<div> <p>Chia seed (<i>Salvia hispanica</i>) has shown potential as an alternative source of nutrients with a high content of fiber (36 %), protein (25%), and fat (25%). Unfortunately, the presence of a viscous biopolymer (mucilage), surrounding the chia seed (CS), limits the accessibility of the protein and other nutrients. Nevertheless, this biopolymer’s chemical composition makes it suitable for the development of biodegradable films. Regarding CS protein, disulfide bonding, and nonprotein-protein interactions often frequent in plant protein, have limited its technological application in food matrices. Therefore, scientists have pointed at processing methods involving enzymatic proteolysis to improve the functionality of plant protein ingredients. The objective of this study was to establish processing techniques to exploit the functionality, extraction, and health benefits of chia seed components. First, ultrasonication followed by vacuum-filtration was used to separate mucilage from CS prior to fat extraction by oil press. Mucilage-free and defatted CS were treated using conventional (enzymatic hydrolysis with alcalase) or sequential (enzymatic hydrolysis with alcalase+flavourzyme), and under water bath or microwave-assisted hydrolysis. Chia seed protein hydrolysates (CSPH) derived from the sequential hydrolysis with microwave treatment showed superior (p<0.05) in vitro antioxidant activity. The highest (p<0.05) cellular antioxidant activity was achieved by the sequential (94.76%) and conventional (93.13%) hydrolysis with microwave. Dipeptidyl peptidase-V inhibition was higher (p<0.05) for sequential hydrolysis with water bath, while Angiotensin-Converting Enzyme (ACE) inhibition activity increased (p<0.05) with hydrolysis for all treatments compared to the control. Regarding functionality, sequential hydrolysis with microwave showed higher (p<0.05) solubility at lower pH (3 and 5), while conventional hydrolysis with microwave was better at pH 7 and 9. Emulsification properties and foaming capacity were also higher in conventional hydrolysis with microwave, but conventional hydrolysis with water bath was more stable for foaming properties only. In terms of mucilage applicability, biodegradable films were developed by casting technique where CS mucilage was plasticized with different polyol mixtures (sorbitol and glycerol). CS mucilage films with higher sorbitol content showed superior tensile strength (3.23 N/mm²), and lower water vapor permeability (1.3*109 g/ m*s*Pa) but had poor flexibility compared to other treatments. Conversely, films with high glycerol content showed high elongation at break (67.55%) and solubility (22.75%), but reduced water vapor permeability and tensile strength. The hydrophobicity, measured as water contact angle, was higher (p<0.05) for mixtures containing equal amounts of polyols. Lastly, Raman Spectroscopy analysis showed shifts from 854 to 872 cm^-1 and 1061 to 1076 cm^-1, which corresponded to β(CCO) modes. These shifts represent an increase in hydrogen bonding, responsible for the high tensile strength and decreased water vapor permeability. This study demonstrated that ultrasonication followed by vacuum filtration can successfully separate mucilage from chia seeds; microwave-assisted and enzymatic hydrolysis generated protein hydrolysates with improved bioactivity and functionality. Finally, chia seed mucilage was able to form films with potential to be used in drug delivery and edible food coating applications.</p> </div> <br>

Os alimentos funcionais vêm despertando o interesse de governos, indústrias e principalmente dos consumidores, devido à importância que os mesmos representam para a saúde da população. A semente de chia, um alimento pouco conhecido pela população brasileira, apresenta uma composição nutricional rica em macro e micronutrientes essenciais à saúde humana, podendo auxiliar na prevenção de diversas enfermidades relacionadas ao elevado consumo de gordura saturada e baixa ingestão de fibras. Com base nisso, o presente trabalho teve como objetivos caracterizar a semente de chia e desenvolver pães funcionais elaborados com adição da farinha dessa semente (FSC) em detrimento à farinha de trigo em diferentes concentrações (0%, 3%, 6% e 9%). Tanto a semente de chia quanto os pães foram analisados quanto à composição centesimal e funcional. Os pães também foram avaliados microbiologicamente e através de análise sensorial. A semente de chia apresentou elevado teor de fibras, proteína e ácidos graxos poliinsaturados, sendo aproximadamente 70% desta fração composta por ácido linolênico (ômega-3). Apresentou também ótimo perfil de aminoácidos, sendo comparável ao da soja. Os resultados mostraram também elevados teores de fósforo, potássio, magnésio e principalmente cálcio, além de baixo teor de sódio. De acordo com os dados obtidos, a semente de chia apresenta atividade