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.

Conferencia; II International Conference la ValSe-Food Network Development of Food Ingredients from Iberoamerican Ancestral Crops; 2019

Physicochemical properties of O/W emulsions containing functional ingredients (highω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein?carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chiaprotein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactoseor maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet sizedistribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physicalstability. Emulsions with chia protein-rich fraction presented wider droplet size distribution andhigher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chiamucilage affected the rheological characteristics of emulsions