title: Development and characterization of functional O/W emulsions with chia seed (Salvia hispanicaL.) by-products.
abstract: 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.
authors: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE), Universidad Nacional de La Plata (UNLP), 47 y 116, 1900 La Plata, Argentina.
authors: Luciana Magdalena
authors: LM
authors: Julio
authors: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE), Universidad Nacional de La Plata (UNLP), 47 y 116, 1900 La Plata, Argentina.
authors: Vanesa Yanet
authors: VY
authors: Ixtaina
authors: Centro de Tecnología de Recursos Minerales y Cerámica (CETMIC), CCT La Plata (CONICET- CIC), Centenario and 506, 1900 La Plata, Buenos Aires Argentina.
authors: Mariela
authors: M
authors: Fernández
authors: Centro de Tecnología de Recursos Minerales y Cerámica (CETMIC), CCT La Plata (CONICET- CIC), Centenario and 506, 1900 La Plata, Buenos Aires Argentina.
authors: Rosa Maria
authors: RM
authors: Torres Sánchez
authors: Departamento de Ingeniería Química (TECSE), Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, 7400 Olavarría, Buenos Aires Argentina.
authors: Susana María
authors: SM
authors: Nolasco
authors: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE), Universidad Nacional de La Plata (UNLP), 47 y 116, 1900 La Plata, Argentina.
authors: Mabel Cristina
authors: MC
authors: Tomás
keywords: Chia mucilage; Chia protein-rich fraction; Chia seed oil; O/W emulsions; Physicochemical properties