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Chia seeds are currently gaining popularity as functional and healthy foods. The developed chia 7-day sprout phenolic extract (CSP) is an abundant supply of highly concentrated antioxidant phenolic compounds with health-promoting and antibacterial properties. The easy destruction against different environmental changes and low bioavailability of these phenolic compounds are the main limitations of their applications/utilization. This study aims to microencapsulate the phenolic compounds of developed CSP for use as valuable functional food additives. Three microcapsules were prepared using coating materials, chia gum (CG), gelatin (G), and their mixture (CG/G) via the freeze-drying technique. The prepared CG-, CG/G-, and G-microcapsules demonstrated high encapsulation efficiency percentages of 97.0, 98.1, and 94.5%, respectively. They retained most of the CSP-phenolics (91.4–97.2%) and increased total antioxidant activity (108–127.1%). The prepared microcapsules released more CSP-phenolic compounds into the simulated intestinal stage (70–82%) than the gastric stage (15–24%), demonstrating that the coating materials enhance protection during the gastric stage. The produced microcapsules exhibited higher storage stability at 40 °C for 60 days than the non-capsulated CSP, indicating that the encapsulation provided enhanced stability. The prepared microcapsules microstructures showed uniform, smoother surfaces, and hidden micropores compared to their coating material microstructures. In addition, the connection between the functional groups of coating materials and CSP-phenolic compounds was demonstrated by FTIR analysis. The prepared CG-, CG/G-, and G-microcapsules can perfectly inhibit the α-amylase and α-glucosidase activities by 65, 68, 60 and 74, 78, and 70%, respectively, compared to CSP (54, and 66%). The three prepared microcapsules displayed better antibacterial with low MBC values (0.36–0.68 mg ml−1) compared to CSP (0.53–0.74 mg ml−1). The prepared CSP microcapsules can be incorporated into various food products to enhance their antioxidant, antidiabetic, and antibacterial properties. [ABSTRACT FROM AUTHOR]

Mesoamerica is the center of origin of a great number of food crops that nowadays are part of a healthy diet. Pre-Columbian civilizations utilized more than 90% of these foods as ingredient or in main dishes, as well as for remedies and religious ceremonies. Since several years ago, Mesoamerican foods have been recognized by their outstanding concentration of bioactive compounds, including, phenolic compounds, pigments, essential fatty acids, amino acids, peptides, carbohydrates and vitamins, which provide a great number of health benefits. As a result of their unique composition, these ancient crops have several positive effects, such as hypoglycemic, antioxidant, anti-obesity, anti-inflammatory, anti-ageing, neuroprotective, anti-diarrheal, and anti-hypercholesterolemic capacity. Hence, this review is focused mainly in the anti-obesity and antioxidant potential of some of the most cultivated, harvested, as well as commercialized and consumed, food crops native of Mesoamerica, like, nopal and its fruit (Opuntia ficus indica spp.), chia (Salvia hispanica L.), pumpkin (Cucurbita spp.) and cacao (Theobroma cacao). [ABSTRACT FROM AUTHOR]

In recent years, the utilization of natural sources for hydrogel preparation has surged, driven by their economic and environmental advantages. The use of natural polysaccharides offers distinct benefits over synthetic counterparts, including non-toxicity, cost-effectiveness, biodegradability, and widespread availability. This study explores the enhanced properties of natural hydrogels derived from mucilages extracted from okra pods and chia seeds. The hydrogels, fortified with zinc oxide nanoparticles and loaded with nettle extract as herbal drug, demonstrate improved mechanical strength and elastic behavior. The characterization of prepared hydrogel through FTIR, SEM, TGA, and RMS techniques, along with rheological analysis, reveals enhanced features. The release pattern and kinetics of nettle extract in the buffered medium were studied. The result of nettles extract release showed that it is most suitable for the zero-order model, which states that during the release process, the drug concentration in the body remains constant and the release is occurred by the Fickian mechanism. Swelling behavior studies showed increased water absorption capacity in nanocomposite hydrogels. Antibacterial assessments confirmed significant efficacy against Staphylococcus, Streptococcus, Escherichia coli, and Yersinia bacteria. These suitable properties indicate that the synthesized nanocomposite hydrogel is a good formulation to be used as a drug delivery system. [ABSTRACT FROM AUTHOR]

The byproduct of Salvia hispanica (chia) seed oil extraction by cold pressing, also known as expeller, possesses a high nutritional value. It is rich in proteins, fibers, minerals, and has a residual oil content of 7–11%, which is rich in omega 3 linolenic acid (ALA). However, this byproduct has been historically undervalued. Thus, the aim of current work was to study the effects of consuming of a rich in chia expeller diet on a rabbit model of metabolically unhealthy normal weight to validate their use as a functional food. Rabbits were fed different diets for a period of 6 weeks: a standard diet (CD), a high-fat diet (HFD), a rich in expeller CD (Exp-CD) and a rich in expeller HFD (Exp-HFD). The Exp-HFD attenuated the rise in basal glucose, TyG index, triglycerides, cholesterol and non-HDL cholesterol induced by the HFD. Both rich in expeller diets reduced mean arterial blood pressure (MAP) and increase liver and fat ALA levels compared to their respective controls. Furthermore, the angiotensin converting enzyme (ACE) activity was lower in the lungs of animals fed on rich in expeller diets compared to their respective controls. In vitro studies showed that ALA inhibited ACE activity. The evaluation of vascular reactivity revealed that rich in expeller diets improved angiotensin II affinity and reduced contractile response to noradrenaline. In conclusion, the consumption of rich in expeller diets showed beneficial effects in preventing cardiovascular risk factors such as insulin resistance, dyslipidemia and MAP. Therefore, its use as functional ingredient holds significant promise. [ABSTRACT FROM AUTHOR]

The current work was developed focusing on the synthesis of new polymeric latexes through the in reactor oxidative polymerisation of chia oil alkyd resins using the miniemulsion process. These latexes have potential applications, primarily in coating applications. Initially, an oil length mixture was obtained from chia oil through saponification and acidification reactions. The resulting mixture was characterized by 1H-NMR and 13C-NMR, confirming the presence of unsaturation and the characteristic functional groups associated with this compound. Phthalic anhydride and glycerol (esterification reaction) were used in the synthesis of alkyd resin. Alkyd resins were obtained by varying the oil length content in its composition: 30% wt% oil length alkyd resin is called short alkyd resin, 43% wt% oil length is medium resin and 64% wt% is the long alkyd resin. The 1H NMR spectra of alkyd resins showed peaks indicative of the presence of groups coming from phthalic anhydride and glycerol, as well as unsaturations that varied in intensity according to the size of the resin (short, medium or long). The miniemulsions were obtained from alkyd resins demonstrating colloidal stability over 90 days and with stable miniemulsions the oxidative polymerisation of the alkyd resins was carried out in a high-pressure reactor with temperature and pressure control and in the presence of the radicalinitiator benzoyl peroxide (BPO) and oxygen. Based on 1H-NMR analysis, polymers are formed through the oxidative polymerisation of alkyd resins from chia oil using the miniemulsion process. These polymers can be used as a paint base with a low solvent fraction or no solvent, depending on the application, and without using heavy metals-based catalysts. [ABSTRACT FROM AUTHOR]

