Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage

CAPITANI M.I.; NOLASCO S.M.; TOMÁS M.C.

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016

0268-005X

The stability of oil-in-water (O/W)emulsions prepared withdifferent concentrations of chia mucilage extracted by two different methodswas evaluated as a function of refrigerated storage time. O/W emulsions (20:80wt/wt) formulated with refined corn oil, chia mucilage dispersions (0.25, 0.50,0.75 and 1.00% wt/wt) and 0.1% wt/wt of Tween 80 were stored at 4±1 ºC for 120days, evaluating their stability periodically. An emulsion without addedmucilage was also prepared as a control. The emulsions were characterizeddetermining the flow behavior, the evolution of the backscattering profiles(%BS), particle size distribution, and microscopic observations. Viscosityincreased as increasing mucilage concentration, revealing a pseudoplastic flowbehavior. The most stable emulsions during storage were those with ≥0.75% chiamucilage concentration, and those with mucilage obtained by Method II (whichpresents a higher level of purity than MI mucilage). All the emulsions preparedwith mucilage obtained by Method II presented smaller droplet diameters ([D4,3]) than those prepared with mucilage obtained byMethod I. Particle size distribution did not show importantvariations as a function of time, concentration and type of mucilage,presenting ingeneral a unimodal behavior. Theresults suggested that the addition of chia mucilage (≥0.75%) to O/W emulsionsimproved their stability against gravitational phase separation by increasingthe viscosity of the aqueous phase, limiting the mobility of the oil dropletsin the emulsions.