Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization

The chemical characterisation of nettle (Urtica dioica L.) seed oil

The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system.

Repurposing chia seed oil: A versatile novel functional food

Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

Combination of Analytical and Statistical Methods in Order to Optimize Antibacterial Activity of Clary Sage Supercritical Fluid Extracts

The extraction of clary sage (Salvia sclarea L.) using supercritical carbon dioxide (SC-CO2) was systematically studied by using thin layer chromatography-direct bioautography (TLC-DB) and response surface methodology (RSM). The three parameters temperature, pressure, and cosolvent ratio were optimized for the maximum antibacterial activity of clary sage extracts against Pseudomonas aeruginosa (P. aeruginosa) and methicillin-resistant Staphylococcus aureus (MRSA). The highest inhibition zone was 7.51 mm for P. aeruginosa and 7.57 mm for MRSA. According to RSM analysis, the predicted optimum extraction parameters are 18.6 MPa pressure, 40 °C temperature, and 2% ethanol (EtOH) ratio. The combination of this analytical and statistical method allows saving time, money, and instrument runtime in the optimization of essential oil composition, which is tailored to a specific task and could be useful on any kind of herbs in a wide range of use from perfume manufacturing to the food industry.

Application of Fluids in Supercritical Conditions in the Polymer Industry

This article reviews the use of fluids under supercritical conditions in processes related to the modern and innovative polymer industry. The most important processes using supercritical fluids are: extraction, particle formation, micronization, encapsulation, impregnation, polymerization and foaming. This review article briefly describes and characterizes the individual processes, with a focus on extraction, micronization, particle formation and encapsulation. The methods mentioned focus on modifications in the scope of conducting processes in a more ecological manner and showing higher quality efficiency. Nowadays, due to the growing trend of ecological solutions in the chemical industry, we see more and more advanced technological solutions. Less toxic fluids under supercritical conditions can be used as an ecological alternative to organic solvents widely used in the polymer industry. The use of supercritical conditions to conduct these processes creates new opportunities for obtaining materials and products with specialized applications, in particular in the medical, pharmacological, cosmetic and food industries, based on substances of natural sources. The considerations contained in this article are intended to increase the awareness of the need to change the existing techniques. In particular, the importance of using supercritical fluids in more industrial methods and for the development of already known processes, as well as creating new solutions with their use, should be emphasized.

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1-6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.

Appraisal of the suitability of two-stage extraction process by combining compressed fluid technologies of polar lipid fractions from chia seed

Although triacylglycerols (TAG) are the major constituents of chia oil, it also contains minor lipid fractions that include phospholipids (PL) among other desirable components. Its amphiphilic character and excellent biocompatibility make PL appropriate for numerous applications with technological and nutritional significanceand potential health benefits. Given the difficulties entailed by the PL isolation, the efficiency for extracting such compounds using two environmental friendly techniques, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) was evaluated. By using PLE with food-grade ethanol (EtOH), an oil recovery close to 100% was achieved in just 10 min. This oil extract was particularly rich in α-linolenic acid (ALA; 70%) as compared to the oil extracted by SFE (56%). In the case of SFE, the oil recovery was only 87% but increased to 99% when ethanol was added to CO₂. However the use of co-solvent did not affect the fatty acid profile of the supercritical extracts or their TAG composition, where the high molecular weight TAG species were the predominant in all cases. With the exception of SFE without co-solvent, all methods applied were capable of extracting the PL fraction, although the content and distribution of the individual components present in this fraction differed markedly depending on the extraction conditions used. In this context, the use of a sequential extraction process, combining SFE and PLE was particularly interesting. The re-extraction by PLE of the chia cake, previously defatted by SFE, allowed to obtain an oil extract highly enriched in PLs, whose content exceeded 16% and with a higher PL species than the rest of the oil extracts.

Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review

The aim of this review was to compile evidence and understand chia seed effects on unbalanced diet animal studies and the molecular mechanisms on metabolic biomarker modulation. A systematic review was conducted in electronic databases, following PRISMA recommendations. Risk of bias and quality was assessed using SYRCLE toll and ARRIVE guidelines. Seventeen articles were included. Throughout the studies, chia's main effects are associated with AMPK modulation: improvement of glucose and insulin tolerance, lipogenesis, antioxidant activity, and inflammation. Details about randomization and allocation concealment were insufficient, as well as information about blind protocols. Sample size, chia dose, and number of animals evaluated for each parameter were found to be lacking information among the studies. Based on experimental study data, chia has bioactive potential, and its daily consumption may reduce the risk of chronic disease development, mainly due to the antioxidant, anti-inflammatory, hypoglycemic, and hypolipidemic effects of the seed. PRACTICAL APPLICATION: The consumption of chia seeds may improve lipid profile, insulin and glucose tolerance, and reduce risk of cardiovascular disease. Whole seed or its oil presents positive effect, but the effects of chia oil can act faster than the seed.

