Producción CyT
Congreso
Autoría
Karen Saporittis
;
MORALES, ROCIO
;
Julia Martinez, María
Fecha
2025
Editorial y Lugar de Edición
Universidade Católica Portuguesa
Resumen
Información suministrada por el agente en
SIGEVA
Chia mucilage (CM) is a plant-based hydrocolloid with thickening and stabilizing properties. Its emulsifying capacity have been evaluated in various food matrices. However, its relevance extends beyond emulsion stabilization, as its impact on digestive health positions it as a functional ingredient with the potential to modulate lipid absorption. The objective of this study was to evaluate the effect of CM on lipid digestion. Oil-in-water emulsions (80/20) were formulated with different CM conc...
Chia mucilage (CM) is a plant-based hydrocolloid with thickening and stabilizing properties. Its emulsifying capacity have been evaluated in various food matrices. However, its relevance extends beyond emulsion stabilization, as its impact on digestive health positions it as a functional ingredient with the potential to modulate lipid absorption. The objective of this study was to evaluate the effect of CM on lipid digestion. Oil-in-water emulsions (80/20) were formulated with different CM concentrations (0.1–1% w/w), and their droplet size, stability, and behavior during simulated gastroduodenal digestion in vitro were evaluated. For this purpose, two types of mucilage were selected (CM A: high viscosity; and CM B: low viscosity).Emulsions formulated with higher CM concentrations showed significant lower oil droplet size and higher stability ( 3 months). Additionally, emulsions formulated with CM A showed a higher stability than emulsions formulated with CM B, which could be attributed to the higher viscosity of CM A. Subsequently, the kinetics and extent of lipolysis were measured by quantifying the free fatty acids released during in vitro duodenal digestion. The results revealed that CM-stabilized emulsions released significantly fewer free fatty acids (10–15%) compared to a control emulsion stabilized with protein (100%). To understand the reason of this high reduction, the existence of interactions between CM and bile salts (5-15 mM) were evaluated by the determination of particle size and solution turbidity of CM:BS mixtures. The higher particle size and turbidity of CM:BS mixtures compared to pure CM and BS confirmed the interaction between them. This interaction could prevent the efficient migration of BS to the lipid interface, thereby reducing their capacity to facilitate lipolysis.The interest in CM as an emulsifier responds to the growing demand for sustainable and environmentally friendly solutions in the food industry, making it a viable alternative to synthetic or animal-derived emulsifiers, in line with trends toward responsible consumption of plant-based products. These findings highlight the potential of chia mucilage as a valuable ingredient in the development of functional foods aimed at controlling lipid absorption. Its ability to stabilize emulsions and modulate lipid digestion positions chia mucilage as a key ingredient in the formulation of healthy products, offering a natural alternative for those seeking to improve their lipid profile through diet.
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Palabras Clave
INTERACTIONSLIPID DIGESTIONCHIA MUCILAGEBILE SALTS