Article
Chemistry, Physical
Ivan Dominguez-Candela, Alejandro Lerma-Canto, Salvador Cayetano Cardona, Jaime Lora, Vicent Fombuena
Summary: In this study, a novel epoxidized vegetable oil from chia seed oil (CSO) has been obtained for use in the polymeric industry. The effects of key parameters on the epoxidation process were evaluated, and the best conditions were found to be at 75 degrees C and H2O2:DB (1.50:1).
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)
Review
Food Science & Technology
Yamini Tak, Manpreet Kaur, Rajendra Kumar, Chirag Gautam, Prabhjot Singh, Harjeet Kaur, Amanpreet Kaur, Surekha Bhatia, Niraj Kumar Jha, Piyush Kumar Gupta, Ryszard Amarowicz
Summary: Chia seed oil is gaining attention as a functional food due to its rich nutritional composition and potential health benefits. Despite its wide applications, studies on its toxicological safety and commercial potential are limited, calling for further research.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agronomy
Heba S. El-Desouky, Reda M. Y. Zewail, Dalia Abdel-Fattah H. Selim, Morooj M. Baakdah, Doaa Mahmoud Johari, Abeer Elhakem, Yasser S. Mostafa, Saad Alamri, Rokayya Sami, Lamiaa A. S. El-Khayat, Khandakar R. Islam, Enas S. Azab, Mohamed Y. F. Yousry
Summary: This study aimed to explore the possibility of increasing seed yield, oil production, and metabolites of chia using amino acid, barthenosteriode, and algae extract treatments as bio-stimulants. The results showed that algae extract had a significant positive effect on the growth and yield of chia.
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
Polymer Science
Ivan Dominguez-Candela, Jaume Gomez-Caturla, S. C. Cardona, Jaime Lora-Garcia, Vicent Fombuena
Summary: The study investigated the application of novel compatibilizers and plasticizers derived from epoxidized chia seed oil and maleinized chia seed oil in composites based on poly(lactic acid) and chia seed flour. The addition of these compatibilizers improved the mechanical and thermal properties of the composites and enhanced the interfacial adhesion between the chia seed flour particles and the poly(lactic acid) matrix.
EUROPEAN POLYMER JOURNAL
(2022)
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
D. Trujillo-Ramirez, I Reyes, C. Lobato-Calleros, E. J. Vernon-Carter, J. Alvarez-Ramirez
Summary: The study found that annealing process induced significant changes in the structure of Chia seed oil-candelilla wax oleogel, transforming needle-like structures into platelets and increasing storage moduli values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Food Science & Technology
Eda Ceren Kaya, Mecit Halil Oztop, Hami Alpas
Summary: Chia seed nanoemulsions showed higher phenolic content and antioxidant activity compared to the corresponding oil samples. The emulsion samples prepared with 2.5% chia oil exhibited the highest antioxidant activity, phenolic content, and oxidative stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Obaid Afzal, Abdulamalik S. A. Altamimi, Mubarak A. Alamri, Ali Altharawi, Manal A. Alossaimi, Md Sayeed Akhtar, Fauzia Tabassum, Waleed H. Almalki, Tanuja Singh
Summary: Natural anti-inflammatory nutraceuticals, such as resveratrol and chia seed oil, can help prevent the worsening of rheumatoid arthritis. This study developed and evaluated a resveratrol-loaded chia seed oil-based nanoemulsion gel for its potential therapeutic benefits in inflammatory arthritic conditions. The optimized gel formulation showed significant reversal of arthritic symptoms in rats, indicating increased topical bioavailability and balancing of pro-inflammatory mediators.
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
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
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
Food Science & Technology
Taha Hijazi, Salih Karasu, Zeynep Hazal Tekin-Cakmak, Fatih Bozkurt
Summary: This study investigates the rheological behavior of gum solutions obtained from cold-pressed chia seed, flaxseed, and rocket seed oil by-products. The study also examines the potential application of these gums as fat replacers and emulsifiers in a low-fat vegan mayonnaise formulation. The results show that the gums exhibit shear-thinning flow behavior and solid-like structure, making them suitable as thickeners and gelling agents in the food industry.
