Article title: Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents
Authors: Roji Waghmare, Preethi R, J. A. Moses, and C. Anandharamakrishnan
Journal: Critical reviews in food science and nutrition
DOI: http://dx.doi.org/10.1080/10408398.2021.1873730
When the article was first published online, the following errors occurred:
The Figure 1A-S was not cited correctly.
References in the Table 1, column 4 had been cited incorrectly with the wrong references in the reference list.
Figure 1. SEM images of the spatial architecture of different mucilages: (A–C) Arobidopsis thaliana, (D–F) Lepidium sativum, (G–J) Ocimum basilicum, (K–M) Salvia sclarea, (N–P) Artemisia annuaand (Q–S) Artemisia leucodes (Kreitschitz and Grob 2018). Hydrated chia seed: (T) whole chia seed hydrated and dried, (U–W) hexagonal-like the structure on the surface of the mucilage (Muñoz et al. 2012).
Table 1. Structure and chemical composition of various mucilages.
Figure 1 now includes the correct source citation and Table 1 has been corrected in the article. The figure and the table are also included below.