Unravelling the secret of seed-based gels in water: the nanoscale 3D network formation

Abstract

Chia (Salvia hispanica) and basil (Ocimum basilicum) seeds have the intrinsic ability to form a hydrogel concomitant with moisture-retention, slow releasing capability and proposed health benefits such as curbing diabetes and obesity by delaying digestion process. However, the underlying mode of gelation at nanoscopic level is not clearly explained or explored. The present study elucidates and corroborates the hypothesis that the gelling behavior of such seeds is due to their nanoscale 3D-network formation. The preliminary study revealed the influence of several conditions like polarity, pH and hydrophilicity/hydrophobicity on fiber extrusion from the seeds which leads to gelation. Optical microscopic analysis clearly demonstrated bundles of fibers emanating from the seed coat while in contact with water, and live growth of fibers to form 3D network. Scanning electron microscope (SEM) and transmission electron microscope (TEM) studies confirmed 3D network formation with fiber diameters ranging from 20 to 50 nm.

Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses

“…2) because of complex formations of dry egg albumin with mucous substances of seeds. Chia mucous substances consist of xylose, glucose, and galacturonic acid residues (2:1:1) [40]. They are anionic heteropolysaccharides essentially [41].…”

Empleo de semillas como ingrediente saciante: chía y sésamo

“…Sin embargo, cuando se elimina la cubierta externa (machacando la semilla, por ejemplo), se exponen las fibras internas de modo que interaccionan formando una red tridimensional (Figura 4). Se ha demostrado que la formación de esta red es más fuerte y presenta mayor efecto en la retención de agua, reducción de obesidad, etc (Samateh et al, 2018).…”

A Comparative Study on the Carbohydrate proৎile and In-vitro Glycaemic Index of Processed Basil (Ocimum basilicum) Seeds Incorporated Idlis

“…The batter was allowed to ferment for 7 hours (Nagaraju and Manohar, 2000). The batter was beaten well, raw and steamed Ocimum basilicum seeds in the proportions of 5% (RV1, SV1), 10% (RV2, SV2), 15% (RV3, SV3) and 20% (RV4, SV4) were incorporated into the respective proportions of batter and was allowed to stand for 15 minutes (Samateh et al, 2018) for the seeds to gel. The batter was poured in an idli steamer and steamed till doneness which approximated to 5 to 8 minutes.…”