Mucílago de Chía (Salvia hispanica): microestructura, caracterización físico-química y aplicaciones en la industria alimentaria

MUCILAGE FROM CHIA SEEDS (Salvia hispanica): MICROESTRUCTURE, PHYSICO-CHEMICAL CHARACTERIZATION AND APPLICATIONS IN FOOD INDUSTRY Abstract The hypothesis of this work is that the mucilage from Salvia hispanica L. is a potential ingredient with functional properties feasible to be used in food industry. Chia seed is natural source of omega-3 and omega-6 fatty acid, antioxidants, soluble and insoluble fiber, vitamins and minerals. One major characteristic of this oilseed is that exudes mucilage with interesting properties for food, care and pharmaceutical industries. To use this mucilage as food ingredient is necessary study the seed microstructure to assess the exact mechanism by which mucilage is released during extraction, to lately extract it and study their chemical, physical and functional properties in order to know the structure, microstructure, composition, rheological properties and behavior in different conditions. Finally, the mucilage characterized was used to produce edible films. The mucilage is composed mainly of polysaccharides, located in the three layers forming the seed coat which can be easily removed after hydration. The mucilage is a potential source of hydrocolloids with different functional properties that are sought by the food industry, such as: a high water retention capacity; emulsifier; thickener; stabilizer in the formation of foam, and highly soluble in both hot and cold water. This polysaccharide also has the ability to form edible films in combination with proteins, so improving the film's mechanical and functional properties. Finally, it was concluded that the mucilage of Salvia hispanica represents a new functional ingredient with huge potential for the food, animal feed and pharmaceutical industries.