Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products

Autores
Julio, Luciana Magdalena; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein– carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/118948
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/118948
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-ProductsJulio, Luciana MagdalenaIxtaina, Vanesa YanetTomás, Mabel CristinaQuímicaChia by-productsChia mucilageO/W emulsionsω-3 fatty acidsChia protein-rich fractionsPhysicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein– carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/118948enginfo:eu-repo/semantics/altIdentifier/issn/2504-3900info:eu-repo/semantics/altIdentifier/doi/10.3390/proceedings2020053020info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:00:10Zoai:sedici.unlp.edu.ar:10915/118948Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:00:11.001SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
title Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
spellingShingle Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
Julio, Luciana Magdalena
Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
title_short Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
title_full Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
title_fullStr Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
title_full_unstemmed Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
title_sort Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
dc.creator.none.fl_str_mv Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author Julio, Luciana Magdalena
author_facet Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_role author
author2 Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author2_role author
author
dc.subject.none.fl_str_mv Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
topic Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
dc.description.none.fl_txt_mv Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein– carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein– carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/118948
url http://sedici.unlp.edu.ar/handle/10915/118948
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2504-3900
info:eu-repo/semantics/altIdentifier/doi/10.3390/proceedings2020053020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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