Search Results (200)

The effects of red seaweed, psyllium husk, and chia seeds on the structural and functional properties of comminuted meat batters were evaluated. Meat batters were formulated with 1% of each ingredient or their combinations totaling 1% and evaluated for pH, cooking loss, microstructure, texture profile analysis, color, rheology, and protein interactions. Formulation did not affect (p ≥ 0.08) pH or cooking loss, indicating that water- and lipid-holding capacity and emulsion stability were preserved across treatments. Hardness increased (p ≤ 0.05) in treatments containing red seaweed, alone or combined with psyllium husk. Fiber addition did not influence (p ≥ 0.17) raw batter color; however, cooked products showed differences (p ≤ 0.05) in lightness (L*) and total color change (ΔE*). Rheological analysis indicated similar viscoelastic behavior among treatments with no significant differences among treatments (p ≥ 0.07) for storage modulus, loss modulus, or tangent delta at the start, peak, or end of the small-amplitude oscillatory shear test. Microstructural observations revealed treatment-dependent networks, and protein solubility analysis showed changes (p ≤ 0.05) in ionic and hydrogen bonding, while disulfide bonds were unaffected (p = 0.60). Incorporation of 1% of these ingredients maintained desirable physicochemical, textural, and functional properties, highlighting their potential as ingredients in meat batters. Full article

Limited data exists on the combined nutritional and phytochemical profiles of UK commercially available plant-based foods, limiting comprehensive compositional data available for dietary assessment and food formulation. This study addresses this gap by providing thorough compositional analysis of quinoa (red, black, organic), chia seeds (organic, white), pumpkin seeds (conventional, organic), flaxseeds (brown, golden, organic), and triticale grain (organic, cereal meal, rolled), profiling macronutrients, dietary fiber, amino acids, fatty acids, essential minerals, and bioactive phytochemicals. Pumpkin seeds exhibited the highest protein (29–36%) and fat (42–46%) contents, markedly exceeding quinoa and triticale, highlighting their role as a plant-based protein and energy source. Flaxseeds and chia seeds provided the greatest dietary fiber (15 g/100 g), while mineral analysis identified pumpkin seeds as particularly rich in phosphorus and magnesium, and white chia seeds as a rich source of calcium and iron. Targeted LC-MS/MS and HPLC screening (171 molecules) revealed substantial variation in phytochemical composition among products with red quinoa, golden flaxseed, and white chia seed containing the highest concentrations of quantified phytochemicals (up to 97.2 mg/100 g). These findings provide integrated data on the nutrient and phytochemical composition of selected commercially available products, reinforcing the practical importance of crop diversity for enhancing dietary nutrient and phytochemical diversity and informing future research, food innovation, and dietary assessment initiatives involving plant-based foods. Full article

Chia seed mucilage (CSM) is a promising plant-derived hydrocolloid characterized by unique physicochemical and functional properties that are strongly influenced by the extraction methodology. In this research, an optimized sonication–freezing-assisted extraction (SFAE) process was developed to obtain mucilage while preserving its structural integrity. Results indicate that the extracted mucilage has a high total dietary fiber content of 75.87% and a moderate protein level of 8.71%. Fourier transform infrared spectroscopy (FTIR) confirmed the presence of hydroxyl and ionized carboxylate (COO⁻) groups associated with uronic acids, highlighting the anionic and polyelectrolyte nature of the system. Rheological characterization of optimized-CSM revealed Newtonian behavior in dilute solutions, indicating minimal intermolecular interactions and permitting accurate measurement of intrinsic viscosity and viscosity-average molecular weight. A critical overlap concentration (c** ≈ 0.2% w/v) was identified, marking the transition to semi-dilute regimes, chain entanglement, and the onset of shear-thinning and viscoplastic behavior. Functionally, the optimized-CSM exhibited high water holding capacity and competitive emulsifying properties (emulsion activity index (EAI): 62.50%; emulsion stability index (ESI): 49.32%), attributed to synergistic interactions between proteins and polysaccharides. Overall, this work provides new insights into how processing conditions influence the chemical composition and molecular structure, which fundamentally govern the rheological and functional performance of CSM. These findings underscore its potential as a versatile hydrocolloid for food and biomedical applications. Full article

