Effect of Extraction Conditions of Chia (Salvia hispanica L.) Mucilage on Its Chemical, Rheological, and Emulsifying Properties

This work evaluated the effects of the extraction temperature and drying process on the composition, thermal stability, color, rheological, and emulsifying properties of chia mucilage. Increasing the mucilage concentration in the emulsions increased their kinetic stability, pseudoplasticity, and consistency index. However, the increase in the mucilage content did not decrease the emulsion droplet size, indicating that the stability of the emulsion was due to the viscosity increase of the continuous phase (mucilage dispersions). Hot conditions increased the mucilage yield extraction and produced hot chia mucilage (HCM) powder with lower thermal stability. CCM emulsions showed higher viscosity and kinetic stability than HCM emulsions because of the higher carbohydrate content and thermal stability of CCM. However, CCM had a lower protein content than HCM, resulting in emulsions with larger droplets. These results will contribute to the development of functional foods with the desired texture and stability.