Quinoa and Chia Seeds: History
View Latest Version
Please note this is an old version of this entry, which may differ significantly from the current revision.
Contributor:
Aparna Agarwal
,
Rizwana Rizwana
,
Abhishek Dutt Tripathi
,
Tarika Kumar
,
Kanti Prakash Sharma
,
Sanjay Kumar Singh Patel

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer.

  • antioxidants
  • bioactive components
  • chia seed
  • quinoa

1. Processing Procedures

After harvesting quinoa and chia seeds, it becomes essential for further processing to obtain smooth and safe quinoa and chia seeds. Postharvest processing occurs in a series of steps involving the sorting and sifting seeds, sorting based on size, and removal of impurities as well as saponins by utilizing various processing methods. Processing quinoa for contaminants and saponins removal involves several approaches, including polishing, milling, cooking, germination, soaking, boiling, and steaming [1]. Processing is vital in enhancing quinoa’s nutritional properties, promoting consumers’ improved health conditions, and other applications [2][3]. Different processing methods impart other effects on the nutritional profile of quinoa. Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content as compared to the boiling and roasting of quinoa, which decreases the nutritional content, thus making germinated quinoa flour ideal for inclusion in the diet of anemic and heart patients [4]. Although quinoa possesses various nutrients to prevent the onset of diseases, its availability is retarded due to several anti-nutritional factors or inhibitors such as phytates. Valencia et al. [5] experimented with improving the iron bioavailability of quinoa with the help of processing methods such as soaking, germination, cooking, and fermentation. The results revealed that the fermentation method in germinated quinoa flour is most effective in decreasing the phytate content in quinoa, and thus, enhances iron availability by five to eight times in consumers [6]. Furthermore, quinoa processing is also essential to remove the saponins on the surface of quinoa seeds and reduce the bitterness caused by them [7]. These saponins are present on the surface of grains in a thin layer of glucoside compounds, which is also toxic to health due to their hemolytic activity. Thus, the processing is required to remove the saponins; however, processing methods alter quinoa’s nutritional composition and properties [1]. For eliminating the saponins in quinoa, pearling and sprouting are the most widely utilized methods. However, pearling is the primary method employed nowadays, due to the more straightforward sprouting process of quinoa, which acts as an alternative method to pearling, leading to a decrease in the saponins content thereby reducing bitterness and also enhancing the nutritional as well as sensory characteristics of quinoa and its products such as quinoa-fortified bread [8]. One study was conducted on the effect of different processing methods, including boiling, extrusion cooking, baking, heating under pressure, and dehulling on the quinoa to assess the nutritional quality in terms of essential amino acid content, fatty acid content, and hydrolysis of starch from quinoa. The results revealed that boiling quinoa could be an ideal processing method for retaining essential amino and fatty acids [9]. The thermal processing of quinoa helps improve the quality of quinoa in terms of reduction in phytates, enhanced bioactive constituents, enhanced antioxidative properties, and enhanced hydration properties [10].
Considering the chia seeds, processing methods such as sprouting, soaking, fermentation, and milling help enhance nutrient bioavailability and digestibility. Calvo-Lerma et al. [11] demonstrated the impact of processing methods on the digestion potential of chia seeds. The results conveyed that milling can be ideal for improving chia seeds’ macro and micronutrient potential. In contrast, sprouting improves protein digestibility by decreasing lipolysis in chia seeds. Milling is an effective method as it helps disrupt the intestinal structure of the seeds and leads to enhanced digestibility. Moreover, the sprouting of chia seeds is widely employed as it is a more economical and feasible method that helps to improve the nutritional profile of chia seeds, especially minerals and phenolic content [12]. Furthermore, heating chia seeds or oil in a microwave, such as roasting, also affects its physicochemical properties, including fatty acid, phenolic, and antioxidant activity [13]. Otondi et al. [12] studied the effect of adding chia seed flour with cassava for instant porridge preparation. They found that chai seed blends exhibited high production of instant porridge flour with improved physical and functional properties.