The term ‘superfoods’ refers to a rapidly expanding group of food products that have gained increasing global interest due to their high nutritional value and association with health-oriented dietary patterns. Many superfoods, particularly grains and seeds, are rich sources of essential minerals, plant protein, dietary fibre, and bioactive compounds, making them valuable components of gluten-free, vegetarian, and vegan diets. The aim of this study was to evaluate the elemental composition of selected superfood grains and seeds and to verify the reliability of manufacturers’ declarations. The analyses confirmed that the investigated samples possess a rich macro- and trace elemental composition, with pronounced differences among product groups. Based on median concentrations, pumpkin and hemp seeds were characterized by generally high levels of Mg, K, P, Fe, Mn, and Zn, whereas chia seeds exhibited notably elevated Ca content. In contrast, quinoa and amaranth showed comparatively lower elemental concentrations. Most of the results obtained for the analysed products are within the permissible deviation from the value declared on the packaging, as specified in the relevant EU regulations. The presence of potentially toxic elements, including Al, Pb, and Cd, was also detected. Cadmium accumulation was of particular concern in flax seeds, where all samples exceeded the limit of quantification and approached permissible levels. Principal component analysis revealed clear clustering patterns, indicating similarities between amaranth and quinoa, as well as between hemp and pumpkin seeds, while chia and flax seeds formed distinct groups. These results highlight both the nutritional potential of superfoods and the necessity for independent verification of their elemental composition. Full article

This study aimed to evaluate how hydration temperature, rotational speed, and screw restriction influence the extraction efficiency, physicochemical characteristics, and monosaccharide composition of chia seed mucilage (CSM). Optimal extraction conditions (43.7 Hz, 100% screw restriction and 50 °C) yielded an extraction efficiency of 65.69% and a mucilage yield of 7.66%, producing a material with an average particle size of 15.28 μm, a ζ-potential of 9.7 mV, and weak-gel rheological behavior. Structural analyses confirmed the absence of insoluble fiber and revealed crystalline phases including MgO, Ca₅P₈, K₂S, K₄P₆, and CaCO₃, along with typical polysaccharide functional groups (–OH, –CH, C=O, COO⁻, C–O). Moderate hydration temperature combined with controlled mechanical conditions favored the release of mucilage enriched in xylose, glucose, and arabinose, which are characteristic of seed coat polysaccharides. In contrast, minimal mechanical action or excessive seed disruption shifted the monosaccharide profile toward cell wall structural carbohydrates, indicating reduced mucilage purity. Elevated hydration temperature (75 °C) enhanced the solubilization of uronic acids and arabinose, suggesting increased extraction of acidic polysaccharide fractions associated with the seed coat matrix. These findings demonstrate that extraction parameters strongly determine CSM composition, structural integrity, and functional attributes. The results provide a basis for tailoring chia-derived polysaccharides for applications in hydrocolloid systems, bio-based materials, and functional polymer formulations. Full article

This study investigated the biosynthesis of magnetite nanoparticles mediated by chia mucilage (CM-Fe₃O₄ NPs) and their application in the co-encapsulation of Lactobacillus rhamnosus GG (LGG) using spray drying. CM-Fe₃O₄ NPs were synthesized by combining CM extract with iron salts, in which hydroxyl and carbonyl groups of CM acted as natural ligands for Fe²⁺/Fe³⁺ ions. A response surface design was applied to optimize synthesis parameters, focusing on size distribution and zeta potential, and confirming the influence of pH on colloidal stability. Characterization by FE-SEM, DLS, XRD, UV-Vis, and FTIR revealed spherical particles with an inorganic core (50–300 nm) and a hydrated organic coating (600–900 nm), consistent with a spinel structure functionalized by CM. Spray-drying encapsulation tests showed that incorporating CM-Fe₃O₄ NPs did not compromise bacterial viability, maintaining optimal moisture content and survival. Growth curves and confocal microscopy corroborated the physiological compatibility of the nanoparticles, with no alterations in LGG morphology or growth dynamics. Under simulated gastrointestinal conditions, co-encapsulated microcapsules exhibited slightly improved survival in the gastric phase and significantly greater viability in the initial intestinal phase. These results suggest that CM-Fe₃O₄ NPs modulate matrix degradation and promote controlled release, ensuring therapeutic concentrations of LGG in the intestine. Overall, the CM-Fe₃O₄ nanocomposite system integrates the protective properties of biopolymers with the functional advantages of iron nanoparticles, offering dual functionality: probiotic stabilization and potential iron supplementation. This innovative, food-grade approach supports the development of next-generation functional foods with combined therapeutic and nutritional benefits. Full article

