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

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 casein...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Julio, Luciana Magdalena, Ixtaina, Vanesa Yanet, Fernández, Mariela Alejandra, Torres Sánchez, Rosa María, Nolasco, Susana María, Tomás, Mabel Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Química Chia seed oil Chia mucilage Chia protein-rich fraction O/W emulsions Physicochemical properties
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/106801 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5055885&blobtype=pdf
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-106801
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Química Chia seed oil Chia mucilage Chia protein-rich fraction O/W emulsions Physicochemical properties
spellingShingle	Química Chia seed oil Chia mucilage Chia protein-rich fraction O/W emulsions Physicochemical properties Julio, Luciana Magdalena Ixtaina, Vanesa Yanet Fernández, Mariela Alejandra Torres Sánchez, Rosa María Nolasco, Susana María Tomás, Mabel Cristina Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
topic_facet	Química Chia seed oil Chia mucilage Chia protein-rich fraction O/W emulsions Physicochemical properties
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.
format	Articulo Articulo
author	Julio, Luciana Magdalena Ixtaina, Vanesa Yanet Fernández, Mariela Alejandra Torres Sánchez, Rosa María Nolasco, Susana María Tomás, Mabel Cristina
author_facet	Julio, Luciana Magdalena Ixtaina, Vanesa Yanet Fernández, Mariela Alejandra Torres Sánchez, Rosa María Nolasco, Susana María Tomás, Mabel Cristina
author_sort	Julio, Luciana Magdalena
title	Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
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
publishDate	2016
url	http://sedici.unlp.edu.ar/handle/10915/106801 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5055885&blobtype=pdf
work_keys_str_mv	AT juliolucianamagdalena developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts AT ixtainavanesayanet developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts AT fernandezmarielaalejandra developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts AT torressanchezrosamaria developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts AT nolascosusanamaria developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts AT tomasmabelcristina developmentandcharacterizationoffunctionalowemulsionswithchiaseedisalviahispanicailbyproducts
bdutipo_str	Repositorios
_version_	1764820443242430465

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

Ejemplares similares