2. Health Benefits

S. hispanica L. and C. quinoa L. are plants with distinctive functional and bioactive traits in their seeds and leaves. Because they contain significantly more nutrients and bioactive components than other grains, they are excellent and valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity [14][15][16]. For decades, these have been cultivated extensively as a lucrative secondary grain crop for human and animal consumption and a green vegetable. It contains a lot of protein, a balanced range of amino acids, and a lot of lysine (5.1–6.4%), and methionine (0.4–1.0%) contains vitamins (A, C, and E) and many types of minerals [17][18]. Chenopodium album is a functional food grain because it is rich in phenolic compounds and flavonoids with high antioxidant activity, glycosides (kaempferol, rutin, and quercetin) [19]. Quinoa is well known for its nutritional properties, due to which it possesses various health benefits such as anti-obesity, hypocholesterolemic effect, antioxidant properties, and cardiovascular diseases [20]. Also, quinoa seeds provide medicinal benefits to higher-risk groups such as children, the elderly, and people with anemia, lactose intolerance, and celiac disease [21][22]. Various studies have been conducted on the beneficial effects of quinoa. One such study was conducted in which quinoa baby food was given to kids for 15 days, resulting in increased plasma-insulin-like growth factor and sufficient protein and other nutrition to prevent malnutrition [23][24]. Also, it has been studied that quinoa helps prevent oxidative stress in animals due to its higher antioxidant capacity by preventing lipid peroxidation in the plasma and tissues of the animals [25].
Chia seeds provide various medicinal health benefits such as anti-hyperlipidemic, anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant properties due to their rich nutritional profile, especially the best plant source of omega-3 fatty acids (α-linolenic acid) [26][27][28]. Omega-3 fatty acids are very useful in preventing hypertension by blocking calcium and sodium channel dysfunctions, which can prevent ventricular arrhythmia that causes the heart to beat very fast to avoid the transportation of oxygen-rich blood to the brain and body that leads to cardiac arrest. Also, the consumption of chia seeds during pregnancy leads to the development of the brain and retina of the fetus [13]. In addition, chia seeds are also a rich source of dietary fiber, providing various medicinal benefits as fiber in the diet increases stool volume and prevents diseases such as diverticulosis and even cancer. The fiber content in chia seeds also plays a vital role in treating diabetes by slowing down the release of glucose and the digestion process in the body [29]. Aguirre et al. [30] studied adding chia seeds, quinoa flour, and wheat flour for bread making. They showed better sensory quality attributes and nutritional properties regarding proteins, fats, and carbohydrates. Bioactive peptides from chia seeds have also been separated, isolated, identified, and proven to exert health benefits such as antioxidant and anti-inflammatory activity, antihypertensive, antidiabetic, and antimicrobial [31][32].

3. Value-Added Food Products and Other Potential Applications

Due to its nutritional benefits, quinoa is widely used in supplements such as soups, cakes, biscuits, breakfast cereal, alcohol, and baby foods [33][34][35][36]. In addition, it can be consumed as an alternative to rice in sprouts and popcorn. Quinoa-flour-incorporated noodles provide a different and unique alternative to celiac disease patients compared to usual noodles. Also, quinoa flakes are widely considered a new product that can be prepared by drying and pressing between converging rollers, and these flakes are further used in the preparation of soups, cakes, juices, and pies. Extruded quinoa products are also beneficial as the extrusion process retains the nutritional value of the quinoa due to less processing time than puffed quinoa. The extrusion process utilizes high temperature and pressure for a short time by causing starch gelatinization, dextrinization, and protein restructuring to give a different texture to the final product [16].
Stikic et al. conducted a study to develop bread by incorporating quinoa seeds. The result showed increased nutritional content, i.e., 2% higher protein and 1% higher oil and fiber content, along with excellent sensory characteristics in the fortified bread [37]. Li et al. reported that incorporating 20% of quinoa flour in bread manufacture could deliver health benefits to consumers [38]. Similarly, Srujana et al. demonstrated findings on developing traditional gluten-free recipes of Indian ladoo, and chapattis by substituting germinated quinoa flour in different proportions, i.e., 25, 50, 75, and 100% [39]. The result was evaluated regarding sensory attributes and indicated that 25% of germinated quinoa flour leads to acceptable ladoo and chapattis. Quinoa in flour can also be used to prepare other nutritious baked products such as biscuits. Fortifying quinoa flour with wheat flour helps increase the biscuits’ protein, fiber, and ash content to provide highly healthy biscuits to consumers [40]. Wheat bread is nutritionally enhanced by quinoa flour supplemented dose-dependently [41]. Cranberry jam’s antioxidant properties are improved by the co-supplementation of chia seeds and gold flax [42].
