Chia Seed Cake Fractionation Extraction And Preparation Of Chia Seed Oil Microemulsion And Microspheres

Chia?Salvia hispanica?belongs to the Lamiaceae lip-shaped family,origins to Mexico and Guatemala.Chia seeds are the seeds of this plant.In South America,Chia seeds are an important source of food crops in the region and have a history of three thousand years of consumption.Chia is mainly grown in the desert area of 1200 meters above sea level in South America and has not been introduced in China.Chia seeds contain a large amount of?3 series unsaturated fatty acids,high-quality protein,dietary fiber and phenolic acids and flavonoids.Currently,the main application direction of Chia seeds is to add to cereal products,baked goods and beverages as nutritional supplements.In 2014,China's Ministry of Health approved Chia seeds as new food raw materials,which has certain development prospects for the development and application of Chia seeds in China.Chia seed cake is a by-product of Chia seeds after being squeezed into oil.It is rich in dietary fiber,protein,active ingredients and unextracted oil.It has high development and utilization value.There are few studies on Chia seed cake at home and abroad,and most of them use it as animal feed,and the active ingredients are not further utilized.In general,the use of various oil crop cakes is concentrated on the extraction of residual oil and the active ingredients therein.For example,the utilization of oil tea seed cake is concentrated on extracting residual oil,tea soap and polysaccharide.In this study,based on the solubility characteristics of each component in Chia seed cake,the residual oil and polyphenols and aromatic water in Chia seed cake were extracted by using the principle of similar compatibility,and the physical and chemical properties of the obtained components were analyzed.The obtained Chia seed oil was used as a raw material,and the proportion of each component of the Chia seed oil microemulsion was designed to prepare the Chia seed oil O/W microemulsion.Chia seed oil gum arabic/dextrin microspheres were prepared by spray drying.The above products can be used in food,chemical and other fields to broaden the resource utilization of Chia seed cake.1.Component analysis of Chia seed cake.The results showed that the content of crude fat,crude protein,dietary fiber and carbohydrate in Chia seed cake were 11.49±0.47 g/100g,31.48±0.09 g/100 g,44.79±0.53 g/100 g,5.65±0.53 g/100 g,respectively.The seed cake still contains some residual oil for further use.The content of crude protein and dietary fiber in Chia seed cake is very high.Chia seed protein includes 4 components,of which globulin is the main component?52%?,and the proportion of albumin,gluten and prolamin is quite good.Water holding and foaming.Chia seed dietary fiber has a certain laxative effect.The residual oil in Chia seed cake was extracted by supercritical CO₂,and the effects of extraction temperature,extraction time and extraction pressure on oil yield were studied,and the suitable extraction conditions were obtained.Analyze the physicochemical properties of Chia seed oil and analyze its fatty acid and volatile constituents.The residual fat of Chia seed meal after supercritical CO₂ extraction is about 0.18%,and the Chia seed polyphenol is extracted with 70%ethanol;and the filtered residue is collected,and the Chia seed aroma water is obtained by steam distillation.The analysis of volatile components in sub-seed aromatic water provides a theoretical basis for the comprehensive utilization of Chia seed cake.2.Preparation of Chia seed oil O/W microemulsion and quality inspection of the prepared microemulsion.Using oleic acid as the oil phase,Tween 20 as the emulsifier,anhydrous ethanol as the co-emulsifier,and water as the aqueous phase,prepare a blank microemulsion,and judge the type of microemulsion formed according to the conductivity measurement result,and then find out O/W type microemulsion area and find the best dilution line.The ratio of the four O/W type microemulsions was determined by the dilution line,and the Chia seed oil microemulsion was prepared and its conductivity was measured.The results show that under the condition of the ratio of emulsifier and co-emulsifier is 1:1,the relative area of the microemulsion area formed by Tween 20 is At=27.9%,which is greater than Tween 80,and the optimal dilution line is L20.The conductivity of the O/W type Chia seed microemulsion prepared under the optimal dilution line was 29.53,38.80,52.40 and 56.80,respectively.3.Using Chia seed oil as the core material,gum arabic and dextrin as the composite wall material,the Chia seed oil-Arabic gum/dextrin microspheres were prepared by spray drying method.The embedding rate was used as the evaluation index,and the optimal factor level was found by orthogonal experiment.A batch of microspheres was prepared under the optimal experimental conditions of spray drying,and the embedding rate and particle size were determined.The microscopic morphology of the microspheres was observed using an optical inverted microscope.The results showed that under the condition of a ratio of gum arabic to dextrin of 1:1,the best experimental combination was a core wall ratio of 1:2,a wall material concentration of 0.25%,an outlet temperature of 130°C,and a feed port rate of 20 mL.At min-1,the embedding rate of the obtained microspheres was 90.25%.The appearance of the Chia seed oil-Arabic gum/dextrin microspheres is pale yellow,the powder is fine,and the average particle diameter is 12.443?m.Microscopic observation showed that the microspheres of Chia seed oil-Arabic/dextrin microspheres were spherical,and a small number of microspheres were irregular due to the limitation of embedding effect.