Structural characterization and physical ageing of mucilage from chia for food processing applications

Chia seed mucilage represents an emerging resource in food industry due to its particular tetrasaccharide (repeating unit) composition. In this investigation, we report on the effect of biomacromolecule concentration and ageing structural integrity chia mucilage-based hydrogel networks. Hydrogels were produced with different polymer analyzed as prepared after 10 days ageing. Structural studies undertaken through scanning electron microscopy, rheology small angle X-ray scattering (SAXS). Rheological characterization revealed that acts destabilizing factor for architecture. Indeed, strength well viscosity found decrease upon This behavior related a change was validated by microscopy. Strikingly, formation less entangled packed meshwork evidenced. SAXS elucidated mesh size network increased Overall, information provided study has be taken into account when using ingredient or other application fields.