Characterization of Chia (Salvia hispanica L.) Seed and By-Products from Argentina

JULIO, LUCIANA M.; CAPITANI MARIANELA; GUIOTTO, ESTEFANIA; IXTAINA VANESA; TOMÁS MABEL; NOLASCO SUSANA

Encyclopedia of Plant Science

NOVA PUBLISHERS

Lugar: New York; Año: 2023; p. 1235 - 1254

Chia (Salvia hispanica L.) is an annual herbaceous plant native to the southwest region of the United States, Mexico and Guatemala. Nowadays, it is grown commercially in Argentina, Australia, Bolivia, Ecuador, Nicaragua, Mexico, Paraguay and Peru. In Argentina, the production is limited to the northwest area and its expansion may contribute to the diversification of agricultural production, with the consequent impact on the regional economy. This context has encouraged farmers to opt in favor of this alternative crop, which is also associated with the possibility to exhibit added value of origin and offers good economic prospects. Chia seeds are a good source of oil with high α-linolenic content (w-3), dietary fiber, protein and bioactive compounds, which could be multifunctional ingredients with excellent properties for the formulation of functional foods. This chapter describes different characteristics of chia seeds harvested in Argentina and their byproducts (residual meal, oil, mucilage), and technological processes to obtain products with improved specific quality (oil with a proper balance of w-6/w-3 from a health viewpoint – oil blends– or with more protection against autoxidation –addition of natural antioxidants–, fiber- and protein-rich flour fractions), as well as alternative systems. Strategies to incorporate them into different food matrices or functional foods (emulsions, microencapsulation) were also discussed.