According to USA dietary guidelines in 2000, chia seeds can be used as a substitute in food products but in smaller quantities, i.e., not more than 48 g/day. Chia seeds are incorporated in various food products such as pasta, biscuits, cereals, cakes, and snacks [43][44]. Chia seeds/gels can be used as an alternative to eggs and fat due to their hydrophilic property. Also, chia oil can be substituted for 25% of egg quantity in cakes [13]. Chia gel is a substitute that helps decrease food products’ calorie and fat content. In addition, adding chia seeds to baked products helps increase omega-3 fatty acids essential for healthy living [45]. A study was conducted by Sayed-Ahmad et al. on developing whole wheat bread by incorporating chia flour and analyzing its nutritional and technological characteristics [46]. The results claim that the bread becomes softer with good sensory characteristics, increased antioxidant activity, and nutritional value after adding chia flour. The supplementation of chia oil improves oxidative stress of the liver via transcription factors PPAR-γ and Nrf2 upregulation involving antioxidant responses [47]. In addition, chia seeds ameliorate endothelial dysfunction in metabolic syndrome, liver inflammation or injury, and oxidative stress [48][49]. Extracted mucilage from chia seed showed a prominence of novel biological activities, such as mucoadhesive properties that can be potentially applied for developing various pharmaceutical and cosmetic products [50].
Another study was conducted by Oliveira et al. on the development of pasta for replacing wheat flour with chia flour to analyze its nutritional and technological properties [51]. The results revealed that 7.5% of chia flour incorporated in pasta leads to increased nutritive value with higher sensory acceptability. Puri et al. demonstrated the assessment of the nutritional value of snacks (matthi) prepared by fortification with gram flour and chia seeds by replacing wheat flour [40]. Four proportions were made for gram flour and chia seed flour, i.e., 50:0, 35:15, 25:25, and 15:35, respectively. The results showed an increase in fiber and mineral content of matthi after adding chia seed flour and thus indicate a broad scope for developing snacks from chia seeds. Chia seeds are widely used in cookies, bread, and sweets due to their high fiber content which contributes to increased water holding, absorption, and emulsion capacity. Also due to their high protein, low carbohydrate, and high insoluble dietary fiber content, chia seeds are fortified in bakery products for diabetic and obese patients [52]. Chia seeds can also be fortified in jams such as pineapple jam which can provide a taste with high nutritional value, i.e., increased protein and fiber content [53]. Punia and Dhull have supplemented cookies with 20% chia seed mucilage; it possessed the best texture and was found to be acceptable regarding colour and mouthfeel [54]. Yoghurt with 6% chia seeds and 12% strawberry showed increased levels of protein, lipids, fibre, PUFA, especially omega 3 fatty acids and minerals with acceptable sensory quality and probiotic properties [55]. In addition to the studies of various food products by incorporating quinoa and chia seeds separately, multiple studies have been performed with the combination of quinoa and chia seeds. Goyat et al. demonstrated the development and evaluation of nutritional, functional, and sensory characteristics of ready-to-eat porridge by fortification with chia and quinoa seeds in a 1:1 ratio by replacing rice flour in three different proportions, i.e., 10, 15, and 20% [56]. The results revealed that a 15% replacement of rice flour with quinoa and chia seeds in a 1:1 ratio was more acceptable regarding sensory and nutritional value. Approaches to enhance the food composition through avoiding risks associated with transgenic crops to their low acceptance by communities are under broad consideration [57]. Antioxidant vitamin compositions of dry, germinating seeds and sprout of chia examination suggested that dry seeds contain eight-fold higher vitamin E over sprouts. After imbibition, the seed’s vitamin C contents increased to 17.5-fold more than sprouts [58]. Chia oil improves the lipid profiles of beef-based burgers. It can replace the use of animal fat, and mucilage applied as a versatile function food additive, or food ingredient replacer [58][59][60]. Chia seed contains trypsin inhibitors that can be potentially employed as antimicrobial agents against methicillin-resistant Staphylococcus aureus [61]. Antioxidant properties of yoghurts are highly facilitated by chia seeds and after soaked in apple juice [62]. Chia-seeds-based natural gum can be used in vegan mayonnaise [63]. In addition, the extract of chia seeds is employed to synthesize biogenic nanomaterials for therapeutic applications such as anticancer activity, cytotoxicity, and photocatalytic activity [64][65]. The flavonoid and phenolic contents of chia sprouts are significantly increased up to 6.4- and 11.5-fold on germination with dry seeds, respectively [66]. Under similar conditions, the sprout’s antioxidant activity enhanced up to 29-fold. The sprouts bioactivity showed potent antimicrobial activity towards enteric bacterial pathogens such as Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, and S. aureus [66].

