Article
Food Science & Technology
Zohaib Hassan, Muhammad Imran, Muhammad Haseeb Ahmad, Muhammad Kamran Khan
Summary: Sonication treatment can improve the functional and physicochemical properties of chia seeds dietary fiber, enhancing oil holding capacity, water holding capacity, glucose adsorption capacity, and water retention capacity. Optimized sonication conditions result in better performance of the treated dietary fiber.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Joaquim Calvo-Lerma, Andrea Asensio-Grau, Jorge Garcia-Hernandez, Ana Heredia, Ana Andres
Summary: Fermentation increases lipid and protein content, as well as alters fatty acid composition, in chia and sesame seeds. The fermented products exhibit higher lipolysis values and improved physical properties.
Article
Chemistry, Applied
Marta Mesias, Pablo Gomez, Elena Olombrada, Francisco J. Morales
Summary: The formation of acrylamide in chia seeds during thermal processing depends on the processing conditions and the physical integrity of the seeds. Acrylamide first forms on the coat of the seed, then gradually accumulates in the inner part and is efficiently retained by the pericarp.
Article
Plant Sciences
Vanessa dos Santos Chiappetta Nogueira Salgado, Lilia Zago, Eduardo Nunes da Fonseca, Monica Regina da Costa Marques Calderari, Marta Citelli, Roberta Fontanive Miyahira
Summary: The nutritional composition of chia seeds changes after germination, with increased minerals and proteins, decreased total lipid content, and maintained lipid quality. As germination time increases, the total phenolic content decreases but the amount of rosmarinic acid increases. Chia sprouts exhibit enhanced antioxidant potential compared to raw chia seeds.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Chemistry, Applied
Ji-Young Choi, Hee-Chul Kim, Kwang-Deog Moon
Summary: Hyperspectral imaging was used to determine the origin of chia seeds grown in Argentina, Paraguay, and Bolivia, with multiplicative scatter correction being the most effective data preprocessing method. Discriminative wavelengths associated with O-H bonds in water and C-H bonds of fat and fatty acids were identified. Differences in crude lipid content and fatty acid composition were found based on origin, with prediction accuracies for specific fatty acids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Review
Biochemistry & Molecular Biology
Sara Motyka, Katarzyna Koc, Halina Ekiert, Eliza Blicharska, Katarzyna Czarnek, Agnieszka Szopa
Summary: Chia seeds are a health food with rich chemical composition and valuable nutritional properties. They have cardioprotective, hypotensive, anti-diabetic, and anti-atherosclerotic effects. Chia seeds also have neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties, making them effective in preventing civilization diseases.
Review
Biochemistry & Molecular Biology
Luciana de Abreu Silva, Barbara Julia Fonseca Verneque, Ana Paula Lucas Mota, Camila Kummel Duarte
Summary: Chia, a plant native to southern Mexico and northern Guatemala, has high nutritional value and is rich in PUFAs, protein, dietary fiber, and bioactive compounds. Research suggests that chia consumption may improve insulin resistance, disordered lipid profiles, glucose tolerance, and adiposity. The intake of chia seeds appears to have a neutral or beneficial effect on some markers of the lipid and fatty acid profile.
Article
Chemistry, Multidisciplinary
Izzreen Ishak, Norhayati Hussain, Ranil Coorey, Maaruf Abd Ghani
Summary: The quality of chia seed oil obtained by SC-CO2 extraction was compared with Soxhlet extraction and commercial cold-pressed oil, showing comparable results but lower oxidative stability. The study suggests that SC-CO2 extraction is an effective method to produce chia seed oil with excellent sources of PUFAs and tocopherols.
JOURNAL OF CO2 UTILIZATION
(2021)
Article
Food Science & Technology
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado
Summary: The study shows that adding chia seeds or chia flour to gluten-free bread significantly increases the protein content and improves the nutritional quality of the bread. Chia seeds have a beneficial effect on the specific volume and overall score of the bread, while chia flour provides greater firmness and less mass loss during baking. Consumers widely accept gluten-free bread with 4% chia flour and 6% chia seeds, indicating a positive impact of chia on the quality of gluten-free bread.
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.
