Tamarind seed polysaccharides, proteins, and mucilage: extraction, modification of properties, and their application in food

Abstract

Tamarind seeds, a by-product of the tamarind processing industry, are an excellent source of vital fats and amino acids and they also contain a good amount of carbohydrates and proteins. Apart from their nutritional importance, tamarind seeds are frequently utilized as hydrocolloids due to their capacity to interact with water to form networks and change the rheological properties of food systems. Polysaccharides, proteins, and mucilage are extracted from tamarind seeds using conventional and non-thermal processing techniques (high-pressure processing, sub-critical water extraction, ultrasound, electron beam, gamma irradiation, microwave, and enzyme-assisted extraction). Process conditions significantly contribute to the structural and techno-functional alteration of extracted polysaccharides, proteins, and mucilage. In a variety of food items, including bakery, dairy, confectionery, frozen desserts, beverages, meat, seafood, and so forth, the proteins, mucilage, and polysaccharides derived from tamarind seeds are used as hydrocolloids for stabilizing, thickening, emulsifying, foaming, gelling, and other purposes. The primary focus of this review is on the various extraction methods of tamarind seed polysaccharides, mucilage, and proteins as well as their influence on structural, physicochemical, and techno-functional properties and their application as hydrocolloids in different food products.