Chia Seeds (Salvia hispanica L.): An Overview-Phytochemical Profile, Isolation Methods, and Application

Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods

Chia seeds constitute a promising source of α-linolenic acid (ALA). In the present work, an underutilized and cheaper set of chia seeds, which were discarded after the harvest according to quality criteria - named in this work as low oil content seeds (LOCS) - have been evaluated as a potential source for obtaining PUFA-enriched oils against the commonly studied high-quality chia seeds denoted as high oil content seeds (HOCS) in this study. Two efficient and environmental friendly techniques, supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), were evaluated to optimize the extraction process of chia oil. At 60 °C, by using pressurized food-grade ethanol, recoveries close to 100% were achieved from both sets of seeds in a short extraction time (10 min). By using SFE, the greatest oil extraction yield (>95%) was attained at the highest pressure and temperature conditions (45 MPa and 60 °C) after 240 min. At the early stage of SFE extraction, both LOCS and HOCS exhibited a similar kinetic behavior, reaching oil extraction rates of 0.59 g oil/min and 0.64 g oil/min, respectively. No differences were found between the fatty acid profile of the oils extracted from LOCS and HOCS both by PLE and SFE. ALA and linoleic acid (LA) concentrations ranged between 65-68% and 17-23% respectively, and a predominance of high molecular weight triglycerides (≥ CN50), was found in all extracted oils. In conclusion, LOCS might constitute a new suitable raw material for the production of ALA-enriched oils. Concerning the extraction methods assayed, the oil was almost entirely recovered by both PLE and SFE at the used conditions.

Ultrasonic Removal of Mucilage for Pressurized Liquid Extraction of Omega-3 Rich Oil from Chia Seeds (Salvia hispanica L.)

Chia (Salvia hispanica L.) seeds contain an important amount of edible oil rich in omega-3 fatty acids. Fast and alternative extraction techniques based on polar solvents, such as ethanol or water, have become relevant for oil extraction in recent years. However, chia seeds also contain a large amount of soluble fiber or mucilage, which makes difficult an oil extraction process with polar solvents. For that reason, the aim of this study was to develop a gentle extraction method for mucilage in order to extract chia oil with polar solvents using pressurized liquids and compare with organic solvent extraction. The proposed mucilage extraction method, using an ultrasonic probe and only water, was optimized at mild conditions (50 °C and sonication 3 min) to guarantee the omega-3 oil quality. Chia oil extraction was performed using pressurized liquid extraction (PLE) with different solvents and their mixtures at five different extraction temperatures (60, 90, 120, 150, and 200 °C). Optimal PLE conditions were achieved with ethyl acetate or hexane at 90 °C in only 10 min of static extraction time (chia oil yield up to 30.93%). In addition, chia oils extracted with nonpolar and polar solvents by PLE were analyzed by gas chromatography-mass spectrometry (GC-MS) to evaluate fatty acid composition at different extraction conditions. Chia oil contained ∼65% of α-linolenic acid regardless of mucilage extraction method, solvent, or temperature used. Furthermore, tocopherols and tocotrienols were also analyzed by HPLC in the extracted chia oils. The mucilage removal allowed the subsequent extraction of the chia oil with polar or nonpolar solvents by PLE producing chia oil with the same fatty acid and tocopherol composition as traditional extraction.

Subcritical Fluid Extraction of Chinese Quince Seed: Optimization and Product Characterization

