Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

Abstract

This study reports the effect of extraction temperature (30–80 °C), extraction time (2–4 h) and water:seed ratio (10:1–30:1) on the yield, apparent viscosity, emulsion stability and hue angle of chia seed mucilage, using response surface methodology, and its application in food (ice cream). Experiments were designed according to Central Composite Rotational Design with three factors, including central and axial points. Applying a desirability function method, the optimum parameters were: extraction temperature 80 °C, extraction time 4 h, water:seed ratio 30:1. At this optimum point, extraction yield, apparent viscosity, emulsion stability and hue angle were 4.95 g/100 g, 80.11 mPa s, 67.85% and 80.56°, respectively. An ice cream was prepared with chia seed mucilage extracted under the optimum conditions as a total replacement emulsifier and stabilizer. The results of the texture, overrun and melting tests showed that chia mucilage can replace emulsifiers and stabilizers in the formulation of ice cream, maintained the quality of the product. However, the dark color of the mucilage affected the sensory properties of the ice cream. Overall, this work shows the possibility of using mucilage from chia seed in ice cream formulations as stabilizer.