The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology

Assessing gelling properties of chia (Salvia hispanicaL.) flour through rheological characterization

“…However, at lower temperatures (<70 °C), a gelled structure was also noticed. In this case, the driving force should be mainly related to mucilaginous polysaccharides that remain available for hydration in the chia flour after milling …”

“…In this case, the driving force should be mainly related to mucilaginous polysaccharides that remain available for hydration in the chia flour after milling. 33 Considering the type of structure most suitable for future food development, the temperature of 90 ∘ C seems to be the most appropriate for the chia flour gelation process. This temperature also has advantages in terms of microbiological conservation.…”

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

“…They are among others composed of β-D-xylopyranosyl, α-D-glucopyranosyl and 4-O-methyl-α-D-glucopyranosyluronic acid. 16,21 Upon addition of water the polysaccharides exudate, absorb water and unravel to full extension. The mucilage in contrast to other seeds including flax remains attached to the seed with remarkable tenacity.…”

“…hydration, freeze-drying, rubbing of the gel and purification. [21][22][23] All methods are laborious and extraction, purification, drying and other modification processes can significantly affect the molecular structure of the natural biopolymers. Moreover, most methods were focusing on the soluble fraction of the chia mucilage.…”

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

“…In all cases, the first stage consists of the exudation of the mucilage in an aqueous medium; however, methods differ in how the mucilage is separated from the seed. Some methods separate the mucilaginous liquid from the seed (centrifugation or vacuum filtration) and then dehydrate the extracted product, whereas other methods remove the water prior to the separation of the dry mucilage by applying different drying techniques, such as using a drying oven with forced‐air circulation or freeze‐drying …”