Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications

This study was conducted in two phases to develop sustainable, plant-based food emulsions using chia and aloe vera mucilage combined with Spirulina residual biomass (SRB), a protein-rich byproduct from phycocyanin extraction aimed at valorising industrial residues. In the first phase, a response sur...

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Detalles Bibliográficos
Autores: Calero Romero, Nuria, Trujillo-Cayado, Luis Alfonso, Carrillo de la Fuente, Francisco, Oliveira, Sónia, Raymundo, Anabela
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/177768
Acceso en línea:https://hdl.handle.net/11441/177768
https://doi.org/10.1016/j.molliq.2025.128306
Access Level:acceso abierto
Palabra clave:Aloe vera mucilage
Chia mucilage
Emulsion
Spirulina residue
Algal oil
Rheology
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spelling Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applicationsCalero Romero, NuriaTrujillo-Cayado, Luis AlfonsoCarrillo de la Fuente, FranciscoOliveira, SóniaRaymundo, AnabelaAloe vera mucilageChia mucilageEmulsionSpirulina residueAlgal oilRheologyThis study was conducted in two phases to develop sustainable, plant-based food emulsions using chia and aloe vera mucilage combined with Spirulina residual biomass (SRB), a protein-rich byproduct from phycocyanin extraction aimed at valorising industrial residues. In the first phase, a response surface methodology was applied to evaluate the rheological properties of aqueous dispersions containing both mucilage and 1 wt% SRB, which constituted the continuous phase of the emulsions. Results revealed a significant synergistic effect between chia and aloe vera: higher chia content enhanced elasticity, while a near 50:50 ratio provided maximum viscosity. While the chia-to-aloe vera ratio had a greater influence on gel-like behaviour, affecting parameters such as elasticity and structure development, the total mucilage concentration had a more pronounced effect on flow properties. Scanning electron microscopy confirmed this synergy by revealing a cohesive and structured network formed through the integration of chia's granular particles and aloe vera's fibrous elements. In the second phase, these mucilage-SRB dispersions were used as the continuous phase in algal oil emulsions. While SRB alone demonstrated strong emulsifying capacity by producing the smallest initial droplet sizes, it also exhibited the highest creaming rates, indicating limited emulsion stability. The addition of chia and aloe vera mucilage significantly reduced creaming by up to 87 % and limited droplet size growth by up to 11 % after 15 days. These findings highlight the functional role of SRB as an emulsifier and the crucial stabilizing effect of chia and aloe vera mucilage in producing clean-label, stable food emulsions.ElsevierIngeniería QuímicaTEP943: Reología Aplicada. Tecnología de ColoidesTEP133: Racionalización Energ. en Procesos de Transf. de MateriaMinisterio de Ciencia, Innovación y Universidades (MICIU). EspañaMinisterio de Ciencia e Innovación (MICIN). EspañaEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/177768https://doi.org/10.1016/j.molliq.2025.128306reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésPRX22/00456TED2021-131246Bhttps://www.sciencedirect.com/science/article/pii/S0167732225014837info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1777682026-06-17T12:51:07Z
dc.title.none.fl_str_mv Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
title Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
spellingShingle Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
Calero Romero, Nuria
Aloe vera mucilage
Chia mucilage
Emulsion
Spirulina residue
Algal oil
Rheology
title_short Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
title_full Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
title_fullStr Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
title_full_unstemmed Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
title_sort Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
dc.creator.none.fl_str_mv Calero Romero, Nuria
Trujillo-Cayado, Luis Alfonso
Carrillo de la Fuente, Francisco
Oliveira, Sónia
Raymundo, Anabela
author Calero Romero, Nuria
author_facet Calero Romero, Nuria
Trujillo-Cayado, Luis Alfonso
Carrillo de la Fuente, Francisco
Oliveira, Sónia
Raymundo, Anabela
author_role author
author2 Trujillo-Cayado, Luis Alfonso
Carrillo de la Fuente, Francisco
Oliveira, Sónia
Raymundo, Anabela
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP943: Reología Aplicada. Tecnología de Coloides
TEP133: Racionalización Energ. en Procesos de Transf. de Materia
Ministerio de Ciencia, Innovación y Universidades (MICIU). España
Ministerio de Ciencia e Innovación (MICIN). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
dc.subject.none.fl_str_mv Aloe vera mucilage
Chia mucilage
Emulsion
Spirulina residue
Algal oil
Rheology
topic Aloe vera mucilage
Chia mucilage
Emulsion
Spirulina residue
Algal oil
Rheology
description This study was conducted in two phases to develop sustainable, plant-based food emulsions using chia and aloe vera mucilage combined with Spirulina residual biomass (SRB), a protein-rich byproduct from phycocyanin extraction aimed at valorising industrial residues. In the first phase, a response surface methodology was applied to evaluate the rheological properties of aqueous dispersions containing both mucilage and 1 wt% SRB, which constituted the continuous phase of the emulsions. Results revealed a significant synergistic effect between chia and aloe vera: higher chia content enhanced elasticity, while a near 50:50 ratio provided maximum viscosity. While the chia-to-aloe vera ratio had a greater influence on gel-like behaviour, affecting parameters such as elasticity and structure development, the total mucilage concentration had a more pronounced effect on flow properties. Scanning electron microscopy confirmed this synergy by revealing a cohesive and structured network formed through the integration of chia's granular particles and aloe vera's fibrous elements. In the second phase, these mucilage-SRB dispersions were used as the continuous phase in algal oil emulsions. While SRB alone demonstrated strong emulsifying capacity by producing the smallest initial droplet sizes, it also exhibited the highest creaming rates, indicating limited emulsion stability. The addition of chia and aloe vera mucilage significantly reduced creaming by up to 87 % and limited droplet size growth by up to 11 % after 15 days. These findings highlight the functional role of SRB as an emulsifier and the crucial stabilizing effect of chia and aloe vera mucilage in producing clean-label, stable food emulsions.
publishDate 2025
dc.date.none.fl_str_mv 2025
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/11441/177768
https://doi.org/10.1016/j.molliq.2025.128306
url https://hdl.handle.net/11441/177768
https://doi.org/10.1016/j.molliq.2025.128306
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv PRX22/00456
TED2021-131246B
https://www.sciencedirect.com/science/article/pii/S0167732225014837
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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