Chia seeds and chia seed mucilage: An innovative option for health-conscious individuals
Article Sidebar
Main Article Content
Abstract
At present, people are increasingly concerned about their health, resulting in a rising trend of selecting foods devoid of artificial ingredients or synthetic materials, while favoring natural components or additives instead. Mucilage, a natural component, is gaining recognition for its potential to replace various ingredients in foods, thereby reducing consumption without compromising texture and flavor. Various plants, including chia seeds, serve as sources of mucilage. Chia seeds are highly nutritious and rich in beneficial elements such as antioxidants and healthy fats, which contribute to enhancing bone density, reducing the risk of cardiovascular diseases, and assisting in the prevention and postponement of certain ailments. This article explores the properties and advantages of chia seeds and mucilage, along with methods for extracting and utilizing it.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Alkenany MH, Al-Ardhi SA, Al-Gharawi JK, editors. Effect of chia seeds water extract on some physiological traits of broiler. IOP Conference Series: Earth and Environmental Science; 2021: IOP Publishing. DOI: https://doi.org/10.1088/1755-1315/923/1/012045
ธัญพิสิษฐ์ ใจแข็ง, อดิเรก ปัญญาลือ. “เจีย” พืชเศรษฐกิจใหม่บนพื้นที่สูง 2564 [19 เมษายน 2567]. Available from: https://www.hrdi.or.th/Articles/Detail/1471.
Fernandes SS, Mellado MdlMS. Development of mayonnaise with substitution of oil or egg yolk by the addition of chia (Salvia hispanica L.) mucilage. Journal of food science. 2018;83(1):74-83. DOI: https://doi.org/10.1111/1750-3841.13984
U.S. Department of Agriculture (USDA). Seeds, chia seeds, dried. 2019 [2023 Apr 26]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170554/nutrients.
da Silva Marineli R, Lenquiste SA, Moraes EA, Marostica Jr MR. Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Research International. 2015;76:666-74. DOI: https://doi.org/10.1016/j.foodres.2015.07.039
Porras‐Loaiza P, Jiménez‐Munguía MT, Sosa‐Morales ME, Palou E, López‐Malo A. Physical properties, chemical characterization and fatty acid composition of M exican chia (S alvia hispanica L.) seeds. International journal of food science & technology. 2014;49(2):571-7. DOI: https://doi.org/10.1111/ijfs.12339
Capitani MI, Spotorno V, Nolasco SM, Tomás MC. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology. 2012;45(1):94-102. DOI: https://doi.org/10.1016/j.lwt.2011.07.012
Wei J, Hou R, Xi Y, Kowalski A, Wang T, Yu Z, et al. The association and dose–response relationship between dietary intake of α-linolenic acid and risk of CHD: a systematic review and meta-analysis of cohort studies. British journal of nutrition. 2018;119(1):83-9. DOI: https://doi.org/10.1017/S0007114517003294
Vuksan V, Jenkins A, Dias A, Lee A, Jovanovski E, Rogovik A, et al. Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.). European journal of clinical nutrition. 2010;64(4):436-8. DOI: https://doi.org/10.1038/ejcn.2009.159
Ayaz A, Akyol A, Inan-Eroglu E, Cetin AK, Samur G, Akbiyik F. Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial. Nutrition research and practice. 2017;11(5):412. DOI: https://doi.org/10.4162/nrp.2017.11.5.412
Minatel IO, Borges CV, Ferreira MI, Gomez HAG, Chen C-YO, Lima GPP. Phenolic compounds: Functional properties, impact of processing and bioavailability. Phenolic Compounds - Biological Activity. 2017;8:1-24. DOI: https://doi.org/10.5772/66368
Alcântara MA, Polari IdLB, de Albuquerque Meireles BRL, de Lima AEA, da Silva Junior JC, de Andrade Vieira É, et al. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry. 2019;275:489-96. DOI: https://doi.org/10.1016/j.foodchem.2018.09.133
นุชนาฎ อู่อรุณ. เมล็ดเชีย (Chia seed) เพื่อหุ่นสวยและสุขภาพ 2558 [Available from: http://www.prachanath.su.ac.th/DIS/npt_npt/article/articleshow.php?article_id=11.]
Hernandez LM. Mucilage from chia seeds (Salvia hispanica): Microestructure, physico-chemical characterization and applications in food industry: Pontificia Universidad Catolica de Chile (Chile); 2012.
Ciudad-Mulero M, Fernández-Ruiz V, Matallana-González MC, Morales P. Dietary fiber sources and human benefits: The case study of cereal and pseudocereals. Advances in food and nutrition research. 90: Elsevier; 2019. p. 83-134. DOI: https://doi.org/10.1016/bs.afnr.2019.02.002
Xing X, Hsieh YS, Yap K, Ang ME, Lahnstein J, Tucker MR, et al. Isolation and structural elucidation by 2D NMR of planteose, a major oligosaccharide in the mucilage of chia (Salvia hispanica L.) seeds. Carbohydrate Polymers. 2017;175:231-40. DOI: https://doi.org/10.1016/j.carbpol.2017.07.059
da Costa Borges V, Salas-Mellado MdLM. Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products. VETOR-Revista de Ciências Exatas e Engenharias. 2017;27(2):16-27.
