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The taxonomy of the potamid crab genus Parvuspotamon Dai & Bo, 1994, with two species native to Yunnan province of southwest China, is revised based on morphological and molecular data. In order to stabilise the taxonomy of these species (and the genus), two separate genera are hereby designated: Parvuspotamon and Songpotamon gen. nov. While Parvuspotamon is restricted to P. yuxiense Dai & Bo, 1994, as a monotypic genus, P. dixuense Naruse, Chia & Zhou, 2018, is transferred to a new genus, Songpotamon gen. nov. In addition, two new species of Songpotamon gen. nov. are described herein: S. funingense sp. nov. and S. malipoense sp. nov. Songpotamon gen. nov. morphologically most resembles Parvuspotamon and Chinapotamon Dai & Naiyanetr, 1994, but can be distinguished by the combination of characters in the carapace, third maxilliped, thoracic sternites, and male first gonopod. The genetic data derived from the mitochondrial 16S rDNA also supports the monophyly of these new taxa. [ABSTRACT FROM AUTHOR]

The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10–11 and 60 °C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Additionally, encapsulation efficiency was determined as a function of total and surface oil. Oil chemical stability and quality were studied by Rancimat, hydroperoxide values, and fatty acid profiles. In addition, a storage test was performed for 180 days, and released oil and polyphenols were determined by in vitro gastric digestion. Moreover, the fatty acid composition of the oil and the total polyphenol content and antioxidant capacity of polyphenols were analyzed. The results showed that spray-dried microcapsules had an encapsulation efficiency between 54 and 78%. The oxidative stability exhibited a positive correlation between the amount of polyphenols used and the induction time, with a maximum of 27 h. The storage assay showed that the peroxide value was lower for those cross-linked microcapsules concerning control after 180 days. After the storage time, the omega-3 content was reduced by 49% for soy protein samples, while cross-linked microcapsules maintained the initial concentration. The in-vitro digestion assay showed a decrease in the amount of oil released from the cross-linked microcapsules and an increase in the amount of polyphenols and a higher antioxidant capacity for all samples (for example, 238.10 mgGAE/g and 554.22 mg TE/g for undigested microcapsules with TA 40% versus 322.09 mgGAE/g and 663.61 mg TE/g for digested samples). The microcapsules showed a high degree of protection of the encapsulated oil, providing a high content of polyunsaturated fatty acids (PUFAS) and polyphenols even in prolonged storage times. [ABSTRACT FROM AUTHOR]

Currently, the antioxidants (AOs) used in foods are mainly synthetic, often questioned on health grounds. So, the need for innocuous natural AOs has increased in last years. The peanut skin (PS) is an industrial by-product of low added value, but rich in bioactive phenolic compounds. In this study, the antioxidant capacity of a PS extract (PSE) was examined in a chia oil-based mayonnaise stored during six months (25 °C). The mayonnaise was made using chia oil (68% w/w) added with PSE (2 mg/g fat) and without any AO (control). For the storage test, 30 g were placed in 100 mL amber bottles and at 2, 4 and 6 months the oily phase was extracted (chloroform: methanol). Peroxide index (PI), acidity index (AI), K232, K270, p-Anisidine (pAnV) and TOTOX values were measured. Moreover, the presence of 2,4 heptadienal and 3,5-octadiene-2-one was analyzed by static headspace GC-MS. At the end of the assay, PI, AI, K232, K270, and pAnV for control and PSE mayonnaises were 74.7 and 13.4 meq O2/kg oil; 2.4 and 2.0 mg KOH/kg oil, 10 and 3.55, 1.34 and 0.64, 3.7 and 0.98, respectively. The TOTOX value of the control was approximately six times higher than PSE mayonnaise. 2,4 Heptadienal and 3,5-octadiene-2-one were not detected at initial time but in the control treatment at the end reached 3.75 and 2.15 µg/g, respectively. Differently, in PSE mayonnaise, 3,5-octadiene-2-one was undetected and 2,4 Heptadienal was 0.83 µg/g. In conclusion, PSE represents a potential natural AO to preserve the oxidative stability of chia oil-based mayonnaise. [ABSTRACT FROM AUTHOR]

Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population. The objective was to develop snack alternatives with amaranth, quinoa and chia seeds, supplemented with protein. For this purpose, three mixtures were prepared, the first of rice flour with lentil flour (M1), another of rice flour with pea flour (M2) and another of wheat flour with chickpea flour (M3). The same amount of amaranth, quinoa and chia seeds were added to all three. The same proportion of the rest of the ingredients was used, varying only the seasonings. The cooking time was 10 min at 180 °C in all cases. The preparations were carried out in triplicate and analyses in duplicate. Once prepared, protein, total fat, ash, moisture and fiber were determined using official analytical techniques, carbohydrates using difference, energy value using calculations and fatty acid profile using gas chromatography. For statistical analysis, the Tukey test was applied. The highest protein value was 15.84 ± 0.34 g% (M1). The highest lipid value was 21.44 ± 0.13 g% (M3), providing omega 9, 3 and 6 fatty acids and, to a much lesser extent, saturated fatty acid. All options have a good contribution of dietary fiber: 7.39 ± 0.14 g% (M1); 7.71 ± 0.09 g% (M2) and 7.55 ± 0.23 g% (M3). The acceptability was above 94% in all cases. It was possible to formulate healthy snacks suitable for vegetarians. [ABSTRACT FROM AUTHOR]

Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporation of sensitive bioactive substances into functional foods. The evaluation of their oxidative stability is relevant to understand their behavior as delivery systems, but monitoring this parameter under real storage conditions requires long periods. In the present work, the oxidative stability of amylose-hydrolyzed chia oil inclusion complexes at 25 °C was estimated from the extrapolation of the exponential dependence of the Rancimat induction times determined at different temperatures (70–98 °C). The complexes were formed with high amylose corn starch and enzymatically hydrolyzed chia oil (10% or 20% hydrolysate/starch), with and without crystallization, using the KOH/HCl method followed by freeze-drying. The spectra of attenuated total reflectance Fourier-transform infrared spectroscopy revealed typical bands that confirmed the effective retention of chia oil fatty acids by the starch structure. The scanning electron micrographs showed that these samples were formed by irregular and porous solid particles. The induction time at 25 °C of crystallized complexes decreased with an increasing hydrolysate content, while the opposite was observed in non-crystallized complexes, as those formed with 20% hydrolysate were the ones that showed the highest stability. Although these findings should be confirmed under real storage conditions, the Rancimat results could be considered as a preliminary quick prediction of the behavior of inclusion complexes as carriers of omega-3 fatty acids. [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]

The flexible energy storage device of high demand in wearable and portable electronics. Flexible supercapacitors have benefits over flexible batteries, and their development relies on the use of flexible components. Gel polymer electrolytes have the merits of liquid and solid electrolytes and are used in flexible devices. In this study, a gel derived from chia seed was used as a flexible electrolyte material, and its rheological, thermal, and electrochemical properties were investigated. High thermal stability and shear thinning behavior were observed via the electrolyte state of the chia mucilage gel. Compared to the conventional salt electrolyte, the chia mucilage gel electrolyte-based supercapacitor exhibited a more rectangular cyclic voltammetry (CV) curve, longer discharging time in galvanostatic charge–discharge (GCD) analysis, and low charge transfer resistance in electrochemical impedance spectroscopy (EIS). The maximum specific capacitance of 7.77 F g−1 and power density of 287.7 W kg−1 were measured, and stable capacitance retention of 94% was achieved after 10,000 cycles of charge/discharge with harsh input conditions. The biodegradability was also confirmed by the degraded mucilage film in soil after 30 days. The plant-driven chia mucilage gel electrolyte can facilitate the realization of flexible supercapacitors for the energy storage devices of the future. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this in vitro study was to examine the potential effect of functional food plant extracts, namely, extracts of flaxseed (Linum usitatissimum L.), chia (Salvia hispanica) and puncture vine (Tribulus terrestris L.), on basic mare ovarian cell functions and their response to the environmental contaminant toluene. Mare granulosa cells were incubated with and without toluene (0, 0.02, 0.2 or 2.0 μg/mL) in the presence or absence of flaxseed, chia and puncture vine extracts (10 μg/mL). Markers of cell proliferation (accumulation of proliferating cell nuclear antigen, PCNA) and apoptosis (accumulation of bax), viability (Trypan blue extrusion) and the release of progesterone (P), oxytocin (OT) and prostaglandin F 2 alpha (PGF) were measured. Toluene reduced all other measured parameters except OT release. All the tested plants were able to reduce cell viability and the release of P and PGF, but they did not influence other indexes. Moreover, flaxseed mitigated toluene action on ovarian cell proliferation, apoptosis, OT and PGF, whilst puncture vine prevented and inverted toluene action on P and PGF ourput. Chia extract did not modify toluene action on any parameter. On the other hand, toluene was able to promote the inhibitory action of flaxseed on cell viability and P release and to prevent the inhibitory action of all the plant extracts on PGF release. The present study (1) is the first demonstration, that flaxseed, chia and puncture vine can directly suppress mare ovarian cell functions, (2) shows that toluene can suppress basic ovarian cell functions and modify the reproductive effect of food plants and (3) demonstrates the ability of flaxseed and puncture vine, but not of chia, to prevent some toxic effect of toluene on mare ovarian cell functions. • Toluene can reduce viability, proliferation, apoptosis and hormones release by these cells and modify ovarian cell response to plants. • Flaxseed, chia and puncture vine can directly down-regulate viability, and progesterone and prostaglandin F release by mare ovarian cells. • Flaxseed and puncture vine, but not of chia can prevent the toxic effect of toluene on mare ovarian cell functions. [ABSTRACT FROM AUTHOR]

Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers. [ABSTRACT FROM AUTHOR]

By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the chia expeller were produced using Alcalase, reaching a degree of hydrolysis of 54.3 ± 1.6% with an antioxidant activity of 55.8 ± 0.4% after 6 h incubation at 25 °C in the presence of the enzyme. These peptides showed appropriate techno-functional properties and chemical compositions suitable for the further development of bakery products. Taken together, our approach and the development of a fortified bread with plant-based bioactive peptides provide a novel and eco-friendly alternative for the recovery of nutrients from agro-industrial waste. More importantly, these enriched breads could exert beneficial effects on human health by exploiting the antioxidant properties of functional peptides derived from the chia expeller. [ABSTRACT FROM AUTHOR]

Background and objectives: Boza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched. Findings: The highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p <.05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p >.05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples. Conclusions: Considering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results. Significance and novelty: Gluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza. [ABSTRACT FROM AUTHOR]

Bu çalışmada tahıl benzeri bir tohum olan chianın glutensiz top kek üretiminde kullanılabilirliği ve keklerin bazı özellikleri üzerine etkileri araştırılmıştır. Bu amaçla chia unu altı farklı oranda (%0, 2, 4, 6, 8 ve 10) pirinç unu ve mısır unu karışımı ile ikame edilerek top kek üretimi yapılmıştır. Formülasyonda chia unu kullanımı, glutensiz top kek örneklerinin karbonhidrat ve enerji hariç diğer tüm kimyasal özelliklerinde artışa neden olmuştur. Chia unu ikame oranının artışına bağlı olarak keklerin özgül hacminde ve pişme kaybında artışlar gözlenirken, kek verim değerlerinde düşüşler gözlenmiştir. Chia unu kullanımı ayrıca keklerin toplam besinsel lif, antioksidan aktivite ve toplam fenolik madde değerlerini de önemli derecede etkilemiştir. Keklerin duyusal değerlendirmesinde genel beğeni açısından en yüksek puanı kontrol örneği alırken, chia unu ikameli kekler kontrolden daha düşük puanlar almıştır. Çalışmadan elde edilen sonuçlar chia ununun özellikle besinsel ve fonksiyonel açıdan glutensiz top kek formülasyonu geliştirilmesinde kullanılabileceğini ve böylece çölyak hastalarının tüketebileceği ürün yelpazesine çeşitlilik kazandırılacağını göstermiştir.

