Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food.

Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.

Garcia E Silva LL ，da Silva CAS ，Santana RC 《-》

Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization.

Modern diet lifestyle choices of convenient and nutritious food is really a tedious challenge to work upon by manufacturers as to cope-up with existing line of product formulation. Present investigation also aimed to reveal the thermal, shear and dynamic behaviour of chia seed mucilage and its supplementation at 0, 10, 20, 30 and 40% proportion as fat replacer in cookies development. Chia mucilage solution showed values of n < 1, which indicates the pseudo-plastic and shear thinning behaviour of the mucilage. At the region of low frequency, G″ was observed to be higher than G' for chia seed mucilage and at a certain characteristic frequency, a crossover of frequency versus G' and G″ curves was observed. DSC thermograms of chia mucilage sample showed both endothermic as well as exothermic peak. For the endothermic and exothermic peak, transition temperatures (To, Tp and Te) of chiaseed mucilage was 52.8 °C, 107.9 °C and 215.0 °C and 277.7 °C, 316.8 °C and 354.9 °C, respectively. Highest spread factor, diameter and thickness of cookies were observed in full fat (control) cookies. With the increase in the concentration of chia seed mucilage, the spread factor of cookies decreased from 6.83 to 5.99. The study concluded that supplementation of cookies with 30% mucilage possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.

Punia S ，Dhull SB 《-》

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 ... -  《-》

Chia seed mucilage - a vegan thickener: isolation, tailoring viscoelasticity and rehydration.

Brütsch L ，Stringer FJ ，Kuster S ，Windhab EJ ，Fischer P ... -  《-》

Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum - Chia mucilage mixtures.

Lemon essential oil (LEO) emulsions were prepared using mesquite gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO emulsions were analyzed by mean droplet size and apparent viscosity, while microcapsules were characterized through mean particle size, morphology, volatile oil retention (≤51.5%), encapsulation efficiency (≥96.9%), as well asoxidation and release kinetics of LEO. TheLEO oxidation kinetics showed that 90-10 and 80-20MG-CM microcapsules displayed maximum peroxide values of 91.6 and 90.5 meq hydroperoxides kg-1 of oil, respectively, without significant differences between them (p > .05).MG-CM microcapsules provided better protection to LEO against oxidation than those formed with MG; where the oxidation kinetics were well adjusted to zero-order (r2 ≥ 0.94).The LEO release kinetics from microcapsules were carried out at differentpH (2.5 and 6.5) and temperature (37 °C and 65 °C) and four mathematical models (zero-order, first-order, Higuchi and Peppas) were used to evaluate the experimental data; the release kinetics indicated that the 80-20 MG-CM microcapsules had a longer delay in LEO release rate, followed by 90-10 MG-CM and MG microcapsules, hence, CM addition in MG-CM microcapsules contributed to delay the LEO release rate. This work clearly demonstrates that use of a relatively small amount of CM mixed with MGimproves oxidative stability and delays the release rate of encapsulated LEO regarding MG microcapsules, therefore, MG-CM mixtures are interesting additives systems suitable for being applied in food industry.

Cortés-Camargo S ，Acuña-Avila PE ，Rodríguez-Huezo ME ，Román-Guerrero A ，Varela-Guerrero V ，Pérez-Alonso C ... -  《-》