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

Abstract

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.

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

“…Continuous phase of O/W emulsions generally include a polysaccharide, such as MD, when the emulsion is intended to be spray dried to produce microcapsules, where MD acts as a coat material (Karaca, Low, & Nickerson ; Karaca, Nickerson, & Low, ; Ramakrishnan et al., ; Taneja, Ye, & Singh, ; Turasan, Sahin, & Sumnu, ). However, MD can also be used to prepare stable emulsions as the final product by using significantly less homogenization power, similar to the present study as well as the previous ones (Dokic‐Baucal, Dokic, & Jakovljevic, ; Julio et al., ; Klinkesorn et al., ; Udomrati et al., ). In an attempt to select a candidate formulation to which BCD could be integrated for improved oxidative stability in the next part of the study, four different emulsifiers were investigated in O/W emulsions with MD in the aqueous phase.…”

“…The formulation with 40% of oil and 4% of SC could not be prepared due to extreme viscosity of the mixture that could not be handled by the homogenizer; however, even the 2% SC emulsion at the highest oil concentration had a higher viscosity compared to emulsions prepared with other emulsifiers at 4% concentrations. As discussed above, the amount of nonadsorbed SC in the aqueous phase is thought to be the main reason for the high viscosities obtained (Julio et al., ). Added MD increased the continuous phase viscosity even further (Liang et al., ).…”

“…However, at the oil and emulsifier concentrations used in the present study, CITREM was shown to produce stable emulsions in the presence of MD. At low oil concentrations, SC‐stabilized emulsions had lower droplet size compared to WPI‐stabilized ones, due to SC being a flexible protein, reducing the interfacial tension and unfolding at the interface more rapidly than globular proteins such as WPI (Julio et al., ; Taneja et al., ). At oil concentrations more than 5%, the difference between SC and WPI emulsions in terms of droplet size was less pronounced (Kiokias, Dimakou, Tsaprouni, & Oreopoulou, ).…”

“…The properties of O/W emulsions can be controlled by the emulsifiers used and the additional components present in the aqueous phase, as well as the type of the oil used. In order to have long storage stability in O/W emulsions, creaming, defined as the gravitational separation of a droplet-rich cream layer on the upper phase of the product, can be retarded by selecting a suitable emulsifier as well as increasing the viscosity of the continuous phase by adding polysaccharides such as maltodextrins (MDs) (Dokic-Baukal, Dokic, & Jakovljevic, 2004;Julio et al, 2016;Klinkesorn, Sophanodora, Chinachoti, & McClements, 2004;Udomrati, Ikeda, & Gohtani, 2011), xanthan gum (Caporaso, Genovese, Burke, Barry-Ryan, & Sacchi, 2016a, 2016bFelix, Romero, & Guerrero, 2017), and carrageenan (Cermeño et al, 2019). MDs are hydrolysis products of starch consisting of JFDS-2018-1457Submitted 8/9/2018, Accepted 3/30/2019 α-(1,4) linked D-glucose units, and they are widely used in food emulsions as stabilizers (Hofman, van Buul, & Brouns, 2016), requiring an additional emulsifier to produce a stable emulsion.…”

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

“…It has also been demonstrated that chia mucilage dispersions of different concentrations have a stabilizing effect in O/W emulsions stored at 4 C Guiotto, Capitani, Nolasco, & Tomás, 2016). Also, the effect of different protein-carbohydrate combinations and the presence of 0.2% (wt/wt) of chia mucilage on the physicochemical properties of functional O/W emulsions containing chia seed oil was studied (Julio et al, 2016). Emulsions are thermodynamically unstable systems consisting of a mixture of two or more immiscible or partially immiscible liquids, in which one of them is dispersed, forming small droplets (dispersed phase) in the other (continuous phase).…”