Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 723-731 ◽  
Author(s):  
Maira R. Segura-Campos ◽  
Ine M. Salazar-Vega ◽  
Luis A. Chel-Guerrero ◽  
David A. Betancur-Ancona
Keyword(s):  
Functional Foods ◽  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Biological Potential ◽  
Salvia Hispanica L

Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

2016 ◽  
pp. 199-206
Author(s):  
Maira Rubí Segura-Campos ◽  
Luis Antonio Chel-Guerrero ◽  
José Gabriel Rosado-Rubio ◽  
David Abram Betancur-Ancona
Keyword(s):  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

scholarly journals Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

2020 ◽  
Vol 40 (3) ◽  
pp. 596-603
Author(s):  
Karina MADRUGA ◽  
Meritaine da ROCHA ◽  
Sibele Santos FERNANDES ◽  
Myriam de las Mercedes SALAS-MELLADO
Keyword(s):  
Salvia Hispanica ◽  
Protein Hydrolyzate ◽  
L Protein ◽  
Salvia Hispanica L

scholarly journals Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

2019 ◽  
Vol 8 (6) ◽  
pp. 104
Author(s):  
Pauline Ikumi ◽  
Monica Mburu ◽  
Daniel Njoroge
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Functional Foods ◽  
Health Benefits ◽  
Salvia Hispanica ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Salvia Hispanica L ◽  
Lifestyle Diseases

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage

2016 ◽  
Vol 9 (8) ◽  
pp. 1276-1286 ◽  
Author(s):  
M. I. Capitani ◽  
A. Matus-Basto ◽  
J. C. Ruiz-Ruiz ◽  
J. L. Santiago-García ◽  
D. A. Betancur-Ancona ◽  
...  
Keyword(s):  
Biodegradable Films ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

2017 ◽  
Vol 12 (1) ◽  
pp. 323-331 ◽  
Author(s):  
Yasser Chim-Chi ◽  
Santiago Gallegos-Tintoré ◽  
Cristian Jiménez-Martínez ◽  
Gloria Dávila-Ortiz ◽  
Luis Chel-Guerrero
Keyword(s):  
Antioxidant Capacity ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

scholarly journals The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 708
Author(s):  
Boris Duralija ◽  
Predrag Putnik ◽  
Dora Brdar ◽  
Anica Bebek Markovinović ◽  
Sandra Zavadlav ◽  
...  
Keyword(s):  
Functional Foods ◽  
Geographical Location ◽  
Nutritional Composition ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Biological Potential ◽  
Apple Cultivars ◽  
The Republic ◽  
Processed Form ◽  
Extensive Farming

The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

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