Flow cytometry has made a significant contribution to the study of several complex fundamental mechanisms in plant cytogenetics, becoming a useful analytical tool to understand several mechanisms and processes underlying plant growth, development, and function. In this study, the genome size, DNA ploidy level, and A-T/G-C ratio were measured for the first time for two genotypes of chia, Salvia hispanica, an herbaceous plant commonly used in phytotherapy and nutrition. This study also evaluated, for the first time by flow cytometry, the capacity to produce organic acids of tissues stained with LysoTracker Deep Red after elicitation with either yeast extract or cadmium chloride. Rosmarinic acid content differed between the two chia varieties treated with different elicitor concentrations, compared with non-elicited plant material. Elicited tissues of both varieties contained a higher content of rosmarinic acid compared with non-elicited cultures, and cadmium chloride at 500 μM was much better than that at 1000 μM, which led to plant death. For both genotypes, a dose-response was observed with yeast extract, as the higher the concentration of elicitor used, the higher rosmarinic acid content, resulting also in better results and a higher content of rosmarinic acid compared with cadmium chloride. This study demonstrates that flow cytometry may be used as a taxonomy tool, to distinguish among very close genotypses of a given species and, for the first time in plants, that this approach can also be put to profit for a characterization of the cytoplasmic acid phase and the concomitant production of secondary metabolites of interest in vitro, with or without elicitation. Key points: • Genome size, ploidy level, A-T/G-C ratio, and cytoplasm acid phase of S. hispanica • Cytometry study of cytoplasm acid phase of LysoTracker Deep Red-stained plant cells • Yeast extract or cadmium chloride elicited rosmarinic acid production of chia tissues [ABSTRACT FROM AUTHOR]

Chia is generally grown under rainfed conditions and is often under water deficit conditions during the critical period of flowering and grain filling when yield is determined. The objective of this study was to determine how intercepted photosynthetically active radiation (iPAR), radiation use efficiency (RUE), water use efficiency (WUE), and grain yield were affected by different soil water availabilities during the critical period for yield in chia. Four levels of total available water (TAW) during the critical period were obtained using supplemental drip irrigation including: T90 (90% TAW), T65 (65% TAW), T45 (45% TAW), and T30 (30% TAW). No reductions in iPAR and RUE (dry matter or yield per unit of intercepted radiation) were found between T65 and T90, which led to similar dry matter and grain yield. Water availabilities equal to or lower than 45% of TAW decreased iPAR, RUE, dry matter, and grain yield. The decrease in RUE under low TAW was associated with reductions in WUE (dry matter per mm of evapotranspiration) and in crop conductance (gc; evapotranspiration per unit of iPAR). These reductions in WUE and gc occurred, respectively, due to the greater contribution of soil evaporation to crop evapotranspiration and less transpiration per unit of intercepted radiation when TAW was 45% or lower. The use of supplemental irrigation to ensure 65% of TAW in the soil during the critical period for yield would reduce the importance of soil evaporation and increase crop transpiration by increasing crop ground cover and would lead to improved grain yields in chia. [ABSTRACT FROM AUTHOR]

In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils were investigated. Chia seed oil was extracted via Soxhlet without roasting as control, yielded 29.62%. The oils from seeds roasted at 90 °C and 120 °C had yields of 32.65% and 33.85%. The control oil had an acidity value of 4.70%. In comparison, the acidity values were 4.20% and 3.61% for the oils from seeds roasted at 90 °C and 120 °C. The total phenol result of the control sample was found to be 2.55 mg GAE/g, while the total phenol contents in Chia samples roasted at 90 °C and 120 °C are determined as 2.34 mgGAE/g and 2.14 mg GAE/g, respectively. Also, the flavonoid contents of the roasted chia samples (90 °C and 120 °C) were reported as 13.71 mgCE/g and 12.91 mgCE/g, respectively. It was observed that the application of roasting caused a decrease in quercetin and resveratrol values (p < 0.01). The highest antioxidant value (80.13%) was established in chia sample roasted at 90 °C. Quercetin, catechin, resveratrol, kaempferol and izorhamnetin were the main phenolic components of chia seeds. Other phenolic components such as syringic acid, p-cuoumeric acid, caffeic acid, and gallic acid were found at quite low levels. It was observed that of roasting application caused a decrease in quercetin and resveratrol values. The highest fatty acids in chia seeds were linoleic and linolenic acids. Linolenic and linoleic acid results of chia oils were recorded to be between 64.58 and 68.10% to 17.30 and 18.44%, respectively. The palmitic, stearic, oleic, linoleic and linolenic (except sonication) acid contents of the chia oils obtained by Soxhlet and sonication systems from roasted seeds were found high compared to the control. [ABSTRACT FROM AUTHOR]

Chia seeds (CS) and sprouts are rich sources of phenolic compounds and polyunsaturated fatty acids (PUFA). We hypothesized that the application of chemical stressors, such as salicylic acid (SA) and hydrogen peroxide (H2O2), would induce changes in the polyphenol and fatty acid profile of chia sprouts, leading to an increase in their nutraceutical potential. This study aimed to assess the effect of non-elicited (NE) and chemically elicited (CE with 1-mM SA and 20-mM H2O2) sprouting on the polyphenol and fatty acid (FA) profiles of chia through high-resolution liquid chromatography-mass spectrometry and chemometric analyses. NE and CE chia sprouts showed increased content and diversity of polyphenols compared to the CS but with lower content of FA. Interestingly, rosmarinic acid was the major polyphenol identified in CS and was increased about 4-fold in all chia sprouts, whereas the major PUFA of CS, α-linolenic acid, was reduced by 39%. Regarding the chemical elicitation, the multivariate analyses indicated that SA-elicited chia sprouts were characterized by their high content of most polyphenols, mainly flavones and isoflavones, as well as a high antioxidant capacity, whereas H2O2-elicited chia sprouts were differentiated by protects their PUFA composition and seedling growth parameters. These results demonstrate that the chemical elicitation with SA and H2O2 represents a promising approach for improving sprouts' nutraceutical quality and could be used in further research to develop strategies for agriculture and food production. [ABSTRACT FROM AUTHOR]

In this study, chia seed mucilage was used as the film-forming matrix. The antimicrobial and antioxidant activity of chia seed mucilage films has been attributed to Zn0-NPs. The addition of different concentrations of Zn0-NP (0.25%, 0.5% and 1%) to the chia seed mucilage film matrix significantly affected the mechanical, thermal, antioxidant and antimicrobial properties. It also improved the storage quality of rainbow trout fillets during storage at 4˚C for 18 days (p < 0.05). Total mesophilic aerobic bacteria count (TMAB) and thiobarbituric acid (TBA) count of the samples wrapped in chia seed mucilage films containing ZnO-NPs were significantly decreased compared to the control group (p < 0.05). While the shelf life of the samples wrapped with chia seed musilage film (CSM) was 6 days, it was determined as with CSM + 0.25% ZnO-NP CSM + 0.5% ZnO-NP and CSM + 1% ZnO-NP 12, 12 and 15 days, respectively. According to our findings, 1% ZnO-NP added chia seed musilage films can be recommended as a promising new packaging material for fish and fish products industry, especially against oxidative degradation while introducing the product to the market. [ABSTRACT FROM AUTHOR]

