Extraction and characterization of polysaccharide-based gelling agents from some plants

In this study, a polysaccharide-based gelling agent was obtained from plant sources as an alternative to animal-derived gelatin, and its characterization was performed. Mucilage powders from quince seed (QSM), okra (OM), and flaxseed (FM) were extracted as plant-based substitutes for gelatin. The physical and functional properties of these powders and their mixtures with konjac gum (KG) were analyzed and compared to gelatin (G). The study examined swelling capacity, emulsion capacity, emulsion stability, viscosity, gel melting point, and gel strength. Additionally, FTIR, DSC analyses, and SEM imaging were conducted for structural characterization. The yields of mucilage powders from quince seed, okra, and flaxseed were found to be 6.06%, 6%, and 4.1%, respectively. Results indicated that KG enhanced the functional properties of plant mucilages. The KG-QSM blend increased the swelling capacity to 66.6 ml/g and exhibited a 93.75% emulsion capacity. Although gelatin showed the highest viscosity (14600 cP), among plant-based mixtures, KG-FM exhibited the highest viscosity (9440 cP). In terms of gel melting point, KG-FM (38.8°C) was closest to gelatin. However, plant-based blends demonstrated better thermal stability over a wider temperature range. The KG-QSM combination, with a 93.75% emulsion capacity, was found to be a promising plant-based stabilizer alternative to gelatin. In conclusion, KG-plant mucilage blends, despite having lower textural performance than gelatin, show promising potential for vegan diets and consumer expectations due to their thermal stability and functionality. These combinations could find new applications in the food industry.