Optimization of mucilage extraction from chia seeds ( Salvia hispanica L) using response surface methodology

ORIFICI, STEFANIA C; NOLASCO, SUSANA M; TOMÁS, MABEL C; CAPITANI, MARIANELA I

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2018 vol. 98 p. 4495 - 4500

0022-5142

BACKGROUND: Chia mucilage has potential application as a functional ingredient, advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, firstly, the effect of mechanical agitation time (1-3 h) on the exudation of chia mucilage was analyzed. Then, response surface methodology was used to determine the optimal combination of the independent variables temperature (15-85 ºC) and seed:water ratio (1:12-1:40.8 wt/v) for the 2 h exudation, that give maximum chia mucilage yield. Experiments were designed according to Central Composite Rotatable Design. RESULTS: A second-order polynomial model predicted the variation in extraction mucilage yield with the variables temperature and seed to water ratio. The optimal operating conditions were found to be temperature 85 °C and a seed:water ratio of 1:31 (wt/v), reaching an experimental extraction yield of 116 ± 0.21 g kg-1d.b. The mucilage obtained exhibited good functional properties, mainly in terms of water-holding capacity, emulsifying activity and emulsion stability. CONCLUSION: The results obtained show that temperature, seed:water ratio and exudation time are important variables of the process that affect the extraction yield and the quality of the chia mucilage, determined according to its physicochemical and functional properties.