Chia gum's molecular structure with distinctive properties as well as the alginate-based hydrogel's three-dimensionally cross-linked structure can provide a potent matrix for immobilization of enzyme. Herein, chia gum (CG)/alginate (A)-polymeric complex was synthesized and employed as a support material for the immobilization of horseradish peroxidase (HRP). HRP was successfully immobilized on the developed ACG-polymeric support, and the highest immobilization recovery (75%) was observed at 1.0% CG and 2% A, pH 7.0, and 50 units of the enzyme. The structure, morphology, and thermal properties of the prepared ACG-HRP were demonstrated using Fourier Transform Infrared (FTIR), Scanning Electron Microscope, and Thermogravimetric (TGA) analyses. ACG-HRP showed a good reusability (60%) over ten reuses. The immobilized ACG-HRP displayed an acidic pH optimum (6.0), a higher temperature optimum (50 °C), and improved thermal stability (30–50 °C) compared to the soluble HRP at pH 7.0, 40 °C and (30–40 °C), respectively. ACG-HRP has a lower affinity for hydrogen peroxide (H2O2) and guaiacol and a higher oxidizing affinity for a number of phenolic substrates. The ACG-HRP demonstrated greater resistance to heavy metals, isopropanol, urea, Triton X-100, and urea, as well as improved efficiency for eliminating phenol and p-chlorophenol. The developed ACG-polymeric support provided improved enzyme properties, allowed the reuse of the immobilized HRP in 10 cycles, and made it promising for several biotechnological applications. [ABSTRACT FROM AUTHOR]

Background: The second most common cancer in the world is breast cancer. Chemotherapy is used to treat breast cancer, but instances of multidrug resistance, targets that are not selective, and physicochemical issues raise doubts about its efficacy. So, the exploration of chemopreventive agents from efficient natural sources has been required. The chia and quinoa seeds have health-promoting activities that include cardio-protective, antidiabetic, and anticancer effects. Given the paramount importance of their oils and their potential bioactivities, this work aimed to assess the repressive effect of their oil nanocapsules against mammary tumors in rats. Rat models of chemically induced mammary tumors were gavaged with chia and quinoa nanocapsules for one month. The repressive effect of nanocapsules was studied by quantifying TNF-α, assessing the gene expression of proto-oncogenes (PIK3CA and MYC) using qRT-PCR, and analyzing the cell cycle in mammary tissue. Results: The studies clarified that the inhibition of tumors in response to quinoa and chia nanocapsules was associated with a reduction in TNF-α levels, proliferation capability, and motivation for apoptosis. Furthermore, quinoa and chia nanocapsule management repressed the activation of the MYC and PIK3CA genes. As well as nanocapsules modulated the liver enzymes and kidney function alterations induced in mammary tumor animals. Meanwhile, both oils' nanocapsules do not have an impact on the liver and kidneys of healthy rats. Conclusions: The findings indicate that quinoa and chia nanocapsules are safe and can reduce tumor growth, suggesting a potential natural therapeutic target for breast cancer treatment. [ABSTRACT FROM AUTHOR]

In the current study, the effect of microwave pretreatment (MWP) at 180, 360 and 540 W for 5 and 10 min duration on black and white chia seed oil (ChO) quality, phenolic composition, and stability characteristics were investigated. Increase in MWP power and duration had increased the total phenolic and flavonoid contents, phenolic acids, flavonoids, tocopherols, pigments, oxidative stability, radical scavenging activity, ΔE, a* value and browning index of ChO. The color attributes (L*, b*, chroma and hue values) were decreased by increasing MWP conditions. The 4-hydroxybenzaldehyde, hydroxybenzoic (vanillic, protocatechuic, ellagic and syringic acid), hydroxycinnamic (chlorogenic, rosmarinic, trans-cinnamic and caffeic acid) acids, and flavonoids (epicatechin, vitexin, rutin, myricetin and catechin) were highest in oil extracted after MWP at 540 W for 10 min. The increment in oxidative stability correlated significantly and positively with the level of phenolic acids, pigments, flavonoids and Maillard reaction products in ChO from microwave-pretreated chia seeds. The study concludes that the MWP of chia seeds at 540 W for 10 min had significantly improved the phenolic profile, radical scavenging activity, oxidative stability, and yield of ChO. [ABSTRACT FROM AUTHOR]

The objective of this study was to extract mucilages from chia (CM) and okra (OM), followed by their comprehensive chemical and physicochemical characterization, assessment of bioactive compounds, and antioxidant activities. The mucilages were dried at temperatures (50, 60, and 70 °C), and their drying kinetics were analyzed using mathematical models, along with thermodynamic attributes. Mucilage extraction involved aqueous processing: material comminution with water, immersion, filtration, and subsequent ethanol-induced precipitation. Preceding drying, mucilages showed high water content and activity, reduced ascorbic acid and lipids. CM had high mineral and starch content, while OM displayed elevated proteins, phenolic compounds, tannins, anthocyanins, and flavonoids. OM exhibited superior antioxidant activity (ABTS, FRAP, and DPPH). Among the various mathematical models considered, the Diffusion Approximation model best fitted the experimental data for CM, while the Two-Term model yielded the optimal fit for OM. The effective diffusivity and activation energy for CM were determined to be approximately 10−9 m2/s and 38.60 kJ/mol, respectively. Conversely, for OM, these values were calculated as 10−8 m2/s and 17.21 kJ/mol, respectively. The thermodynamic characteristics of both drying processes indicated a non-spontaneous nature. This investigation divulged distinctive attributes of the mucilages derived from chia and okra, highlighting their potential utility as valuable raw materials within diverse industries, encompassing the realms of both food and pharmaceutical sectors. [ABSTRACT FROM AUTHOR]

The consumption of chia seeds has become popular due to their beneficial health properties and the germination of chia seeds seems to further enhance these properties. This study aimed to evaluate the changes in the nutritional composition of chia seeds after germination for 3 and 6 days. Chemical composition, fatty acid profile, phenolic content and antioxidant capacity were determined. The indices of lipid quality, atherogenicity, thrombogenicity, and the n-6/n-3 ratio were calculated. Chia sprouts presented a significant increase in minerals, proteins, and a reduction in total lipid content with maintenance of lipid quality. Total phenolic content decreased significantly as germination time increased, but there was a significant increase in the amount of rosmarinic acid. Chia sprouts showed a significant increase in antioxidant potential when compared to raw chia seeds. As a conclusion, the results of this study demonstrated that chia seed germination is a simple, economical, and short-term process capable of improving the nutritional composition of the seeds. [ABSTRACT FROM AUTHOR]

Chitin is an abundant, carbon-rich polymer in the marine environment. Chitinase activity has been detected in spent media of Synechococcus WH7803 cultures—yet it was unclear which specific enzymes were involved. Here we delivered a CRISPR tool into the cells via electroporation to generate loss-of-function mutants of putative candidates and identified ChiA as the enzyme required for the activity detected in the wild type. [ABSTRACT FROM AUTHOR]

