Open Access

REVIEW

From Nature to Innovation: Exploring the Functional Properties and Multifaceted Applications of Seed Mucilage

Livanshee Gupta¹, Nouha Haoudi^2,3,*, Lanjelina Oinam¹, Ananya Mahajan¹, Sonia Morya^1,*

1 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, India
2 Fruit Trees and Vine Research Program, National Institute for Agricultural Research (INRA), Regional Center of Meknes, Meknes, BO 578, Morocco
3 Laboratory of Biotechnology, Conservation and Valorisation of Bioresources (LBCVB), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, Fez, BP 1796, Morocco

* Corresponding Authors: Nouha Haoudi. Email: ; Sonia Morya. Email:

(This article belongs to the Special Issue: Vegetable Resources, Sustainable Plant Protection and Adaptation Strategies to Climate Change)

Phyton-International Journal of Experimental Botany 2025, 94(9), 2669-2700. https://doi.org/10.32604/phyton.2025.065058

Received 02 March 2025; Accepted 17 June 2025; Issue published 30 September 2025

Abstract

The trends of consuming or using eco-friendly, biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals. Seed mucilage (SeM) is an underexplored component of plants that can be brought into play to deal with such problems. Mucilage, a viscous polysaccharide that can be obtained when seeds like chia, flax, garden cress, and tomato get hydrated and form a slimy, gel-like substance around the seed coat, can be utilized due to its unique characteristics. It has been used in developing many products such as bio-based films, plant-based dressing wounds with antibacterial effects, a medium for oral drug delivery, edible coatings, etc. Primarily composed of soluble fiber, it exhibits effects on human health, including blood glucose management, cholesterol, weight reduction, antioxidant (AOx), and antimicrobial activity. It offers a range of functional properties, including emulsification, stabilization, foam formation, fat replacement, encapsulating agent, flocculation, coagulation, and medium for drug release. These attributes make SeM a suitable component for applications in various sectors like food and pharmacy. Further study in this field may open more opportunities to address environmental problems and contribute to sustainability. This review explores aspects of SeM, emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.

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Keywords

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