Santos Francislaine Suelia Dos, Figueirêdo Rossana Maria Feitosa de, Queiroz Alexandre José de Melo, Paiva Yaroslávia Ferreira, Moura Henrique Valentim, Silva Eugênia Telis de Vilela, Ferreira João Paulo de Lima, Melo Bruno Adelino de, Carvalho Ana Júlia de Brito Araújo, Lima Marcos Dos Santos, Costa Caciana Cavalcanti, Silva Wilton Pereira da, Gomes Josivanda Palmeira
Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Foods. 2023 Jan 28;12(3):569. doi: 10.3390/foods12030569.
Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry.
种子和果实中的树胶和黏液是研究对象，因为它们在低浓度下具有高粘度特性和胶凝特性，这些特性对于食品工业中改善质地和稳定产品很有用。奇亚籽和秋葵的成分中含有高浓度的多糖胶，这使它们成为用于需要使用质地增强剂和稳定剂的食品成分中的一个有趣目标。本研究调查了脱水温度对在不同温度下获得的奇亚籽和秋葵粉末黏液特性的影响。黏液采用水提法提取，并在空气循环烘箱中于50、60和70°C脱水直至达到吸湿平衡。然后，对奇亚籽黏液粉（CM）和秋葵黏液粉（OM）的化学和物理化学特性、生物活性化合物、抗氧化活性和物理性质进行了分析。结果发现，黏液粉的水分含量和水分活度较低，CM在灰分、果胶和淀粉含量方面表现突出，而OM在蛋白质、糖、总酚化合物、花青素、类黄酮和抗氧化活性方面的平均值较高。至于物理参数，CM在溶解性更大和吸湿性更低方面表现突出，而OM的润湿性更高。两种黏液粉均被归类为具有从低到中等的良好流动性和内聚性。关于脱水温度，在70°C时验证了最佳的黏液特性。该研究表明，黏液具有良好的功能特性，作为工业原料具有巨大潜力。
