Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

Abstract

Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non‐uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.

Role of microstructure of cellulosic mucilage in seed anchorage: A mechanical interpretation

“…Rheological behaviour of seed mucilages reconstituted from dried powders of certain species has been studied earlier (Malick et al, 2018; Bruuütsch et al, 2019; Troshchynska et al, 2022; Garcia e Silva et al, 2022; Capitani et al, 2015). However, in all these studies, the structure of the native mucilage was altered by one or more of the processes followed: use of other chemicals, centrifugation and freeze-drying (Liliana and Alfredo, 2015).…”

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

“…Understanding rheological properties are essential while designing food with specific textures (Garcia e Silva et al 2022b). Literature reported the potential application of chia mucilage as a thickener due to creating pseudoplastic fluids even at low concentrations (Brütsch et al, 2019;Chiang et al, 2021;Silva et al, 2022b). The flow curve data were adjusted to the Power Law model (Equation 2) since it had the highest correlation coefficients (R2 >90).…”

“…The mechanisms of biopolymer stabilization in emulsions include the effects of steric repulsive forces and the extension of multilayer biopolymers into continuous domains (Avila-de la Rosa et al, 2015). Moreover, the increase of polysaccharide charge density, with an increase in pH, resulted in electrostatic repulsion between functional groups and molecules expansion which led to increased viscosity, higher intermolecular interactions, and better stability (Garcia e Silva et al 2022b). Seed coat mucilages migrate toward the oil-water interfaces and reduce the interfacial tension.…”

“…With increasing awareness of consumers about health and their continuous search for healthy food products, the concept of "clean label" ingredients and products has grown noticeably, and the need for ingredients 'nearer to nature' requires food scientists to find "clean" emulsifiers and stabilizers (McClements & Gumus, 2016). Natural mucilages have gained attention due to characteristics that make them superior to synthetic ones, specifically concerning such issues as nontoxicity, biodegradability, and low cost (De Campo et al 2017; Garcia e Silva et al 2022b). This research was conducted based upon the assumption that chia seed mucilage, as a hydrocolloid, has inherent molecular features to act as an emulsifying and stabilizing agent, which can form stable aqueous dispersions and O/W emulsions at different pHs.…”