The microbial production of value-added lipids by oleaginous yeasts has attracted considerable interest as a sustainable alternative to conventional lipid sources. In this study, the effects of selected fermentation parameters on biomass production, lipid production, and fatty acid composition of Yarrowia lipolytica YB-423 were investigated using flaxseed and chia seed oils as carbon sources. A Taguchi method was employed to evaluate and optimize the influence of temperature, fermentation time, nitrogen concentration, and oil supplementation. The results showed that nitrogen availability was the dominant factor governing biomass formation. The highest lipid production was achieved at 21 °C after 6 days of fermentation in the absence of an added nitrogen source supplemented with 10 mL/L oil, resulting in lipid contents of 62.53% and 64.61% for flaxseed and chia seed oils, respectively. Lipid content was primarily influenced by nitrogen concentration and oil supplementation, while temperature and fermentation time showed secondary but significant effects. Beyond total lipid production, fatty acid profiling demonstrated that both oil sources supported PUFA-rich lipid production; however, chia seed oil resulted in a broader variation in α-linolenic acid (ALA) content across fermentation conditions. The highest ALA content reached 67.40% at 14 °C after 4 days of fermentation under 30 mL/L chia seed oil supplementation. Additionally, ALA levels reached approximately 62% at 7 °C under higher chia seed oil concentrations (20–30 mL/L). In contrast, flax seed oil yielded relatively stable ALA levels, generally ranging between 45% and 56%, depending on fermentation parameters. Full article

The increasing demand for sustainable, nutrient-dense plant-based foods has intensified interest in functional ingredients that enhance nutritional quality. This study developed plant-based patties by partially replacing texturized pea protein with chia seed powder (CSP; Salvia hispanica L.) and evaluated their quality during 20 days of refrigerated storage (4 °C) under nitrogen-flushed packaging. Six formulations (F1–F6) containing 0–25% CSP were evaluated for physicochemical properties, lipid oxidation, and nutritional composition. Based on an optimal balance of texture, cooking yield, antioxidant capacity, and nutritional enhancement, the formulation containing 20% CSP was selected for further analyses. Proximate analysis revealed significant increases in protein (18–21%), fat (9–12%), and ash (2–3%) contents, accompanied by a slight reduction in moisture. All formulations maintained a stable pH throughout storage. Lipid oxidation increased gradually from 0.10–0.17 to 0.89–1.10 mg MDA/kg over 20 days but remained within acceptable limits. Fatty acid profiling indicated enhanced polyunsaturated fatty acids, particularly omega-3 and omega-6. Amino acid analysis showed elevated levels of key amino acids, including glutamic acid, aspartic acid, arginine, leucine, and lysine. Overall, patties containing 20% CSP exhibited improved nutritional quality and satisfactory oxidative stability, highlighting CSP as a promising functional ingredient for plant-based meat alternatives. Full article

