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<p>High-hydrostatic-pressure (HHP) processing is widely used in food production to maintain quality, extend shelf life, and preserve nutritional value. This study investigated the effects of HHP at 200, 400, and 600&#xa0;MPa on the rheological and some functional properties of sage seed gum (SSG). SSG were extracted and then treated at each pressure level. Steady-shear properties were measured, and frequency sweeps were performed using oscillatory rheology. Flow data were fitted to the Power-law, Herschel–Bulkley, and Carreau models. At 600&#xa0;MPa, the consistency index (k) decreased from 0.1827 (control) to 0.0809, indicating easier flow compared with the control. The Carreau-derived yield-like parameter increased to 0.6090 at 600&#xa0;MPa, consistent with pressure-induced structural changes. Model fits were satisfactory, with RMSE values ranging from 0.0003 to 0.0559. Frequency-sweep data indicated weak-gel behavior. HHP also enhanced the interfacial activity and emulsifying capacity of SSG, particularly at 600&#xa0;MPa. These findings clarify the pressure-dependent rheology of SSG and support its potential applications in the food and pharmaceutical industries.</p>

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The effect of high pressure processing on rheological properties of Sage seed gum

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Seyyed Mahdi Mirzababaee,
  • Atousa Nowrouzian,
  • Ammar B. Altemimi,
  • Tarek Gamal Abedelmaksoud,
  • Mohammad Ali Hesarinejad

摘要

High-hydrostatic-pressure (HHP) processing is widely used in food production to maintain quality, extend shelf life, and preserve nutritional value. This study investigated the effects of HHP at 200, 400, and 600 MPa on the rheological and some functional properties of sage seed gum (SSG). SSG were extracted and then treated at each pressure level. Steady-shear properties were measured, and frequency sweeps were performed using oscillatory rheology. Flow data were fitted to the Power-law, Herschel–Bulkley, and Carreau models. At 600 MPa, the consistency index (k) decreased from 0.1827 (control) to 0.0809, indicating easier flow compared with the control. The Carreau-derived yield-like parameter increased to 0.6090 at 600 MPa, consistent with pressure-induced structural changes. Model fits were satisfactory, with RMSE values ranging from 0.0003 to 0.0559. Frequency-sweep data indicated weak-gel behavior. HHP also enhanced the interfacial activity and emulsifying capacity of SSG, particularly at 600 MPa. These findings clarify the pressure-dependent rheology of SSG and support its potential applications in the food and pharmaceutical industries.