식물유래 뮤실리지의 종류 및 식품학적 응용

Type and food application of plant-derived mucilage

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.