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

Capitani, M.; Sandoval-Peraza, Mukthar; Chel‐Guerrero, Luis; Betancur‐Ancona, David; Nolasco, Susana M.; Tomás, Mabel Cristina

doi:10.1002/aocs.12082

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…These findings are consistent with the previous study. Capitani et al [ 35 ] reported that the droplet size of sodium caseinate-stabilized emulsions with a high mucilage concentration (0.8%) remained constant throughout the storage time.…”

Section: Resultsmentioning

confidence: 99%

Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions

Kim

2022

Polymers

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The present study examined the effect of mucilage extracted from Corchorus olitorius L. leaves on the emulsifying stability of bovine serum albumin (BSA)-stabilized oil-in-water (O/W) emulsions during the storage for seven days. O/W emulsions were prepared with a 90% aqueous phase containing C. olitorius mucilage (0–1.00% w/v) together with 0.5% (w/v) BSA and 10% oil phase. Emulsion properties were analyzed by measuring droplet size, zeta potential, spectroturbidity, backscattering profiles (%BS), and visual observations. The mean droplet size of emulsions prepared with 0.75 and 1.00% mucilage did not show significant changes during storage. The zeta potential of all the emulsions exhibited a negative charge of approximately −40 mV, but electrical repulsion was not the dominant stabilization mechanism in the emulsion. C. olitorius mucilage was able to increase the viscosity of the aqueous phase of the O/W emulsion system, which prevented droplet flocculation and enhanced the emulsion stability against phase separation at higher concentrations. The most stable emulsions during the storage period were those with 1.00% C. olitorius mucilage. In conclusion, C. olitorius mucilage has good potential for the preparation of stable O/W emulsions and can be used as a plant-based natural emulsifying and thickening agent in the food industry.

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Section: Resultsmentioning

confidence: 99%

Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions

Kim

2022

Polymers

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“…These are: Resistive heating, microwave, addition of antioxidants, and infrared radiation therapy, which have been employed to improve the stabilization of CSO. Chia mucilage (0.8%) and sodium caseinate (2.0–5.0%) may improve the stability of oil‐in‐water (10:90, wt/wt) emulsions at room temperature (Capitani et al., 2018). There have also been reports that rosemary or garlic extracts can be used to improve the stability of chia and flax seed oil.…”

Section: Cso Stabilizationmentioning

confidence: 99%

Repurposing chia seed oil: A versatile novel functional food

Tak

Kaur

Kumar³

et al. 2022

Journal of Food Science

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Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

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“…According to Wani et al [24], it is essential to formulate nanoemulsions using only those ingredients known to be safe when used at required levels. On the other hand, Müller et al [25] classified nanoparticles based on their size and biodegradability into four classes, considering biodegradable nanoparticles to be in the low-risk class.…”

Section: Introductionmentioning

confidence: 99%

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Julio,

Copado,

Diehl

et al. 2024

Explor Foods Foodomics

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Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable

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

Cited by 6 publications

References 25 publications

Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions

Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions

Repurposing chia seed oil: A versatile novel functional food

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

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