Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage

Capitani, M.; Nolasco, Susana M.; Tomás, Mabel Cristina

doi:10.1016/j.foodhyd.2016.06.008

Cited by 81 publications

(63 citation statements)

References 30 publications

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“…The protein content was similar to that reported by Capitani et al (2016) and Guiotto et al (2016) for chia mucilage obtained using the same method (6.8% and 7.3%, respectively). ): moisture 6.4 AE 0.2%, protein 6.0 AE 0.1%, crude fiber 14.7 AE 0.4%, oil 4.0 AE 0.8%, ash 9.6 AE 0.2%, and NFE 65.7 AE 0.9%.…”

Section: Resultssupporting

confidence: 87%

“…3b vs. 3c). This behavior is similar to that observed by Capitani et al (2016) for emulsions formulated with 0.25% and 1.00% of chia mucilage, and by other authors for O/W emulsions with other types of gums (Kaltsa, Yanniotis, & Mandala, 2016;Wang, Dong, Wang, & Özkan, 2010). The addition of chia mucilage in concentrations of 0.3% and 0.8% induced the clustering of the particles probably due to the increase in viscosity of the system, with this effect being more pronounced with increasing mucilage concentrations.…”

Section: Microscopic Observationssupporting

confidence: 89%

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Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

Capitani

Sandoval-Peraza²,

Chel‐Guerrero³

et al. 2018

J Americ Oil Chem Soc

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The objective of this research was to study the effect of adding different concentrations of chia mucilage (0%, 0.30%, or 0.80%, wt/wt) and sodium caseinate (NaCas) as emulsifying agents (0.1%, 0.5%, 2.0%, or 5.0%, wt/wt) on the stability of oil-in-water (O/W) emulsions (10:90, wt/wt) as a function of storage time, at room temperature. The emulsions were characterized by determining the evolution of backscattering profiles, the particle-size distribution, and microscopic observations. The most stable emulsions over the storage period were those with 0.80% of the chia mucilage concentration. These emulsions also presented a bimodal particle-size distribution, while the emulsions without chia mucilage exhibited a monomodal distribution. The De Brouker mean diameter (D) [4,3] of all the emulsions decreased with increasing NaCas concentrations and they increased with storage time, mainly for the emulsions with the lowest chia mucilage and the emulsifying agent concentrations. The optical micrographs showed a high destabilization in the emulsions with low concentrations of chia mucilage and NaCas. The results suggest that the addition of chia mucilage to O/W emulsions confers more stability to the emulsions, as a function of increase in the mucilage concentration. The addition of NaCas also showed a greater stability with increasing concentration for both emulsions (with and without chia mucilage).Keywords Salvia hispanica L. Á Chia mucilage Á Sodium caseinate Á O/W emulsion stability J Am Oil Chem Soc (2018) 95: 1213-1221.

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Section: Resultssupporting

confidence: 87%

Section: Microscopic Observationssupporting

confidence: 89%

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

Capitani

Sandoval-Peraza²,

Chel‐Guerrero³

et al. 2018

J Americ Oil Chem Soc

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“…The stability of mucilage mayonnaises did not increase with egg yolk reduction, showing that the substitution with chia mucilage was not efficient to promote the stability of mayonnaises by reducing its emulsifying component. Capitani and others () obtained similar behavior in emulsions with low content chia mucilage. The authors justified this fact because of the low concentrations of emulsion polysaccharides, which favor faster rates of flocculation, coalescence, and creams.…”

Section: Resultsmentioning

confidence: 54%

“…In addition, mayonnaises with egg yolk substitution presented relatively larger spaces, surrounded by looser aggregate droplets, a fact that influenced the low stability of the products. These results can be attributed to a lower viscosity of the aqueous phase, where it favored the collision between the oil droplets, with the formation floccules or larger droplets (coalescence), due to a greater mobility of the oil droplets (Capitani and others ).…”

Section: Resultsmentioning

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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“…From Table 2 it is possible to verify that the lowest amount of chia mucilage (0.105 g) was not able to maintain the stability of mayonnaise in relation to the control, promoting the coalescence of the oil droplets. Capitani et al [22] obtained similar behavior in emulsions with low content chia mucilage. The authors justified this fact because of the low concentrations of emulsion polysaccharides, which favor faster rates of flocculation, coalescence and creams.…”

Section: Stabilitymentioning

confidence: 75%

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Fernandes¹,

Salas-Mellado²

2018

Integr Food Nutr Metab

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Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water. This gel has many properties, among them the emulsifier. Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil. In addition, currently, it exists a growing demand for healthier foods with reduced fat. The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise. The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized. The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage. The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters. The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90. The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations. As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%). In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage. With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity. IntroductionFat substitutes are substances that can be used in different foods to mimic the textured and sensory attributes provided by fat, but provide a considerably smaller amount of calories, and can be based on proteins, carbohydrates or fats [1]. However, it is often difficult to preserve the desirable sensory properties of the food product by reducing or replacing the fat with respect to the breaking strength, texture, moisture content and mouth feel [2].Currently, there are several new fat replacements to meet the demands associated with the current trend of low-fat foods [3]. In this context, a fat substitute that presents great potential and already is being applied in the fat substitution in bakery products, such as bread and cakes [4,5], is the chia mucilage, because its functional characteristics and low fat content.Chia seed (Salvia hispânica L.), native to southern Mexico and northern Guatemala, was traditionally one of the basic elements in the diet of Central American civilizations in the pre-Columbian epoch and was used as an offering to the god. Today chia is being re-introduced into diets because be rich source of essential fatty acids, dietary fiber and prote...

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Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage

Cited by 81 publications

References 30 publications

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

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

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

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