Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

Autores
Capitani, Marianela Ivana; Corzo Rios, L. J.; Chel Guerrero, L. A.; Betancur Ancona, D. A.; Nolasco, Susana Maria; Tomás, Mabel Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) soaking-freezing-freeze drying-sieving, and (II) soaking-filtration-concentration-freezing-freeze drying. The effect of mucilage concentration, temperature, pH, ionic strength and presence of sucrose on the rheological properties of the aqueous dispersions with the addition of NaCl or CaCl2 was also evaluated. All the dispersion samples presented a shear-thinning behavior and a weak elastic gel-like structure because the storage modulus (G′) was larger than the loss modulus (G″) in the studied frequency range. The concentration of mucilage was the variable with the most significant effect on k (consistency index), whereas the presence of sucrose had the highest effect on n (flow behavior index) and tan δ. The type of salt and extraction method significantly affected k, not affecting n. Tan δ was affected mainly by the type of salt, and some interaction was observed between both factors. Method II and NaCl provided a higher consistency to the dispersions of chia mucilage. These results suggest that chia mucilage could be applied in the production of foods that require additives with thickening capacity, taking advantage of the zero calorific value of this hydrocolloid.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Corzo Rios, L. J.. Universidad Autónoma de Yucatán; México. Instituto Tecnologico Nacional; México
Fil: Chel Guerrero, L. A.. Universidad Autónoma de Yucatán; México
Fil: Betancur Ancona, D. A.. Universidad Autónoma de Yucatán; México
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
L. Chia Mucilage
Rheology
Salvia Hispanica
Shear Viscosity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50622
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50622
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilageCapitani, Marianela IvanaCorzo Rios, L. J.Chel Guerrero, L. A.Betancur Ancona, D. A.Nolasco, Susana MariaTomás, Mabel CristinaL. Chia MucilageRheologySalvia HispanicaShear Viscosityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) soaking-freezing-freeze drying-sieving, and (II) soaking-filtration-concentration-freezing-freeze drying. The effect of mucilage concentration, temperature, pH, ionic strength and presence of sucrose on the rheological properties of the aqueous dispersions with the addition of NaCl or CaCl2 was also evaluated. All the dispersion samples presented a shear-thinning behavior and a weak elastic gel-like structure because the storage modulus (G′) was larger than the loss modulus (G″) in the studied frequency range. The concentration of mucilage was the variable with the most significant effect on k (consistency index), whereas the presence of sucrose had the highest effect on n (flow behavior index) and tan δ. The type of salt and extraction method significantly affected k, not affecting n. Tan δ was affected mainly by the type of salt, and some interaction was observed between both factors. Method II and NaCl provided a higher consistency to the dispersions of chia mucilage. These results suggest that chia mucilage could be applied in the production of foods that require additives with thickening capacity, taking advantage of the zero calorific value of this hydrocolloid.Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Corzo Rios, L. J.. Universidad Autónoma de Yucatán; México. Instituto Tecnologico Nacional; MéxicoFil: Chel Guerrero, L. A.. Universidad Autónoma de Yucatán; MéxicoFil: Betancur Ancona, D. A.. Universidad Autónoma de Yucatán; MéxicoFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50622Capitani, Marianela Ivana; Corzo Rios, L. J.; Chel Guerrero, L. A.; Betancur Ancona, D. A.; Nolasco, Susana Maria; et al.; Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage; Elsevier; Journal of Food Engineering; 149; 3-2015; 70-770260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.09.043info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S026087741400421Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:21Zoai:ri.conicet.gov.ar:11336/50622instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:21.559CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
title Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
spellingShingle Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
Capitani, Marianela Ivana
L. Chia Mucilage
Rheology
Salvia Hispanica
Shear Viscosity
title_short Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
title_full Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
title_fullStr Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
title_full_unstemmed Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
title_sort Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
dc.creator.none.fl_str_mv Capitani, Marianela Ivana
Corzo Rios, L. J.
Chel Guerrero, L. A.
Betancur Ancona, D. A.
Nolasco, Susana Maria
Tomás, Mabel Cristina
author Capitani, Marianela Ivana
author_facet Capitani, Marianela Ivana
Corzo Rios, L. J.
Chel Guerrero, L. A.
Betancur Ancona, D. A.
Nolasco, Susana Maria
Tomás, Mabel Cristina
author_role author
author2 Corzo Rios, L. J.
Chel Guerrero, L. A.
Betancur Ancona, D. A.
Nolasco, Susana Maria
Tomás, Mabel Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv L. Chia Mucilage
Rheology
Salvia Hispanica
Shear Viscosity
topic L. Chia Mucilage
Rheology
Salvia Hispanica
Shear Viscosity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) soaking-freezing-freeze drying-sieving, and (II) soaking-filtration-concentration-freezing-freeze drying. The effect of mucilage concentration, temperature, pH, ionic strength and presence of sucrose on the rheological properties of the aqueous dispersions with the addition of NaCl or CaCl2 was also evaluated. All the dispersion samples presented a shear-thinning behavior and a weak elastic gel-like structure because the storage modulus (G′) was larger than the loss modulus (G″) in the studied frequency range. The concentration of mucilage was the variable with the most significant effect on k (consistency index), whereas the presence of sucrose had the highest effect on n (flow behavior index) and tan δ. The type of salt and extraction method significantly affected k, not affecting n. Tan δ was affected mainly by the type of salt, and some interaction was observed between both factors. Method II and NaCl provided a higher consistency to the dispersions of chia mucilage. These results suggest that chia mucilage could be applied in the production of foods that require additives with thickening capacity, taking advantage of the zero calorific value of this hydrocolloid.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Corzo Rios, L. J.. Universidad Autónoma de Yucatán; México. Instituto Tecnologico Nacional; México
Fil: Chel Guerrero, L. A.. Universidad Autónoma de Yucatán; México
Fil: Betancur Ancona, D. A.. Universidad Autónoma de Yucatán; México
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) soaking-freezing-freeze drying-sieving, and (II) soaking-filtration-concentration-freezing-freeze drying. The effect of mucilage concentration, temperature, pH, ionic strength and presence of sucrose on the rheological properties of the aqueous dispersions with the addition of NaCl or CaCl2 was also evaluated. All the dispersion samples presented a shear-thinning behavior and a weak elastic gel-like structure because the storage modulus (G′) was larger than the loss modulus (G″) in the studied frequency range. The concentration of mucilage was the variable with the most significant effect on k (consistency index), whereas the presence of sucrose had the highest effect on n (flow behavior index) and tan δ. The type of salt and extraction method significantly affected k, not affecting n. Tan δ was affected mainly by the type of salt, and some interaction was observed between both factors. Method II and NaCl provided a higher consistency to the dispersions of chia mucilage. These results suggest that chia mucilage could be applied in the production of foods that require additives with thickening capacity, taking advantage of the zero calorific value of this hydrocolloid.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/50622
Capitani, Marianela Ivana; Corzo Rios, L. J.; Chel Guerrero, L. A.; Betancur Ancona, D. A.; Nolasco, Susana Maria; et al.; Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage; Elsevier; Journal of Food Engineering; 149; 3-2015; 70-77
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50622
identifier_str_mv Capitani, Marianela Ivana; Corzo Rios, L. J.; Chel Guerrero, L. A.; Betancur Ancona, D. A.; Nolasco, Susana Maria; et al.; Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage; Elsevier; Journal of Food Engineering; 149; 3-2015; 70-77
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.09.043
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S026087741400421X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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