Abstract
The effect of ultrasound in combination of heat on the extraction yield and technological properties of chia seed mucilage was investigated. Chia seeds were mixed with distilled water at a seed-to-water ratio of 1:30. The dispersion was adjusted to pH 9 and treated either with heat extraction by water bath or with heat/ultrasound extraction by probe-type sonication at 50 °C and 80 °C for 30 and 60 min. The yield and technological properties of mucilage samples were evaluated. The heat/ultrasound extraction gave a greater yield of mucilage (6.92–10.52%) as compared to the heat extraction (1.03–1.86%). Images obtained from Scanning Electron Microscope (SEM) have shown that during heat/ultrasound extraction, the amount of mucilage fibers on the surface of chia seed decreased with the increased extraction time. Thus, the yield of mucilage prepared with heat/ultrasound extraction for 60 min was significantly higher than that of mucilage extracted for 30 min. However, the difference between the seed samples treated with heat/ultrasound extraction at different temperatures was not apparent. The mucilage prepared with heat/ultrasound extraction at 50 °C for 60 min had the best technological properties. The amount of protein in the heat/ultrasound extracted mucilage diversified its technological property. Moreover, the mixture of mucilage and whey protein isolate had better miscibility. This study confirms the great potential of application of ultrasound in combination with heat in the extraction of chia seed mucilage.
Highlights
Chia (Salvia hispanica L.) is an annual herbaceous plant that grows in arid or semiarid climates
A combination of ultrasound and heat is able to assist the separation of mucilage from chia seed coat and improve extraction efficiency
Time is an important variable of the ultrasonic process, affecting the extraction of chia seed mucilage
Summary
Chia (Salvia hispanica L.) is an annual herbaceous plant that grows in arid or semiarid climates. Chia seed is composed of 15–25% protein, 30–33% lipid, 26–41% carbohydrate, and 4–5% ash [1,2]. It contains high amounts of natural antioxidants and dietary fiber and is an important source of omega-3 fatty acids, vitamin B, and minerals [1,3]. Chia seed has regained popularity due to its health-promoting properties, such as lowering blood sugar levels and improving the cardiovascular system, immune defense system, and gastrointestinal system [1,3–5]. Chia seed mucilage is a water-soluble anionic heteropolysaccharide with high molecular weight (800–2000 kDa) and is a good source of soluble fiber [6]. Chia seed mucilage possesses excellent water-holding capacity, oil-holding capacity, emulsifying ability, and stabilizing property. The flow behavior of chia seed mucilage is shear thinning type [6–8]
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