Effect of extraction conditions on the extraction yield, swelling capacity, emulsion capacity and emulsion stability of psyllium husk seed mucilage extracted from Plantago ovate

Abstract

Abstract Response Surface Methodology based on a 4-factored 3-leveled Box Behnken design was used to characterize psyllium mucilage extracted from Plantago ovate and investigate its functional properties. The independent variables were as follows: extraction temperature (50–80°C), extraction time (60–120 min), water-to- psyllium husk seed ratio (50/1-100/1) and water pH (4–10). On the other hand, the dependent variables were decided as extraction yield, swelling capacity, emulsion capacity and emulsion stability. Optimum extraction conditions based on numerical optimization were 79.99°C extraction temperature, 60.02 min extraction time, 99.99:1 water to seed ratio and 7.38 water pH. Within these optimum conditions, 29.54% extraction yield, 25.47 ml/g swelling capacity, 68.39% emulsion capacity, 76.61% emulsion stability were predicted. The results indicate that psyllium mucilage can be used as a promising additive as stabilizing agent in food formulations.