antioxidante mensurada pelo EC50 do DPPH de 15,3, enquanto que o óleo apresenta um teor de 54,9. Os compostos fenólicos também apresentaram maior teor no óleo em relação à semente. Quanto aos taninos e ácido fítico, ambos apresentaram maior concentração na farinha do que no óleo. Os pães funcionais apresentaram composições centesimais semelhantes entre si e o padrão (sem FSC), exceto pelo aumento gradativo no teor de fibras alimentares em detrimento ao teor de carboidrato, e maior teor proteico conforme maior adição de FSC. Os pães com 3% e 6% de FSC, segundo a legislação brasileira, podem ser considerados como \"fonte de fibras\" e os pães com 9% como \"rico/alto teor de fibras alimentares\". O gradativo aumento de adição de FSC apresentou maiores teores de atividade antioxidante, compostos fenólicos, taninos e ácido fítico, além de proporcionar diminuição no valor calórico dos pães em relação ao padrão e melhor digestibilidade protéica in vitro. Os pães apresentaram elevados teores de ácidos graxos n-9 e n-6 principalmente, e n-3, o qual apresentou maiores níveis conforme maior adição de FSC. Quanto aos minerais, todos os pães desenvolvidos apresentaram excelentes teores dos minerais avaliados quando comparados a outras fontes vegetais, sendo que o sódio diminuiu conforme se aumentou a adição de FSC e o cálcio aumentou conforme maior concentração de FSC nas formulações. Todos os pães encontram-se de acordo com a legislação vigente em relação à salmonela e coliformes totais. Para o teste de aceitabilidade, constatou-se que 70% consomem pães diariamente, sendo que 31% consomem pães integrais. Os pães não se diferiram significativamente ente si quanto aos parâmetros sensoriais, ou seja, apesar da maioria (40,4%) indicar o pão com 6% de FSC como mais saboroso, os resultados mostraram que todos os pães seriam adquiridos e consumidos por 100% dos provadores. / Functional foods are attracting the interest of governments, industries and consumers, mainly due to the importance that they represent in population`s health. The chia seed, a food almost unknown by Brazilians, has a distinctive nutritional composition rich in macro and micronutrients essential to human health, and may help in the prevention of several diseases related to high consumption of saturated fat and low fiber intake. Based on that, the present study aimed to characterize the chia seed and develop functional breads produced with the addition of chia seed flour (FSC) substituting the flour wheat in different concentrations (0 %, 3 %, 6% and 9 % ). Both the chia seed and the bread were analyzed for nutritional and functional composition. The bread was also evaluated microbiologically and through sensorial analysis. The chia seeds presented high fiber, protein and polyunsaturated fatty acids concentration, with approximately 70% of this fraction composed of linoleic acid (omega-3). It also presented great amino acid profile, comparable to the levels found in soybeans. The results also showed high levels of phosphorus, potassium, magnesium and particularly calcium, beyond low levels of sodium. According to the data obtained, chia seeds present antioxidant activity measured by EC50 of DPPH of 15.3, while the oil presents a level of 54.9. The phenolic compounds also presented a higher concentration in oil compared to the levels found in the seeds. Whereas tannins and phytic acid were in higher concentration in flour compared to oil. The functional breads presented similar percentage compositions between themselves and the standard bread (without FSC), except for a gradual increase of dietary fibers levels compared to the carbohydrate, and higher protein content as a result of FSC addition. Breads with 3% and 6% of FSC, according to Brazilian legislation, can be considered a \"source of fiber\" and the breads with 9% as a \"rich/high content of dietary fiber\". The gradual increase of FSC resulted in higher antioxidant activities, phenolic compounds, tannins and phytic acid levels, reducing bread caloric values and better protein digestibility in vitro compared to standard bread. The functional breads presented high levels of fatty acids, mainly n-9 and n-6, while the levels of n-3 were increased with the addition of FSC. All formulations showed good mineral contents, the levels of sodium decreased with more addition of FSC and the calcium present in the developed breads increased with higher concentration of FSC. All breads are in accordance with the legislation in referring to microorganisms. For the acceptability test data showed that 70% eat bread daily, and 31% eating whole-wheat bread. The functional breads did not differ significantly among themselves regarding the sensory parameters, i.e. , even though the majority (40.4 %) indicated bread with 6% of FSC as the most tasty, the results showed that all breads would be purchased and consumed by 100% of participants.

