Malabar Spinach (Basella alba) seed mucilage as a natural source of edible gum: Extraction, physiochemical characterization and functional properties

Spinach (Basella alba) is a popular green leafy vegetable its seeds contain non-exudate gum which may have gelling and stabilizing properties important in food industry applications. Presently, most of the commercially available grade gums are imported, thus it necessity to look for locally inexpensive alternatives. Basella alba seed was scrutinized present study get better insight regarding this polysaccharide. Mucilage sun-dried were extracted with hot water. Extractable content mucilage from 5.63% ± 0.63 dry basis. Composition functional (antioxidant capacity, water solubility, holding capacity (WHC) oil (OHC) spinach (SSG) analyzed compared. FTIR spectroscopy analysis conducted identify organic groups gum. The potential application SSG as stabilizer evaluated by incorporating into yoghurt changes pH syneresis observed. Results revealed that showed radical scavenging ability proves antioxidant isolated Solubility about 21.07±0.55% at room temperature there positive relationship increment temperature. Furthermore, 3.09 g water/g 76.26 oil/100 WHC OHC respectively. Incorporation shown significant effect 0.5% levels. In conclusion, has potentially applicable hydrocolloid industry.