Chia (Salvia hispanica L.) seed mucilage (CSM) is a water-soluble gel consisting in a mixture of polysaccharides (xylose, glucose and methyl glucuronic acid). During hydration of chia seeds, mucilage is released which strongly binds to the seed surface. CSM has film forming capacity, which can be exploited for the development of edible films and coatings. The aim of this study was the optimization of the extraction procedure of CSM and the development and characterization of a biobased film for food application. The time of extraction was set at 1 h for all the conditions, while the extraction yield was optimized through an experimental design (factorial design, LF) with 3 levels and 3 factors. The independent variables were extraction temperature (25, 55 and 80 °C), seed:water ratio (1:10, 1:20, 1:40) and sonication (0, 5 and 10 minutes). The optimum conditions were extraction temperature 80°C; seed:water ratio 1:40. At every condition, no significant effect of sonication was observed. After hydration, the aqueous suspension was oven dried at 55°C overnight and the dried mucilage was separated by rubbing over a sieve. The dried mucilage was used for the preparation of a CSM film forming solution (2 % in water), used to prepare control films and blend films, obtained by mixing CSM with Hydroxypropyl methylcellulose (HPMC) at different ratios. The films were characterized for their mechanical (tensile properties), optical (colour and UV-Vis analysis) and barrier (water vapor transmission rate, WVTR) properties. A significant improvement of the main properties of the blend films was achieved, compared to the control, thus paving the way towards the potential use of CSM as the base for coatings or films for food applications.

Optimization of chia seed mucilage extraction for the development of biobased films and coatings / Feroce, A.; Fava, P.; Licciardello, F. - (2022). (Intervento presentato al convegno SLIM2022 - X Shelf Life International Meeting tenutosi a Bogota (Colombia) nel Nov. 28- Dec 1, 2022.).

Optimization of chia seed mucilage extraction for the development of biobased films and coatings

Feroce A.
;
Fava P.;Licciardello F
2022

Abstract

Chia (Salvia hispanica L.) seed mucilage (CSM) is a water-soluble gel consisting in a mixture of polysaccharides (xylose, glucose and methyl glucuronic acid). During hydration of chia seeds, mucilage is released which strongly binds to the seed surface. CSM has film forming capacity, which can be exploited for the development of edible films and coatings. The aim of this study was the optimization of the extraction procedure of CSM and the development and characterization of a biobased film for food application. The time of extraction was set at 1 h for all the conditions, while the extraction yield was optimized through an experimental design (factorial design, LF) with 3 levels and 3 factors. The independent variables were extraction temperature (25, 55 and 80 °C), seed:water ratio (1:10, 1:20, 1:40) and sonication (0, 5 and 10 minutes). The optimum conditions were extraction temperature 80°C; seed:water ratio 1:40. At every condition, no significant effect of sonication was observed. After hydration, the aqueous suspension was oven dried at 55°C overnight and the dried mucilage was separated by rubbing over a sieve. The dried mucilage was used for the preparation of a CSM film forming solution (2 % in water), used to prepare control films and blend films, obtained by mixing CSM with Hydroxypropyl methylcellulose (HPMC) at different ratios. The films were characterized for their mechanical (tensile properties), optical (colour and UV-Vis analysis) and barrier (water vapor transmission rate, WVTR) properties. A significant improvement of the main properties of the blend films was achieved, compared to the control, thus paving the way towards the potential use of CSM as the base for coatings or films for food applications.
2022
SLIM2022 - X Shelf Life International Meeting
Bogota (Colombia)
Nov. 28- Dec 1, 2022.
Feroce, A.; Fava, P.; Licciardello, F
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1367893
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