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Artículo

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

Julio, Luciana MagdalenaIcon ; Ixtaina, Vanesa YanetIcon ; Fernandez, Mariela AlejandraIcon ; Torres Sanchez, Rosa MariaIcon ; Nolasco, Susana Maria; Tomás, Mabel CristinaIcon
Fecha de publicación: 08/2016
Editorial: Association of Food Scientists and Technologists of India
Revista: Journal of Food Science and Technology
ISSN: 0022-1155
e-ISSN: 0975-8402
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-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, ζ-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 µm), 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.
Palabras clave: Chia Mucilage , Chia Protein-Rich Fraction , Chia Seed Oil , O/W Emulsions , Physicochemical Properties
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/57396
DOI: http://dx.doi.org/10.1007/s13197-016-2295-8
URL: https://link.springer.com/article/10.1007%2Fs13197-016-2295-8
URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5055885/
Colecciones
Articulos(CETMIC)
Articulos de CENTRO TECNOL.DE REC.MINERALES Y CERAMICA (I)
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Julio, Luciana Magdalena; Ixtaina, Vanesa Yanet; Fernandez, Mariela Alejandra; Torres Sanchez, Rosa Maria; Nolasco, Susana Maria; et al.; Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 8; 8-2016; 3206-3214
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