Work

Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems

Year: 2025

Type: article

Abstract: 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.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.102260

Authors: María Vela-Albarrán, Luis A. Trujillo-Cayado, Francisco Carrillo, Jenifer Santos, Nuria Calero

Institutions: Universidad de Sevilla, Universidad Loyola Andalucía

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,530

Funders: Ministerio de Ciencia, Innovación y Universidades, European Commission, European Regional Development Fund