Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer

2018 ◽  
Vol 41 (5) ◽  
pp. e12694 ◽  
Author(s):  
Alican Akcicek ◽  
Salih Karasu
Keyword(s):  
Seed Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Salad Dressing ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

scholarly journals Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

2020 ◽  
Vol 71 (3) ◽  
pp. 368
Author(s):  
E. Rokosik ◽  
K. Dwiecki ◽  
A. Siger
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Chemical Properties ◽  
Milk Thistle ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

scholarly journals The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2302
Author(s):  
Ilker Atik ◽  
Zeynep Hazal Tekin Cakmak ◽  
Esra Avcı ◽  
Salih Karasu
Keyword(s):  
Thermal Properties ◽  
Seed Oil ◽  
Emulsion Stability ◽  
Flow Behavior ◽  
Ice Cream ◽  
Low Fat ◽  
Chia Seed ◽  
Optimum Formulation ◽  
Chia Seed Oil ◽  
By Products

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

scholarly journals Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1283
Author(s):  
Ivan Dominguez-Candela ◽  
Jose Miguel Ferri ◽  
Salvador Cayetano Cardona ◽  
Jaime Lora ◽  
Vicent Fombuena
Keyword(s):  
Lactic Acid ◽  
Seed Oil ◽  
Chemical Interaction ◽  
Thermal Stabilization ◽  
Thermal Characterization ◽  
Future Application ◽  
Poly Lactic Acid ◽  
Chia Seed ◽  
Packaging Industry ◽  
Chia Seed Oil

The use of a new bio-based plasticizer derived from epoxidized chia seed oil (ECO) was applied in a poly(lactic acid) (PLA) matrix. ECO was used due to its high epoxy content (6.7%), which led to an improved chemical interaction with PLA. Melt extrusion was used to plasticize PLA with different ECO content in the 0–10 wt.% range. Mechanical, morphological, and thermal characterization was carried out to evaluate the effect of ECO percentage. Besides, disintegration and migration tests were studied to assess the future application in packaging industry. Ductile properties improve by 700% in elongation at break with 10 wt.% ECO content. Field emission scanning electron microscopy (FESEM) showed a phase separation with ECO content equal or higher than 7.5 wt.%. Thermal stabilization was improved 14 °C as ECO content increased. All plasticized PLA was disintegrated under composting conditions, not observing a delay up to 5 wt.% ECO. Migration tests pointed out a very low migration, less than 0.11 wt.%, which is to interest to the packaging industry.

Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

2019 ◽  
Vol 275 ◽  
pp. 457-466 ◽  
Author(s):  
Yakindra Prasad Timilsena ◽  
Jitraporn Vongsvivut ◽  
Mark J. Tobin ◽  
Raju Adhikari ◽  
Colin Barrow ◽  
...  
Keyword(s):  
Seed Oil ◽  
Ftir Microspectroscopy ◽  
Oil Distribution ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Spray Dried

scholarly journals No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance

Nutrients ◽  
2015 ◽  
Vol 7 (5) ◽  
pp. 3666-3676 ◽  
Author(s):  
David Nieman ◽  
Nicholas Gillitt ◽  
Mary Meaney ◽  
Dustin Dew
Keyword(s):  
Seed Oil ◽  
Positive Influence ◽  
Running Performance ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Human Running

Author response for "Study of the incorporation of native and microencapsulated chia seed oil on pasta properties"

2020 ◽  
Author(s):  
Agustín González ◽  
María Gabriela Bordón ◽  
Mariela C. Bustos ◽  
Karina L. Córdova Salazar ◽  
Pablo D. Ribotta ◽  
...  
Keyword(s):  
Seed Oil ◽  
Author Response ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

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