Salvia hispanica L: Properties, Applications and Health


David Betancur-Ancona, MD and Maira Segura-Campos, MD (Editors)
Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías, Universidad Autónoma de Yucatán, Yucatán, Mexico

Series: Plant Science Research and Practices
BISAC: SCI020000

Chia (Salvia hispanica L.) is an annual herbaceous plant belonging to this taxonomic hierarchy. This book explores a range of topics related to this plant and their nutritional components. The chapters to this volume provide a survey of chemical composition, functional properties, and its impact on human health, but also the opportunities for chía as an ingredient to be incorporated into foods for the benefit of consumers.

The topics include:

1. Plant history and agronomy
2. Chemical composition of Chia (Salvia hispanica)
3. Nutritional value of chia seeds
4. Composition of fatty acid of chia oil
5. Fatty acids ω-3 and ω-6 in chia oil
6. Chia seeds as source of dietary fiber
7. Physicochemical properties of chia gums
8. Biological value of chia proteins
9. Chemical and functional characteristics of chia proteins
10. Biological properties of chia
11. Some pharmacology studies
12. Health aspects of chia
13. Experimental and industrial application of chia: Encapsulation and film properties
14. Prospective utilization of chia in functional foods

The contributors to this volume provide valuable information about Salvia hispanica. The biofunctional, technofunctional potential and health implications of consumers are presented in this book.
(Imprint: Nova)




Table of Contents


Chapter 1
Chia Seed: Dietary Fiber, Bioactive Compounds and its Application in Functional Foods
(Paula Jiménez Patiño and Vilma Quitral Robles, Department of Nutrition, School of Medicine, University of Chile, Chile)

Chapter 2
Biological Properties of Chia (Salvia hispanica  L.) Proteins
(Michele Silveira Coelho and Myriam de las Mercedes Salas-Mellado, Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil)

Chapter 3
Water Absorption Kinetic of Biopolymer from Whole Chia (Salvia hispanica  L.) Seed
(Emmanuel Flores Huicochea, Dolores Gabriela Martínez Vázquez, Rodolfo Rendón Villalobos, Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, San Isidro, Yautepec; Morelos, México, and others)

Chapter 4
Oxidative Stability of Chia Oil: Its Potential Application in Food
(Agustín González, Romina Mariana Bodoira, María Cecilia Penci, Alberto Edél León, Pablo Daniel Ribotta, Marcela Lilian Martínez, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, Universidad Nacional de Córdoba, Argentina, and others)

Chapter 5
Genetic Variability of Plants Grown from Seeds of Salvia hispanica  L. Marketed in Yucatán
(G. Rosado-Rubio, K.Y-Acosta-Viana, D. Betancur-Ancona, L. Chel-Guerrero and M. R. Segura-Campos, Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatán, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán, México, and others)

Chapter 6
Characterization of Chia (Salvia hispanica  L.) Seed and By-Products from Argentina
(Luciana M. Julio, Marianela I. Capitani, Estefanía N. Guiotto, Vanesa Y. Ixtaina, Mabel Tomás, and Susana Nolasco, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT La Plata – CONICET), Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina, and others)

Chapter 7
Chia as a Food Ingredient
(J. Rodolfo Rendón-Villalobos and Emmanuel Flores-Huicochea, Instituto Politécnico Nacional Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mor. Mexico)

Chapter 8
Salvia hispanica  L., (Chia) an Attractive Source of Essential N-3 Alpha Linolenic Acid for Human Nutrition: Metabolic Aspects
(Rodrigo Valenzuela B and Alfonso Valenzuela B, Nutrition Department, Faculty of Medicine, Universidad de Chile, Santiago, Chile, and others)

Chapter 9
Capsules and Films Formulation with Chia (Salvia hispanica) Gum Obtained from Whole and Crushed Seeds from Mexico
(M. R. Segura-Campos, Z. A. Acosta-Chi, G. Rosado-Rubio and D. Betancur-Ancona, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán, México)

Chapter 10
Salvia hispanica L.: Nutritive Quality of Plant and Seed in Animal Nutrition
(P. G. Peiretti, Institute of Sciences of Food Production, Italian National Research Council, Grugliasco, Italy)


Additional Information

This book could also be useful as a comprehensive reference book by agricultural and food industries as well as professors, investigators and students of the nutritional and food science and technology areas.

Additional information