Muñoz LA, Cobos A, Diaz O, Aguilera JM. Chia seeds: Microstructure, mucilage extraction and hydration. Journal of food Engineering. 2012;108(1):216-24. DOI: https://doi.org/10.1016/j.jfoodeng.2011.06.037
Chiang JH, Ong DSM, Ng FSK, Hua XY, Tay WLW, Henry CJ. Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods. Trends in Food Science & Technology. 2021;115:105-16. DOI: https://doi.org/10.1016/j.tifs.2021.06.039
Timilsena YP, Adhikari R, Kasapis S, Adhikari B. Molecular and functional characteristics of purified gum from Australian chia seeds. Carbohydrate polymers. 2016;136:128-36. DOI: https://doi.org/10.1016/j.carbpol.2015.09.035
Timilsena YP, Adhikari R, Kasapis S, Adhikari B. Rheological and microstructural properties of the chia seed polysaccharide. International journal of biological macromolecules. 2015;81:991-9. DOI: https://doi.org/10.1016/j.ijbiomac.2015.09.040
Silva L, Sinnecker P, Cavalari A, Sato A, Perrechil F. Extraction of chia seed mucilage: Effect of ultrasound application. Food Chemistry Advances. 2022;1:100024.
Nayani S, Rao S. Extraction of mucilage from chia seeds and its application as fat replacer in biscuits. International Journal of Engineering Research and Technology. 2020;9:922-7. DOI: https://doi.org/10.17577/IJERTV9IS070385
Mensah EO, Oludipe EO, Gebremeskal YH, Nadtochii LA, Baranenko D. Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications. Food Hydrocolloids. 2024:110051. DOI: https://doi.org/10.1016/j.foodhyd.2024.110051
Santos FSd, Figueirêdo RMFd, Queiroz AJdM, Silva ETdV, Paiva YF, Moura HV, et al. Extraction of chia and okra mucilages: physicochemical characterization, bioactive compounds, and antioxidant activity, drying kinetics, and thermodynamic properties. Journal of Food Measurement and Characterization. 2023;17(6):6452-68. DOI: https://doi.org/10.1007/s11694-023-02127-9
Silva LA, Sinnecker P, Cavalari AA, Sato ACK, Perrechil FA. Extraction of chia seed mucilage: Effect of ultrasound application. Food Chemistry Advances. 2022;1. DOI: https://doi.org/10.1016/j.focha.2022.100024
Wang W-H, Lu C-P, Kuo M-I. Combination of ultrasound and heat in the extraction of chia seed (Salvia hispanica L.) mucilage: Impact on yield and technological properties. Processes. 2022;10(3):519. DOI: https://doi.org/10.3390/pr10030519
Brütsch L, Stringer FJ, Kuster S, Windhab EJ, Fischer P. Chia seed mucilage–a vegan thickener: Isolation, tailoring viscoelasticity and rehydration. Food & function. 2019;10(8):4854-60. DOI: https://doi.org/10.1039/C8FO00173A
Punia S, Dhull SB. Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization. International journal of biological macromolecules. 2019;140:1084-90. DOI: https://doi.org/10.1016/j.ijbiomac.2019.08.205
Chaves MA, Piati J, Malacarne LT, Gall RE, Colla E, Bittencourt PR, et al. Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert. Journal of food science and technology. 2018;55:4148-58. DOI: https://doi.org/10.1007/s13197-018-3344-2
Gallo LRdR, Assunção Botelho RB, Ginani VC, de Lacerda de Oliveira L, Riquette RFR, Leandro EdS. Chia (Salvia hispanica L.) gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology. 2020;18(1):29-39. DOI: https://doi.org/10.1080/15428052.2018.1502111
Hedayati S, Jafari SM, Babajafari S, Niakousari M, Mazloomi SM. Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids. 2022;128:107611. DOI: https://doi.org/10.1016/j.foodhyd.2022.107611
Korus J, Witczak T, Ziobro R, Juszczak L. Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. LWT-Food Science and Technology. 2015;62(1):257-64. DOI: https://doi.org/10.1016/j.lwt.2015.01.040
Feizi R, Goh KK, Mutukumira AN. Effect of chia seed mucilage as stabiliser in ice cream. International Dairy Journal. 2021;120:105087. DOI: https://doi.org/10.1016/j.idairyj.2021.105087
Câmara AKFI, Geraldi MV, Okuro PK, Júnior MRM, da Cunha RL, Pollonio MAR. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of Functional Foods. 2020;65:103753. DOI: https://doi.org/10.1016/j.jff.2019.103753
Knez Hrnčič M, Ivanovski M, Cör D, Knez Ž. Chia Seeds (Salvia hispanica L.): An overview—Phytochemical profile, isolation methods, and application. Molecules. 2019;25(1):11. DOI: https://doi.org/10.3390/molecules25010011
Orkesterjournalen L. Commission Implementing Regulation (EU) 2018/1023 of 23 July 2018 correcting implementing regulation (EU) 2017/2470 establishing the Union list of novel foods. Off J Eur Union. 2018;187:1-133.
Kumar V, Vastardi M. Allergic reactions to superfoods: chia seed anaphylaxis in a sesame-allergic patient. Annals of Allergy, Asthma & Immunology. 2024;133(6):S192-S3. DOI: https://doi.org/10.1016/j.anai.2024.08.743
Regula P, Hudes G, De Vos G, Jariwala S, Bernstein L, Rosenstreich D, et al. Immediate hypersensitivity reactions to chia seed ingestion, a novel food allergy. Journal of Allergy and Clinical Immunology. 2023;151(2):AB173. DOI: https://doi.org/10.1016/j.jaci.2022.12.542