Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products

Autores
Julio, Luciana Magdalena; Ixtaina, Vanesa Yanet; Fernández, Mariela Alejandra; Torres Sánchez, Rosa María; Nolasco, Susana María; Tomás, Mabel Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22–0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Centro de Tecnología de Recursos Minerales y Cerámica
Materia
Química
Chia seed oil
Chia mucilage
Chia protein-rich fraction
O/W emulsions
Physicochemical properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/106801
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/106801
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 (<i>Salvia hispanica</i> L.) by-productsJulio, Luciana MagdalenaIxtaina, Vanesa YanetFernández, Mariela AlejandraTorres Sánchez, Rosa MaríaNolasco, Susana MaríaTomás, Mabel CristinaQuímicaChia seed oilChia mucilageChia protein-rich fractionO/W emulsionsPhysicochemical propertiesThe present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22–0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.Centro de Investigación y Desarrollo en Criotecnología de AlimentosCentro de Tecnología de Recursos Minerales y Cerámica2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf3206-3214http://sedici.unlp.edu.ar/handle/10915/106801enginfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5055885&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/pmid/27784915info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-016-2295-8info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T10:56:07Zoai:sedici.unlp.edu.ar:10915/106801Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:56:07.892SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
title Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
spellingShingle Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
Julio, Luciana Magdalena
Química
Chia seed oil
Chia mucilage
Chia protein-rich fraction
O/W emulsions
Physicochemical properties
title_short Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
title_full Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
title_fullStr Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
title_full_unstemmed Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
title_sort Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
dc.creator.none.fl_str_mv Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Fernández, Mariela Alejandra
Torres Sánchez, Rosa María
Nolasco, Susana María
Tomás, Mabel Cristina
author Julio, Luciana Magdalena
author_facet Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Fernández, Mariela Alejandra
Torres Sánchez, Rosa María
Nolasco, Susana María
Tomás, Mabel Cristina
author_role author
author2 Ixtaina, Vanesa Yanet
Fernández, Mariela Alejandra
Torres Sánchez, Rosa María
Nolasco, Susana María
Tomás, Mabel Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
Chia seed oil
Chia mucilage
Chia protein-rich fraction
O/W emulsions
Physicochemical properties
topic Química
Chia seed oil
Chia mucilage
Chia protein-rich fraction
O/W emulsions
Physicochemical properties
dc.description.none.fl_txt_mv The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22–0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Centro de Tecnología de Recursos Minerales y Cerámica
description The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22–0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.
publishDate 2016
dc.date.none.fl_str_mv 2016
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/10915/106801
url http://sedici.unlp.edu.ar/handle/10915/106801
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5055885&blobtype=pdf
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/pmid/27784915
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-016-2295-8
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
3206-3214
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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