Os alimentos funcionais vêm despertando o interesse de governos, indústrias e principalmente dos consumidores, devido à importância que os mesmos representam para a saúde da população. A semente de chia, um alimento pouco conhecido pela população brasileira, apresenta uma composição nutricional rica em macro e micronutrientes essenciais à saúde humana, podendo auxiliar na prevenção de diversas enfermidades relacionadas ao elevado consumo de gordura saturada e baixa ingestão de fibras. Com base nisso, o presente trabalho teve como objetivos caracterizar a semente de chia e desenvolver pães funcionais elaborados com adição da farinha dessa semente (FSC) em detrimento à farinha de trigo em diferentes concentrações (0%, 3%, 6% e 9%). Tanto a semente de chia quanto os pães foram analisados quanto à composição centesimal e funcional. Os pães também foram avaliados microbiologicamente e através de análise sensorial. A semente de chia apresentou elevado teor de fibras, proteína e ácidos graxos poliinsaturados, sendo aproximadamente 70% desta fração composta por ácido linolênico (ômega-3). Apresentou também ótimo perfil de aminoácidos, sendo comparável ao da soja. Os resultados mostraram também elevados teores de fósforo, potássio, magnésio e principalmente cálcio, além de baixo teor de sódio. De acordo com os dados obtidos, a semente de chia apresenta atividade antioxidante mensurada pelo EC50 do DPPH de 15,3, enquanto que o óleo apresenta um teor de 54,9. Os compostos fenólicos também apresentaram maior teor no óleo em relação à semente. Quanto aos taninos e ácido fítico, ambos apresentaram maior concentração na farinha do que no óleo. Os pães funcionais apresentaram composições centesimais semelhantes entre si e o padrão (sem FSC), exceto pelo aumento gradativo no teor de fibras alimentares em detrimento ao teor de carboidrato, e maior teor proteico conforme maior adição de FSC. Os pães com 3% e 6% de FSC, segundo a legislação brasileira, podem ser considerados como \"fonte de fibras\" e os pães com 9% como \"rico/alto teor de fibras alimentares\". O gradativo aumento de adição de FSC apresentou maiores teores de atividade antioxidante, compostos fenólicos, taninos e ácido fítico, além de proporcionar diminuição no valor calórico dos pães em relação ao padrão e melhor digestibilidade protéica in vitro. Os pães apresentaram elevados teores de ácidos graxos n-9 e n-6 principalmente, e n-3, o qual apresentou maiores níveis conforme maior adição de FSC. Quanto aos minerais, todos os pães desenvolvidos apresentaram excelentes teores dos minerais avaliados quando comparados a outras fontes vegetais, sendo que o sódio diminuiu conforme se aumentou a adição de FSC e o cálcio aumentou conforme maior concentração de FSC nas formulações. Todos os pães encontram-se de acordo com a legislação vigente em relação à salmonela e coliformes totais. Para o teste de aceitabilidade, constatou-se que 70% consomem pães diariamente, sendo que 31% consomem pães integrais. Os pães não se diferiram significativamente ente si quanto aos parâmetros sensoriais, ou seja, apesar da maioria (40,4%) indicar o pão com 6% de FSC como mais saboroso, os resultados mostraram que todos os pães seriam adquiridos e consumidos por 100% dos provadores. / Functional foods are attracting the interest of governments, industries and consumers, mainly due to the importance that they represent in population`s health. The chia seed, a food almost unknown by Brazilians, has a distinctive nutritional composition rich in macro and micronutrients essential to human health, and may help in the prevention of several diseases related to high consumption of saturated fat and low fiber intake. Based on that, the present study aimed to characterize the chia seed and develop functional breads produced with the addition of chia seed flour (FSC) substituting the flour wheat in different concentrations (0 %, 3 %, 6% and 9 % ). Both the chia seed and the bread were analyzed for nutritional and functional composition. The bread was also evaluated microbiologically and through sensorial analysis. The chia seeds presented high fiber, protein and polyunsaturated fatty acids concentration, with approximately 70% of this fraction composed of linoleic acid (omega-3). It also presented great amino acid profile, comparable to the levels found in soybeans. The results also showed high levels of phosphorus, potassium, magnesium and particularly calcium, beyond low levels of sodium. According to the data obtained, chia seeds present antioxidant activity measured by EC50 of DPPH of 15.3, while the oil presents a level of 54.9. The phenolic compounds also presented a higher concentration in oil compared to the levels found in the seeds. Whereas tannins and phytic acid were in higher concentration in flour compared to oil. The functional breads presented similar percentage compositions between themselves and the standard bread (without FSC), except for a gradual increase of dietary fibers levels compared to the carbohydrate, and higher protein content as a result of FSC addition. Breads with 3% and 6% of FSC, according to Brazilian legislation, can be considered a \"source of fiber\" and the breads with 9% as a \"rich/high content of dietary fiber\". The gradual increase of FSC resulted in higher antioxidant activities, phenolic compounds, tannins and phytic acid levels, reducing bread caloric values and better protein digestibility in vitro compared to standard bread. The functional breads presented high levels of fatty acids, mainly n-9 and n-6, while the levels of n-3 were increased with the addition of FSC. All formulations showed good mineral contents, the levels of sodium decreased with more addition of FSC and the calcium present in the developed breads increased with higher concentration of FSC. All breads are in accordance with the legislation in referring to microorganisms. For the acceptability test data showed that 70% eat bread daily, and 31% eating whole-wheat bread. The functional breads did not differ significantly among themselves regarding the sensory parameters, i.e. , even though the majority (40.4 %) indicated bread with 6% of FSC as the most tasty, the results showed that all breads would be purchased and consumed by 100% of participants.