Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs

Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs Chia seeds mixed in water release a mucilaginous gel with stabilizing properties. However, the properties of dispersions and emulsions with chia mucilage at acid and basic conditions were not yet well described. Hence, this study aimed to evaluate the ability and characteristics of chia mucilage to form stable aqueous dispersions and soya oil–water emulsions at different pHs. The mucilage extraction yield was 3.76% (w/w), being composed of 8.33% (w/w) of moisture, 12.3% (w/w) of ash, 1.96% (w/w) of lipids and 13.4% (w/w) of proteins. Mucilage dispersions showed negative zeta potential over the entire pH range (1.5–8.5), reaching -40 mV at pH 8.5. Dispersions and emulsions with 1.0% (wt/wt) of chia mucilage showed pseudoplastic behavior in all pHs conditions evaluated (between 3.5 and 8.5). Viscosity, consistency index, emulsion droplet size, and emulsion viscoelastic properties increased with pH increment up to pH 6.5 and decreased at alkaline pHs. This behavior suggested that depolymerization of mucilage occurred at pH higher than 6.5, resulting in small molecules that produced low viscosity systems (dispersions and emulsions). Moreover, chia mucilage produced very stable dispersions, while emulsions showed low phase separation (up to 3,3% v/v), showing its use as an alternative ingredient to the development of new healthier acid, neutral and, alkaline products. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Biophysics Springer Journals

Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs

Download PDF
7 pages

Loading next page...
 
/lp/springer-journals/stabilizing-properties-of-chia-seed-mucilage-on-dispersions-and-Vco7pV4YJX

References (41)

Publisher
Springer Journals
Copyright
Copyright © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022
ISSN
1557-1858
eISSN
1557-1866
DOI
10.1007/s11483-022-09742-x
Publisher site
See Article on Publisher Site

Abstract

Chia seeds mixed in water release a mucilaginous gel with stabilizing properties. However, the properties of dispersions and emulsions with chia mucilage at acid and basic conditions were not yet well described. Hence, this study aimed to evaluate the ability and characteristics of chia mucilage to form stable aqueous dispersions and soya oil–water emulsions at different pHs. The mucilage extraction yield was 3.76% (w/w), being composed of 8.33% (w/w) of moisture, 12.3% (w/w) of ash, 1.96% (w/w) of lipids and 13.4% (w/w) of proteins. Mucilage dispersions showed negative zeta potential over the entire pH range (1.5–8.5), reaching -40 mV at pH 8.5. Dispersions and emulsions with 1.0% (wt/wt) of chia mucilage showed pseudoplastic behavior in all pHs conditions evaluated (between 3.5 and 8.5). Viscosity, consistency index, emulsion droplet size, and emulsion viscoelastic properties increased with pH increment up to pH 6.5 and decreased at alkaline pHs. This behavior suggested that depolymerization of mucilage occurred at pH higher than 6.5, resulting in small molecules that produced low viscosity systems (dispersions and emulsions). Moreover, chia mucilage produced very stable dispersions, while emulsions showed low phase separation (up to 3,3% v/v), showing its use as an alternative ingredient to the development of new healthier acid, neutral and, alkaline products.

Journal

Food Biophysics – Springer Journals

Published: Dec 1, 2022

Keywords: Rheology; Stability; Emulsifier; Chia gum; Viscosity

There are no references for this article.