Review
Food Science & Technology
Waseem Khalid, Muhammad Sajid Arshad, Afifa Aziz, Muhammad Abdul Rahim, Tahira Batool Qaisrani, Fareed Afzal, Anwar Ali, Muhammad Modassar Ali Nawaz Ranjha, Muhammad Zubair Khalid, Faqir Muhammad Anjum
Summary: The growth in functional components found in agricultural foods is increasing due to their beneficial effects on chronic diseases. Chia seeds, which are edible seeds of Salvia hispanica and belong to the mint family, contain various functional components such as fiber, polyphenols, antioxidants, omega-3 fatty acids, vitamins, minerals, and peptides. These components have been shown to have positive effects on cardiovascular disease, gastrointestinal diseases like diabetes and constipation, and protection against various types of cancer. Previous studies have confirmed the importance of chia seed components in managing chronic diseases.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Martin Mondor
Summary: This review discusses the extraction process, composition, and attributes of chia oil, as well as the valorization of its by-product. The valorization includes the production of protein ingredients, extraction of phenolic compounds, supplementation in various food products, and use as a fat replacer and stabilizer. Chia gum extracted from chia cake has also been used in low-fat vegan mayonnaise and edible biodegradable films. The paper also presents future research directions.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Brenda Y. Espinaco, Ignacio Niizawa, Fernanda Marino, Susana E. Zorrilla, Guillermo A. Sihufe
Summary: The study found that incorporating astaxanthin into chia oil is a promising strategy to increase the benefits of both compounds. Blends of chia oil and astaxanthin stored at 25 degrees Celsius showed good stability, with approximately 74% of astaxanthin preserved after 35 days of storage compared to the initial content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Elena Bartkiene, Arnoldas Rimsa, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Darius Cernauskas, Joao Miguel Rocha, Dovile Klupsaite
Summary: This study investigated the effects of 24-hour solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physicochemical attributes of chia seeds. The study also examined how adding fermented chia seeds at different concentrations affected the properties and sensory profile of wheat bread. The results showed that fermentation with Lp. plantarum improved the nutritional value of chia seeds and incorporating non-fermented or fermented chia seeds at certain levels resulted in an improved fatty acid profile, sensory attributes, and reduced acrylamide content in wheat bread.
Article
Biology
Gerardo Alejo-Jacuinde, Hector-Rogelio Najera-Gonzalez, Ricardo A. Chavez A. Montes, Cristian D. Gutierrez D. Reyes, Alfonso Carlos Barragan-Rosillo, Benjamin Perez Sanchez, Yehia Mechref, Damar Lopez-Arredondo, Lenin Yong-Villalobos, Luis Herrera-Estrella
Summary: This study presents a chromosome-level reference genome for chia and analyzes the transcriptome, proteome, and metabolome to uncover the molecular basis of the unique characteristics of chia seeds. Chia is an emerging crop with functional food properties, but the genetic basis for traits like seed mucilage and polyphenol content remains unclear.
COMMUNICATIONS BIOLOGY
(2023)
Article
Polymer Science
Carla Alves Monaco Lourenco, Vitor Augusto Garcia, Josiane Goncalves Borges, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: This study produced oral films based on carboxymethylcellulose (CMC), hydroxypropyl methylcellulose (HPMC), and pregelatinized starch incorporated with ethanolic extract from camu-camu industrial residue (EECCIR). Results showed that the CMC-based oral films with EECCIR exhibited better release capacity and mechanical properties compared to other formulations.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Chemistry, Applied
D. A. Zempulski, N. Postaue, N. Stevanato, H. J. Alves, C. Silva
Summary: The transesterification of residual frying oil (RFO) with pressurized ethanol using KF/clay as catalyst was studied. A yield of approximately 90% was achieved under specific conditions. The stability of the catalyst decreased after 8 hours of operation, possibly due to long-term exposure.
Article
Chemistry, Applied
Leandro Neodini Remedio, Vitor Augusto dos Santos Garcia, Arina Lazaro Rochetti, Andresa Aparecida Berretta, Cristiana Maria Pedroso Yoshida, Heidge Fukumasu, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: The effect of incorporating green propolis ethanol extract (GPEE) into hydroxypropyl methylcellulose (HPMC) using the printing technique was evaluated in this study. The properties of the printed films were characterized and the results showed that the number of printed layers affected the film properties. The films with GPEE exhibited anti-inflammatory activity.
