Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

Campos, Bruno Eduardo; Ruivo, Thiago Dias; Scapim, Mônica Regina da Silva; Madrona, Grasiele Scaramal; Bergamasco, Rita de Cássia

doi:10.1016/j.lwt.2015.09.021

Cited by 132 publications

(135 citation statements)

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“…The exudation time that gave the maximum extraction yield was consistent with the results reported by Muñoz et al . and Campos et al ., who obtained the maximum yield for chia mucilage at 2 h and 2.4 h of hydration of the chia seeds in water respectively, which could be considered the maximum time for the experimental exudation of mucilage.…”

Section: Resultssupporting

confidence: 90%

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

Orifici¹,

Capitani

Tomás

et al. 2018

J Sci Food Agric

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Section: Resultssupporting

confidence: 90%

“…The extraction yield obtained in this work was higher than that reported by Campos et al . and Muñoz et al ., who optimized the extraction of chia mucilage by applying hot‐air circulation drying (49.5 g kg −1 (d.b.)…”

Section: Resultscontrasting

confidence: 70%

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

Orifici¹,

Capitani

Tomás

et al. 2018

J Sci Food Agric

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“…In bakery products, chia mucilage was used as a substitute for fat (Felisberto and others ; Fernandes and Salas‐Mellado ). Campos and others () evaluated the potential of chia mucilage in the total substitution of emulsifiers and stabilizers in ice cream.…”

Section: Introductionmentioning

confidence: 99%

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Fernandes

Mellado

2017

Journal of Food Science

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Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze-dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability.Keywords: chia seed, emulsion, fat replacement, sensory analysis, technological properties Practical Application: Chia mucilage presents high emulsifying hability and water-holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

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“…Most methods for polysaccharides and soluble fiber extraction from seeds described in the literature consist of two basic stages, where the ground seeds are subjected to (i) aqueous extraction, followed by (ii) ethanol precipitation . Hot water extraction is, by far, the most used method to obtain polysaccharides from plant sources, including seeds.…”

Section: Resultsmentioning

confidence: 99%

Grape seed pomace as a valuable source of antioxidant fibers

et al. 2019

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BACKGROUND Grape seed pomace is a valuable by‐product from winery/oil extraction industries and a potential source of bioactive compounds. Hot water extraction is the most widely used technology for polysaccharide recovery from plant and seed sources. To obtain an antioxidant fiber‐rich extract (AFE) from defatted grape seed pomace, seed:water ratio (1:10–1:20) and extraction temperature (70–90 °C) effects on extraction yield, total sugars, total phenolic compounds and condensed tannins were investigated. RESULTS The best extraction results were achieved at the highest seed:water ratio and temperature. At these conditions, the extraction yield and total sugar content of the freeze‐dried AFE were 100.1 g kg−1 and 725.3 g kg−1, respectively. The AFE presented high total phenolic content (16.2 g GAE kg−1), condensed tannins (515.1 mg CAT kg−1), soluble (219.1 g kg−1) and insoluble fibers (132.4 g kg−1), besides protein (171.1 g kg−1) and ash (152.6 g kg−1). The antioxidant capacity of the AFE was 382.7, 823.7 and 1439.4 μmol Trolox g−1 for DPPH, ABTS and ORAC methods. CONCLUSION The AFE was shown to be not only an interesting source of fiber with antioxidant capacity, which could become a potential foodstuff, but also an ecofriendly and sustainable alternative to use grape seed pomace. © 2019 Society of Chemical Industry

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Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

Cited by 132 publications

References 20 publications

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

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

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Grape seed pomace as a valuable source of antioxidant fibers

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