Abstract
Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.
Highlights
In recent years the consumption of vegetable protein as opposed to animal protein has been increasing thanks to concerns about a healthier lifestyle and specific dietary habits
To that end we evaluated the composition benefits and the technological and structural properties of conventional and gelled emulsions elaborated with chia flour
The inclusion of chia flour in flour in conventional and gelled emulsion formation provides good thermal stability and appropriate conventional and gelled emulsion formation provides good thermal stability and appropriate technological technological properties properties such such as as texture texture and and water water and and fat fat binding binding properties properties characteristics, characteristics, being being emulsion gels characterized by the greatest thermal stability and firmness
Summary
In recent years the consumption of vegetable protein as opposed to animal protein has been increasing thanks to concerns about a healthier lifestyle and specific dietary habits. A search is under way for alternative sources of vegetable protein capable of providing health benefits and good functional/technological properties. In this context, chia (Salvia hispanica L.) is an annual plant of the Lamiaceae family and, because of its high oil content, is considered an oilseed plant native of Mesoamerica which contains proteins of high biological value and offers considerable potential for the development of healthier foods. Chia is gluten-free and contains about 20–25% protein depending on several factors such as climate and crop location [1,2]. It has likewise been shown that chia (seed or flour) contains proteins and other components such as diverse carbohydrates that form the structure of mucilage which have
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