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REVIEW article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1334247
This article is part of the Research Topic

Biodegradable Polymer-Based Food Packaging

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Unveiling the Potential of Linseed Mucilage its Health Benefits and Applications in food packaging

Monika Chand1 Rajni Chopra1* Binanshu Talwar1 Snigdha Homroy1 Priyanka K. Singh2 Aishwarya dhiman1 AbdulWahid P1
  • 1National Institute of Food Technology Entrepreneurship and Management, India
  • 2Institute of Home Economics, University of Delhi, India

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Industrial waste products derived from the oil industry, often contain valuable substances and elements with great potential. These by-products can be used for various purposes, including as nutrients, bioactive compounds, fuels, and polymers. Linseed mucilage (LM) is one of such example of a beneficial byproduct obtained from linseed. It possesses favorable chemical and functional properties depending on its method of extraction. Different pretreatments such as enzymatic, microwaves, pulse electric field, and ultrasound have been explored by various researchers to enhance both yield and quality of mucilage. Furthermore, LM has exhibited therapeutic effects in the treatment of obesity, diabetes, constipation, hyperlipidemia, cancer, and other lifestyle diseases. Additionally, it demonstrates favorable functional characteristics that make it suitable to be used in bioplastic production. These properties preserve food quality, prolong shelf life, and confer antimicrobial activity. It also has potential to be used as a packaging material, especially considering the increasing demand for sustainable and biodegradable alternatives to plastics because of its detrimental impact on the environmental health. This review primarily focuses on different extraction techniques used for linseed mucilage, its mechanism of action in health benefits, and potential applications in food packaging.

Keywords: Linseed mucilage, extraction, Edible Films, coatings, Health, by-product

Received: 06 Nov 2023; Accepted: 04 Jan 2024.

Copyright: © 2024 Chand, Chopra, Talwar, Homroy, Singh, dhiman and P. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Prof. Rajni Chopra, National Institute of Food Technology Entrepreneurship and Management, Sonipat, 131 028, Haryana, India