Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems
The study of the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces has special relevance in the development of processed dispersions, such as foams or emulsions. Specifically, the analysis of the interfacial behaviour of mixtures that exhibit assoc...
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| Language: | English |
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Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006313 |
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| author | María Vela-Albarrán Luis A. Trujillo-Cayado Francisco Carrillo Jenifer Santos Nuria Calero |
| author_facet | María Vela-Albarrán Luis A. Trujillo-Cayado Francisco Carrillo Jenifer Santos Nuria Calero |
| author_sort | María Vela-Albarrán |
| collection | DOAJ |
| description | The study of the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces has special relevance in the development of processed dispersions, such as foams or emulsions. Specifically, the analysis of the interfacial behaviour of mixtures that exhibit associative interactions. A surface characterization of a system consisted of a 1:1 mixture of phycocyanin and chia mucilage was studied by comparison with both unitary aqueous systems. Surface activity was assessed through surface tension measurements, revealing that the mixture achieved a surface tension of approximately 52 mN/m at 0.1 wt%, like pure phycocyanin, despite its lower protein content. Interfacial rheology showed a significant enhancement in viscoelastic properties for the mixture, with elastic and viscous moduli (G′ and G″) approximately two orders of magnitude higher than those of phycocyanin alone, indicating a reinforced gel-like behaviour. In contrast, chia mucilage alone formed a fluid-like film with G″ > G′. Zeta potential measurements confirmed that the mixture retained a high negative surface charge (like phycocyanin), ensuring colloidal stability. The foaming capacity increased with concentration for phycocyanin, which produced the greatest volume expansion. In the 1:1 phycocyanin–chia mucilage blend, overrun was intermediate but protein-efficient up to a concentration of 0.25 wt%, beyond which the increasing bulk viscosity curtailed further aeration. Chia mucilage alone consistently displayed the lowest foaming capacity. These findings demonstrate a cooperative interaction between phycocyanin and chia mucilage, resulting in improved surface structuring and mechanical strength, making the blend a promising candidate for sustainable, bio-based stabilizers in dispersed systems. |
| format | Article |
| id | doaj-art-447af43357d74718be9e8601fb7cedfd |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-447af43357d74718be9e8601fb7cedfd2025-08-20T03:46:47ZengElsevierJournal of Agriculture and Food Research2666-15432025-10-012310226010.1016/j.jafr.2025.102260Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systemsMaría Vela-Albarrán0Luis A. Trujillo-Cayado1Francisco Carrillo2Jenifer Santos3Nuria Calero4Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011, Sevilla, SpainDepartamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011, Sevilla, SpainDepartamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011, Sevilla, SpainDepartamento de Ciencias de la Salud y Biomédicas, Facultad de Ciencias de la Salud, Universidad Loyola Andalucía, Avda. de las Universidades s/n, Dos Hermanas, 41704, Sevilla, SpainDepartamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011, Sevilla, Spain; Corresponding author.The study of the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces has special relevance in the development of processed dispersions, such as foams or emulsions. Specifically, the analysis of the interfacial behaviour of mixtures that exhibit associative interactions. A surface characterization of a system consisted of a 1:1 mixture of phycocyanin and chia mucilage was studied by comparison with both unitary aqueous systems. Surface activity was assessed through surface tension measurements, revealing that the mixture achieved a surface tension of approximately 52 mN/m at 0.1 wt%, like pure phycocyanin, despite its lower protein content. Interfacial rheology showed a significant enhancement in viscoelastic properties for the mixture, with elastic and viscous moduli (G′ and G″) approximately two orders of magnitude higher than those of phycocyanin alone, indicating a reinforced gel-like behaviour. In contrast, chia mucilage alone formed a fluid-like film with G″ > G′. Zeta potential measurements confirmed that the mixture retained a high negative surface charge (like phycocyanin), ensuring colloidal stability. The foaming capacity increased with concentration for phycocyanin, which produced the greatest volume expansion. In the 1:1 phycocyanin–chia mucilage blend, overrun was intermediate but protein-efficient up to a concentration of 0.25 wt%, beyond which the increasing bulk viscosity curtailed further aeration. Chia mucilage alone consistently displayed the lowest foaming capacity. These findings demonstrate a cooperative interaction between phycocyanin and chia mucilage, resulting in improved surface structuring and mechanical strength, making the blend a promising candidate for sustainable, bio-based stabilizers in dispersed systems.http://www.sciencedirect.com/science/article/pii/S2666154325006313FoamSurface propertiesSurface rheologyPhycocyaninChia mucilage |
| spellingShingle | María Vela-Albarrán Luis A. Trujillo-Cayado Francisco Carrillo Jenifer Santos Nuria Calero Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems Journal of Agriculture and Food Research Foam Surface properties Surface rheology Phycocyanin Chia mucilage |
| title | Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| title_full | Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| title_fullStr | Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| title_full_unstemmed | Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| title_short | Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| title_sort | investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems |
| topic | Foam Surface properties Surface rheology Phycocyanin Chia mucilage |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325006313 |
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