This entry is adapted from the peer-reviewed paper 10.3390/antiox12071413

References

  1. Mhada, M.; Metougui, M.L.; El Hazzam, K.; El Kacimi, K.; Yasri, A. Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (Chenopodium quinoa Willd.) seeds. Foods 2020, 9, 660.
  2. Alarcon, G.; Valoy, A.; Rossi, A.; Jerez, S. Study of the residue from Salvia hispanica (Chia) seed oil extraction by cold pressing for repurposing as functional food to prevent metabolic syndrome. Biol. Life Sci. Forum 2022, 17, 13.
  3. Ang, M.E.; Cowley, J.M.; Yap, K.; Hahn, M.G.; Mikkelsen, D.; Tucker, M.R.; Williams, B.A.; Burton, R.A. Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground. Food Funct. 2023, 14, 1401.
  4. Bhathal, S.K.; Kaur, N.; Gill, J. Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd.). Agric. Res. J. 2017, 54, 90–93.
  5. Valencia, R.A.M.R.C.; Serna, L.A. Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Sci. Technol. 2011, 31, 225–230.
  6. Valencia, S.; Svanberg, U.; Sandberg, A.S.; Ruales, J. Processing of quinoa (Chenopodium quinoa, Willd.): Effects on in vitro iron availability and phytate hydrolysis. Int. J. Food Sci. Nutr. 1999, 50, 203–211.
  7. Ridout, C.L.; Price, K.R.; Dupont, M.S.; Parker, M.L.; Fenwick, G.R. Quinoa saponins—Analysis and preliminary investigations into the effects of reduction by processing. J. Sci. Food and Agricul. 1991, 54, 165–176.
  8. Suárez-Estrella, D.; Cardone, G.; Buratti, S.; Pagani, M.A.; Marti, A. Sprouting as a pre-processing for producing quinoa-enriched bread. J. Cereal Sci. 2020, 96, 103111.
  9. Wu, L.; Wang, A.; Shen, R.; Qu, L. Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa. Food Sci. Nutr. 2020, 8, 4877–4887.
  10. Sharma, S.; Kataria, A.; Singh, B. Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa). LWT 2022, 160, 113256.
  11. Calvo-Lerma, J.; Paz-Yépez, C.; Asensio-Grau, A.; Heredia, A.; Andrés, A. Impact of processing and intestinal conditions on in vitro digestion of chia (Salvia hispanica) seeds and derivatives. Foods 2020, 9, 290.
  12. Otondi, E.A.; Nduko, J.M.; Omwamba, M. Physico-chemical properties of extruded cassava-chia seed instant flour. J. Agricul. Food Res. 2020, 2, 100058.
  13. Hrnčič, M.K.; Ivanovski, M.; Cor, D.; Knez, Z. Chia seeds (Salvia hispanica L.): An overview—Phytochemical profile, isolation methods, and application. Molecules 2020, 25, 11.
  14. Mishima, M.D.V.; Da Silva, B.P.; Gomes, M.J.C.; Toledo, R.C.L.; Mantovani, H.C.; José, V.P.B.d.S.; Costa, N.M.B.; Tako, E.; Martino, H.S.D. Effect of chia (Salvia hispanica L.) associated with high-fat diet on the intestinal health of wistar rats. Nutrients 2022, 14, 4924.
  15. Ozon, B.; Cotabarren, J.; Valicenti, T.; Parisi, M.G.; Obregon, W.D. Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme. Food Chem. 2022, 380, 132185.
  16. Angeli, V.; Silva, P.M.; Massuela, D.C.; Khan, M.W.; Hamar, A.; Khajehei, F.; Graeff-Hönninger, S.; Piatti, C. Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the “golden grain” and socio-economic and environmental aspects of its cultivation and marketization. Foods 2020, 9, 216.