Iron overload (IOL) can cause hepatorenal damage due to iron-mediated oxidative and mitochondrial damage. Remarkably, combining a natural iron chelator with an antioxidant can exert greater efficacy than monotherapy. Thus, the present study aimed to evaluate the efficacy of Chia and CoQ10 to chelate excess iron and prevent hepatorenal oxidative damage in IOL mice. Male Swiss albino mice (n = 49) were randomly assigned to seven groups: control, dietary Chia, CoQ10, IOL, IOL + Chia, IOL + CoQ10, and IOL + Chia + CoQ10. Computational chemistry indicates that the phytic acid found in the Chia seeds is stable, reactive, and able to bind to up to three iron ions (both Fe2+ and Fe3+). IOL induced a significant (P < 0.05) increase in serum iron, ferritin, transferrin, TIBC, TSI, RBCs, Hb, MCV, MCH, WBCs, AST, ALT, creatinine, and MDA. IOL causes a significant (P < 0.05) decrease in UIBC, platelets, and antioxidant molecules (GSH, SOD, CAT, and GR). Also, IOL elicits mitochondrial membrane change depolarization, and DNA fragmentation and suppresses mitochondrial DNA copies. Furthermore, substantial changes in hepatic and renal tissue, including hepatocellular necrosis and apoptosis, glomerular degeneration, glomerular basement membrane thickening, and tubular degeneration, were observed in the IOL group. Dietary Chia and CoQ10 induced significant (P < 0.05) amelioration in all the mentioned parameters. They can mostly repair the abnormal architecture of hepatic and renal tissues induced by IOL, as signified by normal sinusoids, normal central veins, and neither glomerular damage nor degenerated tubules. In conclusion, the combined treatment with Chia + CoQ10 exerts more pronounced efficacy than monotherapy in hepatorenal protection via chelating excess iron and improved cellular antioxidant status and hepatorenal mitochondrial function in IOL mice. [ABSTRACT FROM AUTHOR]

Chia seeds are rich in polyunsaturated fatty acids and dietary fiber. Cranberry is wealthy in nutrients and phytochemicals that are beneficial for maintaining human health. In this study, chia seeds-cranberry beverage powder (SC-B) were obtained by wet granulation method, and its optimal ratio was 17.4% chia seeds powder, 17.4% cranberry powder, 34.9% maltodextrin, 29.1% xylitol, and 1.2% xanthan gum. The sensory score of the powder was 90.18, the molding rate was 96.05%, the dissolving time was 45.71s, the moisture absorption rate was 4.10%, and the setting volume ratio was 97.48%. The odor of beverage powder was evaluated by electronic nose combined with principal component analysis and Loading analysis before and after dissolution. It was found that the volatile substances of SC-B mainly included broad-methane and inorganic sulfides. The difference in odor was related to whether chia seeds powder is added or not before dissolution, while the difference was decided by cranberry powder after dissolution. The total flavonoids, phenols, and procyanidin contents of SC-B were 2.7, 1.1, and 3.4 mg/g, respectively. The antioxidant capacity to the hydroxyl radical scavenging activity was 97.3% for SC-B at the concentration of 15.0 mg/mL. This study could provide the development and application of chia seeds-cranberry beverage powder. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica) is an emerging crop considered a functional food containing important substances with multiple potential applications. However, the molecular basis of some relevant chia traits, such as seed mucilage and polyphenol content, remains to be discovered. This study generates an improved chromosome-level reference of the chia genome, resolving some highly repetitive regions, describing methylation patterns, and refining genome annotation. Transcriptomic analysis shows that seeds exhibit a unique expression pattern compared to other organs and tissues. Thus, a metabolic and proteomic approach is implemented to study seed composition and seed-produced mucilage. The chia genome exhibits a significant expansion in mucilage synthesis genes (compared to Arabidopsis), and gene network analysis reveals potential regulators controlling seed mucilage production. Rosmarinic acid, a compound with enormous therapeutic potential, was classified as the most abundant polyphenol in seeds, and candidate genes for its complex pathway are described. Overall, this study provides important insights into the molecular basis for the unique characteristics of chia seeds. A chromosome-level reference genome for chia together with transcriptomic, proteomic, and metabolomic datasets provide insight into the molecular basis for the unique characteristics of this plant's seeds. [ABSTRACT FROM AUTHOR]

Eggs are a staple food for many people around the world due to their nutritional composition. They are, however, highly perishable quickly losing their quality in the absence of proper storage methods. Therefore, the purpose of this study is to increase the shelf life of eggs by using the coating. In this study, different concentrations of chia seed mucilage (0.3, 0.6 and 0.9%) and optimum concentration of turmeric essential oil and were used as egg coating and the quality characteristics of eggs were evaluated during 5 weeks of storage. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) revealed that 75 µg/l of turmeric essential oil was chosen as the optimal dilution to be included in the egg coating composition (treatments 5, 6 and 7). The results showed that the treatments containing optimum extract of turmeric and 0.6 and 0.7% chia seed have the best quality regarding weight loss, pH of egg white, Haugh index and color of the treatments. As a result of this coating composition, the shelf life of the egg can be successfully increased without affecting the quality characteristics of the egg. [ABSTRACT FROM AUTHOR]

The present study aims to investigate the physical, chemical, and thermal properties of chia (CM) and okra (OM) mucilages powders. The mucilages were extracted and dehydrated at 70 °C; then they were evaluated for the profile of total phenolic compounds and mineral profile, colorimetric parameters, morphology by scanning electron microscopy (SEM), infrared by fourier transform (FTIR), X-ray diffraction (XRD), and thermal properties by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA/DTG). It was found that OM had higher amounts of total phenolic compounds, mainly flavonols, with a predominance of quercetin 3-glucoside. On the other hand, CM had the highest content of flavonoids, the most significant being catechin. CM had the highest mineral content, being surpassed by okra mucilage in terms of calcium and copper. The OM had the highest luminosity, with values tending toward yellow and green tones, while the CM was darker and presented yellow and red tones. The mucilages presented morphologically irregular particles with different sizes and shapes, with an amorphous structure. The FTIR showed the bands of the main components, indicating that the mucilages are constituted mainly by polysaccharides (OM), pectins, and soluble proteins (CM). The DSC showed sharp endothermic peaks, indicating greater uniformity and purity of the samples. The thermogravimetric curves and their derivatives showed the greatest mass loss in the second evaluation phase for both materials, followed by the carbonization of organic matter and the formation of fixed mineral residue. The study revealed that mucilages have distinct characteristics, but with excellent properties, which offers great potential as a raw material for industry. [ABSTRACT FROM AUTHOR]

Most of the studies on the beneficial effects of chia have been conducted with its seeds. There is less evidence about the effects of cold pressed chia seeds oil on hypercholesterolemia-induced alterations. Thus, this study investigated the effects of cold pressed chia seed oil supplementation on certain hematological and biochemical biomarkers in both normal and hypercholesterolemic rabbits. Thirty two male rabbits were assigned to four different groups and fed on: 1) a regular diet (CD), 2) CD supplemented with 10% chia oil, 3) CD supplemented with 1% cholesterol, 4) CD supplemented with 1% cholesterol and 10% chia oil. After six weeks of dietary interventions, mean arterial blood pressure and visceral fat were measured and blood samples were analyzed for lipid profiles and hematological parameters while erythrocyte membranes and retroperitoneal fat were analyzed for fatty acids composition and biochemical biomarkers. Dietary intervention with chia oil achieved control of the hypercholesterolemia-induced increase of mean arterial blood pressure, neutrophil to lymphocytes ratio, erythrocyte membrane fluidity, and improved erythrocyte morphological alterations. With regard to inflammatory biomarkers, chia oil supplementation reduced omega-6/omega-3 polyunsaturated fatty acids ratios and arachidonic/linolenic fatty acids ratios both in erythrocytes and fat from normal and hypercholesterolemic rabbits. The increase of linolenic fatty acid into the retroperitoneal fat was about 9 times higher than its respective controls. These results provide support for the potential health benefits of chia oil intake on hypercholesterolemia-associated clinical, hematological and biochemical alterations. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated. [ABSTRACT FROM AUTHOR]

