Article
Food Science & Technology
Bibi Marzieh Razavizadeh, Parvaneh Tabrizi
Summary: The study found that fortified chocolates containing microcapsules with chia seed oil did not show significant differences in taste, texture, and overall acceptance compared to control chocolates. After storage for 120 days, sensory evaluations revealed lower scores but were not significant. The physicochemical properties analysis showed that the hardness of fortified chocolate was lower than the control, but not significantly.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Claudia N. Copado, Luciana M. Julio, Bernd W. K. Diehl, Vanesa Y. Ixtaina, Mabel C. Tomas
Summary: The multilayer microencapsulation process successfully protected and delivered chia oil, enhancing its stability and preventing oxidation. The microcapsules showed high efficiency and low moisture content, with uniform particle shape, suitable for instant foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Avilene Rodriguez Lara, Maria Dolores Mesa-Garcia, Karla Alejandra Damian Medina, Rosa Quirantes Pine, Rafael A. Casuso, Antonio Segura Carretero, Jesus Rodriguez Huertas
Summary: Chia seeds are rich sources of various macro and micronutrients associated with health benefits, making them potential functional foods. The composition of chia seeds varies depending on factors such as variety, origin, climate, and soil. Studies have shown that dark chia seeds from Mexico contain high levels of fiber, omega-3 polyunsaturated fatty acids, essential amino acids, and antioxidant phenolic compounds, suggesting their potential use in the development of functional foods and dietary supplements.
Article
Food Science & Technology
Agustin Gonzalez, Maria Gabriela Bordon, Mariela C. Bustos, Karina L. Cordova Salazar, Pablo D. Ribotta, Marcela L. Martinez
Summary: This study investigated the impact of encapsulated chia seed oil on the cooking quality of dry pasta, revealing no significant changes in cooking parameters but significant differences in uncooked pasta texture and water interaction variables. The incorporation of microencapsulated oil proved to prevent oxidative deterioration and enhance oil protection during pasta preparation, storage, and cooking procedures, resulting in a safer product. Additionally, storage under modified atmosphere conditions further enhanced the protective effect of the microcapsules, making microencapsulation an effective technology for preserving oil quality in omega-3 rich pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Gabriela Alarcon, Liliana Sierra, Julieta Roco, Carina Van Nieuwenhove, Analia Medina, Mirta Medina, Susana Jerez
Summary: This study investigated the effects of cold pressed chia seed oil supplementation on certain hematological and biochemical biomarkers in both normal and hypercholesterolemic rabbits. The results showed that chia oil intake can control the increase of mean arterial blood pressure, neutrophil to lymphocytes ratio, erythrocyte membrane fluidity, and improve erythrocyte morphological alterations caused by hypercholesterolemia. In addition, chia oil supplementation can reduce inflammatory biomarkers levels in both normal and hypercholesterolemic rabbits. These findings suggest potential health benefits of chia oil intake on hypercholesterolemia-associated clinical, hematological, and biochemical alterations.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Chemistry, Analytical
Diego Dusso, Jhoan F. Tellez, Valeria C. Fuertes, Juan M. De Paoli, E. Laura Moyano
Summary: The study focused on extracting omega-3 and omega-6 fatty acids from chia flour residues using vacuum pyrolysis, with the best results achieved at 400 degrees Celsius. The bio-oil obtained at this temperature contained high proportions of these fatty acids, indicating the potential use of chia flour waste in producing valuable products.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2022)
Article
Biochemistry & Molecular Biology
Michelle Berenice Vega Joubert, Valentina Degrave, Paola Ingaramo, Maria Eugenia Oliva, Maria Eugenia D'Alessandro
Summary: This study analyzed the effects of different diets on liver inflammation and endothelial dysfunction, and demonstrated that chia seed can be an effective therapeutic strategy for improving these conditions.
Article
Food Science & Technology
Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano, Juan Aspromonte, Emanuela Trovato, Giorgia Purcaro, Paola Dugo, Luigi Mondello, Marco Beccaria
Summary: This study comprehensively characterized the chemical components of Chia seed oil, including fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols. Different analytical methods such as reversed phase liquid chromatography (RP-LC), gas chromatography (GC), and mass spectrometry (MS) were employed for the analysis of these components. The results showed that Chia seed oil contained high levels of antioxidant tocopherols and essential fatty acids, especially alpha-linolenic acid and linoleic acid. Additionally, this study provided new insights into the composition of FFAs and certain classes of carotenoids in Chia seed oil.
