High pressure homogenization: A promising approach to expand food applications of chia mucilage

• Published in: International journal of biological macromolecules Vol. 263; no. Pt 2; p. 129787
• Main Authors: Saporittis, Karen, Morales, Rocío, Martinez, María Julia
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-04-2024
• Subjects: Chia mucilage; High pressure homogenization; Iron - analysis; Particle size; Plant Mucilage - chemistry; Polysaccharides - chemistry; Salvia - chemistry; Seeds - chemistry; Viscosity iron binding capacity; Water - analysis; High pressure homogenization; Particle size; Viscosity iron binding capacity; Chia mucilage
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.129787

Two chia mucilages with different viscosities, obtained by extraction conditions optimized in a previous work, were homogenized by high pressure homogenization (HPH). Particle size, molecular weight, zeta potential, FTIR spectrum, rheological properties, water absorption capacity, water holding capacity and iron binding capacity were determined on both mucilages treated and without treatment. Homogenization led to a significant reduction in viscosity respect to chia mucilage controls, which can be related to the decrease in particle size and molecular weight. A high iron binding capacity was obtained for both mucilages. FTIR spectra of both mucilages with iron showed displacements in bands related with stretching of carboxylic uronic acids, suggesting the interaction site with this mineral. This interaction was also verified by particle size determination with a displacement to higher sizes in the presence of iron. Potential zeta showed a significant reduction in the presence of iron. A model to explain the binding between chia mucilage and iron is proposed. HPH appears as an alternative to expand chia mucilage functionality reducing the viscosity of chia mucilage solutions for the offer of a new ingredient also with optimal levels of hydration and iron binding capacity.
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•Technological properties of chia mucilage (CM) were studied.•High pressure homogenization (HPH) modified the structure of CM.•HPH reduced particle size and viscosity of CM.•CM treated by HPH maintained optimal hydration and iron binding properties.