Study the Physicochemical Property of Basil Mucilage Powder and Applying for Development of Weight Control Beverage
Abstract
The objective of this study was to analyze the physicochemical properties of basil mucilage for the development of weight control beverage. The extraction yield of the basil seed mucilage powder was about 15% by weight. Basil mucilage powder (100 g) contained 1.65 g protein, 0.82 g fat, 5.22 g ash, 86.5 g carbohydrates, and 5.8% moisture content. In addition, basil mucilage powder contained about 78% by weight of dietary fiber that was composed of about 21% soluble fiber and 57% insoluble fiber. Basil mucilage powder showed very high swelling property (40%), water holding value about 140 g/g, particle size range between 100-120 mesh, and 0.25 of water activity. The result of microbiological analysis showed that total plate count was 6.6 x 103 CFU/g, Escherichia coli was less than 3 MPN/g, and Salmonella was not detected in 25 g of sample. The development of an orange flavor and sugar free beverage powder was further studied by using the extracted basil mucilage powder. A beverage formulation with the highest sensory acceptance score (n = 6, 5-points hedonic scale) contained 6 g basil mucilage powder, 1.5 g sorbitol, 0.045 g sucralose, 0.6 g citric acid, 0.06 g salt, 0.15 g orange flavor, and 0.03 g of orange food coloring per 1 sachet or 1 serving size. A basil mucilage beverage product will be further studied the influence satiation in human studies. Keywords : basil mucilage powder, dietary fiber, sugar substitute, weight control beverageReferences
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AOAC. (2019). Official Method of Analysis. 21st ed. Virginia, USA. The Association of Official Analysis Chemists.
Clements, J.N. & Shealy, K.M. (2015). Liraglutide: An injectable option for the management of obesity. Annals of Pharmacotherapy, 49(8), 938-944.
Coorey, R., Tjoe, A. & Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science, 79(5), 859-866.
Department of Health. (2020). Dietary reference intake for Thais 2020. Bureau of Nutrition, Department of Health, Ministry of Public Health. 484 p. (in Thai)
Du, H., Van Der, A.D.L., Boshuizen, H.C., Nita, G., Nicolas, J., Jytte, H., Anne, T., Kim, O., Uhre, J.M., Heiner, B., Brian, B. & Giovanna, M. (2010). Dietary fiber and subsequent changes in body weight and waist circumference in European men and women. American Journal of Clinical Nutrition, 91(2), 329-336.
Ebrahimi B., Rad, A.H. & Ghanbarzadeh, B. (2020). Gums from indigenous plants of iran: a review on physicochemical, rheological and functional properties. Current Nutrition and Food Science, 16(8), 1209-1226.
Edwards, C.H., Rossi, M., Corpe, C.P., Butterworth, P.J. & Ellis, P.R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science and Technology, 56, 158-166.
EFSA Panel on Dietetic Products, Nutrition, and Allergies. (2010). Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA Journal, 8(3), 1462, doi: 10.2903/j.efsa.2010.1462.
Food and Drug Administration. (2013). Ministry of Public Health Notification No. 355 B.E. 2556. Title:
Food in a Hermetically Sealed Container. Ministry of Public Health. 6 p. (in Thai)
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(in Thai)
Hervik, A.K. & Svihus, B. (2019). The role of fiber in energy balance. Journal of Nutrition and Metabolism, 4983657, doi: 10.1155/2019/4983657.
Jariyalerpong, P. & Chaijaroen, T. (2018). Functional properties of basil seed (Ocimum canum Sims) mucilage powder and utilization as a stabilizer in vanilla ice cream. pp. 54-60. In Proceedings of 4th Pibulsongkram Research Annual Conference: Thailand 4.0 Innovation and Research for Sustainable Development, Phitsanulok. (in Thai)
Kangsadalampai, K. (2011). Formulation of modified fat butter cake using Ocimum canum mucilage as a fat replacer. M.S. Thesis. Mahidol University.
Kroger, M., Meister, K. & Kava, R. (2006). Low-calorie sweeteners and other sugar substitutes: A review of the safety issues. Comprehensive Reviews in Food Science and Food Safety, 5(2), 35-47.
