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

JULIO, LUCIANA M.; IXTAINA, VANESA Y.; TOMÁS, MABEL C.

Lisboa

Simposio; II Conferencia Internacional del Grupo la ValSe-Food - V Simposio de la Red Chia-Link; 2019

In the last years, the demand for functional foods with multiple health benefits has increased due to the new trend towards a healthy lifestyle. Functional foods are designed to meet the provision of the basic nutrients as well as to offer the potential of enhanced health or reduce risk of diseases. Advances in food technology resulting in new components, products, processes and packaging have provided the food industry more opportunities for value-added products.The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein?carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-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 of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22?0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.