Effect of Extraction Conditions of Chia (Salvia hispanica L.) Mucilage on Its Chemical, Rheological, and Emulsifying Properties

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY
Rejane De C. Santana*, Marcos B. F. Tavares, Jane Selia Dos R. Coimbra, Márcio A. Martins and Rita De C. S. De Sousa, 
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引用次数: 0

Abstract

This work evaluated the effects of the extraction temperature and drying process on the composition, thermal stability, color, rheological, and emulsifying properties of chia mucilage. Increasing the mucilage concentration in the emulsions increased their kinetic stability, pseudoplasticity, and consistency index. However, the increase in the mucilage content did not decrease the emulsion droplet size, indicating that the stability of the emulsion was due to the viscosity increase of the continuous phase (mucilage dispersions). Hot conditions increased the mucilage yield extraction and produced hot chia mucilage (HCM) powder with lower thermal stability. CCM emulsions showed higher viscosity and kinetic stability than HCM emulsions because of the higher carbohydrate content and thermal stability of CCM. However, CCM had a lower protein content than HCM, resulting in emulsions with larger droplets. These results will contribute to the development of functional foods with the desired texture and stability.

丹参提取工艺对其提取效果的影响粘液的化学、流变和乳化性质
本文评价了提取温度和干燥工艺对奇亚籽浆液的组成、热稳定性、颜色、流变性和乳化性能的影响。增加乳状液中黏液的浓度可提高其动力学稳定性、假塑性和稠度指数。然而,黏液含量的增加并没有降低乳状液液滴的尺寸,说明乳状液的稳定性是由于连续相(黏液分散体)粘度的增加。高温条件提高了奇亚胶的提取率,得到热稳定性较低的热奇亚胶粉。由于CCM具有较高的碳水化合物含量和热稳定性,因此CCM乳状液比HCM乳状液具有更高的粘度和动力学稳定性。然而,CCM的蛋白质含量低于HCM,导致乳剂的液滴更大。这些结果将有助于开发具有理想质地和稳定性的功能性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
3.30
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