Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology.

Chia mucilage has potential application as a functional ingredient; advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, first, the effect of mechanical agitation time (1-3 h) on the exudation of chia mucilage was analyzed. Then, response surface methodology was used to determine the optimal combination of the independent variables temperature (15-85 °C) and seed: water ratio (1: 12-1: 40.8 w/v) for the 2 h exudation that give maximum chia mucilage yield. Experiments were designed according to central composite rotatable design. A second-order polynomial model predicted the variation in extraction mucilage yield with the variables temperature and seed: water ratio. The optimal operating conditions were found to be temperature 85 °C and a seed: water ratio of 1: 31 (w/v), reaching an experimental extraction yield of 116 ± 0.21 g kg-1 (dry basis). The mucilage obtained exhibited good functional properties, mainly in terms of water-holding capacity, emulsifying activity, and emulsion stability. The results obtained show that temperature, seed: water ratio, and exudation time are important variables of the process that affect the extraction yield and the quality of the chia mucilage, determined according to its physicochemical and functional properties. © 2018 Society of Chemical Industry.

Orifici SC ，Capitani MI ，Tomás MC ，Nolasco SM ... -  《-》

Ultrasonic Removal of Mucilage for Pressurized Liquid Extraction of Omega-3 Rich Oil from Chia Seeds (Salvia hispanica L.).

Castejón N ，Luna P ，Señoráns FJ 《-》

Unraveling the relationship between conditions of ultrasonic-assisted extraction of chia mucilage and viscosity.

The application of chia mucilage still remains restricted due to the difficulty in achieving high extraction yields. The effect of ultrasonic-assisted extraction (UAE) conditions (temperature, seed:water ratio and time) on the rheological properties of chia mucilage extracts and the relation to the proportion of translucent phase (TP) and opaque phase (OP) of the mucilage in the extract were evaluated. UAE allowed the efficient extraction of chia mucilage from chia seeds. The desired overall optimal combination to maximize both yield and apparent viscosity was achieved at a seed:water ratio 1:10, a temperature of 25.3 °C and 53.7 min extraction time; the optimal conditions to obtain the maximum yield and minimum apparent viscosity were a seed:water ratio close to 1:20, temperature of 48.8 °C and 208.4 min extraction time. The results obtained in the present work demonstrated that the differences in rheological properties of chia mucilage extracts are due to the extraction methods used. Therefore, it is possible to modulate the extraction conditions in order to obtain different characteristics of the mucilage, maintaining a high extraction yield. © 2022 Society of Chemical Industry.

Saporittis K ，Marasco J ，Morales R ，Martinez MJ ，Pilosof AM ... -  《-》

Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina.

The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ± 8.0 g kg(-1)) followed by protein (293 ± 4.0 g kg(-1)) and fiber (276 ± 1.0 g kg(-1)). Extractions of chia nutlets with water at room temperature yielded 38 ± 1.0 g kg(-1) (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L(-1) w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 °C (870 g kg(-1)). The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.

Capitani MI ，Ixtaina VY ，Nolasco SM ，Tomás MC ... -  《-》

Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM.

The effect of extraction temperature (25-65°C), extraction time (5-25 min) and water to seed ratio (10:1-50:1) on yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability and foam stability of quince seed mucilage was investigated using response surface methodology (RSM). Experiments were designed according to Central Composite Face Center Design with these seven factors, including central and axial points. Numerical optimization determined the optimum extraction conditions based on the highest yield, viscosity, antioxidant activity, emulsion stability and foam stability and the lowest protein content and turbidity as being time 5 min, temperature 65°C and water to seed ratio 25.1:1. At this optimum point, extraction yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability and foam stability were found to be 11.58 (%), 2.71 (%), 068 (Å), 1473.96 (mPas), 29.88 (%), 94.89 (%) and 21.36 (%), respectively. The results demonstrated that quince seed mucilage had desirable antioxidant activity, viscosity, emulsifying and foaming properties.

Jouki M ，Mortazavi SA ，Yazdi FT ，Koocheki A ... -  《-》