Background The outstanding nutritional and technological properties lead to innovative
applications of chia (Salvia hispanica L.) in food products. Scope and approach The aim of …

The use of synthetic antioxidants in the food industry has raised important questions about
the effects of prolonged consumption on human health. On top of that, the consumption of …

The increasing demand for superfoods has resulted in an increase in chia seeds
consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food …

This study aimed to identify the appropriate extraction solvent and investigate the effect of
temperature (20–70° C), time (5–60 min), solvent/solid ratio (5− 40), ethanol/water …

The aim of this work was to study the effect of the extraction pH on the functional properties
of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their …

The study aimed to produce a functional ricotta cheese with chia seed extract (CSE)
nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its …

Currently, the cultivation of chia has expanded globally owing to its abundance of nutrients
and bioactive compounds. This study aimed to explore the nutritional profile, fatty Acid …

Background: Chia seed (Salvia hispanica L.) is becoming one of the most popular
plantbased foods that contain the greatest amount of nutrients particularly omega-3 fatty …

Abestract: The addition of natural antioxidants in food plays an important role to avoid toxic
effects of synthetic antioxidants. This work was aimed to evaluate the effect of natural …

The content, antioxidant activity and composition of free and bound phenolics from chia
seeds were investigated. The free phenolics were extracted by using ethanol and methanol …