Leelahagul, P., Putadechakum, S. & Tanphaichitr, V. 1992. The effects of soluble dietary fibre from the Thai herb, sweet basil seed, on human body composition. Asia Pacific Journal of Clinical Nutrition, 1, 169-174.
Meyer A., Kushi, L.H., Jacobs, D.R., Slavin, J., Sellers, T.A. & Folsom, A.R. (2000). Carbohydrates, dietary
fiber, and incident type 2 diabetes in older women. American Journal of Clinical Nutrition, 71(4),
921-930.
Mohmai, L. (2002). Separation, Quality Control and Health Product Development of Mucilage from Hairy Basil Seeds. M.S. Thesis. Chiang Mai University, Chiang Mai. 109 p. (in Thai)
Mozaffarian, D., Hao, T., Rimm, E.B., Willett, W.C. & Hu, F.B. (2011). Changes in diet and lifestyle and long- term weight gain in women and men. New England Journal of Medicine, 364(25), 2392-2404.
Nazir, S. & Wani, I.A. (2017). Extraction optimization of mucilage from basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8(3), 235-244.
Nomura, A.M.Y., Hankin, J.H., Henderson, B.E., Wilkens, L.R., Murphy, S.P., Pike, M.C., Marchand, L.L., Stram, D.O., Monroe, K.R. & Kolonel, L.N. (2007). Dietary fiber and colorectal cancer risk: the multiethnic cohort study. Cancer Causes and Control, 18(7), 753-764.
ÓDonnell, K. & Kearsley, M.W. (2012). Sweeteners and Sugar Alternatives in Food Technology
: Second Edition John Wiley & Sons, Ltd., 484 p
Onsamlee, G. (2018). Utilization of hairy basil seed mucilage as fat replacer in salad dressing for health. Journal of Agriculture, 34(2), 319-329. (in Thai)
Osano, J.P., Hosseini-Parvar, S.H., Matia-Merino, L. & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum Bacilicum L.) : Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
Popkin, B.M. & Gordon, L.P. (2004). The nutrition transition: Worldwide obesity dynamics and their determinants. International Journal of Obesity, 28, S2-S9.
Prabhuswamy, T., Tamilselvan, K., Michael, M.L., Moses, J.A. & Chinnasamy, A. (2019). Influence of dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages. Croatian Journal of Food Science and Technology, 11(1), 37-43.
Ruangchakrpet, S. & Anprung, P. (2002). Production of Ocimum canum Sims. seed mucilage powder. Foods, 32(2), 144-153. (in Thai)
Salminen, S. & Hallikainen, A. (2002). Sweeteners. pp. 447-475. In: A.L. Branen, P.M. Davidson, S. Salminen, and J.H. Thorngate. (eds.). Food Additive, 2nd ed. Marcel Dekker, New York, USA.
Shahrajabian, M.H., Sun, W. & Cheng, Q. (2020). Chemical components and pharmacological benefits of basil (Ocimum basilicum): a review. International Journal of Food Properties, 23(1), 1961-1970.
Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, J. & Li, B. (2020). In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation.
Food and Function, 11(9), 7596-7610.
Srianujata S. & Tanaviyutpakdee P. (2018). Intense sweeteners for health and weight control. Thai Journal of Science and Technology, 8(1), 93-104. (in Thai)
Streppel, M.T., Ocke, M.C., Boshuizen, H.C., Kok, F.J. & Kromhout, D. (2008). Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: The Zutphen Study. American Journal of Clinical Nutrition, 88(4), 1119-1125.
Tabasi, S.N. & Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313-325.
Theerajantranon, M. (1996). Clinical outcome of nutrition therapy with Ocimum canum linn seeds in non- insulin dependent diabetic patients at Public Health Center 47 Klongkwang. M.S. Thesis. Chulalongkorn University, Bangkok. 109 p. (in Thai)
Tiwary, C.M., Ward, J.A. & Jackson, B.A. (1997). Effect of pectin on satiety in healthy US Army adults. Journal of the American College of Nutrition, 16(5), 423-428.
