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

Farahnaky, A, Bakhshizadeh-Shirazi, S, Mesbahi, G, Majzoobi, M, Rezvani, E and Schleining, G 2013, 'Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties', Innovative Food Science and Emerging Technologies, vol. 20, pp. 182-190.


Document type: Journal Article
Collection: Journal Articles

Title Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties
Author(s) Farahnaky, A
Bakhshizadeh-Shirazi, S
Mesbahi, G
Majzoobi, M
Rezvani, E
Schleining, G
Year 2013
Journal name Innovative Food Science and Emerging Technologies
Volume number 20
Start page 182
End page 190
Total pages 9
Publisher Elsevier BV
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, 120 min, temperature, 560 °C and ultrasound power (30150 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.
Subject Food Processing
Keyword(s) Isolation
Physicochemical properties
Salvia macrosiphon
Seed mucilage
Ultrasound
DOI - identifier 10.1016/j.ifset.2013.06.003
Copyright notice © 2013 Elsevier
ISSN 1466-8564
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