Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field

This research investigates a non-thermal, chemical-free method for extracting and modifying chia seed mucilage (CSM) using Pulsed Electric Field (PEF) technology. The impact of different specific energy inputs - low (PEF1), medium (PEF2), and high (PEF3) on the yield, physical, functional, structural (FTIR), thermal (DSC), and microstructural (SEM) properties of CSM was investigated. PEF treatment significantly ( p < 0.05 ) increased mucilage yields: PEF2 (8.27 ± 0.83 %), PEF3 (8.02 ± 0.26 %), and PEF1 (7.20 ± 0.17 %) compared to the untreated control CSM (5.75 ± 1.46 %). Higher energy input (PEF3) altered proximate composition, colour, true density, and functional properties such as water holding capacity (WHC) and oil holding capacity (OHC). Low and medium PEF enhanced the colour profile of CSM. However, PEF1 exhibited significantly ( p < 0.05 ) higher storage ( G′ ) and loss ( G′′ ) moduli than PEF3. Solubility and zeta potential were found to be dependent on the pH of the medium. Modification of CSM through PEF was also revealed from the changes observed in the structural, thermal, and microstructural properties. PEF can be a sustainable, chemical-free approach for the mucilage extraction and modification, supporting the development of plant-based food nutrient-dense ingredients. • Pulsed electric field (PEF) increased mucilage yield by ∼44 % within 30–60 s. • PEF enriched protein and lipid content while modifying monosaccharide composition. • Enhanced rheological properties and gel strength in PEF-treated mucilage. • Functional properties are maintained while improving colour and appearance. • Novel non-thermal PEF offers chemical-free CSM extraction and modification.