Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study

Salgado‐Cruz, Ma. de la Paz; Calderón‐Domínguez, Georgina; Chanona-Pérez, Jorge; Farrera-Rebollo, Reynold R.; Méndez-Méndez, Juan Vicente; Díaz‐Ramírez, Mayra

doi:10.1016/j.indcrop.2013.09.036

Cited by 79 publications

(47 citation statements)

References 43 publications

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“…Chia seeds contain about 5-6% mucilage, a soluble dietary fiber that can achieve water retention of 27 times its weight in water Reyes-Caudillo, Tecante, & ValdiviaLópez, 2008). CM could be employed in the food industry as a foam stabilizer, a suspending agent, emulsifier, adhesive or binder, as a result of its water holding capacity, and viscosity (Salgado-Cruz et al, 2013). Therefore, the mucilage obtained from chia seeds is a novel source of polysaccharides and could potentially generate http://dx.doi.org/10.1016/j.carbpol.2015.05.040 0144-8617/© 2015 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick

Costa

Gomaa

et al. 2015

Carbohydrate Polymers

255

170

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This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (p<0.05). CM films containing a high concentration of glycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.

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Section: Introductionmentioning

confidence: 99%

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick

Costa

Gomaa

et al. 2015

Carbohydrate Polymers

255

170

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“…Thus, the application of other components, in addition to the technical properties of this product, can provide nutritionally balanced food. Studies conducted by Capitanni et al (2013), Reyes-Caudillo et al (2008) and Salgado-Cruz et al (2013) have demonstrated that chia (Salvia hispanica L.) presents soluble fibres, with an analogue behaviour to multiple hydrocolloids, presenting gelling properties and a stabiliser, which is of great interest in the development of new formulations of products. Another factor of great prominence in this oleaginous seed is the high content of polyunsaturated fatty acids (PUFA), particularly the alpha-linolenic acid precursor of the omega-3series, in addition to the high amount of protein, minerals, and polyphenols (Capitanni et al, 2013;Reyes-Caudillo et al, 2008;Simopoulos, 2011 Noting the strong tendency to consume foods with functional properties, the objective of this study was to develop formulations of 'dulce de leche' from goat milk using whole chia flour (FCO) and partially defatted chia flour (FCPD) in place of corn starch (AM) in order to analyse the best point of concentration of total solids (72 and 78 °B) in the technical aspects (instrumental analyses, centesimal composition, and sensory analysis) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of this product.…”

Section: Introductionmentioning

confidence: 99%

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Chaves

Souza²,

Colla

et al. 2018

Food Sci. Technol

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A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of 'dulce de leche' concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids, particularly omega-3 and omega-6 levels, were higher in treatments with chia flour on both tracks of concentration, allowing a reduction in the atherogenic index and thrombogenic index effects and the n-6/n-3 ratio. The treatments of 'dulce de leche' with a lower concentration of soluble solids obtained greater acceptance and consumer purchase intention. The application of whole chia flour in small proportions and in the concentration of 72 °B was the most appropriate under the studied conditions, showing improvement in the nutritional quality and with good technical aspects of candy made with goat milk.

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“…The size of microfibrils, estimated for the primary cell wall, was in a range from 8 to 15 nm up to 30 nm [19,26–27]. Also, the fibrillary material of seed mucilage can vary in its size from thin cellulose fibrils of quince with about 5 nm [28] to fibrillary material of chia ( Salvia hispanica ) ranging between 15 to 45 nm [29]. Cellulose constitutes a kind of scaffold for other mucilage components, namely pectins and hemicelluloses, spread between the fibrils.…”

Section: Introductionmentioning

confidence: 99%

“Sticky invasion” – the physical properties ofPlantago lanceolataL. seed mucilage

Kreitschitz¹,

Kovalev²,

Gorb³

2016

Beilstein J. Nanotechnol.

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The mucilage envelope of seeds has various functions including the provision of different ways for the dispersal of diaspores. Chemical composition and water content of the mucilage yield particular adhesive and frictional properties in the envelope that also influence the dispersal of seeds. To determine the physical properties of Plantago lanceolata seed mucilage we studied (1) composition, (2) desiccation, (3) adhesion, and (4) friction properties of the mucilage under different hydration conditions. We revealed the presence of cellulose fibrils in the mucilage, which are responsible for a continuous and even distribution of the mucilaginous layer on the seed surface. The measured values of adhesive and frictional properties differed significantly in comparison to the previously studied pectic mucilage of Linum usitatissimum. Also, the water loss from the cellulose mucilage was more rapid. The obtained different values can result from the presence of cellulose fibrils and their interaction with pectins in the mucilage. Because of this feature the mucilage of P. lanceolata may represent a more regularly ordered and stabile system than the pectic mucilage of flax, which lacks cellulose. In spite of the fact that P. lanceolata mucilage revealed different adhesive and frictional properties than the pectic mucilage, it still demonstrates an effective system promoting zoochoric seed dispersal. Cellulose may additionally prevent the mucilage against loss from the seed surface.

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Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study

Cited by 79 publications

References 43 publications

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

“Sticky invasion” – the physical properties ofPlantago lanceolataL. seed mucilage

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