A Renewable Source as a Functional Food: Chia Seed

2019 ◽  
Vol 15 (4) ◽  
pp. 327-337 ◽  
Author(s):  
Ahmet H. Dinçoğlu ◽  
Özge Yeşildemir
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Animal Studies ◽  
Chelating Agent ◽  
Nutritional Composition ◽  
Bakery Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Items ◽  
Chia Seed

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

scholarly journals Review Probable Ingredients for Trans Free Margarine with Omega-3 Fatty Acids

2018 ◽  
Vol 61 (3) ◽  
pp. 182-186
Author(s):  
Muhammad Ajmal ◽  
Muhammad Nadeem ◽  
Maryam Batool ◽  
Imran Taj Khan
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Bakery Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega Fatty Acids ◽  
Wide Range ◽  
Physical And Chemical ◽  
Harmful Effects ◽  
Chia Oil

Margarine is widely used as table spread, in cooking and bakery products. Awareness of consumers regarding the intake of omega fatty acids has led the food industry to develop foods which are rich sources of omega fatty acids. Harmful effects of trans on the development of cardiovascular diseases have steered the researchers to find out wide range of trans free options, without compromising on functional and physical properties of fats. Nutritionists recommend margarine for the growing and school going babies, it is usually manufactured from the combination of hard and soft fats, followed by the addition of vitamins A, D and E. However, little is known regarding the supplementation of margarines with omega fatty acids of chia oil. This paper summarizes the physical and chemical characteristics of few ingredients that may be  used  in  the  formulation  of  trans  free  margarine  with  higher  magnitude  of  omega  fatty  acids.

Long Chain Omega-3 Fatty Acid Intervention in Ageing Adults at Risk of Dementia Following Repeated Head Trauma. Low-Level Support or an Opportunity for an Unanswered Question?

2020 ◽  
pp. 1-4
Author(s):  
C.S. Patch ◽  
E.L. Hill-Yardin ◽  
L. Ryan ◽  
E. Daly ◽  
A.J. Pearce
Keyword(s):  
At Risk ◽  
Brain Injury ◽  
Head Trauma ◽  
Animal Studies ◽  
Therapeutic Potential ◽  
Chronic Traumatic Encephalopathy ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
History Of

Emerging evidence of brain injury on risk of neurodegenerative diseases such as Alzheimer’s disease (AD) and chronic traumatic encephalopathy (CTE) have resulted in interest in therapeutic potential of omega-3 fatty acids (n-3FA). We conducted a systematic review of n-3FA therapeutic efficacy for ageing adults at risk of AD/CTE following a history of repeated head trauma. Databases for articles between 1980-June 2020 were examined for studies reporting on n-3 FAs in adults (≥ 45 years) with a history of repeated brain injury. Following an initial screen of 175 articles, 12 studies were considered but were eventually rejected, as they did not meet inclusion criteria. Our review could find no evidence to support, or disprove, effectiveness of n-3FA intervention in older adults with a history of head trauma. With animal studies showing neuro-restorative potential of n-3FA following brain injury, this review highlights the urgent need for human research in this area.

scholarly journals Eicosapentaenoic Acid (EPA) and Docosahexaneoic Acid (DHA) in Muscle Damage and Function

Nutrients ◽  
2018 ◽  
Vol 10 (5) ◽  
pp. 552 ◽  
Author(s):  
Eisuke Ochi ◽  
Yosuke Tsuchiya
Keyword(s):  
Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Muscle Damage ◽  
Animal Studies ◽  
Inflammatory Responses ◽  
Endurance Performance ◽  
Optimal Dose ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
And Function

Nutritional supplementation not only helps in improving and maintaining performance in sports and exercise, but also contributes in reducing exercise fatigue and in recovery from exhaustion. Fish oil contains large amounts of omega-3 fatty acids, eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). It is widely known that omega-3 fatty acids are effective for improving cardiac function, depression, cognitive function, and blood as well as lowering blood pressure. In the relationship between omega-3 fatty acids and exercise performance, previous studies have been predicted improved endurance performance, antioxidant and anti-inflammatory responses, and effectivity against delayed-onset muscle soreness. However, the optimal dose, duration, and timing remain unclear. This review focuses on the effects of omega-3 fatty acid on muscle damage and function as evaluated by human and animal studies and summarizes its effects on muscle and nerve damage, and muscle mass and strength.

scholarly journals REVIEW ON THE MIRACLE ROLE OF CHIA SEEDS (SALVIA HISPANICA L.) NUTRITIONAL AND BIOACTIVE COMPOUNDS IN THE TREATMENT OF CARDIOVASCULAR DISORDER

2020 ◽  
Vol 9 (4) ◽  
Author(s):  
Tamsheel Fatima Roohi
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Cardiovascular Disorder ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases. Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).

scholarly journals Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

eFood ◽  
2021 ◽  
Author(s):  
Jian Bo Xiao ◽  
Francisco Barba ◽  
Jesus Simal-Gandara ◽  
Miguel Prieto
Keyword(s):  
Fatty Acids ◽  
Supercritical Fluids ◽  
Food Industry ◽  
Economic Losses ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Novel Foods ◽  
Fatty Acids Profile ◽  
Extraction And Purification ◽  
By Products