Article
Engineering, Chemical
Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Nadeem, Waseem Khalid, Jose Manuel Lorenzo, Mohamed M. Afifi, Ammar AL-Farga, Moneera O. Aljobair
Summary: Omega-3 fatty acids are essential and cannot be synthesized by the body. Therefore, this study used spray drying to prepare more stable microcapsules of omega-3 fatty acids, which can improve the oxidative stability of food products.
Article
Chemistry, Applied
Federico Brigante, Natalia S. Podio, Daniel A. Wunderlin, Maria Baroni
Summary: In this study, untargeted metabolomics combined with HPLC-MS/MS was used to propose authenticity markers for chia, flax, and sesame seeds, identifying polyphenols and lignans as discriminant compounds. This represents the first approach utilizing non-targeted HPLC-MS/MS for the authentication of these seeds.
Article
Food Science & Technology
Vanesa Y. Ixtaina, Elizabeth Hoffman, Claudia N. Copado, Bernd W. K. Diehl, Mabel C. Tomas
Summary: This study investigates the microencapsulation of chia seed oil using different antioxidants and demonstrates the effectiveness of adding ascorbyl palmitate in maintaining the oxidative stability of the microencapsulated oil during processing and storage.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Supriyanto Supriyanto, Zulhamsyah Imran, Rhomi Ardiansyah, Brian Auliyai, Aditya Pratama, Faustinus Kadha
Summary: Sacha Inchi, a Peruvian seed with high levels of unsaturated fatty acids, has been studied under different cultivation conditions in order to determine its adaptability and effects on seed production and oil quality. The results showed that seed productivity was highest in open area cultivation, while oil yield was highest in mixed cultures. The content of Omega-3 was highest in the agroforestry condition, while Omega-6 and Omega-9 were highest in the open area.
Article
Agronomy
Tasneem S. Abu Ghazal, Hadil S. Subih, Belal S. Obeidat, Mofleh S. Awawdeh
Summary: The prevalence of obesity is increasing worldwide and is associated with alterations in health biomarkers. Consuming a 2.5:1 ratio of omega-6 and omega-3 helps restore standard health biomarkers. Hemp seed oil (HSO), with its favorable omega-6:omega-3 ratio, is a promising functional food for mitigating obesity-related injuries.
Review
Biochemistry & Molecular Biology
Sibele Santos Fernandes, Mariana Buranelo Egea, Myriam de las Mercedes Salas-Mellado, Maira Rubi Segura-Campos
Summary: Nanoencapsulation enhances the stability and controlled release of bioactive compounds, and nanoemulsion technique can effectively protect chia oil from degradation. Chia mucilage is an excellent material for encapsulation due to its emulsification properties and retention capacities. Most studies on chia oil focus on microencapsulation, but chia oil nanoemulsion with chia mucilage represents a promising approach to maintain the functionality and oxidative stability of the oil.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Roxana Piloni, M. Gabriela Bordon, Gabriela N. Barrera, Marcela L. Martinez, Pablo D. Ribotta
Summary: This study investigated the preparation of porous starch with high porosity and conserved granular structure through enzymatic treatment of corn starch. Impregnation of chia oil into these porous starches resulted in improved oxidative stability.
Article
Chemistry, Applied
M. Ranic, A. Konic-Ristic, M. Takic, M. Glibetic, Z. Pavlovic, M. Pavlovic, S. Dimitrijevic-Brankovic
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2015)
Article
Biology
Marija Takic, Danijela Ristic-Medic, Ljuba Mandic, Marija Glibetic, Aleksandra Arsic, Jasmina Debeljak-Martacic, Gordana Ristic-Oddiano
ARCHIVES OF BIOLOGICAL SCIENCES
(2009)
Review
Chemistry, Multidisciplinary
Danijela Ristic-Medic, Vesna Vucic, Marija Takic, Ivana Karadzic, Marija Glibetic
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
(2013)
Article
Nutrition & Dietetics
Marija Takic, Milica Zekovic, Brankica Terzic, Aleksandar Stojsavljevic, Mirjana Mijuskovic, Slavica Radjen, Danijela Ristic-Medic
Summary: The study found a high prevalence of zinc deficiency and inadequate n-3 PUFA intake among HD patients. The results suggest that evaluating zinc status should be a standard parameter of nutritional status screening in HD patients and emphasize the importance of determining copper/zinc ratios.
FRONTIERS IN NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Marija M. Takic, Vesna B. Jovanovic, Ivan D. Pavicevic, Tamara N. Uzelac, Jelena M. Acimovic, Danijela K. Ristic-Medic, Ljuba M. Mandic