Chia seed mucilage as a potential encapsulating agent of a natural food dye

Antigo, Jéssica Loraine Duenha; Stafussa, Ana Paula; Bergamasco, Rita de Cássia; Madrona, Grasiele Scaramal

doi:10.1016/j.jfoodeng.2020.110101

Cited by 44 publications

(27 citation statements)

References 39 publications

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“…( Akl et al, 2020 , Antigo et al, 2020 , Gandji et al, 2019 , Rostami and Esfahani, 2019 , Hailu, 2018 , Oikeh et al, 2013 , Galla and Dubasi, 2010 , Barros et al, 2007 , Satchithanandam et al, 2001 ).…”

Section: Methodsmentioning

confidence: 99%

Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes

Pasha

Bukhari

Enshasy

et al. 2022

Saudi Journal of Biological Sciences

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Section: Methodsmentioning

confidence: 99%

Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes

Pasha

Bukhari

Enshasy

et al. 2022

Saudi Journal of Biological Sciences

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“…Different encapsulating agents have been used in food microencapsulation to improve encapsulation efficiency, stability and controlled release (Mar et al, 2020). Thus, polysaccharides, lipids and proteins can be used as encapsulating agents in the process of microencapsulation, being maltodextrins in different degrees of dextrose equivalent or when combined with gums, the most used (Antigo et al, 2020). Ravichandran et al (2014) Research, Society and Development, v. 9, n. 12, e14091210896, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i12.10896 observed that the association of maltodextrin and xanthan gum in the microencapsulation of beet betalain improved the stability and a 65% increase in the betalain content of lyophilized microcapsules and 21% in the betalain content of spray-dried microcapsules than when compared to encapsulation with maltodextrin alone.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Antigo

Silva

Bergamasco

et al. 2020

RSD

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Beet is a vegetable rich in antioxidant activity and phenolic compounds, besides being used as a natural dye, which has as a disadvantage the instability in relation to several factors, such as temperature, pH, oxygen and light. Therefore, this work aimed to microencapsulate the beet dye, evaluate the stability of powders and their application in yogurt. Beet extract was encapsulated in a combination of maltodextrin and xanthan gum, with subsequent drying in spray dryer or lyophilizer. In the powders obtained, color parameters, betanin content, phenolic compounds content, yield, microcapsule morphology and powder storage stability were evaluated for 40 days, with light, temperature and oxygen variation. The samples with the best results were applied in yogurt and the products were evaluated sensorially. The performance of powders dried by spray dryer was approximately 43% lower than lyophilized, with no variation in moisture content and soluble solids. Morphologically the samples dried by spray dryer were different from those dried by lyophilization. The content of phenolic compounds in the powders showed an increase after 40 days of storage in all samples, while the content of betanin showed a considerable drop in the first 7 days, followed by stability up to 40 days. With respect to color the parameter a*, was stable in storage, and the samples dried by spray dryer showed a higher value than the samples dried by lyophilization. The samples lyophilized with maltodextrin and with xanthan gum were added to the yoghurt, both in concentrations 0.5 and 1%. There was no significant difference between the yogurt samples prepared with the powders both in the sensory analysis and in the physical-chemical analysis, except for the ashes. Therefore, all the microcapsules evaluated presented good encapsulation efficiency and good stability during the 40 days evaluated.

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“…The experimental conditions of operation were determined in factorial design 2 2 with three central points, varying the chia mucilage concentration, from 0.5% to 1.5% (Antigo et al, 2020; Cuomo et al., 2020), and the ratio of chia oil to Tween 20 surfactant between 30% and 70% (vol/vol). Table 1 shows the experiments performed following the planning as well as the quantities used of each component in each treatment.…”

Section: Methodsmentioning

confidence: 99%

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high‐speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear‐thinning and semi‐liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food.

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Chia seed mucilage as a potential encapsulating agent of a natural food dye

Cited by 44 publications

References 39 publications

Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes

Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes

Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

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