Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights

The present study involved the engineering of chia-oil emulsions and emulsions using phycocyanin and sorghum flour as plant emulsifiers, and psyllium as a structuring agent. A central composite design was used to evaluate the protein ratio, the ultrasonication amplitude, and the total emulsifier con...

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Autores: Fernández-Andújar, J., Santos García, Jenifer, Ramos Payán, María Dolores, Trujillo-Cayado, Luis Alfonso
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2026
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:dnet:idus________::89de76db2200db93e63207122789509b
Acceso en línea:https://hdl.handle.net/11441/186100
https://doi.org/10.1016/j.fufo.2026.100972
Access Level:acceso abierto
Palabra clave:Chia oil Emulsion
Phycocyanin
Psyllium sorghum
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spelling Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insightsFernández-Andújar, J.Santos García, JeniferRamos Payán, María DoloresTrujillo-Cayado, Luis AlfonsoChia oil EmulsionPhycocyaninPsyllium sorghumThe present study involved the engineering of chia-oil emulsions and emulsions using phycocyanin and sorghum flour as plant emulsifiers, and psyllium as a structuring agent. A central composite design was used to evaluate the protein ratio, the ultrasonication amplitude, and the total emulsifier concentration. The response-surface analysis identified an optimum at approximately 30S/70P and 45 % amplitude, which in turn guided the development of the emulgel. The incorporation of psyllium resulted in the transformation of emulsions into shear-thinning emulgels. In emulsions, the consistency index exhibited an increase from 5.03 to 25.32 mPa⋅sⁿ as the flow index decreased from 0.31 to 0.01. A comparable trend was observed in dispersions. The results obtained from the small-amplitude oscillations confirmed the hypothesis that G′>G″ across all frequencies, and weak-gel formation was observed even at 0.5 wt. % psyllium. There was a significant improvement in physical stability, as evidenced by a substantial decrease in the Turbiscan Stability Index. FESEM revealed a fiber-like matrix embedding droplets at 1 % psyllium, consistent with enhanced viscoelasticity and reduced mobility. The results indicate that secondary ultrasonic homogenization and the appropriate combination of emulsifiers and stabilizers are crucial to obtain emulsions and emulgels with optimal physicochemical properties. This suggests that these combinations may be beneficial for the development of more sustainable food products in the future.ElsevierQuímica AnalíticaIngeniería QuímicaMinisterio de Ciencia e Innovación (MICIN). EspañaJunta de AndalucíaEuropean Union (UE)2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/186100https://doi.org/10.1016/j.fufo.2026.100972reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFuture Foods, 13, 100972. TED2021-131246BPROYEXCEL_00426info:eu-repo/semantics/openAccessoai:dnet:idus________::89de76db2200db93e63207122789509b2026-06-17T12:51:07Z
dc.title.none.fl_str_mv Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
title Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
spellingShingle Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
Fernández-Andújar, J.
Chia oil Emulsion
Phycocyanin
Psyllium sorghum
title_short Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
title_full Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
title_fullStr Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
title_full_unstemmed Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
title_sort Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
dc.creator.none.fl_str_mv Fernández-Andújar, J.
Santos García, Jenifer
Ramos Payán, María Dolores
Trujillo-Cayado, Luis Alfonso
author Fernández-Andújar, J.
author_facet Fernández-Andújar, J.
Santos García, Jenifer
Ramos Payán, María Dolores
Trujillo-Cayado, Luis Alfonso
author_role author
author2 Santos García, Jenifer
Ramos Payán, María Dolores
Trujillo-Cayado, Luis Alfonso
author2_role author
author
author
dc.contributor.none.fl_str_mv Química Analítica
Ingeniería Química
Ministerio de Ciencia e Innovación (MICIN). España
Junta de Andalucía
European Union (UE)
dc.subject.none.fl_str_mv Chia oil Emulsion
Phycocyanin
Psyllium sorghum
topic Chia oil Emulsion
Phycocyanin
Psyllium sorghum
description The present study involved the engineering of chia-oil emulsions and emulsions using phycocyanin and sorghum flour as plant emulsifiers, and psyllium as a structuring agent. A central composite design was used to evaluate the protein ratio, the ultrasonication amplitude, and the total emulsifier concentration. The response-surface analysis identified an optimum at approximately 30S/70P and 45 % amplitude, which in turn guided the development of the emulgel. The incorporation of psyllium resulted in the transformation of emulsions into shear-thinning emulgels. In emulsions, the consistency index exhibited an increase from 5.03 to 25.32 mPa⋅sⁿ as the flow index decreased from 0.31 to 0.01. A comparable trend was observed in dispersions. The results obtained from the small-amplitude oscillations confirmed the hypothesis that G′>G″ across all frequencies, and weak-gel formation was observed even at 0.5 wt. % psyllium. There was a significant improvement in physical stability, as evidenced by a substantial decrease in the Turbiscan Stability Index. FESEM revealed a fiber-like matrix embedding droplets at 1 % psyllium, consistent with enhanced viscoelasticity and reduced mobility. The results indicate that secondary ultrasonic homogenization and the appropriate combination of emulsifiers and stabilizers are crucial to obtain emulsions and emulgels with optimal physicochemical properties. This suggests that these combinations may be beneficial for the development of more sustainable food products in the future.
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/186100
https://doi.org/10.1016/j.fufo.2026.100972
url https://hdl.handle.net/11441/186100
https://doi.org/10.1016/j.fufo.2026.100972
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Future Foods, 13, 100972.
TED2021-131246B
PROYEXCEL_00426
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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