Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

LUCIANA MAGDALENA JULIO; VANESA YANET IXTAINA; M. A. FERNANDEZ; R. M. TORRES SÁNCHEZ; S. M. NOLASCO; M. C. TOMAS

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2016

0022-1155

The present work investigated the physicochemical properties of O/W emulsionscontaining functional ingredients (oil with high ω-3 fatty acid content, protein and/orsoluble fiber) from chia seeds. The effect of different protein-carbohydratecombinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chiaprotein-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 ofdroplet size distribution, Sauter mean diameter, ζ-potential, rheological properties andbackscattering profiles. The use of sodium caseinate in combination with lactose ormaltodextrin produced chia O/W emulsions with small droplet size (0.22 to 0.27 μm),high degree of uniformity in droplet size distribution, negatively charged droplets (at pH6.5), pseudoplastic behavior and high physical stability. Emulsions with chia proteinrichfraction presented wider droplet size distribution and higher D[3,2] values than theprevious ones, recording a Newtonian behavior. The addition of chia mucilage affectedthe physicochemical properties studied, mainly the rheological characteristics ofemulsions.