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Introduction: Exposure to elevated temperatures and relative humidity expedites the seed aging process, finally leading to seed viability loss. In this context, certain proteins play a pivotal role in safeguarding the longevity of seeds. However, the seedproteomic response to loss viability in Salvia hispanica L., commonly known as chia, remains incompletely understood. Methods: This work explores the application of proteomics as a potent tool for uncovering molecular responses to viability loss caused by artificial aging in two chia genotypes, WN and MN. Results: By using a quantitative label-free proteomics analysis (LC-MS/MS), 1787 proteins wereidentified in chia seeds at a 95% confidence level, including storage proteins, heat shock proteins (HSPs), late embryogenesis abundant proteins (LEA), oleosins, reactive oxygen species (ROS)-related enzymes, and ribosomal proteins. A relatively low percentage of exclusive proteins were identified in viable and nonviable seeds. However, proteins exhibiting differential abundancebetween samples indicated variations in the genotype and physiological status. Specifically, the WN genotype showed 130 proteins with differential abundancecomparing viable and non-viable seeds, while MN displayed changes in the abundance of 174 proteins. While both showed a significant decrease in keyproteins responsible for maintaining seed functionality, longevity, and vigor withhigh-temperature and humidity conditions, such as LEA proteins or HSPs, ROS, and oleosins, distinct responses between genotypes were noted, particularly in ribosomal proteins that were accumulated in MN and diminished in WN seeds. Discussion: Overall, the results emphasize the importance of evaluating changes in proteins of viable and non-viable seeds as they offer valuable insights into the underlying biological mechanisms responsible for the maintenance of chia seed integrity throughout high-temperature and humidity exposure. [ABSTRACT FROM AUTHOR]

BACKGROUND: Omega‐3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega‐3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS: Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega‐3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg−1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS: The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega‐3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporation of sensitive bioactive substances into functional foods. The evaluation of their oxidative stability is relevant to understand their behavior as delivery systems, but monitoring this parameter under real storage conditions requires long periods. In the present work, the oxidative stability of amylose-hydrolyzed chia oil inclusion complexes at 25 °C was estimated from the extrapolation of the exponential dependence of the Rancimat induction times determined at different temperatures (70–98 °C). The complexes were formed with high amylose corn starch and enzymatically hydrolyzed chia oil (10% or 20% hydrolysate/starch), with and without crystallization, using the KOH/HCl method followed by freeze-drying. The spectra of attenuated total reflectance Fourier-transform infrared spectroscopy revealed typical bands that confirmed the effective retention of chia oil fatty acids by the starch structure. The scanning electron micrographs showed that these samples were formed by irregular and porous solid particles. The induction time at 25 °C of crystallized complexes decreased with an increasing hydrolysate content, while the opposite was observed in non-crystallized complexes, as those formed with 20% hydrolysate were the ones that showed the highest stability. Although these findings should be confirmed under real storage conditions, the Rancimat results could be considered as a preliminary quick prediction of the behavior of inclusion complexes as carriers of omega-3 fatty acids. [ABSTRACT FROM AUTHOR]

Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray‐drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a ti = 12.7 h, seven times greater than that of the bulk‐oil. The addition of the antioxidants increases the ti of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega‐3 fatty acids n‐3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α‐linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. Microencapsulation and the addition of natural antioxidants are alternatives to protect chia oil against oxidative deterioration. The aim of this study was to investigate the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different natural antioxidants (Guardian Chelox, which is a commercial blend of extracts from chamomile and rosemary, and essential oils from Origanum vulgare, Origanum x majoricum, and Mentha spicata) by freeze‐drying using sodium caseinate and lactose as wall materials. RESULTS: The main physicochemical properties of the microencapsulated chia oil were similar regardless of the presence of antioxidant. The moisture content was 38.1 ± 4.0 g kg−1; the microencapsulation efficiency was higher than 85% in all cases. The freeze‐drying microencapsulation significantly enhanced (P ≤ 0.05) the oxidative stability of the chia oil. The addition of natural antioxidants conferred chia oil additional protection against lipid oxidation, depending on the type and concentration (500 or 1000 mg kg−1 of the emulsion previous to freeze‐drying) of the antioxidant. Among them, Guardian Chelox (1000 mg kg−1), presented the highest induction time obtained by the Rancimat accelerated oxidative stability test and the lowest peroxide values after 90 days of storage (33% relative humidity, 25 ± 2 °C). Overall, the microparticles with antioxidants presented a lower degree of yellowing during storage than the control system. CONCLUSION: The use of different natural antioxidants confers freeze‐dried microencapsulated chia seed oil additional protection against lipid oxidation. This information is relevant for the application of this oil, which is a rich source of omega‐3 fatty acids, in the food industry. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ± 8.0 g kg−1) followed by protein (293 ± 4.0 g kg−1) and fiber (276 ± 1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ± 1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 °C (870 g kg−1). CONCLUSION The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray‐dried method, with different oil content, using Maillard reaction products (MRPs) generated from different heat treatments (0, 60, or 100°C, 30 min) of sodium caseinate‐lactose mixture as wall material. With an absorbance at 465 nm, the color and FTIR parameters are used to follow the Maillard reaction extent. The DPPH assay is applied to analyze the antioxidant activity. The microcapsules present low moisture contents (0.02–3.00% d.b.) and water activity (0.243–0.470), and high values of microencapsulation efficiency (≈99%). The color parameters of the powders show that the microcapsules present a light color with a slight tendency toward yellow. The micrographs of powders show individual spherical microcapsules with smooth surfaces in general. The powders present a high dispersibility. The lipid oxidation analyses show that the microencapsulation process is able to protect chia oil against lipid oxidation in all treatments, with the microcapsules with the highest heat treatment being the most effective in this sense. This fact is related to the highest content of the MRPs, which further protect microencapsulated chia oil. Practical Applications: This research provides information about an alternative treatment to microencapsulate chia oil, which is very rich in omega‐3 fatty acids, to deliver these compounds for food applications. These treatments allow microencapsulating of chia seed oil with high microencapsulation efficiency and good oxidative stability to apply them in the production of omega‐3 fortified foods. The results are significant both for the scientific community and the food industry. The relevance of this study is the application of MRPs to confer spray‐dried microencapsulated chia seed oil higher protection against lipid oxidation. Besides, the obtained results contribute to the development of novel functional products for the food industry and also to satisfy a market with tendencies toward healthy eating. Microencapsulation process as protection system of chia oil against lipid oxidation are studied. [ABSTRACT FROM AUTHOR]