  17. Bhargava, A.; Shukla, S.; Ohri, D. Chenopodium quinoa—An Indian perspective. Ind. Crops Prod. 2006, 23, 73–87.
  18. Dakhili, S.; Abdolalizadeh, L.; Hosseini, S.M.; Shojaee-Aliabadi, S.; Mirmoghtadaie, L. Quinoa protein: Composition, structure and functional properties. Food Chem. 2019, 299, 125161.
  19. Chludil, H.D.; Corbino, G.B.; Leicach, S.R. Soil quality effects on Chenopodium album flavonoid content and antioxidant potential. J. Agricul. Food Chem. 2008, 56, 5050–5056.
  20. Fadwa, E.; Amssayef, A.; Eddouks, M. Antihyperglycemic and antidyslipidemic activities of the aqueous Salvia hispanica extract in diabetic rat. Cardiovasc. Hematol. Agents Med. Chem. 2022, 20, 60–66.
  21. Vilcacundo, R.; Hernández-Ledesma, B. Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Curr. Opin. Food Sci. 2017, 14, 1–6.
  22. Cerda-Bernad, D.; Valero-Cases, E.; Pastor, J.-J.; Frutos, M.J.; Perez-Llamas, F. Probiotic red quinoa drinks for celiacs and lactose intolerant people: Study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion. Int. J. Food Sci. Nutrit. 2022, 73, 49–59.
  23. Varli, S.N.; Sanlier, N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). J. Cereal Sci. 2016, 69, 371–376.
  24. Ruales, J.; De Grijalva, Y.; Lopez-Jaramillo, P.; Nair, B.M. The nutritional quality of infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children. Int. J. Food Sci. Nutr. 2002, 53, 143–154.
  25. Hernández-Ledesma, B. Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: A review. Bioact. Comp. Health Dis. 2019, 2, 27–47.
  26. Gazem, R.A.A.; Chandrashekariah, S.A. Pharmacological properties of Salvia hispanica (chia) seeds: A review. J. Crit. Rev. 2016, 3, 63–67.
  27. Ikumi, P.; Mburu, M.; Njoroge, D. Chia (Salvia hispanica L.)—A potential crop for food and nutrition security in Africa. J. Food Res. 2019, 8, 104–118.
  28. Grancieri, M.; Verediano, T.A.; Sant’Ana, C.T.; de Assis, A.; Toledo, R.L.; de Mejia, E.G.; Martino, H.S.D. Digested protein from chia seed (Salvia hispanica L.) prevents obesity and associated inflammation of adipose tissue in mice fed a high-fat diet. PharmaNutrition 2022, 21, 100298.
  29. Melo, D.; Machado, T.B.; Oliveira, M.B.P.P. Chia seeds: An ancient grain trending in modern human diets. Food Funct. 2019, 10, 3068–3089.
  30. Aguirre, E.; Rodríguez, G.; León-López, A.; Urbina-Castillo, K.; Villanueva, E. Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread. Dyna 2021, 88, 109–116.
  31. Rabail, R.; Khan, M.R.; Mehwish, H.M.; Rajoka, M.S.R.; Lorenzo, J.M.; Kieliszek, M.; Khalid, A.R.; Shabbir, M.A.; Aadil, R.M. An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food. Front. Biosci. 2021, 26, 643–654.
  32. Alemán, A.; Pérez-García, S.; Fernández de Palencia, P.; Montero, M.P.; Gómez-Guillén, M.d.C. Physicochemical, antioxidant, and anti-inflammatory properties of rapeseed lecithin liposomes loading a chia (Salvia hispanica L.) seed extract. Antioxidants 2021, 10, 693.
  33. Sharma, V.; Chandra, S.; Dwivedi, P.; Parturkar, M. Quinoa (Chenopodium quinoa Willd.): A nutritional healthy grain. Int. J. Adv. Res. 2015, 3, 725–736.
  34. Myrisis, G.; Aja, S.; Haros, C.M. Substitution of critical ingredients of cookie products to increase nutritional value. Biol. Life Sci. Forum 2022, 17, 15.
  35. Quispe-Sanchez, L.; Mestanza, M.; Goñas, M.; Gill, E.R.A.; Oliva-Cruz, M.; Chavez, S.G. Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. Front. Nutr. 2022, 9, 990887.
