Julio LM, Ixtaina VY, Fernández M, Torres Sánchez RM, Nolasco SM, Tomás MC. Development and characterization of functional O/W emulsions with chia seed (
Salvia hispanica L.) by-products.
Journal of Food Science and Technology 2016;
53:3206-3214. [PMID:
27784915 DOI:
10.1007/s13197-016-2295-8]
[Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/13/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein-carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, ζ-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22-0.27 µm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.
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