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

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-maltodext...

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Autores principales: Julio, Luciana Magdalena, Ixtaina, Vanesa Yanet, Tomás, Mabel Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/118948
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-118948
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 by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
spellingShingle Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
topic_facet Química
Chia by-products
Chia mucilage
O/W emulsions
ω-3 fatty acids
Chia protein-rich fractions
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.
format Articulo
Articulo
author Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_facet Julio, Luciana Magdalena
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_sort Julio, Luciana Magdalena
title Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
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
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/118948
work_keys_str_mv AT juliolucianamagdalena developmentandcharacterizationoffunctionalowemulsionswithchiaseedsalviahispanicalbyproducts
AT ixtainavanesayanet developmentandcharacterizationoffunctionalowemulsionswithchiaseedsalviahispanicalbyproducts
AT tomasmabelcristina developmentandcharacterizationoffunctionalowemulsionswithchiaseedsalviahispanicalbyproducts
bdutipo_str Repositorios
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