  36. Rabail, R.; Sultan, M.T.; Khalid, A.R.; Sahar, A.T.; Zia, S.; Kowalczewski, P.Ł.; Jezowski, P.; Shabbir, M.A.; Aadil, R.M. Clinical, nutritional, and functional evaluation of chia seed-fortified muffins. Molecules 2022, 27, 5907.
  37. Stikic, R.; Glamoclija, D.; Demin, M.; Radovic, B.V.; Jovanovic, Z.; Opsenica, D.M.; Jacobsen, S.E.; Milovanovic, M. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. J. Cereal Sci. 2012, 55, 132–138.
  38. Li, L.; Lietz, G.; Seal, C.J. Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodium quinoa Willd.) seeds. Int. J. Food Sci. Technol. 2021, 56, 3245–3254.
  39. Srujana, M.N.; Kumari, B.A.; Maheswari, K.U.; Devi, K.B.S.; Suneetha, W.J. Sensory quality characteristics of gluten-free products prepared with germinated quinoa (Chenopodium quinoa Wild). Int. J. Curr. Microbiol. Appl. Sci. 2017, 6, 3507–3514.
  40. Puri, S.; Sarao, L.K.; Trehan, J.; Kaur, R. Evaluation of the nutritional value of snacks prepared by fortification of gram flour with chia seeds. Int. J. Home Sci. 2020, 6, 35–39.
  41. Cotovanu, I.; Mironeasa, C.; Mironeasa, S. Nutritionally improved wheat bread supplemented with quinoa flour of large, medium and small particle sizes at typical doses. Plants 2023, 12, 698.
  42. Kosiorowska, A.; Pietrzyk, S.; Pająk, P.; Socha, R. The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams. Eur. Food Res. Technol. 2022, 248, 2865–2876.
  43. Estivi, L.; Pellegrino, L.; Hogenboom, J.A.; Brandolini, A.; Hidalgo, A. Antioxidants of amaranth, quinoa and buckwheat wholemeals and heat-damage development in pseudocereal-enriched einkorn water biscuits. Molecules 2022, 27, 7541.
  44. Lopez, C.; Sotin, H.; Rabesona, H.; Novales, B.; Le Quéré, J.-M.; Froissard, M.; Faure, J.-D.; Guyot, S.; Anton, M. Oil bodies from chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) seeds for innovative food applications: Microstructure, composition and physical stability. Foods 2023, 12, 211.
  45. Kulczynski, B.; Cisowska, J.K.; Taczanowski, M.; Kmiecik, D.; Michalowska, A.G. The chemical composition and nutritional value of chia seeds- current state of knowledge. Nutrients 2019, 11, 1242.
  46. Sayed-Ahmad, B.; Talou, T.; Straumite, E.; Sabovics, M.; Kruma, Z.; Saad, Z.; Hijazi, A.; Merah, O. Evaluation of nutritional and technological attributes of whole wheat based bread fortified with chia flour. Foods 2018, 7, 135.
  47. Batista, A.; Quitete, F.T.; Peixoto, T.C.; Almo, A.; Monteiro, E.B.; Trindade, P.; Zago, L.; Citelli, M.; Daleprane, J.B. Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation. J. Funct. Foods 2023, 102, 105462.
  48. Joubert, M.B.V.; Degrave, V.; Oliva, M.E.; D’Alessandro, M.E. Salvia hispanica L. (chia) seed improves liver inflammation and endothelial dysfunction in an experimental model of metabolic syndrome. Food Funct. 2022, 13, 11249.
  49. Joubert, M.B.V.; Ingaramo, P.; Oliva, M.E.; D’Alessandro, M.E. Salvia hispanica L. (chia) seed ameliorates liver injury and oxidative stress by modulating NrF2 and NFκB expression in sucrose-rich diet-fed rats. Food Funct. 2022, 13, 7333.
  50. Ramos, I.F.D.S.; Magalhaes, L.M.; Pessoa, C.D.O.; Ferreira, P.M.P.; Rizzo, M.D.S.; Osajima, J.A.; Silva-Filho, E.C.; Nunes, C.; Raposo, F.; Coimbra, M.A.; et al. New properties of chia seed mucilage (Salvia hispanica L.) and potential application in cosmetic and pharmaceutical products. Ind. Crops Prod. 2021, 171, 113981.