FOOD HYDROCOLLOIDS
(2023)
Article
Energy & Fuels
Natalia Stevanato, Bruna Tais Ferreira de Mello, Marleny Doris Aranda Saldana, Lucio Cardozo-Filho, Camila da Silva
Summary: This study investigated the production of fatty acid ethyl esters from forage radish seeds using pressurized ethanol and ethyl acetate as solvents and acyl acceptors. The results showed that ethanol resulted in a high mass yield, while ethyl acetate retained proteins, phenolic compounds and sugars. In the sequential reaction, supercritical ethyl acetate at 300 degrees C provided the highest FAEE content.
Article
Chemistry, Physical
Najla Postaue, Carlos Eduardo Borba, Camila da Silva
Summary: This study investigated the sequential step of high pressure transesterification to obtain fatty acid esters. The extraction by pressurized liquid was performed and the resulting product was directly used in a reaction with different temperature and pressure conditions. High operating temperature (<300 degrees C) led to a reduction in fatty acid esters. At 10 MPa pressure, a high ester yield and low content of unreacted compounds were obtained. The proposed process showed potential applicability in preserving active compounds and providing high quality and stability.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Chemistry, Multidisciplinary
Cristiane Giombelli, Djessica T. Raspe, Dayara B. S. Donadone, Camila da Silva, Beatriz C. B. Barros
Summary: The aim of this study was to produce and characterize dietary fiber concentrates (DFCs) obtained from the peach palm by-product (PPB). The DFCs were produced using subcritical water extraction (SWE) and aqueous extractions at low pressure in magnetic (LPMS) and orbital (LPOS) stirring. The analysis showed that the DFCs had increased total dietary fiber content and improved functional properties, making them potential alternatives to promote the utilization of peach palm by-product as a fiber-rich component.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Biochemistry & Molecular Biology
Livia Silva Mateus, Juliete Martins Dutra, Rogerio Favareto, Edson Antonio da Silva, Leandro Ferreira Pinto, Camila da Silva, Lucio Cardozo-Filho
Summary: This study extracts pequi almond oil using supercritical CO2 and determines the optimal extraction conditions. The fatty acids and active compounds in the oil are characterized.
Article
Green & Sustainable Science & Technology
Meline Gurtat Porcel, Bruna Tais Ferreira de Mello, Helton Jose Alves, Ricardo Schneider, Camila da Silva, Carlos Eduardo Borba
Summary: The use of heterogeneous catalysts in the transesterification process under pressurized conditions can minimize the operation temperature, making it more viable. This study aimed to determine the optimal synthesis condition of a catalyst based on KF and glass waste for transesterification in a continuous reactor under pressurized media. A central composite rotational design was used, and the catalyst's mass ratio and calcination temperature were varied. The results showed that the KF/WGP catalyst had the potential to produce esters in continuous flow under pressurized conditions, with a high ethyl ester content and low potassium leaching.
Article
Biotechnology & Applied Microbiology
Thainara Bovo Massa, Lucio Cardozo-Filho, Camila da Silva
Summary: This study investigated the reaction of fusel oil (FO) with pressurized water in a continuous flow reactor to understand the effects of operating conditions on reaction products formation and antimicrobial activity. FO composition was characterized using high resolution mass spectrometry and gas chromatography coupled mass spectrometry, and reaction products were evaluated for antifungal potential. Results showed that FO mainly consisted of isoamyl alcohol and organic functions like alcohols, aldehydes, ketones, and lipids. Different reaction mechanisms were observed in subcritical and supercritical states, leading to the identification of pyrazine derivatives compounds in the reaction products. The reaction products obtained at 300°C and 400°C demonstrated strong inhibition against Schizophyllum commune and Trametes versicolor fungi.
