurodegenerative diseases are of concern due to their irreversible nature, lack of effective treatment, and impact on society and the economy. Researchers are interested in finding drugs that can effectively alleviate ageing and age-related diseases without side-effects. Psychobiotics are a novel class of probiotic organisms and prebiotic interventions that confer mental health benefits to the host when taken appropriately. Psychobiotic strains affect functions related to the central nervous system (CNS) and behaviors mediated by the Gut-Brain-Axis (GBA) through various pathways. There is an increasing interest in researchers of these microbial-based psychopharmaceuticals. Psychobiotics have been reported to reduce neuronal ageing, inflammation, oxidative stress, and cortisol levels; increase synaptic plasticity and levels of neurotransmitters and antioxidants. The present review focuses on the manifestation of elderly neurodegenerative and mental disorders, particularly Alzheimer's disease (AD), Parkinson's disease (PD), and depression, and the current status of their potential alleviation through psychobiotic interventions, highlighting their possible mechanisms of action.
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The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed. Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds.
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A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G' and GⳠof MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films' barrier and mechanical qualities were enhanced by cross-linking.
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Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Proteínas de Guisantes , Fibras de la Dieta , Industria de Alimentos , Pisum sativum/química , AlmidónRESUMEN
Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1-10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33-229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30-90 °C), pH (2-9), and salt concentration (100-600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level.
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In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25-12.75%, 12.91-15.10 g/g, and 8.97-16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.
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Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 µm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.
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Panicum/química , Fenómenos Químicos , Solubilidad , Almidón/química , TemperaturaRESUMEN
In the present study, solid-state fermentation (SSF) of four fenugreek cultivars viz. HM-57, AFG-2, RMT-1 and RMT-303 were carried out using Aspergillus awamori and its effect on antioxidant properties, phenolic content and bioactive compounds were studied. Macro (Ca, K, and Na) as well as micro (Fe, Zn, and Cu) elements and in vitro bioavailability of the unfermented fenugreek (UFF) and Aspergillus-fermented fenugreek (AFF) samples were assessed with standard methods. On 5th day, total phenolic and condensed tannin contents showed significant (p ≤ 0.05) increase for all cultivars. Further, HPLC analysis confirmed formation of some new bioactive (vanillin, benzoic acid and catechin) compounds. Similarly, extracts from all AFF also showed an increase in the antioxidant potential such as inhibition of DPPH, hydroxyl free radical scavenging, reducing power, and total antioxidant capacity up to 5th day of SSF. Mineral in AFF were found with enhanced values when compared with respective UFF. In vitro bioavailability of Fe, Zn and Ca was also improved during SSF. Results from the present study may be helpful to food industry in developing new health foods and may provide a rational for development of functional ingredient in preparation of novel nutraceuticals.
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Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.