Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

Abstract

Chia seeds ( L.) when immersed in water, produce a highly viscous solution due to the release of mucilage, high molecular weight complex carbohydrates with wide application in the food industry. Thus, this study involve development of method for extracting mucilage from chia seed based on mechanical process and low temperature. The method involve extraction by cold pressing and drying by freeze-drying, which was compared to the traditional hot extraction method. The chia seed mucilage cultivated in Brazil was extracted successfully using the previously mentioned extraction method. Rheological analysis including thixotropy, flow curve and frequency sweep of mucilage was done. Microstructure was examined by scanning electron microscopy. The optimal process at 27 °C gave yield of 8.46%. The rheograms showed that the apparent viscosity decreased with increase in shear rate and this effect was most notable in the dispersions obtained by cold extraction and with high concentrations. The gum obtained using CE presented higher values for thixotropic behavior. The storage modulus (G') was consistently higher than the loss modulus (G″) and the data indicated formation of 'weak gel' structure of the dispersions. SEM indicated macroscopic fibrous structure of mucilage obtained through cold extraction process, indicating that the macromolecular network formed by fibrous material contained in mucilage maintained its structure in the process of deep freezing and freeze-drying.

Impact of Row Spacing, Sowing Density and Nitrogen Fertilization on Yield and Quality Traits of chia (Salvia Hispanica L.) Cultivated in southwestern Germany

“…The obtained mucilage content can be assessed as quite high compared to Ayerza and Coates [52], Ixtaine et al [53], and Silveira Coelho et al [54]. This characteristic can be considered as favorable as it is broadly applicable in the food industry [55].…”

A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

“…Plant-derived polysaccharides such as gum, mucilage, and starch as well as Carboxymethyl cellulose (CMC) are widely used in emulsion products [ 76 , 77 ]. Polysaccharide mucilage and gum are attracting attention towards commercial use in the pharmaceutical and food industry due to their excellent emulsifying properties, where they are used for suspension of particulates, stabilization of emulsions, control of crystallization, the thickening, and formation of films, encapsulation [ 30 ]. The emulsion products prepared from different plants are checked for their stability by several scientists to use them for different purposes in different food and pharmaceutical industries.…”

The Demand for Superfoods: Consumers’ Desire, Production Viability and Bio-intelligent Transition

“…Chia (Salvia hispanica L.) is an annual herbaceous crop of the Lamiaceae family, native to southern Mexico and northern Guatemala (Tavares et al 2018). In pre-Columbian times, it was considered as staple food next to maize, beans, and amaranth.…”