Article
Food Science & Technology
Jonas Marcelo Jaski, Rayane Monique Sete da Cruz, Tatiana Colombo Pimentel, Natalia Stevanato, Camila da Silva, Carlos Eduardo Barao, Lucio Cardozo-Filho
Summary: This study aimed to combine two high-quality products, olive leaves and chia and sesame seeds, to obtain oils with attractive nutritional properties and high levels of bioactive compounds. The use of pressurized propane in vegetable oil extraction provided solvent-free oil. The mass percentage yields of the olive leaf extracts with chia and sesame oils were 23.4% and 24.8%, respectively.
Article
Chemistry, Multidisciplinary
Lizana Emanuele Silva de Souza, Katia Andressa Santos, Djessica Tatiane Raspe, Camila da Silva, Edson Antonio da Silva
Summary: The study aimed to evaluate the effectiveness of ultrasound-assisted extraction (UAE) with ethanol as the solvent to obtain the extract from Echinodorus macrophyllus leaves. The effects of temperature, ultrasound power, and sample/solvent ratio on extraction yield, as well as the content of squalene, phenolic compounds, antioxidant activity, and antimicrobial activity were analyzed. The highest extraction yield (10.93 wt%) was obtained at 40 degrees C, 70% amplitude (525 W), and a solvent/sample ratio of 30 mL g-1. The extract obtained at 40 degrees C, ultrasound power at 525 W, and solvent/sample ratio of 10 mL g-1 showed a gallic acid equivalent (GAE) content of 52.95 mg per 100 g of extract and a concentration of 0.56 mg mL-1 required for 50% inhibition of DPPH radical. All extracts contained squalene, with the highest recorded concentration being 0.3795 g per 100 g of extract. Antimicrobial analysis revealed weak potential of the extracts against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa strains.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Chemistry, Multidisciplinary
Natalia Stevanato, Oscar de Oliveira Santos Junior, Camila da Silva
Summary: In this study, pressurized aqueous ethanol (PAE) was used to process defatted meal (DM) from forage radish seeds, resulting in the production of an antioxidant extract and processed defatted meal (PDM). The concentration of ethanol in the solvent (25, 50, and 75 wt%) was investigated for its effects on the extraction yield and chemical properties of the products. The use of PAE/75 wt% ethanol led to a lower extraction yield but reduced the loss of soluble proteins, resulting in a more selective extraction of phenolic compounds and an extract with higher antioxidant capacity. The total glucosinolate content of the DM was also reduced with the application of PAE. The PDM obtained exhibited desirable nutritional and functional properties. The study demonstrated that PAE allowed for the simultaneous production of a detoxified defatted meal rich in proteins, suitable for human and/or animal food, and an extract rich in phytochemical compounds, with potential applications in the chemical and pharmaceutical industries, thus promoting the valorization of biodiesel by-products from non-food raw materials.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Thais de Cassia Naitzel, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenco, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Summary: In this study, coated paperboard was developed and characterized using the tape casting technique, with different ratios of agar-agar/chitosan and different numbers of coating layers. Applying a 0:100 coating significantly reduced water absorption capacity by approximately 15%. The water vapor permeability was reduced by 10 to 60% compared to uncoated paperboard, except for two layers coated with 0:100. The tensile index was higher in the machine direction than in the cross-section, and paperboard coated only with chitosan showed superior properties.
Article
Chemistry, Multidisciplinary
Meline G. Porcel, Junior Staudt, Gustavo H. Spohr, Camila da Silva, Carlos E. Borba
Summary: The objective of this paper was to evaluate the kinetics of soybean oil hydrolysis by Lipozyme (R) TL IM enzyme under different operational conditions. A mathematical model based on the PPBB kinetic mechanism was proposed to describe the experimental data, which showed good agreement with the data in a wide temperature range. The results suggest that the model can be a useful tool for optimizing and assessing the mechanisms of enzymatic hydrolysis of vegetable oil.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Food Science & Technology
Patricia Argemira da Costa Araujo, Vitor Augusto dos Santos Garcia, Denise Osiro, Daiane de Souza Franca, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: This study evaluated the drying kinetics and the effect of drying temperature on the physical-chemical properties and active compounds of camu-camu residue from industrial processing. The results showed that drying at higher temperatures can decrease degradation of active compounds and maintain higher concentrations.
FOOD SCIENCE AND TECHNOLOGY
(2022)
