Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties

A Farahnaky, Sh Bakhshizadeh-Shirazi, Gh Mesbahi, M Majzoobi, E Rezvani, G Schleining

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

Abstract

Time and energy consuming centrifugation and purification steps have been reported as the main challenges for isolation of high quality hydrocolloids from mucilaginous seeds in commercial production. Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds as an innovative technology was performed successfully. After determination of optimum swelling condition, mucilaginous hydrocolloids samples were isolated using ultrasonic system under different ultrasound conditions (i.e., time, 1–20 min, temperature, 5–60 °C and ultrasound power (30–150 W)) and their physicochemical characteristics were studied in terms of yield, lightness, chemical composition, rheological properties and intrinsic viscosity in comparison with the conventional method. Ultrasound method increased yield, lightness and purity, in particular protein content, of the isolated hydrocolloids. Rheological measurements showed that increase of the intensity of ultrasound causes a decrease in consistency coefficient and an increase in the flow behavior index and thus hydrocolloid solutions tend to show more Newtonian behavior. The critical concentrations of S. macrosiphon seed gum isolated with the conventional method and the strongest ultrasonic treatment were 0.06 and 0.2 g/dl, respectively. Ultrasound showed to be a suitable method to isolate hydrocolloids from S. macrosiphon seeds.
Original languageEnglish
Pages (from-to)182-190
Number of pages9
JournalInnovative Food Science and Emerging Technologies
Volume20
Early online dateJun 2013
DOIs
Publication statusPublished - Oct 2013

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