Chia Seed (Salvia hispanica)

Fernandes, Sibele Santos; Prentice, Carlos; Salas-Mellado, Myriam de las Mercedes

doi:10.1007/978-981-15-4194-0_11

Cited by 4 publications

(2 citation statements)

References 72 publications

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“…Chia oil represents one of the primary uses of chia seed by-products [ 70 ]. Different solvents (ethyl acetate, acetone, propane, petroleum ether, and hexane) and extraction techniques (cold and hot pressing, Soxhlet, ultrasound-assisted extraction, and pressurized liquid extraction) are applied to obtain chia seed oil [ 71 , 72 ]. Because it is a method that preserves natural antioxidants and is associated with the growing demand for more natural products, extraction by cold pressing is the most used method of obtaining chia oil, which is used for the disposal of oil in the market [ 7 ].…”

Section: Chia Ingredientsmentioning

confidence: 99%

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Senna,

Soares,

Egea

et al. 2024

Molecules

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Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil’s nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

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Section: Chia Ingredientsmentioning

confidence: 99%

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Senna,

Soares,

Egea

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

show abstract

“…There is an increasing demand for healthy and functional foods, which has encouraged studies and research on natural ingredients. In this context, chia ( Salvia hispanica L.) has gained visibility due to its potential techno‐functional properties and health‐relevant aspects, with strong future prospects in medicine, feed and food, including vegetarian and vegan products, 1 and gluten‐free products 2 …”

Section: Chia Seed and Chia Mucilagementioning

confidence: 99%

Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

Silva

Santana

2022

J Sci Food Agric

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Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non‐uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.

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Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders

Khalid

Arshad

Aziz

et al. 2022

Food Science & Nutrition

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The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega‐3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI‐tract‐related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.

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Chia Seed (Salvia hispanica)

Cited by 4 publications

References 72 publications

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders

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