Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Abstract

Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.

The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning

“…The water solubility and swelling degree are other important properties of materials that provide an insight into their behavior in an aqueous environment, and into their water resistance [48,49]. From an application viewpoint as edible and biodegradable packaging materials, the water solubility also determines the rate of the materials' breakdown during consumption and biodegradation [47,50]. All of the formulations of the developed films and mats swelled, but maintained their integrity after being immersed in water under constant agitation for 24 h. The plain film and mat, without incorporated extract, had the lowest solubility and swelling degree in water due to the high content of nonpolar amino acid residues in the zein [51].…”

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

“…Chia seeds were defatted in a hydraulic press (MECAMAQ Model DEVF 80, Vila-Sana, Lleida, Spain) as described by Muñoz-Tebar et al [31]. Chia mucilage (CM) was extracted from defatted seeds following the procedure described by Muñoz-Tebar et al [12]. Briefly, 10 g of defatted chia seeds were extracted with distilled water (pH previously adjusted to 8 with 0.1 M NaOH) at a ratio 1:40 (flour: water) during 2 h at 80 ± 2 • C under constant stirring.…”

“…In this context, some of the seeds that produce mucilage also contain a significant amount of omega 3, as is the case of chia seeds, and therefore are mainly used to obtain oils rich in this essential fatty acid. This generates a large amount of by-products, such as defatted seeds, that once grounded can also be used to obtain mucilage for the production of edible and biodegradable films and coatings as demonstrated in our previous work [12].…”

“…The agri-food industry generates large amounts of wastes, such as seeds, peels or defatted flours, and agricultural by-products are rich sources of polysaccharides with film-forming properties [12,13]. In this context, some of the seeds that produce mucilage also contain a significant amount of omega 3, as is the case of chia seeds, and therefore are mainly used to obtain oils rich in this essential fatty acid.…”

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…Chia mucilage was found to be suitable for the production of edible and biodegradable films [104]. Thin films made of CM and whey protein concentrate were produced and characterized by Munoz et al [105].…”