Tremblay, A. & Bellisle, F. (2015). Nutrients, satiety, and control of energy intake. Applied Physiology, Nutrition and Metabolism, 40(10), 971-979.
Tucker, L.A. & Thomas, K.S. (2009). Increasing total fiber intake reduces risk of weight and fat gains in women. Journal of Nutrition, 139(3), 576-581.
Yamborisut, U., Riabroy, N., Phonrat, B. & Tungtrongchitr, R. (2009). Serum leptin levels and body composition in obese Thai children. Southeast Asian Journal of Tropical Medicine Public Health, 40(3), 544-552.
AOAC. (2019). Official Method of Analysis. 21st ed. Virginia, USA. The Association of Official Analysis Chemists.
Clements, J.N. & Shealy, K.M. (2015). Liraglutide: An injectable option for the management of obesity. Annals of Pharmacotherapy, 49(8), 938-944.
Coorey, R., Tjoe, A. & Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science, 79(5), 859-866.
Department of Health. (2020). Dietary reference intake for Thais 2020. Bureau of Nutrition, Department of Health, Ministry of Public Health. 484 p. (in Thai)
Du, H., Van Der, A.D.L., Boshuizen, H.C., Nita, G., Nicolas, J., Jytte, H., Anne, T., Kim, O., Uhre, J.M., Heiner, B., Brian, B. & Giovanna, M. (2010). Dietary fiber and subsequent changes in body weight and waist circumference in European men and women. American Journal of Clinical Nutrition, 91(2), 329-336.
Ebrahimi B., Rad, A.H. & Ghanbarzadeh, B. (2020). Gums from indigenous plants of iran: a review on physicochemical, rheological and functional properties. Current Nutrition and Food Science, 16(8), 1209-1226.
Edwards, C.H., Rossi, M., Corpe, C.P., Butterworth, P.J. & Ellis, P.R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science and Technology, 56, 158-166.
EFSA Panel on Dietetic Products, Nutrition, and Allergies. (2010). Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA Journal, 8(3), 1462, doi: 10.2903/j.efsa.2010.1462.
Food and Drug Administration. (2013). Ministry of Public Health Notification No. 355 B.E. 2556. Title:
Food in a Hermetically Sealed Container. Ministry of Public Health. 6 p. (in Thai)
Food and Drug Administration. (2020). Notification of the Ministry of Public Health (No.416) B.E. 2563 Issued by virtue of the Food Act B.E. 2522. Re: Prescribing the quality or standard, principles, conditions and methods of analysis for pathogenic microorganisms in foods. Ministry of Public Health. 16 p.
(in Thai)
Hervik, A.K. & Svihus, B. (2019). The role of fiber in energy balance. Journal of Nutrition and Metabolism, 4983657, doi: 10.1155/2019/4983657.
Jariyalerpong, P. & Chaijaroen, T. (2018). Functional properties of basil seed (Ocimum canum Sims) mucilage powder and utilization as a stabilizer in vanilla ice cream. pp. 54-60. In Proceedings of 4th Pibulsongkram Research Annual Conference: Thailand 4.0 Innovation and Research for Sustainable Development, Phitsanulok. (in Thai)
Kangsadalampai, K. (2011). Formulation of modified fat butter cake using Ocimum canum mucilage as a fat replacer. M.S. Thesis. Mahidol University.
Kroger, M., Meister, K. & Kava, R. (2006). Low-calorie sweeteners and other sugar substitutes: A review of the safety issues. Comprehensive Reviews in Food Science and Food Safety, 5(2), 35-47.
Leelahagul, P., Putadechakum, S. & Tanphaichitr, V. 1992. The effects of soluble dietary fibre from the Thai herb, sweet basil seed, on human body composition. Asia Pacific Journal of Clinical Nutrition, 1, 169-174.
Meyer A., Kushi, L.H., Jacobs, D.R., Slavin, J., Sellers, T.A. & Folsom, A.R. (2000). Carbohydrates, dietary
fiber, and incident type 2 diabetes in older women. American Journal of Clinical Nutrition, 71(4),
921-930.
