BASIL SEED GUM: EXTRACTION, MODIFICATION, AND APPLICATIONS IN FOOD AND PHARMACEUTICALS
One of the polysaccharides, basil seed gum (BSG), produced by the extraction of the seeds of basil plants, hasattracted growing interest lately thanks to its versatile nature and potential to be used as a multifunctional foodadditive or a pharmaceutical ingredient in the food and pharmaceutical sectors. BSG increases the microbial stabilityand rheological and textural characteristics of the food systems and has prebiotic action, which maintains the healthof the gut. BSG has several bioactivities and has been proven to have antioxidant, anti-inflammatory, antidiabetic, antibacterial, and anticancer activities, which make it a prospective therapeutic agent in weight management andmetabolic process regulation. Recent research reports its use in the state-of-the-art pharmaceutical applications of novel drug delivery, nanoliposome formation, enhanced bioaccessibility of lycopene, and controlled release of drugsin tablet applications. It also has emulsifying, gelling and stabilising properties, which increase its functionalityinfood and biomedical preparations. The development of methods of extraction and chemical alterations has improvedits functionality and increased its use in industries. Altogether, BSG is a biopolymer that has serious potential inthenutraceutical development, targeted therapies and eco-friendly biomaterials.
Readers around the world