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (PLFY) during 21 days of refrigerated storage. Six formulations were prepared using 0–2.5% CSGP, including Control (0% CSGP), YOG1 (0.5% CSGP), YOG2 (1.0% CSGP), YOG3 (1.5% CSGP), YOG4 (2.0% CSGP), and YOG5 (2.5% CSGP). Results showed that increasing CSGP levels noticeably enhanced the total solids, protein content, viscosity, hardness, and water-holding capacity of the PLFY (p < 0.05), while consistently reducing syneresis. Antioxidant activity also rose with higher CSGP concentrations, with YOG5 exhibiting the greatest DPPH scavenging activity (35.12%). Confocal laser scanning microscopy revealed a denser and more uniform protein network in PLFY fortified with CSGP, consistent with rheological measurements showing increased storage (G′) and loss (G″) moduli. Probiotic viability significantly increased (p < 0.05) in CSGP-added samples, indicating a potential prebiotic effect of CSGP. Sensory results demonstrated that although higher CSGP levels slightly darkened the yogurt color, body, texture, flavor, and total sensory scores improved markedly, with YOG5 gaining the highest total score (81.77). The results demonstrate that CSGP acts as a highly effective, multifunctional ingredient that enhances texture, stability, probiotic viability, and antioxidant capacity, making it a strong clean-label candidate for developing high-quality, functional probiotic low-fat yogurt. Full article

Background/Objectives: Chromium (III) oxide nanoparticles possess unique chemical properties, making them increasingly valuable in pharmaceutical applications, which had been neglected until the last few years. However, their use requires stable dispersion and surface functionalization to ensure their biocompatibility. This study aimed to synthesise, characterise, and determine the biocompatibility and antioxidant properties of chromium oxide nanoparticles coated with a natural, plant-derived stabilising agent: chia seed mucilage extract. Methods: The synthesised nanoparticles were characterised using X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), Fourier-transform infrared (FTIR) spectroscopy, and laser diffraction scattering particle size analysis (LD-PSA). Biological and biochemical assessments were conducted by the DPPH and FRAP assays to quantify antioxidant scavenging abilities and the Artemia salina lethality test for preliminary biocompatibility evaluation. Results: XRD, FTIR, and EDS confirmed the successful synthesis of pure chromium oxide NPs (CrNPs) and their effective coating by the chia mucilage (CM) extract. SEM analysis determined that a 4:1 mass ratio (CrNPs to CM) produced the most consistent morphology and narrowest size distribution, yielding spherical particles approximately 50 nm in diameter. LD-PSA confirmed the coating and identified a hydrodynamic diameter of approximately 0.110 µm. Biological and biochemical assays showed high antioxidant activity, with over 80% free radical scavenging at concentrations of 250 μg/mL and 50 μg/mL. Furthermore, the biocompatibility assessment showed survival rates above 90% across all tested concentrations. Conclusions: The findings confirm that chia seed mucilage extract can serve as an effective, biocompatible coating agent for chromium (III) oxide nanoparticles. The resulting functionalized particles exhibit exquisite biocompatibility and significant antioxidant potential, supporting their further development for pharmaceutical use. Full article

This study was conducted to evaluate the effects of chia seed oil (CSO; Salvia hispanica L.) on the growth performance, haematological-biochemical parameters, immune-related gene expression, and disease resistance to Aeromonas hydrophila in common carp (Cyprinus carpio). The fish were fed diets containing 0%, 0.5%, 1%, and 2% CSO for 60 days. The results showed a significant improvement in final weight, specific growth rate (SGR), and feed conversion ratio (FCR) in fish fed diets containing 1% and 2% CSO compared to the control group. Haematocrit (Hct) and haemoglobin (Hb) levels increased in the CSO groups, while serum triglyceride and cholesterol levels decreased significantly, particularly in the 1% CSO group. The observed decrease in liver enzyme activities (AST, ALT) suggested a hepatoprotective effect of CSO. In the stress test with A. hydrophila, the highest survival rate (80%) was recorded in the 2% CSO group. Furthermore, gene expression analyses performed on spleen tissue revealed an increase in the expression of pro-inflammatory cytokines such as TNF-α, IL-1β, and IL-8 in the groups fed with CSO, particularly at the 1% level. These findings indicate that adding 1–2% CSO to carp feed promotes growth, improves lipid metabolism, strengthens immune status, and increases resistance to bacterial infection. Consequently, the use of CSO as a sustainable and functional additive to fish oil in fish feed is suggested. Full article

