一种新型油料作物——奇亚籽北大核心CSCD

为了更好地开发、利用奇亚籽资源,主要从奇亚籽的生物学性状、物候学特性及生长习性、种植分布及育种情况、营养成分、奇亚籽油的脂肪酸组成及活性物质,以及其在食品、保健品和化妆品行业中的应用研究进展进行综述。奇亚籽具有丰富的营养成分及富含不饱和脂肪酸的特性,作为一种新型食品原料和新型油料作物,其在食品、保健品等行业具有广阔的发展前景。     

Applications of chia (Salvia hispanica L.) in food products

BackgroundThe outstanding nutritional and technological properties lead to innovative applications of chia (Salvia hispanica L.) in food products.Scope and approachThe aim of this contribution is to give an overview of the various food application approaches for chia. The nutritional and technological properties of chia as well as its technological and innovative utilization are presented. Examples for the various applications in food products are given in five main topics: baked goods, dairy products, meat and fish products, gluten-free products and other products such as functional food, hydrocolloid and thickener.Key findings and conclusionsBesides the nutritional benefits of chia incorporation in food products the technological effects are emphasized very often. Summarized in five main topics, most authors conclude that chia is a valuable food ingredient for functional food development. The application of chia in baked goods for example is beneficial not only to improve the nutritional value but acting as hydrocolloid or substitute egg, fat or gluten. The increase of oil stability and applications as food thickener in novel food applications are of high importance too. As different chia fractions give various options for applications the utilization of chia for further food products will increase significantly in the future.     

Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

Chia seed (Salvia hispanica L.) is the greatest known plant source of n-3 α-linolenic acid. The present study evaluated the effects of 3 inclusion levels of chia seed [zero (control); low, 2.7% (CLow); and high, 5.5% (CHigh)] in diets of dairy goats on milk yield and fatty acid profile. Nine Saanen dairy goats in the last third of lactation period, live weight 38 ± 8.7 kg, housed in metabolic cages, were fed iso-proteic and iso-energetic (160 g of crude protein/d and 11 MJ of metabolizable energy/d) diets. Gas chromatography was used to analyze fatty acid profile and total conjugated linoleic acid (CLA). Silver ion HPLC was used to analyze the isomeric profile of CLA. The results were subjected to variance analysis using a Latin square design repeated 3 × 3. The CHigh treatment was higher for dry matter, neutral detergent fiber, and acid detergent fiber intake compared with CLow and control diets. Digestibility was not affected by the inclusion of chia seeds. The CHigh diet improved N intake with respect to the control and CLow diet. Milk yield and chemical composition were not affected by the treatment. The milk fatty acid profile of C18:0, C18:1, C18:2, and C:20 was higher for CHigh than the other treatments. The in vitro gas production (mL of gas/g of dry matter) was lower in CHigh than the control diet. In conclusion, the addition of chia seeds at the CHigh level in dairy goat diets negatively affected in vitro rumen fermentation, but increased the milk fatty acid profile of C18:0, C18:1n-9 cis, and C:20, monounsaturated fatty acids, and polyunsaturated fatty acids. The total CLA content increased from 0.33 to 0.73% with the supplementation of chia to the diet, as well as the isomers cis-9,trans-11, trans-7,cis-9, trans-11,cis-13, and trans-12,trans-14.     

Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

As a result of the opinion given by the European Food Safety Authority about the safety of chia seed (Salvia hispanica L) and whole ground chia seed as food ingredients, they may be placed on the market in the European Community as novel food ingredients to be used in bread products. The objective of the present investigation was to develop new cereal-based products with increased nutritional quality by using chia and ground chia seeds (whole chia flour, semi-defatted chia flour and low-fat chia flour) in order to evaluate its potential as a bread-making ingredient. The samples with chia addition significantly increased the levels of proteins, lipids, ash and dietary fibre in the final product compared to the control sample. Breads with seeds or ground seeds showed similar technological quality to the control bread, except for the increase in specific bread volume, decrease in crumb firmness and change in crumb colour. Sensory analysis showed that the inclusion of chia increased overall acceptability by consumers. The thermal properties of the starch did not alter substantially with the inclusion of chia. However, the incorporation of chia inhibited the kinetics of amylopectin retrogradation during storage, which would be directly related to the delay in bread staling.     

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods (pressing -p- and solvent extraction -s-) and sieving process on these properties. Both processes affect the physicochemical and functional properties of residual meals and their corresponding fibrous fractions. Mp and FRFp showed a significantly higher residual oil content than Ms and FRFs (11.39, 10.85, 0.21 and 0.21 g/100 dry base, respectively). The sieving process of both meals allowed to obtain fibrous fractions with a significant increase of crude fiber (27.57, 32.84, 23.81 and 28.35 g/100 g in Ms, FRFs, Mp and FRFp, respectively), and a marked decrease of protein content (41.36, 35.32, 35.00 and 33.74 g/100 g in Ms, FRFs, Mp and FRFp, respectively). Total dietary fiber and their respective components (soluble and insoluble dietary fiber) were significantly higher in FRF. All the samples exhibited a high antioxidant activity due to the presence of phenolic compounds and tocopherols in the case of Mp and FRFp. Ms and FRFs presented a better oil-holding capacity, organic molecule absorption capacity, emulsifying activity and emulsion stability than Mp and FRFp, and allowed to achieve more stable emulsions. FRFs showed the highest values of water absorption and adsorption capacity.     

