Wild sage seed: A wise choice for hydrocolloid extraction

Wild sage seed is a novel source of natural hydrocolloid, which has a great potential to apply in food industries. Mucilaginous seeds of wild sage are small and rounded, which obtain from Salvia macrosiphon; a species in the mint family that is native to Iran, Iraq, Afghanistan and Turkey. Sage seed gum was successfully extracted from Salvia macrosiphon seeds by optimizing temperature and hydration time. Physicochemical characteristics of this competent gum, including moisture, total protein, total ash, minerals and total carbohydrate, are fully described. FTIR analysis also reveals some structural information on this polysaccharide gum. Rheological properties of sage seed gum such as stabilizing and emulsifying properties, foaming as well as gelling ability were determined properly and compared to some other natural hydrocolloids. Moreover, the effect of concentration on viscoelastic behavior of sage seed gum was studied through evaluating transient and dynamic rheological properties. The application of sage seed gum to some food products such as low-fat yogurt and mayonnaise were also reviewed and on the physicochemical and sensorial properties were evaluated. This paper is a brief study over functional properties of sage seed gum and its application in the food formula.

Keywords:

Sage seed gum , physicochemical characteristics , sensorial properties , food application , natural hydrocolloid