Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

“…As the angular frequency increases, LMPH1 conforms to tanδ > 1, and the LMPH1 system exhibits the characteristics of liquid viscosity. This phenomenon is related to the slippage effect caused by the small-layer synergistic effect of partial sample decomposition [ 54 , 55 ]. In addition, the G’ of LMPH5 was the highest, which means that when the hydrogel resisted deformation, most of the deformation energy was stored in the LMPH5.…”

Prospects of using non-thermal technologies for chia seed mucilage extraction

“…Furthermore, other researchers also used 2 h of hydration for their work. 21,27,28,40,43,51,61 It is interesting to study the mechanism of reduction of mucilage yield at higher hydration time with increased temperature in the future. 56 According to the reports of Saporittis et al , 57 along with an increase in extraction time from 30–210 minutes, using a magnetic stirrer followed by 3 minutes of UAE has significantly affected the yield of mucilage.…”

“…28 Similar observations of three different layer formations during centrifugation were confirmed by the other researchers. 15,21,35,57,64,79 A recent report, which used ultrasound and centrifugation, again explained the formation of two different phases (opaque and translucent phase) but correlated the ratios of translucent to opaque with the initial seed:water ratio during extraction and its impact on apparent viscosity. 57 This also provided new insights about the direction for future optimization with non-thermal technologies.…”

“…12 The growing interest in natural ingredients is evident, with chia seeds being recognised as a mucilage source with yields of up to 15% 19 depending on factors such as the extraction method, pH, the temperature of the extraction solvent, the seed-to-water ratio, seed origin and genotype, and mechanical stirring. 11,20,21…”