Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules

Objective: To investigate the anticancer and anti-inflammatory potential of chia seed oil (CSO) and its blends in vitro.Methods: The in vitro cancer cytotoxic properties ability of CSO and its blends was evaluated by (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) (MTT) and trypan blue assays using major cell lines including chronic myelogenous leukemia, HeLa and MCF-7 cells. The anti-inflammatory effect of the CSO and its blends was studied by assessing the anti-lipoxygenase (LOX) activity in vitro.Results: Incubation with CSO alone significantly inhibited the LOX activity. In the combination groups, CSO slightly increased the inhibition among blends of soybean and palmolein oils. In addition, CSO alone and in blends demonstrated potent and differential anticancer activity in MTT and trypan blue assays.Conclusion: Our results pave the way for the conclusion that CSO alone or in combination with the vegetable oils proves to be a healthy synergistic supplement or an adjuvant for the current diet. The supplementation with CSO is suggested for the modern lifestyle to delay or prevent the incidence of degenerative disorders.

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Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: Characterization and stability evaluation

Food Chemistry ◽

10.1016/j.foodchem.2017.04.153 ◽

2017 ◽

Vol 234 ◽

pp. 1-9 ◽

Cited By ~ 34

Author(s):

Camila de Campo ◽

Priscilla Pereira dos Santos ◽

Tania Maria Haas Costa ◽

Karina Paese ◽

Silvia Stanisçuaski Guterres ◽

...

Keyword(s):

Material Characterization ◽

Seed Oil ◽

Wall Material ◽

Stability Evaluation ◽

Salvia Hispanica ◽

Chia Seed ◽

Chia Seed Oil ◽

Salvia Hispanica L ◽

Chia Mucilage

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Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Molecules ◽

10.3390/molecules23123219 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3219 ◽

Cited By ~ 6

Author(s):

Yingbin Shen ◽

Liyou Zheng ◽

Jun Jin ◽

Xiaojing Li ◽

Junning Fu ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Seed Oil ◽

Essential Fatty Acids ◽

Density Lipoprotein ◽

Chemical Characterization ◽

Biological Characteristics ◽

Chia Seed ◽

Chia Seed Oil

The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

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

Polymers ◽

10.3390/polym13081283 ◽

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.

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

Food Chemistry ◽

10.1016/j.foodchem.2018.09.043 ◽

2019 ◽

Vol 275 ◽

pp. 457-466 ◽

Cited By ~ 14

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

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In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

Biomolecules ◽

10.3390/biom10050708 ◽

2020 ◽

Vol 10 (5) ◽

pp. 708 ◽

Cited By ~ 2

Author(s):

Sarah Fruehwirth ◽

Sofie Zehentner ◽

Mohammed Salim ◽

Sonja Sterneder ◽

Johanna Tiroch ◽

...

Keyword(s):

Fatty Acids ◽

Seed Oil ◽

In Vitro Digestion ◽

Grape Seed ◽

Dietary Lipids ◽

Lipid Absorption ◽

Oxidized Lipids ◽

Grape Seed Oil ◽

Oxidized Triacylglycerols

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

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