Mohmai, L. (2002). Separation, Quality Control and Health Product Development of Mucilage from Hairy Basil Seeds. M.S. Thesis. Chiang Mai University, Chiang Mai. 109 p. (in Thai)
Mozaffarian, D., Hao, T., Rimm, E.B., Willett, W.C. & Hu, F.B. (2011). Changes in diet and lifestyle and long- term weight gain in women and men. New England Journal of Medicine, 364(25), 2392-2404.
Nazir, S. & Wani, I.A. (2017). Extraction optimization of mucilage from basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8(3), 235-244.
Nomura, A.M.Y., Hankin, J.H., Henderson, B.E., Wilkens, L.R., Murphy, S.P., Pike, M.C., Marchand, L.L., Stram, D.O., Monroe, K.R. & Kolonel, L.N. (2007). Dietary fiber and colorectal cancer risk: the multiethnic cohort study. Cancer Causes and Control, 18(7), 753-764.
ÓDonnell, K. & Kearsley, M.W. (2012). Sweeteners and Sugar Alternatives in Food Technology
: Second Edition John Wiley & Sons, Ltd., 484 p
Onsamlee, G. (2018). Utilization of hairy basil seed mucilage as fat replacer in salad dressing for health. Journal of Agriculture, 34(2), 319-329. (in Thai)
Osano, J.P., Hosseini-Parvar, S.H., Matia-Merino, L. & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum Bacilicum L.) : Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
Popkin, B.M. & Gordon, L.P. (2004). The nutrition transition: Worldwide obesity dynamics and their determinants. International Journal of Obesity, 28, S2-S9.
Prabhuswamy, T., Tamilselvan, K., Michael, M.L., Moses, J.A. & Chinnasamy, A. (2019). Influence of dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages. Croatian Journal of Food Science and Technology, 11(1), 37-43.
Ruangchakrpet, S. & Anprung, P. (2002). Production of Ocimum canum Sims. seed mucilage powder. Foods, 32(2), 144-153. (in Thai)
Salminen, S. & Hallikainen, A. (2002). Sweeteners. pp. 447-475. In: A.L. Branen, P.M. Davidson, S. Salminen, and J.H. Thorngate. (eds.). Food Additive, 2nd ed. Marcel Dekker, New York, USA.
Shahrajabian, M.H., Sun, W. & Cheng, Q. (2020). Chemical components and pharmacological benefits of basil (Ocimum basilicum): a review. International Journal of Food Properties, 23(1), 1961-1970.
Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, J. & Li, B. (2020). In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation.
Food and Function, 11(9), 7596-7610.
Srianujata S. & Tanaviyutpakdee P. (2018). Intense sweeteners for health and weight control. Thai Journal of Science and Technology, 8(1), 93-104. (in Thai)
Streppel, M.T., Ocke, M.C., Boshuizen, H.C., Kok, F.J. & Kromhout, D. (2008). Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: The Zutphen Study. American Journal of Clinical Nutrition, 88(4), 1119-1125.
Tabasi, S.N. & Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313-325.
Theerajantranon, M. (1996). Clinical outcome of nutrition therapy with Ocimum canum linn seeds in non- insulin dependent diabetic patients at Public Health Center 47 Klongkwang. M.S. Thesis. Chulalongkorn University, Bangkok. 109 p. (in Thai)
Tiwary, C.M., Ward, J.A. & Jackson, B.A. (1997). Effect of pectin on satiety in healthy US Army adults. Journal of the American College of Nutrition, 16(5), 423-428.
Tremblay, A. & Bellisle, F. (2015). Nutrients, satiety, and control of energy intake. Applied Physiology, Nutrition and Metabolism, 40(10), 971-979.
Tucker, L.A. & Thomas, K.S. (2009). Increasing total fiber intake reduces risk of weight and fat gains in women. Journal of Nutrition, 139(3), 576-581.
Yamborisut, U., Riabroy, N., Phonrat, B. & Tungtrongchitr, R. (2009). Serum leptin levels and body composition in obese Thai children. Southeast Asian Journal of Tropical Medicine Public Health, 40(3), 544-552.
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2023-05-11
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