People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour blends of corn, amaranth, orange sweet potato and chia. Sweet potato flour or puree and amaranth flour were prepared and their properties evaluated. Blends were optimized for dough hardness and cohesiveness by response surface methodology, with a central composite rotatory design. Bread was prepared with optimal blends plus 1.2% chia mucilage, and alternatively used sweet potato puree. The optimized blend was 57:34:9 (corn:amaranth:sweet potato flours). Coricos were made with the blend instead of only corn as traditionally. Chemical composition, texture profile, fiber, and gluten content of the products were analyzed. The breads' crust was uniform, crunchy and golden, and the crumb was homogeneous, with 41% specific volume and 60% size of the wheat bread. Coricos presented a darker golden color than those of 100% corn. Protein content was similar (~ 12% d.w.) between the blend and wheat breads, with better chemical score for the blend one. Blend bread and coricos had 2–4% more dietary fiber and higher content of bioactive compounds than their wheat or corn counterparts. Blend bread was comparable to its counterpart in chewiness while coricos were softer. Gluten content was < 20 ppm in blend products; therefore, in addition to nutritional quality, they are safe for people with wheat-related disorders. [ABSTRACT FROM AUTHOR]

Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have an influence on the physicochemical and antioxidant properties of cranberry jams incorporated in gold flax and chia seeds. Compared to traditional cranberry jam, the addition of both chia and gold flax seeds to the jams enhanced the nutritional value of samples by significant increase in protein, dietary fiber and polyunsaturated fatty acids content. Moreover, the enrichment of cranberry jams with seeds caused an increase in total polyphenols and phenolic acids content as well as their antioxidant activities. The texture measurement showed that both chia and flax seeds (irrespectively of their form) exhibited a gelling properties, however, the jams with the addition of ground seeds were characterized by similar texture as the control cranberry jam. Based on the obtained results, both gold flax and chia seeds can be considered as promising substitute for the gelling agents which additionally can change the physicochemical and antioxidant properties of jams. [ABSTRACT FROM AUTHOR]

Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6 µg/mL). F < 1 remained active after incubation at 4–80 °C and a pH range of 5–8 but was inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12–25 mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products. [ABSTRACT FROM AUTHOR]

The drying properties and the performance of the chia oil (CO) as a novel healing agent for self-healing coatings are reported in this work, in comparison with linseed oil (LO). The drying properties of both oils were estimated by their respective drying rates (D.R.) between 0 and 500 h by Fourier-transform infrared spectroscopy. The D.R. of CO at 216 h was 47% higher than LO, which was attributed to its higher polyunsaturated fatty acids content. CO and LO were encapsulated in poly(urea–formaldehyde) microcapsules by in situ polymerization in oil-in-water emulsion, showing mean diameters of 20 and 23 µm, respectively. Coatings loaded with 10 wt% of microcapsules were applied onto AISI 1020 steel surfaces. The effect of these drying oils as healing agents for self-healing coatings was evaluated by artificial scratches and measured by potentiodynamic polarization test (PPT) and electrochemical impedance spectroscopy (EIS) techniques. Scratched samples showed an increasing corrosion potential of only 4 h after the scratch simulation, according to the PPT. EIS results showed that coatings containing CO as a healing agent had lower double-layer capacitance (QPE2-Q), suggesting a slight improved self-healing effect compared to LO. [ABSTRACT FROM AUTHOR]

Chia seed has biological and technological properties of interest to the food industry. The objective was to develop and evaluate oat flour and cocoa muffins added with two levels of incorporation of chia seeds hydrated as a substitute for the fat-saturated content in the formulation. For this, muffins without chia seed hydrated as a control (M-Control) and muffins with 6 and 12% chia seed hydrated (M-CHIA6 and M-CHIA12, respectively) were formulated. Then, the proximal composition, and technological, functional, microbiological, and sensory properties were evaluated. M-CHIA12 reduced lipid content by 38.6%. M-CHIA6 and M-CHIA12 had statistically significant differences (p < 0.05) concerning the control on softness, cohesion, size of the alveoli, and specific volume, as they presented slightly lower technological parameters. For antioxidant activity, M-CHIA6 and M-CHIA12 presented statistically significant differences (p < 0.05) with the M-Control with lower inhibition capacity than the control for DPPH and ABTS methods. The muffins evaluated showed microbiological quality by Mexican Standard - NOM-247-SSA1-2008. The samples with chia seeds hydrated resulted in lower sensory acceptance, and positive purchase intention than sample control. Chia seed is great potential as a fat-saturated substitute in food products. However, would be interesting to research other different levels of incorporation of chia seeds hydrated, to propose to the food industry new products with better technological, functional, and sensory properties that provide health benefits. [ABSTRACT FROM AUTHOR]

Edible films and coatings are edible thin layers used as food coatings or barriers between foods and the environment. Biopolymers including polysaccharides, proteins or their mixture which used to produce edible films, are high potential as carriers of additives such as anti-microbial agents and antioxidants. Generally, the use of edible and biodegradable films has been limited due to their sensitivity to moisture and poor mechanical properties. On the other side, the use of a combination of polymers for film forming considered as an effective method to overcome mentioned limitations, so, the best functional properties of each compound can be used.This paper intended to investigate the ability of the mucilage from chia seeds in combination with gelatin to form a suitable composite film and produce a new type of biodegradable biopolymers used in food packaging. Chitosan nanoparticles used in four different levels (0, 2, 4 and 6%) as antimicrobial agent in the production of the films. Physicochemical and antimicrobial properties of the produced films were evaluated. Results shown that adding chitosan nanoparticles in different percentages caused significant changes in water vapor permeability (0.129- 256), opacity (0.656–6.185), ΔE colorimetric factor (5.570–4.736) and antimicrobial properties against gram-positive microorganisms (S. aureus) (1-21.666 mm) (p < 0.05). Furthermore, the microbial tests indicated a greater inhibitory effect of chitosan nanoparticles against gram-positive bacteria (max for gram positive = 21.666 mm vs. max for gram negative = 12.333 mm). In conclusion, development of the environmental friendly food packaging such as bio-composite or nanobiocomposite ones reduces the negative impacts of packaging on the environment. Although nanocomposites are an improved form of biopolymers, they still have some deficiencies compared to synthetic polymers that limit their use. To overcome these drawbacks, various agricultural and food-based materials should be considered and evaluated for their potential application in the packaging industry. [ABSTRACT FROM AUTHOR]

Chia seeds (CS) are becoming increasingly consumed due to their great nutritional and therapeutic properties. In this study, solid-state fermentation (SSF) of CS by Trichoderma reesei was employed to maximize the production of the antioxidant-phenolic compounds and some fungal phenolic-associated enzymes (α-amylase, xylanase, β-glucosidase, polygalacturonase, and phenylalanine ammonia-lyase). The SSF-conditions were statistically optimized using response surface methodology (RSM). In the statistical model, four variables were analyzed at two levels. According to RSM, the adjusted R2 (< 0.9) is reasonably consistent with the predicted R2 (< 0.9), indicating that the statistical model is valid. The optimal conditions for maximum production of both phenolic compounds and fungal phenolic-associated enzymes were found to be 28 °C, pH 7.0, 20% moisture, and 7-day fermentation. The total phenolic content of fermented CS (FCS) increased 23 folds and total antioxidant activity was enhanced by 113- and 150-fold using DPPH and ABTS methods, respectively. Three new phenolics (kaempferol, apigenin, and p-coumaric) were recognized in FCS using HPLC analysis. The activities of all the extracted phenolic-associated enzymes showed strong correlations with the phenolic content of FCS. Against some human-pathogenic bacteria, FCS extract displayed considerably better antibacterial activity than UFCS extract. Finally, the phenolic-rich-FCS can be employed as a dietary supplement as well as an antibacterial agent. Furthermore, T. reesei has produced considerable quantities of industrially valuable enzymes. [ABSTRACT FROM AUTHOR]

