Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications

ABSTRACT

Chia (Salvia hispanica) is native to Mexico and Guatemala, but today it is also cultivated in the Americas, Argentina, Australia, Bolivia, Columbia, Europe and Peru. Chia seeds are rich in oil (25% to 39%) and protein (16% to 26%). Chia seeds are also a good source of ω-3 acids, ω-6 acids, tocopherols, phytosterols and phenolic compounds. In the last few years, chia seeds and their derived ingredients have been studied as functional foods. In this paper, the processes applied for chia oil extraction, its composition and attributes, as well as the valorization of its by-product (partially defatted chia cake or defatted meal) are reviewed. Valorization of the chia cake or meal includes production of protein ingredients (concentrate and isolate), extraction of phenolic compounds, supplementation of breads, cookies, muffins, pasta and meat products, and use as a fat replacer and stabilizer in the production of low-fat salad dressing and ice cream. Chia gum or mucilage has also been extracted from chia cake and used as ingredients in the formulation of low fat vegan mayonnaise and edible biodegradable films. Some research avenues for future studies are also presented.

KEYWORDS:

• Cake
• chia
• functional foods
• oil
• meal
• protein
• Salvia hispanica

Acknowledgement

The author would like to thank Agriculture and Agri-Food Canada for providing funding. The author would also like to acknowledge Murray Hand-Perry and Michelle Bargel (Information Specialists, Canadian Agriculture Library, Agriculture and Agri-Food Canada) for finding and compiling the data on the global chia oil imports.

Disclosure statement

No potential conflict of interest was reported by the author.

Additional information

Funding

The work was supported by Agriculture and Agri-Food Canada.