Chinese quince seed (CQS) is an underutilized oil source and a potential source of unsaturated fatty acids and α-tocopherol-rich oil. Subcritical fluid (SCF) extraction is executed at lower pressures and temperatures than the pressures and temperatures used in supercritical fluid extraction. However, no studies on the SCF extraction of CQS oil are reported. Therefore, the objective of this study was to evaluate the use of SCF for the extraction of CQS oil and to compare the use of SCF with the classical Soxhlet (CS) and supercritical CO₂ (SC-CO₂) extraction methods. Response surface methodology (RSM) was used to investigate the extraction conditions: temperature (45–65 °C), time (30–50 min), and solvent/solid ratio (5–15 mL/g). The optimization results showed that the highest yield (27.78%) was obtained at 56.18 °C, 40.20 min, and 12.57 mL/g. The oil extracted by SCF had a higher unsaturated fatty acid content (86.37%–86.75%), higher α-tocopherol content (576.0–847.6 mg/kg), lower acid value (3.97 mg/g), and lower peroxide value (0.02 meq O₂/kg) than extractions using CS and SC-CO₂ methods. The SCF-defatted meal of oilseed exhibited the highest nitrogen solubility index (49.64%) and protein dispersibility index (50.80%), demonstrating that SCF extraction was a promising and efficient technique as an alternative to CS and SC-CO₂ methods, as very mild operating conditions and an eco-friendly solvent can be used in the process with maximum preservation of the quality of the meal.

Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds

Background

Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and size reduction practices. Therefore, the main mandate of present investigate was to study the effect of different seed pre-treatments on yield, fatty acids composition and sensory acceptability of chia oil at different storage intervals and conditions.

Methods

Raw chia seeds were characterized for proximate composition. Raw chia seeds after milling were passed through sieves to obtain different particle size fractions (coarse, seed particle size ≥ 10 mm; medium, seed particle size ≥ 5 mm; fine, seed particle size ≤ 5 mm). Heat pre-treatment of chia seeds included the water boiling (100 C°, 5 min), microwave roasting (900 W, 2450 MHz, 2.5 min), oven drying (105 ± 5 °C, 1 h) and autoclaving (121 °C, 15 lbs, 15 min) process. Extracted oil from pre-treated chia seeds were stored in Tin cans at 25 ± 2 °C and 4 ± 1 °C for 60–days and examined for physical (color, melting point, refractive index), oxidative (iodine value, peroxide value, free fatty acids), fatty acids (palmitic, stearic, oleic, linoleic, α-linolenic) composition and sensory (appearance, flavor, overall acceptability) parameters, respectively.

Results

The proximal composition of chia seeds consisted of 6.16 ± 0.24 % moisture, 34.84 ± 0.62 % oil, 18.21 ± 0.45 % protein, 4.16 ± 0.37 % ash, 23.12 ± 0.29 % fiber, and 14.18 ± 0.23 % nitrogen contents. The oil yield as a result of seed pre-treatments was found in the range of 3.43 ± 0.22 % (water boiled samples) to 32.18 ± 0.34 % (autoclaved samples). The oil samples at day 0 indicated the maximum color (R and Y Lovibond scale) value for oven drying while at storage day 60 (25 ± 2 °C), the highest color value was found for autoclave pre-treatment. The slightly increasing trend of color values for all treatments was observed during the storage period. The lowest iodine value (182.83 ± 1.18 g/100 g at storage day 0 & 173.49 ± 1.21 g/100 g at storage day 60, 25 ± 2 °C) was calculated for autoclaved samples while the maximum iodine value (193.42 ± 1.14 g/100 g at storage day 0 & 190.36 ± 1.17 g/100 g at storage day 60, 25 ± 2 °C) was recorded for raw chia samples. The significant increasing trend for all treatments was observed in case of peroxide value and free fatty acids production during storage. Maximum decrease in linoleic (35 %) and α-linolenic (18 %) fatty acids was observed in autoclaved samples. The oil from pre-treated seed samples obtained decreasing scores for sensory parameters throughout the storage period at different conditions.

Conclusions

As a result, chia seeds are an important source of lipids and essential fatty acids. The water boiling and high temperature processing of chia seeds provides instability to lipids during storage at room temperature. However, detailed investigation is required on the processing performance and storage stability of food products supplemented with pre-treated chia seeds and furthers their effect on biological system.

The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil

The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N. sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS results showed the primary constituents in the Nigella sativa oil (NSO) were Caryophyllene (17.47%) followed by thymoquinone (TQ) (11.80%), 1,4-Cyclohexadiene (7.17%), longifolene (3.5%), and carvacrol (1.82%). The concentration of TQ was found to be 6.63 mg/mL for oil extracted using SFE and 1.56 mg/mL for oil extracted by CP method. The antioxidant activity measured by DPPH and the IC50 was 1.58 mg/mL and 2.30 mg/mL for SFE oil and cold pressed oil, respectively. The ferric reducing/antioxidant power (FRAP) activity for SFE oil and CP oil was 538.67 mmol/100 mL and 329.00 mmol/100 mL, respectively. The total phenolic content (TPC) of SFE oil was 160.51 mg/100 mL and 94.40 mg/100 mL for CP oil presented as gallic acid equivalents (GAE). This research showed that a high level of natural antioxidants could be derived from NSO extracted by SFE.

