식물유래 뮤실리지의 종류 및 식품학적 응용

• 영문명: Type and food application of plant-derived mucilage
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 김도영(Do-Yeong Kim)
• 간행물 정보: 『生活科學硏究』第34輯, 35~40쪽, 전체 6쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2024.12.31

국문 초록

Mucilage obtained from various plant parts is an colorless, odorless, and tasteless substance with potential in the food, cosmetics, and pharmaceutical industries due to its non-toxic and biodegradable properties. This review focuses on the type and functional applications of plant-derived mucilage. The review article will cover the potential of mucilage as emulsifying, gelling, coating agent, fat replacer, etc. Plant-derived mucilage can be used as a natural emulsifier or thickener and serves as an alternative to synthetic additives. It can also be employed as an edible coating to extend the shelf life of various food products containing fresh vegetables and fruits. In particular, mucilage can be used as fat replacer in meat processing and contribute to reducing the fat intake of consumers. Additionally, mucilage-based hydrogel can be used for the wound healing. Considering the efficiency of mucilage in many different fields, it holds high potential for practical applications across in many industries.

목차

Ⅰ. 서론

Ⅱ. 식물유래 뮤실리지의 종류

Ⅲ. 식물유래 뮤실리지의 식품학적 응용

Ⅳ. 요약 및 결론

참고문헌

키워드

mucilage plant-derived natural additives food applications