Chia seed mucilage—A vegan thickener: Isolation, tailoring viscoelasticity and rehydration
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Chia seeds and their mucilage gels provide a nutritionally and functionally promising ingredient for the food and pharmaceutical industry. Application and utilization of the gel remain limited due to the tightly adhesion of the mucilage to the seeds, which affects the organoleptic properties, control of concentration and structuring possibilities. To exploit the full potential of chia mucilage gels as a functional ingredient calls for separation and purification of the gel. Herein, the gel was extracted by centrifugation and characterized rheologically and microscopically to link the viscoelastic properties to the structural properties. Subsequently, the gel was dried employing three different methods for facilitated storage and prolonged shelf life. The dried gels were readily soluble and its viscoelastic properties were fully regenerated upon rehydration demonstrating its potential to envisage industrial applications. The viscoelastic chia mucilage demonstrated shear-thinning behavior with complete relaxation upon stress removal. The gel's elasticity was enhanced with increasing mucilage concentration resulting in a highly tunable system. The extractable and rehydratable functional chia gel is a viable candidate as additive for the development of products requiring specific viscoelastic properties. Addition of the gel enhances the nutritional profile without interfering with the organoleptic properties.
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Chia seeds have mucilage consisting of polysaccharides such as 4-O-methyl-α-D-glucopyranosyluronic acid, α-D-glucopyranosyl acid, and β-D-xylopyranosyl acid.
“Chia seeds have mucilage consisting of polysaccharides such as 4-O-methyl-α-D-glucopyranosyluronic acid, α-D-glucopyranosyl acid, and β-D-xylopyranosyl acid.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [99]
Hydrophilic functional groups of chia mucilage polysaccharides are associated with hydrogel network formation of mucilage.
“These compounds, hydrophilic functional groups, are associated with the hydrogel network formation of mucilage [23,99].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [99]
Chia seed mucilage consists of ~48% total sugars and 4% protein, has high solubility of ~85%, and exhibits high stability up to 240 °C.
“It consists of ~48% of total sugars and 4% of protein with high solubility of ~85%, exhibiting high stability up to 240 °C.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [99]
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- Authors
- Brütsch, L., Stringer, F. J., Kuster, S., Windhab, E. J., & Fischer, P.
- Affiliations
- ETH Zurich (CH)
- Laboratory of Food Process Engineering
- Corresponding author
- Fischer, Peter
- Venue
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2019
- Volume
- 10
- Issue
- 8
- Pages
- 4854-4860
- ISSN
- 2042-6496 (ISSN-L)
- 2042-650X
- OpenAlex
- W2956431241
- Cited by
- 78
- References
- 28
- Citations by year
- 2026: 6 · 2025: 11 · 2024: 18 · 2023: 17 · 2022: 11 · 2021: 11 · 2020: 4
- FWCI
- 5.02
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Food & Function (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Repository for Publications and Research Data (ETH Zurich) (submittedVersion, cc-by)
- ETH Zürich Research Collection (cc-by)
- Funders
- Eidgenössische Technische Hochschule Zürich
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- chia seed mucilage, viscoelasticity, shear thinning, rehydration, drying methods, shelf life, functional food ingredients, rheology, gel microstructure
- MeSH terms
- Food Additives, Gels, Plant Extracts, Rheology, Seeds, Viscosity, Salvia, Plant Mucilage
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