Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise.

Taha Hijazi,Salih Karasu,Fatih Bozkurt,Zeynep Hazal Tekin-Çakmak

doi:10.3390/foods11030363

Taha Hijazi, Salih Karasu + Show 2 more

Open Access

https://doi.org/10.3390/foods11030363

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Abstract

This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.

Highlights

Edible oils contain ubiquitous dietary ingredients that may contain high quantities of bioactive compounds, such as sterols, tocopherols, and unsaturated fatty acids [1]
The different types of gum (CSG (2%), FSG (2%), Rocket seed gum (RSG) (5%), Arabic gum (AG:1%), guar gum (GG:1%), and xanthan gum (XG:0.4%) were used in vegan mayonnaise production
FSG and chia seed gum (CSG) are rich in xylose and glucose, while RSG is rich in galactose and mannose

Summary

Introduction

Edible oils contain ubiquitous dietary ingredients that may contain high quantities of bioactive compounds, such as sterols, tocopherols, and unsaturated fatty acids [1]. The cold-pressed extracted oils are not subjected to any refining and chemical processes. Cold-pressed oil by-products can be used in the food industry as they are not exposed to a solvent such as hexane. Cold-press oil byproducts are an important source in terms of nutrition and technology, they have not taken their place in the food industry sufficiently. Cold-pressed oil byproducts of seeds, such as flaxseed, chia seed, and rocket seed have an important potential in terms of natural gum. These byproducts have high gum content and can be extracted from food

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