Optimization of mucilage extraction from chia seeds (<scp><i>Salvia hispanica</i></scp> L.) using response surface methodology

Orifici, S. C.; Capitani, M.; Tomás, Mabel Cristina; Nolasco, Susana M.

doi:10.1002/jsfa.8974

Cited by 17 publications

(22 citation statements)

References 35 publications

(83 reference statements)

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“…In addition, WAbC (g g −1 ) and WAdC (g g −1 ) rates are lower than those reported by Orifici et al. (2018). The OMAC (g g −1 ) value is parallel to the value reported by Segura‐Campos et al.…”

Section: Resultscontrasting

confidence: 70%

“…(2014) (103.2 g g −1 ) and Orifici et al. (2018) (98.97) for chia mucilage, but lower than the results of Coorey et al 2014(266.55 g g −1 ). These results can be explained by different protein ratios and fiber contents of chia used in the studies.…”

Section: Resultsmentioning

confidence: 68%

“…(2016) reported that chia mucilage showed excellent EA and ES (4℃), while Orifici et al. (2018) reported that chia mucilage has a high emulsifying capacity.…”

Section: Resultsmentioning

confidence: 99%

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Chia musilage coating: Applications with gojiberry extract for shelf life extension of Oncorhynchus mykiss and it's antibacterial and oxidative effects

Çoban

Ergür

2020

J. Food Process. Preserv.

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The present study was carried out to evaluate chia mucilage coating and goji berry extract as preservative agents in filleted trout during storage for 18 days at 4℃. The trout fillets were separated into four lots and applied the following treatments by immersion processing: I) Control (without coating), II) Chia (Ch), III) Chia + 1% Goji berry extract (Ch + 1GE), and IV) Chia + 2% Goji berry extract (Ch + 2GE), then stored for 18 days at 4°C. Results demonstrated that microbial growth was delayed in 2%GE containing chia coated group. In addition, the chia coated samples retarded the increase in the contents of TVB‐N, pH, and TBA during storage. In addition, shelf life of the samples stored at 4ºC was determined as 3 days in control group, 15 days in groups of coated with Ch and Ch+1%GE and 18 days in group of coated with Ch+2% GE. Practical applications Quality of rainbow trout fillets was keeped by edible coating formed from chia seed musilage With the prepared coatings were inhibed oxidation and microbial growht during fillet storage. A high shelf life was determined by the coatings formulated with 1% gojiberry extract and 2% gojiberry extract. Chia musilage coating may be an alternative to other coatings in the coating of meat and meat products.

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Section: Resultscontrasting

confidence: 70%

Section: Resultsmentioning

confidence: 68%

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Chia musilage coating: Applications with gojiberry extract for shelf life extension of Oncorhynchus mykiss and it's antibacterial and oxidative effects

Çoban

Ergür

2020

J. Food Process. Preserv.

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“…Thus, the possible obtention of chia mucilage and proteins of high biological and nutritional values from this byproduct of the oil industry has gained attention as a strategy to minimise this waste disposal and diversify the offer of products made with high-added value (Cotabarren et al, 2019). Some research works have studied the chia mucilage extraction through different methodologies (Capitani et al, 2013;Muñoz et al, 2013;Orifici et al, 2018). On the other hand, the research by Sandoval-Oliveros & Paredes- López, 2013 has proven that chia proteins present high nutritional quality due to their have good levels of digestibility (~78.9%) and also all the essential amino acids for human nutrition.…”

Section: Introductionmentioning

confidence: 99%

Chia protein hydrolysates: characterisation and emulsifying properties

Salazar-Vega

Julio

Campos

et al. 2021

Int J of Food Sci Tech

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The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin-pancreatin were applied to hydrolyse a chia protein concentrate (CPC). Oil-in-water emulsions stabilised with CPC or these CPHs, with or without chia mucilage, were prepared at pH 7 or 10. Particle size, global stability, ζ-potential and rheological measurement of emulsions were determined. CPH presented higher (P ≤ 0.05) solubility and surface hydrophobicity levels, exhibiting better emulsifying properties than CPC. Emulsions with CPH presented smaller (P ≤ 0.05) droplet sizes than those with CPC. Regarding to physicochemical stability, emulsions at pH 7 were less stable than those at pH 10, showing destabilisation by creaming and coalescence. The addition of chia mucilage increased the apparent viscosity of emulsions and led to modifications in their fluid behaviour, exhibiting an interesting role as a thickening agent.