The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.

scholarly journals Content validity and reliability of a food frequency questionnaire to measure eicosapentaenoic acid and docosahexaenoic acid intakes in young adults: A pilot study

2012 ◽  
Vol 2 (12) ◽  
pp. 501 ◽  
Author(s):  
Jennifer A. Hanson ◽  
Richard R. Rosenkranz ◽  
Carol Ann Holcomb ◽  
Mark D. Haub
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Content Validity ◽  
Functional Foods ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Validity And Reliability ◽  
Food Frequency ◽  
Food Items ◽  
Instrument Reliability

Background: The food environment is rapidly changing with regard to omega-3 fatty acids. Research is hindered by the lack of a tool specifically designed to measure intakes of long-chain omega-3 fatty acids in US populations. The purpose of this pilot study was to assess the content validity and reliability of a novel 14-item food frequency questionnaire (FFQ) designed to measure contemporary sources of eicosapentaenoic aid (EPA) and docosahexaenoic acid (DHA).Methods: During May of 2009, college students (n = 165) completed the FFQ and provided feedback. Forty-five completed the questionnaire a second time allowing for the evaluation of test-retest reliability.Results: None of the students reported consuming a food naturally rich in EPA and DHA that was not included in the FFQ. Overall instrument reliability (n = 54) was strong (ρ = 0.86, p < 0.001) and the reliability for each of the non-functional food items ranged from moderate to strong (ρ = 0.48 to 0.86, p < 0.001). Correlation coefficients for each of the functional food items were low and/or non-significant. Uncertainty regarding omega-3 functional foods was listed as a reason by eight of the twelve who felt one or more of the questions were difficult to answer. Conclusions: Overall instrument reliability was strong and content validity was good. Nonetheless, participant feedback, and the decreased test-retest coefficients for the omega-3 functional foods, suggests unfamiliarity may be problematic when measuring intakes from these food sources.Keywords: Functional foods, n-3 fatty acids, dietary assessment, seafood, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 660 ◽  
Author(s):  
Miguel Peris ◽  
Susana Rubio-Arraez ◽  
María Luisa Castelló ◽  
María Dolores Ortolá
Keyword(s):  
Cardiovascular Disease ◽  
Lipid Profile ◽  
Food Industry ◽  
Tooth Decay ◽  
Bakery Products ◽  
Omega 3 ◽  
Nutritional Profile ◽  
Milk Serum ◽  
Saturated Fats

Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

scholarly journals Valorisation of viscera from fish processing for food industry utilizations

2021 ◽  
Vol 924 (1) ◽  
pp. 012024
Author(s):  
T Estiasih ◽  
K Ahmadi ◽  
DY Ali ◽  
FC Nisa ◽  
SH Suseno ◽  
...  
Keyword(s):  
Food Industry ◽  
Protein Hydrolysate ◽  
Functional Materials ◽  
Raw Material ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Product Formulation ◽  
Fish Viscera ◽  
Fish Habitats

Abstract Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.

scholarly journals Extração e caracterização de ácidos graxos ômega 3 por cultivo da microalga Nannochloropsis oculata (Droop) Hibberd

2019 ◽  
pp. 143-151
Author(s):  
Nícolas Polly ◽  
Luiza Sehn Tomasi ◽  
Carla Kereski Ruschel ◽  
Aline Batista de Sousa ◽  
Tania Denise Miskinis Salgado
Keyword(s):  
Food Industry ◽  
Food Supplement ◽  
Nannochloropsis Oculata ◽  
Infrared Analysis ◽  
Great Similarity ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Microalgae Oil ◽  
Layer Chromatography

Resumo Este artigo trata da extração e caracterização de ácidos graxos essenciais ômega 3, a partir da Nannochloropsis oculata. O objetivo foi cultivar a microalga, extrair os lipídios, utilizando hexano e caracterizá-los por análises de infravermelho, cromatografia em camada delgada e índice de iodo. Os resultados demonstraram grande semelhança entre o óleo extraído da microalga e o óleo de peixe já comercializado, diferindo pela ausência de odor no óleo de microalga. Dessa forma, esse óleo de microalga poderá ser uma alternativa mais viável de suplemento alimentar para a indústria alimentícia, amenizando a deficiência nutricional de ω-3, principalmente para os vegetarianos. Palavras-chave: Microalga. Ômega 3. Extração. Abstract This article deals with the extraction and characterization of essential omega-3 fatty acids from Nannochloropsis oculata. The objective was cultivate microalgae, extract lipids, using hexane and characterize them by infrared analysis, thin layer chromatography and iodine index. The results showed a great similarity between the oil extracted from the microalgae and the commercialized fish oil differing by the absence of odor in the microalgae oil. Thus, this microalgae oil may be a more viable alternative food supplement for food industry, mitigating the nutritional deficiency of omega 3, especially for vegetarians. Keywords: Microalgae. Ômega 3. Extraction.

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