Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology

• Published in: Journal of the science of food and agriculture 2018-09, Vol.98 (12), p.4495-4500
• Main Authors: Orifici, Stefania C, Capitani, Marianela I, Tomás, Mabel C, Nolasco, Susana M
• Format: Article
• Language: English
• Subjects: Chemical Fractionation - methods; chia seed mucilage; Crop yield; Economic impact; Emulsions - chemistry; Emulsions - isolation & purification; extraction yield; Exudation; Food industry; Food processing industry; Impact analysis; Independent variables; Mucilage; Optimization; Organic chemistry; Plant Extracts - chemistry; Plant Extracts - isolation & purification; Plant Mucilage - chemistry; Plant Mucilage - isolation & purification; Response surface methodology; Salvia - chemistry; Salvia columbariae; Seeds; Seeds - chemistry; Temperature effects
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.8974

BACKGROUND Chia mucilage has potential application as a functional ingredient; advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, first, the effect of mechanical agitation time (1–3 h) on the exudation of chia mucilage was analyzed. Then, response surface methodology was used to determine the optimal combination of the independent variables temperature (15–85 °C) and seed: water ratio (1: 12–1: 40.8 w/v) for the 2 h exudation that give maximum chia mucilage yield. Experiments were designed according to central composite rotatable design. RESULTS A second‐order polynomial model predicted the variation in extraction mucilage yield with the variables temperature and seed: water ratio. The optimal operating conditions were found to be temperature 85 °C and a seed: water ratio of 1: 31 (w/v), reaching an experimental extraction yield of 116 ± 0.21 g kg−1 (dry basis). The mucilage obtained exhibited good functional properties, mainly in terms of water‐holding capacity, emulsifying activity, and emulsion stability. CONCLUSION The results obtained show that temperature, seed: water ratio, and exudation time are important variables of the process that affect the extraction yield and the quality of the chia mucilage, determined according to its physicochemical and functional properties. © 2018 Society of Chemical Industry