Estudio comparativo de las fracciones lipídicas de Bactris gasipaes Kunth (chontaduro) obtenidas por extracción soxhlet y por extracción con CO2 supercrítico

Se determinó el efecto de dos métodos diferentes de extracción sobre el rendimiento y composición de extractos lipídicos de pulpa de chontaduro o pejibaye (Bactris gasipaes Kunth), cosechados en cuatro diferentes localidades de la región pacífica colombiana. Los métodos de extracción evaluados fueron Soxhlet con hexano, y extracción por fluido supercrítico con CO2 (EFS CO2) a 26,890 MPa y 330 K. Para los cuatro ecotipos o cultivos estudiados, los resultados muestran un mayor rendimiento de extracción por el método EFS CO2 (4,03-8,28% p/p) en comparación al método Soxhlet (1,5-2,73% p/p). Por otro lado, la caracterización de los lípidos de los diferentes ecotipos, realizada a través de cromatografía de gases con detector de ionización de llama (FID), muestra un alto contenido de ácidos grasos insaturados, similar al aceite de oliva y otras oleaginosas: 36,23-51,89% p/p de ácido oleico, 2,38-8,82% p/p de ácido linoleico, y 0,22-1,58% p/p de ácido linolénico, no presentando diferencias significativas de dichos contenidos para ambos métodos. Del mismo modo, el contenido de lípidos del fruto de chontaduro, corroboran su potencial como una muy buena fuente de ácidos grasos esenciales.

Chemical Composition and Biological Activity of Extracts Obtained by Supercritical Extraction and Ethanolic Extraction of Brown, Green and Red Propolis Derived from Different Geographic Regions in Brazil

The variations in the chemical composition, and consequently, on the biological activity of the propolis, are associated with its type and geographic origin. Considering this fact, this study evaluated propolis extracts obtained by supercritical extraction (SCO2) and ethanolic extraction (EtOH), in eight samples of different types of propolis (red, green and brown), collected from different regions in Brazil. The content of phenolic compounds, flavonoids, in vitro antioxidant activity (DPPH and ABTS), Artepillin C, p-coumaric acid and antimicrobial activity against two bacteria were determined for all extracts. For the EtOH extracts, the anti-proliferative activity regarding the cell lines of B16F10, were also evaluated. Amongst the samples evaluated, the red propolis from the Brazilian Northeast (states of Sergipe and Alagoas) showed the higher biological potential, as well as the larger content of antioxidant compounds. The best results were shown for the extracts obtained through the conventional extraction method (EtOH). However, the highest concentrations of Artepillin C and p-coumaric acid were identified in the extracts from SCO2, indicating a higher selectivity for the extraction of these compounds. It was verified that the composition and biological activity of the Brazilian propolis vary significantly, depending on the type of sample and geographical area of collection.

Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties

In this chapter, a review is made on various aspects of chia seed in order to provide an overall, yet comprehensive view, about this important commodity with the aim of updating the current state of knowledge on its composition, possible nutraceutical properties, and potential benefits for human health. Based on this approach, the discussion includes some comments on the main historical aspects, morphology of the seed, its importance in the diet of humans and stresses the main results issued from investigations on its three main components; lipid, protein, and fiber. The chapter closes with a discussion on the potential benefits for human health, highlighting the contradictions that still exist in this area and the need for continued research in this direction and considerations on the role of chia seed as a functional food.

Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.

Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods

BACKGROUND

Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers.

RESULTS

The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point.

CONCLUSION

The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food.

Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos

A chia (Salvia hispanica L.) é uma semente antiga utilizada pelos maias e astecas como alimento para aumentar a resistência física. Essa semente é fonte natural de ácidos graxos ômega-3, fibras e proteínas, além de outros componentes nutricionais importantes, como os antioxidantes. Além disso, oferece um potencial na indústria de alimentos devido aos seus componentes funcionais, com aplicações no enriquecimento de pães, bolos e barras de cereais, produção de hidrolisados proteicos para aplicação em produtos de panificação, produção de maionese com adição de mucilagem de chia, entre outros produtos. Esta revisão tem como objetivo apresentar as possíveis aplicações em alimentos, demonstrando o quanto a chia ainda pode ser explorada nessa área.