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Bioactive Phytochemicals from Chia (Salvia hispanica) Seed Oil Processing By-products
Chia (Salvia hispanica L.) seeds are rich in oil (29–39%) and protein (18–25%). In addition, they contain polyunsaturated fatty acids, tocopherols,...
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Effects of Cold Pressed Chia Seed Oil Intake on Hematological and Biochemical Biomarkers in Both Normal and Hypercholesterolemic Rabbits
Most of the studies on the beneficial effects of chia have been conducted with its seeds. There is less evidence about the effects of cold pressed...
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Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil
Present study was conducted to develop a stable chia oil emulsion using an ultrasound emulsification technique. Whey protein concentrate, gum Arabic,...
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Study on characterization of multisource edible oils containing chia seed oil and self-stable vegetable oils
Chia seed oil (CSO) is a good source of both omega-6 (ω6) and omega-3 (ω3) fatty acids and is beneficial for the reduction of different...
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The effect of chia seed mucilage shell coating in combination with turmeric essential oil on egg shelf life and quality properties
Eggs are a staple food for many people around the world due to their nutritional composition. They are, however, highly perishable quickly losing...
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Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil
In the current study, the effect of microwave pretreatment (MWP) at 180, 360 and 540 W for 5 and 10 min duration on black and white chia seed oil...
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Consumption of a Byproduct of Chia Seed Oil Extraction by Cold Pressing Ameliorates Cardiovascular Risks Factors in an Experimental Model of Metabolically Unhealthy Normal Weight
The byproduct of Salvia hispanica (chia) seed oil extraction by cold pressing, also known as expeller, possesses a high nutritional value. It is rich...
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Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil
In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and...
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Bioactive Phytochemicals from Chia Seed (Salvia hispanica) Oil Processing By-Products
Chia (Salvia hispanica L.) seeds are rich in oil (29–39%) and protein (18–25%). In addition, they contain polyunsaturated fatty acids, tocopherols,...
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Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed
Recently, the importance of medicinal plants such as Salvia species has been increasing both in medicine and in industrial branches, which includes...
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Development of bionanocomposite film based on chia seed mucilage incorporated with ZnO nanoparticles and their application for preserving fresh rainbow trout (Oncorhynchus mykiss) fillets
In this study, chia seed mucilage was used as the film-forming matrix. The antimicrobial and antioxidant activity of chia seed mucilage films has...
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Chia (Salvia hispanica L.) Seed Germination: a Brief Review
Chia ( Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other...
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Valorisation of Salvia Hispanica L. (Chia) Oil into Air-Drying Alkyd Resins: Towards Solvent-Free Nanodispersion Formulations and Their Oxidative Miniemulsion Polymerisation
The current work was developed focusing on the synthesis of new polymeric latexes through the in reactor oxidative polymerisation of chia oil alkyd...
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Chia Seed (Salvia hispanica)
Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually, being considered oleaginous due to the high oil content, which corresponds to...
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Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs
Chia seeds mixed in water release a mucilaginous gel with stabilizing properties. However, the properties of dispersions and emulsions with chia...
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Chia seeds as functional ingredient of healthy muffins
Chia seed has biological and technological properties of interest to the food industry. The objective was to develop and evaluate oat flour and cocoa...
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Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds
The consumption of chia seeds has become popular due to their beneficial health properties and the germination of chia seeds seems to further enhance...
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Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties
Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds ( Salvia hispanica L.). It may be used as an ingredient to...
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Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation
Chia seed and flax seed oils are rich in polyunsaturated fatty acids, but are susceptible to oxidative deterioration. The aim of this study was to...
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Formulation and Characterization of Chia (Salvia hispanica) Seed Spread with Incorporation of Sesame (Sesamum indicum) Seed, Watermelon (Citrullus lanatus) Seed, and Pumpkin (Cucurbita pepo) Seed
The work aims at the production and formulation of plant-based nutritionally enriched butter-like spread products using chia seed, sesame seed,...