Chia seed oil, valued for its health-promoting omega-3 and omega-6 fatty acids, is highly susceptible to oxidation. This study employed a multi-technique approach based on electron spin resonance (ESR), low-field nuclear magnetic resonance (LF-NMR), and small-angle X-ray scattering (SAXS) to monitor its oxidative process. ESR identified alkyl (DMPO-•R) and peroxyl (DMPO-•OOR) radicals as primary species derived from unsaturated fatty acids. This was accompanied by a decrease in relaxation time of peak T₂₁, T₂₂, and T₂₃, and the peak area of S₂₁ gradually increased as the heating time increased. The SAXS intensity of chia seed oil at q = 3.4 nm⁻¹ increased markedly after heating for 20 h, and the peak shifted to the low q-region with Δq = 0.6 nm⁻¹, confirming the significant formation of nanoscale aggregates, which correlated with observed increases in oil turbidity. Our findings demonstrate the value of an integrated analytical strategy for a comprehensive understanding of oxidation in chia seed oil. Full article

The high temperatures of the spray-drying process can cause thermal inactivation of probiotic bacteria. This study evaluated the effect of chia seed mucilage (CM) on the survival and viability of Lactobacillus rhamnosus GG (LGG) encapsulated by spray-drying in cross-linked alginate matrices (CLAM). Two types of microcapsules were used: CLAM without CM (M0-LGG) and with CM (M1-LGG). Viability was assessed under storage conditions (4 °C and 25 °C), heat treatments, and gastrointestinal simulations. The results show that LGG survival improved after spray drying in CLAM (M0-LGG), reaching levels above 92%. Microcapsules containing CM (M1-LGG) maintained high viability, exceeding 8 log CFU/g, under storage at 4 °C for 60 days. CM demonstrated the ability to preserve LGG viability during gastrointestinal digestion (above 6 log CFU/g) and to confer thermal stability under heat stress conditions at 80 °C for 5 min. This study can be a valuable reference for the food industry, as the incorporation of CM as an encapsulating agent for probiotics can improve their viability under adverse processing and storage conditions. Full article

In this study the phenolic profile of 25 different commercially available edible nuts and seeds from the Serbian market and their defatted by-products were analyzed and compared. Results showed that both native and defatted nuts and seeds are rich sources of various phenolics. Of all the samples analyzed, walnuts, pecan nuts and sunflower seeds (raw and roasted) showed the highest total phenolic content. Sunflower seeds, especially the raw ones, proved to be an exceptionally rich source of chlorogenic acid (116,928.66 μg/g), exceeding the values previously reported in the literature. Similarly, walnut and pecan samples showed the highest levels of protocatechuic and gallic acids, while high flavonoid concentrations in different peanut samples and chia seeds suggest that these commonly consumed foods may have greater bioactive potential than previously thought. The present research confirmed the fact that certain edible nuts and seeds as well as their defatted by-products, already valued for their nutritive values, are affordable, sustainable and rich natural sources of various bioactive phenolics, especially phenolic acids. This work substantiates data on phenolic profiles of edible nuts and seeds, strengthening the foundation for the development of functional foods and contributing to the valorization of agro-industrial residues in line with the principles of circular economy and functional food innovation. Our results also highlight some important and relatively constant characteristics of phenolic composition and content in certain nuts and seeds. These characteristics could potentially serve as quality parameters for the respective samples, enabling the development of products with uniform and standardized composition, one of the prerequisites for high-quality products with pronounced activity. Full article

Amaranth is considered a gluten-free, protein-rich pseudocereal. However, seed dormancy affects the germination rate and production. The aim of this study was to investigate the effects of osmopriming, hydropriming, priming with Algal and chia-seed extract biostimulants, scarification, and different combinations of them on seed germination. The results showed that hydropriming, osmopriming, (at least by 13%), and speed (two days earlier) of germination compared to the control. The same trend was observed, to a lesser extent, for priming with a biostimulant. The production of osmopriming has recently started in France. However, seed priming offers a promising solution to overcome the lack of germination. The aim of this study was to test several priming methods and their impact on amaranth seed germination. An imbibition curve was first established and showed that the first two germination phases were reached at 12 h after imbibition. Duration had no effect on germination compared to the control. In contrast, increasing the rate measurement of polyphenol oxidase (PPO) activity revealed a peak during the first few hours. The largest peak was observed for this. These results suggest growing amaranth by increasing the germination rate. Full article