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Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs

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Abstract

Chia seeds mixed in water release a mucilaginous gel with stabilizing properties. However, the properties of dispersions and emulsions with chia mucilage at acid and basic conditions were not yet well described. Hence, this study aimed to evaluate the ability and characteristics of chia mucilage to form stable aqueous dispersions and soya oil–water emulsions at different pHs. The mucilage extraction yield was 3.76% (w/w), being composed of 8.33% (w/w) of moisture, 12.3% (w/w) of ash, 1.96% (w/w) of lipids and 13.4% (w/w) of proteins. Mucilage dispersions showed negative zeta potential over the entire pH range (1.5–8.5), reaching -40 mV at pH 8.5. Dispersions and emulsions with 1.0% (wt/wt) of chia mucilage showed pseudoplastic behavior in all pHs conditions evaluated (between 3.5 and 8.5). Viscosity, consistency index, emulsion droplet size, and emulsion viscoelastic properties increased with pH increment up to pH 6.5 and decreased at alkaline pHs. This behavior suggested that depolymerization of mucilage occurred at pH higher than 6.5, resulting in small molecules that produced low viscosity systems (dispersions and emulsions). Moreover, chia mucilage produced very stable dispersions, while emulsions showed low phase separation (up to 3,3% v/v), showing its use as an alternative ingredient to the development of new healthier acid, neutral and, alkaline products.

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Acknowledgements

The authors thank the Minas Gerais State Research Support Foundation (FAPEMIG), and Dr. Maurício de Oliveira Leite for his technical assistance.

Funding

This study was financially supported by the Minas Gerais State Research Support Foundation (FAPEMIG).

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Authors and Affiliations

  1. Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG, CEP 36570-900, Brazil

    Larissa Lara Garcia e Silva, Renato Alves Bastos, Gabriel Vitor Souza Lima & Rejane de Castro Santana

  2. Faculdade de Engenharia (FAEN), Universidade Federal da Grande Dourados (UFGD), n° 983/984, Dourados, MS, CEP 79825-070, Brazil

    Lucas de Souza Soares

  3. Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG, CEP 36570-900, Brazil

    Jane Selia dos Reis Coimbra

  4. Departamento de Engenharia Agrícola (DEA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG, CEP 36570-900, Brazil

    Márcio Arêdes Martins

Authors
  1. Larissa Lara Garcia e Silva
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  2. Renato Alves Bastos
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  3. Gabriel Vitor Souza Lima
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  4. Lucas de Souza Soares
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  5. Jane Selia dos Reis Coimbra
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  6. Márcio Arêdes Martins
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  7. Rejane de Castro Santana
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Contributions

LLGS, RAB and, GVSL conceived and carried out the experiments (EX); LSS supervised the EX, and corrected the manuscript (MS); JSRC conceived EX, formal data analysis, corrected and proofread the MS; MAM formal rheology analysis and proofread the MS; RCS conceived EX, supervised the work, wrote, corrected, edited, and proofread the MS.

Corresponding author

Correspondence to Rejane de Castro Santana.

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Garcia e Silva, L.L., Alves Bastos, R., Souza Lima, G.V. et al. Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs. Food Biophysics 17, 568–574 (2022). https://doi.org/10.1007/s11483-022-09742-x

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