  51. Oliveira, M.R.; Novack, M.E.; Santos, C.P.; Kubota, E.; Rosa, C.S. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta. Semin. Cienc. Agrar. 2015, 36, 2545–2554.
  52. Dincoglu, A.H.; Yesildemir, O. A renewable source as a functional food: Chia seed. Curr. Nutr. Food Sci. 2019, 15, 327–337.
  53. Nduko, J.M.; Maina, R.W.; Muchina, R.K.; Kibitok, S.K. Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam. Food Sci. Nutr. 2018, 6, 2344–2349.
  54. Punia, S.; Dhull, S.B. Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization. Int. J. Biol. Macromol. 2019, 140, 1084–1090.
  55. Kowaleski, J.; Quast, L.B.; Steffens, J.; Lovato, F.; dos Santos, L.R.; da Silva, S.Z.; de Souza, D.M.; Felicetti, M.A. Functional yogurt with strawberries and chia seeds. Food Biosci. 2020, 37, 100726.
  56. Goyat, J.; Rudra, S.G.; Suri, S.; Passi, S.J.; Dutta, H. Nutritional, functional and sensory properties of ready-to-eat chia and quinoa mix enriched low amylose rich based porridge mixes. Curr. Res. Nutr. Food Sci. 2019, 7, 399–414.
  57. Bermejo, N.F.; Munne-Bosch, S. Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition. Food Chem. 2023, 405, 134880.
  58. Botella-Martínez, C.; Gea-Quesada, A.; Sayas-Barbera, E.; Perez-Alvarez, J.A.; Fernandez-Lopez, J.; Viuda-Martos, M. Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers. LWT—Food Sci. Technol. 2022, 161, 113416.
  59. Chiang, J.H.; Ong, D.S.M.; Ng, F.S.K.; Hua, X.Y.; Hua, X.Y.; Tay, W.L.W.; Henry, C.J. Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods. Trends Food Sci. Technol. 2021, 115, 105–116.
  60. Tak, Y.; Kaur, M.; Kumar, R.; Gautam, C.; Singh, P.; Kaur, H.; Kaur, A.; Bhatia, S.; Jha, N.K.; Gupta, P.K.; et al. Repurposing chia seed oil: A versatile novel functional food. J. Food Sci. 2022, 87, 2798–2819.
  61. De Souza, A.A.; Lima, A.M.; BezerraSousa, D.D.O.; Nogueira, F.C.; Neto, J.C.D.S.; Dias, L.P.; Araujo, N.M.S.; Nagano, C.S.; Junior, H.V.N.; da Silva, C.R.; et al. Chia (Salvia hispanica L.) seeds contain a highly stable trypsin inhibitor with potential for bacterial management alone or in drug combination therapy with oxacillin. Probiotics Antimicro. Prot. 2022; ahead of print.
  62. Druzynska, B.; Wołosiak, R.; Grzebalska, M.; Majewska, E.; Ciecierska, M.; Worobiej, E. Comparison of the content of selected bioactive components and antiradical properties in yoghurts enriched with chia seeds (Salvia hispanica L.) and chia seeds soaked in apple juice. Antioxidants 2021, 10, 1989.
  63. Hijazi, T.; Karasu, S.; Tekin-Çakmak, Z.H.; Bozkurt, F. Extraction of natural gum from cold-pressed chia seed, flaxseed, and rocket seed oil by-product and application in low fat vegan mayonnaise. Foods 2022, 11, 363.
  64. Sabouri, Z.; Rangrazi, A.; Amiri, M.S.; Khatami, M.; Darroudi, M. Green synthesis of nickel oxide nanoparticles using Salvia hispanica L. (chia) seeds extract and studies of their photocatalytic activity and cytotoxicity effects. Bioprocess Biosyst. Eng. 2021, 44, 2407–2415.
  65. Hassanin, H.A.; Taha, A. Sonochemical-assisted biogenic synthesis of theophrasite β-Ni(OH)2 nanocluster using chia seeds extract: Characterization and anticancer activity. Nanomaterials 2022, 12, 1919.
  66. Abdel-Aty, A.M.; Barakat, A.Z.; Bassuiny, R.I.; Mohamed, S.A. Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology-based optimization. Food Meas. 2022, 16, 3488–3500.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
This entry is offline, you can click here to edit this entry!
ScholarVision Creations
Feedback