Extraction and characterization of mucilage from talinum paniculatum (fameflower) and its application in beverage emulsion

Abstract

In this study, the extraction optimization, characterization and functionalities in food emulsion of mucilage from Talinum paniculatum (Fameflower) fronds were investigated. For the first two objectives, the influence of water to fronds ratio, extraction temperature and pH on extraction yield, protein content and emulsifying capacity of the mucilage was investigated using a face centered-central composite design. All responses were best fitted with quadratic model (adjusted R2 = 0.67 – 0.97 with no lack-of-fit). The optimum conditions for mucilage extraction from T. paniculatum were water to fronds ratio at 8.4:1, extraction temperature at 90 ⁰C and pH at 8 providing 3.44 % of mucilage yield, 29.35 % of protein content and 34.00 % of emulsifying capacity.