Chia (Salvia hispanica L.) oil extraction: Study of processing parameters

The processing parameters related with chia oil extraction employing screw press have not been studied yet. A Box–Behnken experimental design was used to study the optimization process by response surface analysis. The independent variables considered were seed moisture content, restriction die, screw press speed and barrel temperature, while the response variables measured were oil yield, fines content in oil and oil quality (acidity, peroxide index, K₂₃₂, K₂₇₀, values, antioxidant activity and total tocopherol content). Since chemical quality data of chia seeds oil pressed at different conditions was not affected, the response was optimize to maximize oil yield. The results suggested that 0.113 g/g dry solids (0.101 g/g seed), 6 mm restriction die, 20 rpm screw press speed and 30 °C barrel temperature were the best processing combination to maximize oil yield.     

Physical properties,chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds

Chia seeds were utilized by Aztecs as food and for medicinal purposes. Nowadays, this crop is gaining importance in many countries, due to its nutritional attributes. Some physical properties and chemical characteristics of chia seeds from four different regions of Mexico were evaluated and compared. Seed size distribution was not significantly affected (P > 0.05) by the region, with similar values of seed length (2.03–2.10 mm), width (1.27–1.32 mm), thickness (0.77–0.81 mm) and surface area (4.95–5.42 mm²). Bulk density (662–741 kg m^?3), geometry and granulometric distribution were also determined. Origin of tested seeds significantly (P < 0.05) influenced their composition; all seeds had high contents of protein (18.5–22.3%), fat (21.5–32.7%) and fibre (20.1–36.1%). Chia seeds ratio between omega‐3 and omega‐6 fatty acids was 3:1 for the studied regions; seeds from Chiapas and Michoacán had the highest proportion of ω‐6 and ω‐3 fatty acids. The studied seeds contained phenolic compounds in the range of 0.53–0.71 mg GAE g^?1.     

Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process

Food Science and Biotechnology - This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid...     

In vitro digestion of whole chia seeds (Salvia hispanica L.): Nutrient bioaccessibility,structural and functional changes

Dietary chia seed (Salvia hispanica L.) has significant health-related benefits due to its high nutrient contents. However, few studies reported the fate of whole seeds in the gastrointestinal tract. Herein, we explored the digestive characteristics in terms of hydrolysis of nutrients, structural and functional properties with a static in vitro digestion method. After gastrointestinal digestion, the digestibility of lipid and protein was 0.46% and 11.38%, respectively. The release rates of tryptophan, tyrosine and lysine were greater than 20%, whereas the glutamic acid and aspartic acid were less than 5%. The microscopic results (optical microscopy (OM), laser scanning confocal microscopy (LSCM) and scanning electron microscopy (SEM)) demonstrated that the seeds remained intact, and the mucilage adhered tightly to the seed coat during digestion. The water holding capacity and oil holding capacity of seeds accounted for 6.37 and 3.28 g/g after intestinal digestion, which were significantly lower than gastric digestion endpoints (P < 0.05). And there were no significant differences in Fourier transform infrared spectroscopy of G-Mucilage and I-Mucilage. In general, preprocessing before being consumed is necessary for chia seeds to take full advantage of rich polyunsaturated fatty acids and proteins.     

Physicochemical,thermal, mechanical,optical, and barrier characterization of chia (Salvia hispanica L.) mucilage-protein concentrate biodegradable films

In this study, the effect of chia mucilage (CM) and protein concentrate (CPC) contents on the physicochemical, thermal, mechanical, and optical characteristics of developed films was evaluated. Films were prepared dissolving CM:CPC mixtures (1% w/v) in seven ratios (0:1, 1:4, 1:2, 1:1, 2:1, 4:1, 1:0). Microstructure of treatments with higher CM revealed the formation of polysaccharide granules. A semicrystalline behavior was manifested in 1:0, which decreased as CPC content in the formulations increased. Contact angle values obtained for 1:1 and 2:1 were the highest (61.24° and 62.44°), evidencing less affinity to water than other films. TGA analysis suggest that films showed thermal stability at less than 225 °C. Melting temperatures above 85 °C were found for all films in the evaluated range (50 °C to 200 °C) of DSC analysis. Higher CM concentrations in films increased the force required to break them (13.5 MPa) and their elongation capacity (5.20%). As the CM ratio in formulations was increased, the color difference was lower (ΔE = 27.45), water vapor permeability was higher (10.9 × 10⁻¹¹ g/m·s·Pa), but transparency was statistically the same for all treatments (6.62 to 7.26). After analyzing all films properties, 2:1 formulation corresponding to 25:75% w/v mixtures of CM:CPC would be the best option for use in food packaging.     

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

The effects of three levels (0%, 10%, or 15%) of chia (Salvia hispanica L.) seed (SHS) included in the diet on the growth performance, some carcass characteristics and fatty acid profile of rabbit meat and perirenal fat was studied. At the end of the experiment, there were no significant differences among the groups in live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The percentage values of hind legs, fore legs, loin and abdominal wall, breast and ribs, skin and limbs, and head were not affected by the inclusion level of SHS. The polyunsaturated fatty acid (PUFA) concentration in the longissimus dorsi muscle and perirenal fat was significantly increased with increasing SHS inclusion, while the saturated fatty acid (SFA) decreased. The n − 6/n − 3 PUFA ratio of the rabbit meat decreased from 4.55 in the control group, to 1.03 in the 15% SHS group.