CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
APPLICATION OF CHIA (Salvia hispanica L.) BY-PRODUCTS IN FUNCTIONAL O/W EMULSIONS
Autor/es:
IXTAINA VANESA; JULIO LUCIANA; FERNANDEZ MARIELA; TORRES SANCHEZ ROSA; NOLASCO SUSANA M; TOMÁS MABEL
Lugar:
Kuala Lumpur
Reunión:
Congreso; Oils and Fats International Congress OFIC 2016 and ISF 2016; 2016
Institución organizadora:
MOSTA-ISF
Resumen:
Chia (Salvia hispanica L.) is the highest vegetable source of omega-3 fatty acids (chia oil contains ~60% of α-linolenic acid) known up today, and also is a good source of dietary fiber (>30% of total weight) and proteins (19 - 23%) [1, 2]. Thus, there is a growing interest in the incorporation of chia oil, as well as others by-products from this seed such as mucilage (soluble dietary fiber) and proteins, in functional foods. This inclusion could be carrying out through O/W emulsion systems. In this context, chia O/W emulsions with different protein - carbohydrate combinations (10% wt/wt sodium caseinate and 10% wt/wt lactose, 10% wt/wt sodium caseinate and 10% wt/wt maltodextrin, a 10% wt/wt chia protein-rich fraction and 10% wt/wt maltodextrin) with and without chia mucilage (0 and 0.2% wt/wt) in the aqueous phase were prepared, stored at 4±1 °C and characterized as a function of droplet size distribution, Sauter mean diameter, ζ-potential, rheological properties and backscattering profiles. Emulsions with sodium caseinate in combination with lactose or maltodextrin exhibited a high global stability and pseudoplastic behavior, also presented small droplet sizes (0.22 to 0.27 µm) with high degree of uniformity and negative net charge (pH 6.5). In contrast, all emulsions with chia protein-rich fraction were Newtonian fluids with a limited global stability, wider droplet size distributions and higher droplet sizes than the previous ones. The addition of chia mucilage had a major impact on rheological characteristics of chia O/W emulsions due to an enhancement of the aqueous phase viscosity with the consequent improvement of emulsions stability by reduction of oil droplets movement.