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Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage

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Abstract

The effect of different extraction procedures on functional properties of mucilage extracted from Eruca sativa seed were investigated using response surface methodology. A Central Composite Face Design (CCFD) with three independent variables: temperature (25–85 °C), pH (4–10) and water to seed ratio (20:1–60:1) was used to study the response variables (yield, viscosity, emulsion stability, foam stability, solubility and water absorption capacity). For each response, a second-order polynomial model was developed using multiple linear regression analysis. The results indicated that extraction temperature and pH significantly (p < 0.05) affected all functional properties. Applying desirability function method, optimum operating conditions were found to be extraction temperature of 65.5 °C, pH: 4 and water to seed ratio of 60:1. At this optimum point, maximum extraction yield, viscosity, emulsion stability (ES), foam stability (FS), solubility and water absorption capacity (WAC) were found to be 10.3 (%), 357 (mPas), 87 (%), 87.5 (%), 28.5 (%) and 9.3 (g/g), respectively.

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Acknowledgements

The research was funded by the Ferdowsi University of Mashhad under Project Grant Code: AGRI/ 2/15382.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775–1163, Mashhad, Iran

    Arash Koocheki, Seyed M. A. Razavi & Mohammad Ali Hesarinejad

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  1. Arash Koocheki
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  2. Seyed M. A. Razavi
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  3. Mohammad Ali Hesarinejad
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Correspondence to Arash Koocheki.

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Koocheki, A., Razavi, S.M.A. & Hesarinejad, M.A. Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage. Food Biophysics 7, 84–92 (2012). https://doi.org/10.1007/s11483-011-9245-9

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