Application of A Doehlert Design to Optimize Ultrasound Extraction of Chia Mucilage for Potential Nutritional use in Functional Foods.

Chia mucilage is a water-soluble heteropolysaccharide increasingly recognized for its functional applications in food systems and nutritional properties. This study optimizes the ultrasound-assisted extraction (UAE) of chia mucilage through a Doehlert experimental design, evaluating sonication time and temperature as key variables. A quadratic response surface model was developed and validated, yielding an excellent fit (R²adj = 95.95%) with a relative error of 7.6%. Under optimal conditions (45 min, 60 °C), mucilage yield was maximized (13.5 g·100 g⁻¹), exhibiting reduced residual protein content and enhanced lightness. FT-IR analysis confirmed that the structural identity of the mucilage remained intact, consistent with typical glycosidic linkages reported in the literature. Regarding antioxidant activity, the obtained mucilage exhibited greater capacity. The optimized UAE process not only improved extraction performance and reduced processing times, contributing to lower energy consumption and mucilage preservation, but also produced a mucilage that presented a significant content of phenolic compounds with high antioxidant activity. These attributes enhance its potential as a natural preservative and as a functional ingredient with health-promoting properties.