Food Biophysics

, Volume 7, Issue 1, pp 84–92 | Cite as

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

  • Arash Koocheki
  • Seyed M. A. Razavi
  • Mohammad Ali Hesarinejad
ORIGINAL ARTICLE
First Online:
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Accepted:

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.

Keywords

Eruca sativa seed Optimization Response surface methodology Functional properties 
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Notes

Acknowledgements

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

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Arash Koocheki
    • 1
  • Seyed M. A. Razavi
    • 1
  • Mohammad Ali Hesarinejad
    • 1
  1. 1.Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran

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