How Different Liquids Affect the Texture and Feel of Basil Seed Gel

Jim Crocker
3rd July, 2024

How Different Liquids Affect the Texture and Feel of Basil Seed Gel

Image Source: Natural Science News, 2024

Key Findings

  • The study by the National Metal and Materials Technology Center (MTEC) explored how basil seed mucilage (BSM) behaves in different liquids for dysphagia management
  • BSM thickens water the most and milk the least, with skim milk and apple juice in between
  • BSM dissolved in apple juice provides the best lubrication properties compared to other media
Dysphagia, a condition characterized by difficulty in swallowing, is increasingly common in the aging population. Managing this condition often involves modifying the texture of liquids to ensure safe swallowing. One promising thickening agent for dysphagia diets is basil seed mucilage (BSM). A recent study conducted by the National Metal and Materials Technology Center (MTEC) investigates the effects of different dispersing media—water, milk, skim milk, and apple juice—on the rheological and tribological properties of BSM-thickened liquids[1]. The study aimed to understand how BSM behaves in various liquids, which is crucial for developing effective dysphagia management solutions. Rheology, the study of the flow of matter, and tribology, the study of friction and lubrication, were key areas of focus in this research. Shear rheology results revealed that BSM's thickening ability varies depending on the dispersing medium. The thickening ability of BSM in ascending order was found to be milk < skim milk ≈ apple juice < water. This means BSM thickens water the most and milk the least. Extensional rheology, which examines the stretching and breaking of liquid filaments, showed that the longest filament breakup time occurred when BSM was dissolved in milk, followed by skim milk, water, and apple juice. This indicates that BSM forms more stable and longer-lasting filaments in milk compared to other media. Tribological measurements, which assess the lubrication properties, demonstrated that BSM's lubrication behavior varies with concentration and dispersing medium. BSM dissolved in apple juice provided the best lubrication properties compared to other media. These findings highlight the importance of choosing the right dispersing medium for BSM to ensure optimal texture and lubrication properties for dysphagia diets. The study's findings align with earlier research on the rheological properties of biocompatible microgels and their influence on mechanical performance[2]. Similar to how microgels acted as viscosity modifiers in different fluids, BSM's thickening and lubrication properties also varied with the dispersing medium. This reinforces the idea that the interaction between thickening agents and the dispersing medium is crucial for their performance. Additionally, previous studies on the interaction behavior of basil seed gum (BSG) with whey protein isolate (WPI) at different pH levels[3] and the influence of salts on BSG's rheological properties[4] provide further context. These studies demonstrated that the interaction between BSG and other components, such as proteins and salts, significantly affects its rheological and functional properties. The current study expands on this knowledge by showing that the dispersing medium also plays a critical role in determining the rheological and tribological behavior of BSM. In conclusion, this research underscores the potential of BSM as a novel gum-based thickening powder for dysphagia management. It provides valuable insights into how different dispersing media affect BSM's performance, emphasizing the need for clear guidance on its use. By understanding these interactions, healthcare providers can better tailor dysphagia diets to ensure safe and effective swallowing for patients.

HerbsBiochemPlant Science


Main Study

1) Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids.

Published 2nd July, 2024

Related Studies

2) Microgels as viscosity modifiers influence lubrication performance of continuum.

3) Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio.

4) Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum.

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