On behalf of our Editorial team at I Clinical Rheumatology i , my heartfelt recognition for the commitment and contributions of those who served as reviewers for I Clinical Rheumatology i in 2021, as listed below. The high quality of their reviews is an extraordinary asset to ensure the quality of the articles published in I Clinical Rheumatology i . [Extracted from the article]

The present study was undertaken to explore the inhibitory effect of Levisticum officinale Koch. essential oil (LoffEO) on the growth and aflatoxin B1 secretion by Aspergillus flavus (AF-LHP-SH1, aflatoxigenic strain) causing deterioration of stored chia seeds (Salvia hispanica). The chemical profile analysis of LoffEO by GC-MS analysis revealed the presence of α-terpinyl acetate (26.03 %) as a major component followed by terpineol <1- > (24.03 %) and citronellal (24.03 %). Results on antifungal and antiaflatoxigenic activity indicated that LoffEO at 2.0 and 1.75 μL/mL caused complete inhibition of growth and aflatoxin B1 production, respectively. Antifungal toxicity of LoffEO was strongly correlated with the inhibition of ergosterol content, leakage of cellular ions, and disintegration of membrane permeability. Reduction in cellular methylglyoxal by LoffEO indicated a novel antiaflatoxigenic mechanism of action. The LoffEO showed moderate free radical quenching activity in DPPH assay (IC50 = 26.10 μL/mL) and exhibited remarkable inhibitory efficacy against lipid peroxidation of chia seeds. In addition, LoffEO presented strong in situ antiaflatoxigenic efficacy, and exhibited non-phytotoxic nature, acceptable sensory characteristics, and favorable safety profile (LD50 = 19786.59 μL/kg), which recommends its practical utilization as a novel and safe preservative to improve the shelf life of stored chia seeds from fungal infestation and aflatoxin B1 contamination. [ABSTRACT FROM AUTHOR]

Chia is a species that has been described as being tolerant to water stress, but its ecological adaptative responses to water deficits are unknown. The effect of water availability on the performance of chia cultivated at three irrigation levels (100%, 70%, and 40% of the reference evapotranspiration) was evaluated under field conditions. The growth and leaf-water relation traits of the plants were measured using pressure–volume curves (PVCs) and vapor pressure osmometry to estimate the water potential at the turgor loss point, relative water content, symplast volume, osmotic potential at maximum turgor, elasticity modulus of cell walls, and the leaf water potential and its components. The results indicated that chia plants adjust their physiological traits under water stress and suggested that they maintain turgor by decreasing both the water potential at the point of turgor loss and the solute potential to maintain functionality. This osmotic adjustment capacity in chia reached a maximum value of 0.5 MPa near the harvest stage. These adjustments allowed Salvia hispanica to maintain its growth and stomatal conductance at a water stress level of 70% of the reference evapotranspiration. Under water stress at 40% of the reference evapotranspiration, independent of these trait adjustments, chia growth virtually stopped, and its stomatal conductance approached zero. Under these conditions, chia experienced stomatal closure at a leaf water potential (− 1.55 MPa) that was higher than the water potential at the point of turgor loss (~ − 3.0 MPa). It is concluded that chia is able to perform osmotic adjustment and that this process interacts with another series of variables that allow chia to adapt to drought stress. [ABSTRACT FROM AUTHOR]

Plastidial Δ12 fatty acid desaturase (FAD6) is a key enzyme for linoleic acid (LA) and α-linolenic acid (ALA) biosynthesis. Chia (Salvia hispanica L.) is a revived omega-3 plant source that is richest in ALA level. In this study, based on the RACE method, one full-length cDNA sequence encoding FAD6, named ShFAD6, was isolated from chia. There exist three alternative transcription start sites and five alternative poly(A) tailing sites in ShFAD6. The 5′UTR of ShFAD6 contains a purine-stretch of 44 bp. ShFAD6 has an ORF of 1335 bp encoding a 444 aa protein of 51.33 kDa. ShFAD6 contains a conserved Delta12-FADS-like domain together with three strong trans-membrane helices and three histidine motifs. There also exists a chloroplast transmit peptide in ShFAD6 N-terminal. Phylogenetic analyses validated its identity of dicot FAD6 protein and suggested some critical evolutionary features of plant FAD6 genes. Heterologous yeast expression confirmed the catalytic activity of ShFAD6. The qRT-PCR assay showed that ShFAD6 is mainly expressed in leaves, stems, flowers, buds and early-stage seeds, and also responded to various stresses and hormone treatments. Under Sclerotinia infection, qRT-PCR and fluorescence imaging illustrated the possible correlation of ShFAD6 expression and photosynthesis. This study provides insight for further function study of ShFAD6 in oil quality improvement in staple oilseed crops as well as stress response and adaptation in plants. [ABSTRACT FROM AUTHOR]

This study was planned to evaluate some early physiological and biochemical impacts of different concentrations of NaCl on germination characters, salt tolerance attributes, total carbohydrate, essential plant nutrients, proline, lipid peroxidation, cell membrane integrity and the contents of some antioxidants of chia sprouts after setting seeds to germinate in the stressful media for 7 days. The mean values of the studied germination parameters declined linearly with increasing NaCl concentrations as compared with control. Stress tolerance attributes appeared to decrease significantly and progressively with increasing NaCl levels, except for 10 mM NaCl which induced comparable values with those of control. Furthermore, total carbohydrate content, proline, lipid peroxidation, membrane injury, ascorbic acid, phenolic compounds and total flavonoids increased significantly and linearly with the increase in NaCl levels. The mineral elements of the salinized chia sprouts were either increased (Ca and Zn) or decreased (K, P and Cu) with the increase in NaCl levels as compared with control values. This study, under the present set of experimental conditions, clearly indicated that chia sprouts were sensitive to salt stress at concentrations above 10 mM NaCl. [ABSTRACT FROM AUTHOR]

Doxorubicin (DOX) is a potent anti-cancer antibiotic that was widely used for treatment of various cancers. It produces free radicals which result in extreme dose-limiting cardiotoxicity. This study investigated the cardioprotective potential of chia seed oil, an active polyphenolic nutraceutical against doxorubicin-induced cardiotoxicity in Wistar rats. Twenty-four female Wistar rats were divided into four groups (n = 6) which consist of normal control, DOX control, test-A and test-B group. Animals were prophylactically treated with two different doses of test drug, i.e. chia seed oil 2.5 ml/kg/day and 5 ml/kg/day in test-A and test-B groups orally for 7 days. Doxorubicin (25 mg/kg; single dose) was administered intraperitoneally to DOX control, Test-A and Test-B animals on the seventh day to induce cardiotoxicity. ECG analysis was done before and after treatment. Besides ECG, CK, CK-MB, LDH, AST, MDA and GSH were analyzed. DOX had significantly altered ECG, CK, CK-MB, LDH, AST, MDA and GSH. Pre-treatment with chia seed oil significantly alleviated DOX-induced ECG changes and also guarded against DOX-induced rise of serum CK, CK-MB and AST levels. Chia seed oil alleviated histopathological alteration in DOX-treated rats. It also significantly inhibited DOX-induced GSH depletion and elevation of MDA. The present study revealed that chia seed oil exerts cardioprotection against doxorubicin-induced cardiotoxicity in female Wistar rats. Our study opens the perspective to clinical studies to precisely consider chia seed oil as a potential chemoprotectant nutraceutical in the combination chemotherapy with doxorubicin to limit its cardiotoxicity. [ABSTRACT FROM AUTHOR]

