Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Viçosa, Brazil.
Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Viçosa, Brazil.
J Sci Food Agric. 2022 Oct;102(13):5585-5592. doi: 10.1002/jsfa.11921. Epub 2022 Apr 21.
Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.
奇亚胶（CM）是一种新兴的食品应用资源。然而，这种生物聚合物作为稳定剂/乳化剂成分的机制尚未得到很好的定义。在含有 CM 的乳液中观察到非均匀的粘弹性三维网络，而 CM 成分的表面活性与其蛋白质含量有关。为了了解其在食品中的功能，本综述重点讨论和总结了在不同条件下（如 pH 值、温度、盐含量和胶含量）由 CM 组成的分散体和乳液的流变性质。例如，含有 CM 的乳液和分散体表现出假塑性行为。CM 浓度的增加会增加粘度和稠度指数，并降低行为指数。含有 CM 的分散体的稠度指数随 pH 值的增加而增加。未来对乳液和分散体性质（如粘弹性和微观结构）的评估对于 CM 在食品工业中的成功应用尤为重要。主要研究评估了 CM 在乳制品和肉类系统中的用途，作为乳化剂、稳定剂或脂质替代品。含有 CM 的产品的营养质量得到保持或提高，但有时会观察到不期望的变暗。对 CM 的冷萃取方法的未来评估可能会改善含有 CM 的食品产品的颜色和整体感官可接受性。奇亚籽的综合加工，包括胶、油和蛋白质的提取，可以进行，以使奇亚籽的工业加工可行。© 2022 化学工业协会。
