Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

Abstract

This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.

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

“…The relative intensities and positions of these peaks did not change with CP treatment. The bands at ~1597 cm −1 and ~1417 cm −1 are related to the carboxyl groups of uronic acid or the presence of proteins in the mucilages [ 54 ]. The peak at ~1038 cm −1 is due to the C-O-C of 1–4 glycosidic bond ring vibrations, and it seems that CP treatment enhanced the intensity of this peak in a treatment time-dependent manner [ 53 ].…”

Psyllium Seeds, Sage Seeds, Rocket Seeds as A Sources of Galactomannan Gum

“…When compared to other commercial gums, RSG had a greater protein level than xanthan gum (2.125%), a lower protein content than guar gum (8.19%), and a protein content that was comparable to locust bean gum (5.2-7.4%). [4]…”

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

“…In the development of low-fat mayonnaises, the synergistic role of FG and WPMs was highlighted in the study. Hijazi et al [ 46 ] used the FG obtained from cold-pressed flaxseed oil byproduct in a reduced-fat vegan mayonnaise formulation as emulsifier and fat replacer. Their results showed that FG may provide desired microstructural and rheological properties, as well as oxidative stability in the development of low-fat vegan mayonnaise.…”