The work aims at the production and formulation of plant-based nutritionally enriched butter-like spread products using chia seed, sesame seed, watermelon seed, and pumpkin seed in different ratios, with incorporation of olive oil. The formulated spread butters COB (chia + olive oil), CSOB (chia + sesame + olive oil), CWOB (chia + watermelon + olive oil), and CPOB (chia + pumpkin + olive oil) are of superior quality due to its antioxidant and nutrient content. The antioxidant property of all the formulated spread butter is characterized by total phenolic content (TPC), DPPH free radical scavenging activity, and FRAP assay and the results indicated that CSOB has the highest TPC value of 68.73 ± 0.01 µg GAE/ml and CWOB has the highest DPPH and FRAP activity of 52.30 ± 0.01% and 51.01 ± 0.01 µg of AAE/ml, respectively. The physicochemical properties of all the formulated butter was also analyzed via acid value, peroxide value, and totox value and the results were satisfactory with CPOB having the lowest Totox value of 2.25 ± 0.01. Functional properties of the spread butter are also investigated and the results were satisfactory. All the formulated butters are medicinally and nutritionally beneficial, and it can be used as an alternative to the conventional one. [ABSTRACT FROM AUTHOR]

Chia seeds are becoming more and more popular in modern diets. In this contribution NIR and 2D-fluorescence spectroscopy were used to determine their nutritional values, mainly fat and protein content. 25 samples of chia seeds were analysed, whereof 9 samples were obtained from different regions in Kenya, 16 samples were purchased in stores in Germany and originated mostly from South America. For the purchased samples the nutritional information of the package was taken in addition to the values obtained for fat and protein, which were determined at the Hohenheim Core Facility. For the first time the NIR and fluorescence spectroscopy were used for the analysis of chia. For the spectral evaluation two different pre-processing methods were tested. Baseline correction with subsequent mean-centring lead to the best results for NIR spectra whereas SNV (standard normal variate transformation) was sufficient for the evaluation of fluorescence spectra. When combining NIR and fluorescence spectra, the fluorescence spectra were also multiplied with a factor to adjust the intensity levels. The best prediction results for the evaluation of the combined spectra were obtained for Kenyan samples with prediction errors below 0.2 g/100 g. For all other samples the absolute prediction error was 0.51 g/100 g for fat and 0.62 g/100 g for protein. It is possible to determine the amount of protein and fat of chia seeds by fluorescence and NIR spectroscopy. The combination of both methods is beneficial for the predictions. Chia seeds from Kenya had similar protein and lipid contents as South American seeds. [ABSTRACT FROM AUTHOR]

The skewness of a graph G, denoted by sk(G), is the minimum number of edges in G whose removal results in a planar graph. It is an important parameter that measures how close a graph is to planarity, and it is complementary, and computationally equivalent, to the Maximum Planar Subgraph Problem. For any connected graph G on p vertices and q edges with girth g, one can easily verify that sk(G) ≥ π(G), where π (G) = ⌈ q − g g − 2 (p − 2) ⌉ , and the graph G is said to be π-skew if equality holds. The concept of π-skew was first proposed by G. L. Chia and C. L. Lee. The π-skew graphs with girth 3 are precisely the graphs that contain a triangulation as a spanning subgraph. The purpose of this paper is to explore the properties of π-skew graphs. Some families of π-skew graphs are obtained by applying these properties, including join of two graphs, complete multipartite graphs and Cartesian product of two graphs. We also discuss the threshold for the existence of a spanning triangulation. Among other results some sufficient conditions regarding the regularity and size of a graph, which ensure a spanning triangulation, are given. [ABSTRACT FROM AUTHOR]

The reactive extrusion technique is efficient in the incorporation of bioactive compounds for active packaging development. The application of curcumin, a strong antioxidant in its pure, isolated form to obtain active packaging has already been investigated; however, the use of water-soluble curcumin (WSC) in thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films has not yet been investigated. It is important to determine how WSC would affect starch esterification reaction during reactive extrusion (REx). The use of WSC at 0.5%wt led to an increase in tensile strength, elongation at break, and Young's modulus. A reduction in starch esterification was observed; however, an improvement in TPS/PBAT compatibility was detected by infrared spectroscopy, X-ray diffraction, and scanning electron microscopy images. It is worth noting that WSC addition resulted in an increase in the film's solubility and water vapor permeability, due to the hydrophilic character of the WSC. The films were used to package chia oil, and the oxidative stability data were evaluated by UV-Vis spectroscopy coupled with principal component analysis. The addition of WSC (0.5%wt) in the films led to the improvement of the oil oxidative stability, suggesting that using water-soluble curcumin may be a promising alternative to active packaging in the case of reactive extruded films. [ABSTRACT FROM AUTHOR]

Neurodegenerative diseases (ND) affect around a billion people worldwide. Oxidative stress plays a critical role in the activation of neuronal death mechanisms, implicated in the ND etiology. In the present research, the neuroprotective effect of the S. hispanica protein derivatives is evaluated, on neuronal cells N1E-115, after the damage induction with H2O2. From the protein-rich fraction of S. hispanica, three peptide fractions were obtained (3–5, 1–3 y < 1 kDa) and its neuroprotective effect on neuronal cells N1E-115 was evaluated, through the antioxidant pathway. In the toxicity assay, the peptide fractions showed viability greater than 90%. When N1E-115 cells were incubated with 100 µM H2O2, fractions 1–3 and < 1 kDa, presented cell viability of 66.64% ± 3.2 and 67.32% ± 2.8, respectively. Fractions 1–3 and < 1 kDa reduced by 41.73% ± 3.2 and 40.87% ± 2.8, respectively, the ROS production compared to the control, without significant statistical difference between both fractions (p < 0.05), while F3–5 kDa, only reduced the ROS production by 21.95% ± 2.4. The protective effect observed in the < 3 kDa fractions could be associated with its antioxidant activity, which represents an important study target. [ABSTRACT FROM AUTHOR]

