Extraction of chia seed mucilage: Effect of ultrasound application

Silva, L.A.; Sinnecker, Patrícia; Cavalari, Aline Andréia; Sato, Ana Carla Kawazoe; Perrechil, Fabiana de Assis

doi:10.1016/j.focha.2022.100024

Cited by 34 publications

(49 citation statements)

References 34 publications

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“…Furthermore, the effect of CP on the viscosity of chia mucilage was more evident at higher shear rates, as reported by Rashid et al [ 13 ] for fenugreek galactomannan. Silva et al [ 28 ] investigated the effects of ultrasound application on the extraction of chia seed mucilage and found that increasing the sonication time decreased the viscosity value at 100 s −1 . Since the main feature of pseudoplastic fluids is to improve food texture, the higher viscosity values during mastication provide a better mouthfeel upon consumption [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)

Mutlu¹,

Kopuk

Palabıyık

2023

Foods

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In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of the freeze-dried mucilages at −54 °C were investigated. All mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds increased the viscosity of mucilages, probably due to the cross-linking between polymer molecules. The dynamic rheological analysis revealed that all mucilages were elastic gels and that CP treatment improved the elastic properties in a treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results showed that freeze-dried mucilages showed Type I strain-thinning behavior. Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has affected and improved the large deformation behavior of mucilages depending on treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) revealed the incorporation of hydroxyl groups onto the surface and the formation of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope (SEM) micrographs showed the formation of denser structures with CP treatment time. Regarding color properties, CP treatment decreased the lightness values of mucilages. Overall, this study showed that CP is an effective way to modify both the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity.

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Section: Resultsmentioning

confidence: 99%

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)

Mutlu¹,

Kopuk

Palabıyık

2023

Foods

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“…The sequential refinery process employed in this study for the preparation of OBs from chia and camelina seeds involved the combination of environmentally friendly techniques according to the green approach since no organic solvent was used (Figure 1). The first step consisted of the hydration of the seeds and removal of the mucilage firmly attached to the seeds with a method adapted from [25]; the other steps were similar to the aqueous extraction process previously developed for hemp seeds [1].…”

Section: Sample Preparation 221 Plant Seed Processing: Preparation Of...mentioning

confidence: 99%

“…Both chia and camelina seeds are mucilaginous seeds, meaning that they have the capacity to produce and expel high viscosity mucilage when in contact with water. This mucilage has been the subject of several studies dedicated to extraction processes, characterisation and valorisation as aningredient that has high potential as a natural thickener, stabiliser and emulsifier for food, cosmetic and pharmaceutical applications [25][26][27][28][29]. The efficient recovery of OBs from chia and camelina seeds requires the removal of mucilage before aqueous extraction, for example by using ultrasound [25].…”

Section: Introductionmentioning

confidence: 99%

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Lopez

Sotin

Rabesona

et al. 2023

Foods

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Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about −40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits.

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“…The mechanism of this biopolymer as a stabilizer/ emulsifier system has not yet been well defined. It has been said that a non-uniform viscoelastic tridimensional network was observed on emulsions prepared with CSM, where the surface activity of the CSM has been associated with its protein content (Silva et al, 2022).…”

Section: Why Clean-label Emulsifiers?mentioning

confidence: 99%

“…Recent research showed that arabinose (~50%) and xylose (~35%) were the main monosaccharides for ultrasound extraction. Together, they represent about 85% of total monosaccharides (Silva et al, 2022). Some plant mucilage was reported to be hydrocolloids of a complex polymeric nature of carbohydrates with a branched structure of polar glycoprotein and exopolysaccharides (Oladoja et al, 2017).…”

Section: Ftirmentioning

confidence: 99%

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Barazandegan¹

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Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or developing sustainable functional foods or ingredients which are easily accessible and safe for the human body and the environment. Moreover, current concerns about global warming have been increasing interest in plant-based ingredients as opposed to animal-based ones. Plant seeds are storage containers packed with fats, proteins, carbohydrates, vitamins, and minerals. Many of these seed components have physicochemical and structural properties that make them particularly useful for the food industry. Considering this, this study focuses on the chia seed by finding a way to extract its mucilage, an emerging biopolymer, while enhancing the yield without using any chemicals (clean label) in the extraction process. The optimization was done through response surface methodology (RSM), achieving a higher amount of yield with less extraction time compared to other similar studies, which were validated experimentally. As the CSM naturally has a very low density, novel approaches were used to incorporate it in experiments, such as FTIR and SEM. In addition, due to its considerable waterholding capacity and protein content, we investigated the possibility of using it in O/W emulsion systems and studied its emulsification properties. The possibility of incorporating this biomaterial into different food systems opens new ways to develop and modify food formulations. In summary, this study provides some information on the potential applications of CSM in different sectors of the food industry.

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Extraction of chia seed mucilage: Effect of ultrasound application

Cited by 34 publications

References 34 publications

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

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