Chia O/W emulsions with chia hydrolysates and mucilage

SALAZAR VEGA, MAYDAY I.; JULIO, LUCIANA M.; SEGURA CAMPOS, MAIRA; TOMÁS, MABEL C.

Conferencia; III Conference la ValSe-Food and VI Symposium Chia-Link Network; 2021

Chia seed has ~33% of oil rich in essential omega-3 polyunsaturated fatty acids as their main by-product. Chia mucilage (CM) and proteins with high biological and nutritional values can be recovered from the wastes of industrial oil extraction. Different chia proteins hydrolysates (CPH) were obtained through enzymatic treatments with pepsin, pancreatin, or the sequential action of pepsin-pancreatin using a chia protein concentrate (CP) as starting material. CM was also obtained and characterized. Then, chia oil-in-water emulsions stabilized either with CPC or the CPHs were prepared at pH 7 or 10 in the presence or absence of CM. The three type of CPH studied recorded better emulsifying properties than CPC. At both pH assayed, systems with the CPHs led to droplets with smaller sizes and more negatively charged than those with CPC. This fact could be due to the higher solubility and surface hydrophobicity of CPH than the CPC. In terms of pH, emulsions recorded creaming and coalescence destabilization at neutral pH while at pH 10 were more stable. The CM addition increased emulsions apparent viscosity and changed their fluid behaviours, improving thus their global stability by slowing down the oil droplets movement. From these results, CPHs proved to be potential emulsifying agents while CM exhibited interesting role as a thickening agent. Both CPHs and CM chia by-products, could be considered high-added value ingredients and potentially included in functional foods development