This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p < 0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the total content and estimate the bioaccessible fraction of Cu, Fe, Mn, and Zn in chia seeds (Salvia hispanica L.) by inductively coupled plasma optical emission spectrometry (ICP OES). For the evaluation of the total content, a method of acid digestion was developed, using a complete factorial design 23, in a digester block with reflux system using cold finger, and the variables chosen were as follows: volume of nitric acid, sulfuric acid, and hydrogen peroxide. Optimization provided the best conditions considering 5.0 mL of HNO3 65% m m−1, 0.5 mL of H2SO4 98% m m−1, and 3.0 mL of H2O2 30% m m−1. The detection limits, in μg g−1, were 0.18 (Cu), 0.22 (Fe), 0.28 (Mn), and 0.37 (Zn). The analyte addition and recovery test were applied to evaluate the accuracy and recovery percentage values ranging from 84 to 114% were obtained, which is considered adequate for quantitative analysis. Precision was expressed as relative standard deviation (% RSD). It was less than or equal to 7.6% (n = 10) for all analytes. The procedure was applied to 10 samples of chia seed commercialized in Salvador (Brazil). The following concentration ranges, in μg g−1, were found: Cu (12–24.2), Fe (53.2–108), Mn (29.8–84.2), and Zn (45.8–77.4). Bioaccessibility was assessed using an in vitro method that takes into account the entire gastrointestinal tract. The following bioaccessible fractions were obtained in percent: Cu (3.6–14), Fe (5.2–5.5), Mn (5.8–29.1), and Zn (< 0.7 μg g−1). The procedure was validated through a mass balance (bioaccessible content + residual fraction compared with the total content), which presented percentages of recovery ranging from 82 to 156%. This new information provides a starting point for more complex evaluations from the nutritional point of view, including the establishment of a recommended daily dietary intake for this frequently consumed seed. [ABSTRACT FROM AUTHOR]

A material with a high content of fibers and proteins is generated as a by-product of the chia oil extraction process. A strategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, using a chia protein-rich fraction (CPRF) of chia seeds as starting material, albumins, globulins, glutelins, and prolamins fractions were obtained, characterized, and their emulsifying properties investigated. CPRF covers the essential amino acid requirements suggested by FAO; protein fractions only cover the requirements for Tre, Tyr and Val. Protein solubility profile for CPRF, globulins and prolamins was similar, with maximum solubility at pH 9. In contrast, glutelin and albumin fractions showed highest solubility at pH 5. Oil/Water (O/W) emulsions, using the chia protein fractions as emulsifying agent, were obtained at different pH (3, 5, 7, and 9) in their native and denatured state. The global stability and the destabilization kinetics of these systems were evaluated by their backscattering profiles. Additionally, the particle size distributions and their D4.3 diameter were determined. The emulsions destabilization occurred mainly by creaming process, with globulins as the fraction that led to most stable systems. Besides, high pH values improved the stability of emulsions prepared with globulins, glutelins, and the protein-rich fraction. The heat treatment application only slightly improved the emulsifying activity of the CPRF. These results indicate that chia protein fractions could be used as food ingredient to improve the amino acid content and the techno-functional properties of the functional foods. [ABSTRACT FROM AUTHOR]

The petrographic characteristics and petroleum potential of Chia Gara Formation (Late Jurassic–Early Cretaceous; Tithonian–Berriasian) in Northern Iraq are studied. In order to find out the disparity of Chia Gara Formation in different tectonic zones, two outcrops (Banik and Barsarin sections) and well-Aj-12 were used for this study. In general, the Chia Gara Formation is lithologically composed of black shale, thin-bedded brown argillaceous limestone, thin to medium yellowish limestone. Petrographic study shows that the matrix is mainly composed of micrite, and various diagenetic processes had influenced limestones of Chia Gara Formation, such as neomorphism, dissolution, calcification, cementation and compaction. Fracture, vuggy and moldic are common types of porosity that were observed in this study. However, porosity was later destroyed by some diagenetic processes. The destruction of porosity resulted in considerably low permeability. In addition to petrography, the source rock potential of Chia Gara Formation was also studied. The average values for Total Organic Carbon in percentage (TOC%) of the formation were 1.70, 3.40 and 0.89 for Barsarin, Banik and Aj-12 sections, showing good, very good, and fair organic carbon content, respectively. The pyrolysis executed for studied samples revealed that kerogen type of Chia Gara Formation in Banik section and well Aj-12 belongs to type-II and type-III kerogens, whereas Barsarin section belongs to type-III and type-IV kerogens. The plot of TOC% versus generation potential (S1 + S2) indicated poor to very good potential of hydrocarbon generation for studied samples. The values of the Tmax (the temperature that results in the maximum release of hydrocarbons (S2) during pyrolysis program) suggested that the organic matter in Banik and Barsarin sections is in mature stage, whereas it is thermally immature (or late immature) in well Aj-12. Vitrinite reflectance (R%) also indicated Oil Window to Early Gas Window in Barsarin, Oil Window in Banik, and Early Oil Window in Aj-12. This study revealed that the studied sections from different tectonic zones show slightly different stages of thermal maturity. The high thermal maturity in Barsarin area can be resulted in different type of kerogen compared to the other sections. [ABSTRACT FROM AUTHOR]

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate physicochemical/microbiological attributes, nutrimental value and sensory acceptance of cookies formulated with chia (Salvia hipanica L.). Six different formulations were made replacing wheat flour by: 20% chia flour (F20); 20% chia seeds (S20); 10% chia flour + 10% chia seeds (FS20); 30% chia flour (F30); 30% chia seeds (30S); and 15% chia flour + 15% chia seeds (FS30). The cookies were characterized at five storage times (0, 10, 20, 30, and 40 days) for color, volume, maximum breaking strength, water activity, moisture content and, microbiological analyses. The nutrimental value was determined analyzing the proximate composition (moisture content, ash, lipids, proteins, crude fiber, total carbohydrates) and, total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Sensory evaluation was performed using the ideal scale for crispness, open-ended method and check-all-that-apply (CATA), acceptance test, and purchase intention test. After 40 days of storage, an increase in the specific volume, water activity, and moisture content of the cookies was observed, despite the lower microbial counts (< 10 CFU/g) for all periods evaluated. The cookies exhibited high protein contents (14.46%, FS30) and high total dietary fiber (73.20%, F20), due to the high content of these components in chia seeds. The samples FS30 and S20 presented greater acceptance for the descriptors good texture, good color, good odor, sweet taste, good taste, and pleasant taste. The addition of chia seeds and chia flour in cookies improved the nutritional value and the sensory acceptance of the products. [ABSTRACT FROM AUTHOR]

Background: Chia (Salvia hispanica) is a flowering plant in the family Lamiaceae, which produces seeds that are a rich source of various nutritional compounds. Objective: To identify a novel RNA virus potentially associated with chia. Methods: Transcriptome data obtained from developing chia seeds were assembled into contigs. Sequence contigs containing an open reading frame (ORF) that showed amino acid identities with a viral RNA-dependent RNA polymerase (RdRp) were identified and analyzed. Results: A genomic sequence of a novel plant RNA virus named Salvia hispanica RNA virus 1 (ShRV1) was identified in a chia seed transcriptome dataset. The ShRV1 genome sequence has two ORFs that showed high sequence identities with ORFs of known members of the genus Amalgavirus in the family Amalgaviridae. Amalgaviridae is a family of positive-sense double-stranded non-segmented RNA viruses that infect plants, fungi, and animals. The ShRV1 genome encodes two proteins: a putative replication factory matrix-like protein from ORF1 and an RdRp from the fused ORF of ORF1 and ORF2 by a + 1 programmed ribosomal frameshifting (PRF) mechanism. A conserved + 1 PRF motif sequence UUU_CGU was found at the ORF1/ORF2 boundary. A comparison of 31 amalgavirus ORF1 + 2 fusion proteins revealed that only three positions were repeatedly used as a + 1 PRF site during amalgavirus evolution. Conclusion: ShRV1 is a novel virus found to be associated with chia and may be useful for studying the molecular features of amalgaviruses. [ABSTRACT FROM AUTHOR]