The Effect of Extraction Method on Physicochemical Properties of Mucilage Extracted from Yellow and Brown Flaxseeds

 Mucilage is an important polysaccharide with a broad range of physicochemical properties and antioxidant activity that is widely used for various applications in the medicine and food industries.

 This study aims to evaluate the effect of the extraction method on the physicochemical properties of mucilage extracted from yellow and brown flaxseeds.

 Mucilage was extracted by different

heating, sonotrode, and bath sonication. The extracted mucilage was evaluated for mucilage extraction efficiency (MEE%), solubility, water-binding capacity (WBC%), antioxidant activity, and foam stability.

 In all extraction methods, the MEE% of yellow flaxseed was significantly higher than that of brown flaxseed. The antioxidant activity of mucilage extracted from brown and yellow flaxseed was 43.65 ± 1.86% and 12.65 ± 1.23%, respectively (P < 0.001). In all extraction methods, the solubility of mucilage was increased by enhancing the temperature. Significantly, higher solubility (P < 0.01) and stronger foam stability (P < 0.001) was obtained for mucilage extracted from brown flaxseed. The highest foam stability was obtained by the sonotrode method. Mucilage extracted by sonotrode and bath sonication methods showed significantly stronger (P < 0.01) water-binding capacity (WBC%) compared to that of the heating method.

 Our results showed that the ultrasonic methods, especially sonotrode, due to their positive effects on physicochemical properties of mucilage, could be more appropriate methods for extraction of mucilage.