Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Autores
Capitani, Marianela Ivana; Ixtaina, Vanesa Yanet; Nolasco, Susana Maria; Tomas, Mabel Cristina
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS: Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ±8.0 g kg−1) followed by protein (293 ±4.0 g kg−1) and fiber (276 ±1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ±1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 ◦C (870 g kg−1. CONCLUSION: The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; 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: Ixtaina, Vanesa Yanet. 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. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
Fil: Tomas, 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
Salvia Hispanica L.
Mucilage
Morphology
Sem
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/1121
Acceder
id CONICETDig_4e7052fe113f6cb25da0ca338f3614ab
oai_identifier_str oai:ri.conicet.gov.ar:11336/1121
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from ArgentinaCapitani, Marianela IvanaIxtaina, Vanesa YanetNolasco, Susana MariaTomas, Mabel CristinaSalvia Hispanica L.MucilageMorphologySemhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS: Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ±8.0 g kg−1) followed by protein (293 ±4.0 g kg−1) and fiber (276 ±1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ±1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 ◦C (870 g kg−1. CONCLUSION: The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; 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: Ixtaina, Vanesa Yanet. 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. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; ArgentinaFil: Tomas, 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; ArgentinaJohn Wiley & Sons Ltd2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1121Capitani, Marianela Ivana; Ixtaina, Vanesa Yanet; Nolasco, Susana Maria; Tomas, Mabel Cristina; Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 93; 15; 9-2013; 3856-38620022-5142enginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.6327info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:36Zoai:ri.conicet.gov.ar:11336/1121instacron: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 09:50:36.449CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
title Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
spellingShingle Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
Capitani, Marianela Ivana
Salvia Hispanica L.
Mucilage
Morphology
Sem
title_short Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
title_full Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
title_fullStr Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
title_full_unstemmed Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
title_sort Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
dc.creator.none.fl_str_mv Capitani, Marianela Ivana
Ixtaina, Vanesa Yanet
Nolasco, Susana Maria
Tomas, Mabel Cristina
author Capitani, Marianela Ivana
author_facet Capitani, Marianela Ivana
Ixtaina, Vanesa Yanet
Nolasco, Susana Maria
Tomas, Mabel Cristina
author_role author
author2 Ixtaina, Vanesa Yanet
Nolasco, Susana Maria
Tomas, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Salvia Hispanica L.
Mucilage
Morphology
Sem
topic Salvia Hispanica L.
Mucilage
Morphology
Sem
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 micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS: Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ±8.0 g kg−1) followed by protein (293 ±4.0 g kg−1) and fiber (276 ±1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ±1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 ◦C (870 g kg−1. CONCLUSION: The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; 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: Ixtaina, Vanesa Yanet. 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. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
Fil: Tomas, 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 micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS: Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ±8.0 g kg−1) followed by protein (293 ±4.0 g kg−1) and fiber (276 ±1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ±1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 ◦C (870 g kg−1. CONCLUSION: The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
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/11336/1121
Capitani, Marianela Ivana; Ixtaina, Vanesa Yanet; Nolasco, Susana Maria; Tomas, Mabel Cristina; Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 93; 15; 9-2013; 3856-3862
0022-5142
url http://hdl.handle.net/11336/1121
identifier_str_mv Capitani, Marianela Ivana; Ixtaina, Vanesa Yanet; Nolasco, Susana Maria; Tomas, Mabel Cristina; Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 93; 15; 9-2013; 3856-3862
0022-5142
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.6327
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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
_version_ 1842269041280942080
score 13.13397

Publicaciones similares