Article
Nutrition & Dietetics
David C. Nieman, Giuseppe Valacchi, Laurel M. Wentz, Francesca Ferrara, Alessandra Pecorelli, Brittany Woodby, Camila A. Sakaguchi, Andrew Simonson
INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM
(2020)
Review
Nutrition & Dietetics
James A. Betts, Javier T. Gonzalez, Louise M. Burke, Graeme L. Close, Ina Garthe, Lewis J. James, Asker E. Jeukendrup, James P. Morton, David C. Nieman, Peter Peeling, Stuart M. Phillips, Trent Stellingwerff, Luc J. C. van Loon, Clyde Williams, Kathleen Woolf, Ron Maughan, Greg Atkinson
INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM
(2020)
Review
Hospitality, Leisure, Sport & Tourism
David C. Nieman, Brandt D. Pence
JOURNAL OF SPORT AND HEALTH SCIENCE
(2020)
Article
Biochemistry & Molecular Biology
Camila A. Sakaguchi, David C. Nieman, Etore F. Signini, Raphael M. de Abreu, Claudio D. Silva, Patricia Rehder-Santos, Maria G. A. Carosio, Roberta M. Maria, Carla C. Dato, Heloisa S. S. de Araujo, Tiago Venancio, Antonio G. Ferreira, Aparecida M. Catai
Article
Biochemistry & Molecular Biology
Jana F. Schader, Mark Haid, Alexander Cecil, Julia Schoenfeld, Martin Halle, Arne Pfeufer, Cornelia Prehn, Jerzy Adamski, David C. Nieman, Johannes Scherr
Review
Hospitality, Leisure, Sport & Tourism
David C. Nieman
JOURNAL OF SPORT AND HEALTH SCIENCE
(2020)
Article
Environmental Sciences
Marcus M. Lawrence, Kevin A. Zwetsloot, Susan T. Arthur, Chase A. Sherman, Joshua R. Huot, Vladimir Badmaev, Mary Grace, Mary Ann Lila, David C. Nieman, R. Andrew Shanely
Summary: The study showed that phytoecdysteroid treatment does not affect muscle mass or fiber type, nor does it activate protein synthesis signaling in sedentary aging mice.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Review
Nutrition & Dietetics
Josep Bassaganya-Riera, Elliot M. Berry, Ellen E. Blaak, Barbara Burlingame, Johannes le Coutre, Willem van Eden, Ahmed El-Sohemy, J. Bruce German, Dietrich Knorr, Christophe Lacroix, Maurizio Muscaritoli, David C. Nieman, Michael Rychlik, Andrew Scholey, Mauro Serafini
Summary: In the past five years, significant progress has been made in nutrition science, such as the integration of Sustainable Development Goals and nutritional science, as well as research on the Human Microbiome. Looking ahead to the next five years, emphasis on health and sustainability will be the main focus of nutrition science.
FRONTIERS IN NUTRITION
(2021)
Editorial Material
Nutrition & Dietetics
David C. Nieman
Article
Biochemistry & Molecular Biology
Martin Osswald, Dario Kohlbrenner, Nora Nowak, Jorg Sporri, Pablo Sinues, David Nieman, Noriane Andrina Sievi, Johannes Scherr, Malcolm Kohler
Summary: This study utilized SESI-HRMS to continuously monitor metabolites in exhaled breath during a graded cycle ergometry cardiopulmonary exercise test, revealing significant changes in various metabolic pathways. Real-time monitoring enabled high-resolution data collection on metabolite shifts from rest to voluntary exhaustion, providing insights into metabolite changes during exercise.
Review
Nutrition & Dietetics
David C. Nieman
Summary: Precision nutrition for athletes aims to improve individualization of nutrition practices to optimize long-term performance and health, involving the acquisition of individual-specific information and the delivery of science-based nutrition advice.
FRONTIERS IN NUTRITION
(2021)
Review
Sport Sciences
David C. Nieman
Summary: Regular physical activity can improve immune surveillance, reduce the risk of COVID-19 infection, and potentially enhance the efficacy of COVID-19 vaccines. Additionally, physical training and rehabilitation can help improve physical fitness, quality of life, and immune health in patients with sustained morbidity from COVID-19.
CURRENT SPORTS MEDICINE REPORTS
(2021)
Article
Sport Sciences
Julia Schoenfeld, Michael Johannes Schindler, Bernhard Haller, Stefan Holdenrieder, David Christopher Nieman, Martin Halle, Andre La Gerche, Johannes Scherr
BMJ OPEN SPORT & EXERCISE MEDICINE
(2020)
Article
Biochemistry & Molecular Biology
David C. Nieman, Arnoud J. Groen, Artyom Pugachev, Andrew J. Simonson, Kristine Polley, Karma James, Bassem F. El-Khodor, Saradhadevi Varadharaj, Claudia Hernandez-Armenta
Review
Sport Sciences
Keri L. Denay, Rebecca G. Breslow, Meredith N. Turner, David C. Nieman, William O. Roberts, Thomas M. Best
CURRENT SPORTS MEDICINE REPORTS
(2020)