Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage garden cress (Lepidium sativum) seed extract (MSE) was modified into edible coating with or without ascorbic acid (AA) coat fresh-cut potato strips during cold storage (5 °C 95% RH for 12 days) subsequent frying. Physical attributes such as color, weight loss, t...

Abstract Environmental conditions alter the function of many plant traits that drive species interactions, producing context‐dependency in outcomes those interactions. Seed mucilage is a common, convergently evolved trait found thousands species. When wetted, seed coat swells into viscid mass; when dried, strands strongly cement to whatever it contact with. This binding ground has been previous...

Seed development ends with a maturation phase that imparts desiccation tolerance, nutrient reserves, and dormancy degree. Here, we report the functional analysis of an Arabidopsis thaliana C2H2 zinc finger protein INDETERMINATE DOMAIN1 (IDD1)/ENHYDROUS (ENY). Ectopic expression of IDD1/ENY (2x35S:ENY) disrupted seed development, delaying endosperm depletion and testa senescence, resulting in an...

rhelogical properties of mucilage extracted from garden cress (lepidium sativum l.) seeds as influenced by gum concentration (0.4, 0.6, 0.8 and 1.0 % w/w), temperature (5, 25 and 40 ?c), as well as ph (2.5, 4, 7 and 10) were investigated. non-newtonian shear thinning flow behavour was observed with the power law model well describing the rheological behavior of the solutions. increasing the sol...