Research progress on functional properties of basil seed gel and its application in food

  • ZHANG Jiamei ,
  • PENG Xiuwen ,
  • XING Ke ,
  • LIU Shuping ,
  • SHI Changbo ,
  • LIU Xiaofei
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  • 1(College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China)
    2(College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)

Received date: 2023-02-12

  Revised date: 2023-03-21

  Online published: 2024-04-17

Abstract

Basil (Ocimum basilicum) seed gum is a gel-like substance formed by basil seeds after absorbing water and expanding.It has special physical and chemical properties.As an emerging plant hydrocolloid, it has gradually attracted more and more attention in the field of food and has a broad development prospect.In this paper, the extraction, purification, and drying methods of basil seed gum were summarized.This paper introduced the main functional characteristics of basil seed gum, including gelatinability, emulsifying stability, interfacial tension, foaming property, and other properties, as well as the application of basil seed gum in food, such as food preservation, nano system, protein gel, dairy products, frozen food, and other fields.Finally, the existing problems and future research directions in this field were pointed out to provide a theoretical reference for expanding the application of basil seed gum in the food industry.

Cite this article

ZHANG Jiamei , PENG Xiuwen , XING Ke , LIU Shuping , SHI Changbo , LIU Xiaofei . Research progress on functional properties of basil seed gel and its application in food[J]. Food and Fermentation Industries, 2024 , 50(6) : 341 -349 . DOI: 10.13995/j.cnki.11-1802/ts.035076

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