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

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.

Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

Lipid oxidation is a major cause of quality deterioration in salad dressings. This study evaluated the effect of incorporating microencapsulated polyphenol extracts via spray drying from pomegranate peels (MPP) to delay lipid oxidation in Italian-style salad dressings (ISD) during accelerated (55°C) and ambient (25°C) storage conditions. ISDs, prepared at high (5000 rpm) and low (250 rpm) shear rates conditions, were formulated with unencapsulated polyphenol extracts from pomegranate peels (PPP), MPP, and/or grape seed extract (GSE). Lipid oxidation in ISDs was evaluated by measuring peroxide value (PV), iodine value (IV), and TBARS, stored in accelerated and ambient conditions for 21 days and 8 weeks, respectively. Tannis in extracts were measured via HPLC-DAD and the total hydrolyzable tannin content of PPP and MPP was 283.09 and 427.74 (mg/g extract), respectively. Condensed tannins were not detected in PPP and MPP but were found in GSE (348.53 mg/g extract). Salad dressings prepared at high shear rates had significantly (p < .05) higher emulsion stability than those homogenized at low shear rates. Mixing conditions did not affect the lipid oxidative stability of IDSs. Salad dressing stored under accelerated storage had higher lipid oxidation (higher PV, lower IV, and higher TBARS) after 21 days than IDSs stored under ambient conditions for 8 weeks. ISDs prepared with MPPP showed significantly (p < .05) lower lipid oxidation than the other ISDs at the end of the shelf life studies. Results from the accelerated storage suggested that incorporating MPP could have extended the shelf life of IDSs by 20% compared to using unencapsulated polyphenol extracts. The study demonstrated that MPP delays lipid oxidation in ISDs during storage more effectively than unencapsulated extracts. MPP may serve as a natural and effective functional food ingredient for controlling lipid oxidation in high-lipid and acidified foods.

Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies

The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the food industry. These qualities have been used to form very stable carrier systems, such as capsules, emulsions, coatings, and films that can protect and prolong the functionalities of loaded compounds (e.g., antimicrobial and antioxidant capabilities). This paper presents a review of chia mucilage-based carrier systems and their applications in food products (micro-and nanoparticles, emulsions, coatings, and films for food packaging), as well as the current technological prospects of these systems. The use of chia mucilage in coatings and films shows a high potential for use in biodegradable, edible, and organic packaging. Although many studies have been conducted on chia mucilage encapsulation systems, there is still a gap in the application of capsules and particles in food.

Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In this scenario, there is a growing demand for plant-based foods, making it necessary to find new plant-based ingredients for application in foods and beverages. Flaxseed, chia seed, and Barbados gooseberry contain mucilage, a component with potential application in plant-based products. These hydrocolloids can be used as gelling agents, texture modifiers, stabilizers, and emulsifiers in solid and semi-solid foods. This review presents the extraction, characterization, and application of flaxseed, chia seed, and Barbados gooseberry mucilage for use in plant-based foods. It was found that mucilage composition varies due to the extraction method used, extraction conditions, and geographic location of the seed or leaf. However, applications in plant-based foods are currently limited, mainly focused on applying chia mucilage in bakery products and packaging. Research on applying flaxseed and Barbados gooseberry mucilage to plant-based products is limited, though it has been shown to have potential applications in packaging. Mucilage may also increase the nutritional profile of the product and provide better technological, functional, and sensory characteristics. Therefore, because of mucilage's excellent functional and technological properties, it is a promising candidate to act as an ingredient in plant-based food products.

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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

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.

Vegan Egg: A Future-Proof Food Ingredient?

Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study

High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τ_c) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τ_c of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τ_c value significantly up to 50% fat reduction. Based on Tangδ_s(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.

Insights into Mechanical Behavior and Biological Properties of Chia Seed Mucilage Hydrogels

In this contribution we report insights on the rheological properties of chia (Salvia hispanica) seed mucilage hydrogels. Creep experiments performed in steady state conditions allowed calculation of Newtonian viscosities for chia hydrogels with different polymer concentration, pointing at inter-chain interactions as the main responsible for the different behavior toward network slipping under constant stress. A combination of oscillatory frequency and stress sweep tests highlighted a moderate effect of temperature in influencing hydrogel mechanics. The latter results prompted us to investigate potential biological functions for this set of biomaterials. Lactate Dehydrogenase assay proved the lack of cytotoxicity of chia suspensions toward Human Mesenchymal Stem Cells from adipose tissue used here as a cell model. Differentiation experiments were finally undertaken to verify the influence of chia samples on osteo-induction triggered by chemical differentiation factors. Alkaline Phosphatase enzyme activity assay and Alizarin red staining demonstrated that chia mucilage did not alter in vitro stem cell differentiation. Collectively, this set of experiments revealed an almost inert role associated with chia suspensions, indicating a possible application of chia-based networks as scaffold models to study osteogenesis in vitro.

Bread Enrichment with Oilseeds. A Review

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.