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“…Nesse sentido, como já apresentado no CAPÍTULO I, há registos na literatura em duas frentes isoladas: estudo de obtenção e caracterização do hidrocoloide como uma fonte alternativa de material polimérico, proveniente de fontes renováveis (MUÑOZ et al, 2012a;DICK et al, 2015;ORIFICI et al, 2018;VELÀZQUEZ-GUTIÉRREZ et al, 2015) e em contrapartida o estudo da semente de chia (IXTAINA et al, 2011;MUÑHOZ et al, 2012b;COOREY;TJOE;JAYASENA, 2014.) e suas propriedades.…”

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Correlações entre as propriedades de transportes, térmica e a morfologia de filmes de blendas de pectina de maçã/hidrocoloide da semente da chia

Silva¹

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In this work, different formulations of polymeric blends were studied with variations of apple pectin and hydrocolloid percentages obtained from chia seeds (Salvia hispanica L.), together with additives (glycerol and glutaraldehyde). For the compositions of these formulations, a multivariate design was used, which allows the contents of both matrices and additives to vary concurrently. The samples of polymeric blends were obtained from the casting methodology, and submitted to the tensile test for identification based on the mechanical properties of the most suitable formulations studied, in relation to pure matrices. Then, based on the choice of the best formulations, a second plan was prepared, in which there was a progressive decrease in the glutaraldehyde contents. The procedure was similar to that carried out for the first planning. From the point of view of compatibility, all formulations were compatible, since there was an improvement in the results of the investigated property. The additives significantly altered the mechanical properties, resulting in a decrease in stiffness, and an increase in terms of deformation, but also especially in relation to glutaraldehyde there were changes in the extension about the crosslinking process, more evident in formulations with higher content of this additive, because, in these formulations there was an increase in the swelling content, a decrease in the gel content (insoluble content) after aqueous extraction, a decrease in the polar component of the surface energy, an increase in relation to the glass transition temperature values. From the morphological point of view, the volumetric fraction of apple pectin contributed to changes in the transport properties of water vapor, minimizing them, which becomes interesting with a view to applicability as food packaging. The formulations did not show cytotoxicity, even with high levels of glutaraldehyde. In addition, blends formulations have an antioxidant potential, estimated at approximately 60%, mainly attributed to the contribution of the chia hydrocolloid matrix. The sorption isotherms provided answers about the high sensitivity of the samples, regardless of the formulation analyzed, in relation to the water activity (aw) of the medium. Within the conditions of analysis, the formation of clusters of water molecules was maximized above aw 0.7. The data of permeation to water vapors allowed making correlations on the miscibility of the system, in lower values of volumetric fraction of apple pectin, and immiscibility for higher values, with good fit for the Maxwell model, considering the spherical geometry of this matrix. The XRD diffractograms revealed that all samples have a characteristic profile of semicrystalline materials. The formation of clusters altered the thermal properties of the samples, narrowing the endotherm profile and displacement of the thermal event to very high temperatures, whose changes were attributed to the removal of free water molecules (clusters), already when in a favorable environment the fo...

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

Cited by 17 publications

References 35 publications

Chia musilage coating: Applications with gojiberry extract for shelf life extension of Oncorhynchus mykiss and it's antibacterial and oxidative effects

Chia musilage coating: Applications with gojiberry extract for shelf life extension of Oncorhynchus mykiss and it's antibacterial and oxidative effects

Chia protein hydrolysates: characterisation and emulsifying properties

Correlações entre as propriedades de transportes, térmica e a morfologia de filmes de blendas de pectina de maçã/hidrocoloide da semente da chia

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