The present comprehensive systematic review and meta-analysis aimed to determine the effects of chia seed supplementation on anthropometric and metabolic factors. A systematic search was conducted for relevant studies up to June 2023. The meta-analysis included fourteen clinical trials comprising 729 participants. Statistical analysis demonstrated that chia supplementation had a significant effect on SBP (SMD = −0.41; 95% CI: −0.59, −0.22), DBP (SMD = −0.41; 95% CI: −0.65, −0.17), TC (SMD = −0.30; 95% CI: −0.48, −0.13), LDL-C (SMD = −0.30; 95% CI: −0.50, −0.11), and TG (SMD = −0.20; 95% CI: −0.38, −0.02), while the analysis did not illustrate any significant effect on other factors. The heterogeneity among included studies in terms of duration, dose, and participants is a major limitation of the present study. Based on the current meta-analysis results, chia supplementation could have beneficial effects on dyslipidemia and hypertension, helping to reduce the risk of cardiovascular disease.

Lack of gluten affects the quality of gluten-free (GF) cake. Mainly due to the ingredients used and their characteristics, GF cake has numerous drawbacks such as unsatisfactory texture. The present study determines the influence of different percentages of chia seed flour and xanthan gum on the consumer aspects and also the physical quality of rice/sweet potato flour-based gluten-free (GF) cakes by adding xanthan gum. A composite central design (CCD) was applied to optimize the levels of effects of ratio of rice/sweet potato flours, chia seed flour concentration, and xanthan gum concentration on the textural and sensory properties. The results of optimization analysis observed that the best formulation was prepared from ratio of rice to sweet potato flours of 60 to 40% w / w , chia seed flour of 2.5% w / w , and xanthan gum of 0.03% w / w as optimum point. Also, one sample t –test results indicated that the experimental values of responses were close to predicted ones and confirmed them. The textural, physical, and also sensory properties showed that adding whole chia seed flour led to increase the hardness and a reduction in the specific volume of the cakes. The presence of xanthan gum was essential to soften the texture of the cake. In final, it can be stated that whole chia seed flour with suitable quality and healthy characteristics can be utilized as a good alternative ingredient to prepare various gluten-free products. [ABSTRACT FROM AUTHOR]

This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg−1) and oil (8.23 gg−1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities. [ABSTRACT FROM AUTHOR]

In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds' origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds. [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]

Selection of biocarrier type is an essential element for successful bacterial cells immobilization. The present investigation aimed to evaluate a novel application of Cress and Chia seeds as biocarriers for immobilization of mixed bacterial cells. Being an environmentally friendly, non-polluting, inexpensive, and non-toxic substances makes them promising biocarriers. On the other hand, there is an increasing concern about contamination by surfactants, sodium dodecyl sulfate (SDS) is among the most commonly used surfactant. The Cress and Chia seeds were cross-linked with PVA to prepare two types of beads; CrE-PVA and ChE-PVA, respectively. The beads were utilized for the SDS biodegradation in four kinds of actual SDS-bearing wastewaters originated from; carwash garage (CWW), laundry facility (LWW), and household detergent industry (HWW), in addition to domestic wastewater (DWW). The results revealed that maximum efficiencies of SDS elimination in DWW, LWW, HWW, and CWW were 98.12, 94.32, 93.04, and 99.08%, respectively, using CrE-PVA and 99.04, 94.96, 94.71, and 99.27%, respectively using ChE-PVA. Finally, both types of beads were recycled for five times without losing their stability and efficiency for SDS biodegradation. Four kinetic models were adopted which were Blackman, Monod, Haldane, and Teissier. Results revealed that Teissier model well fitted the experimental data. [ABSTRACT FROM AUTHOR]

This work addresses a comparative study focused on the synthesis of alkyd resins from different renewable resources such as chia, castor and palm vegetable oils through the alcoholysis–polycondensation process. The formed alkyd resins are analyzed by Fourier transform infrared (FTIR), 1H NMR, and 13C NMR. Besides, intrinsic viscosity and gel permeation chromatography (GPC) assays are conducted to evaluate the differences between the obtained resins focusing on their molecular weight and physicochemical properties. FTIR shows a satisfactory conversion from vegetable oils to alkyd resins. Both 1H NMR and 13C NMR indicate that alkyd resins are successfully synthesized. The values for molecular‐weight dispersity (ÐM) obtained for the resins are 2.3, 1.3, and 1.7 from chia, palm, and crude castor, along with the weight‐average molecular weight (Mw) of 4516, 1025, and 2451 g mol−1, respectively. The chia alkyd resin shows a 571.92 cP and is the highest viscosity obtained. It is also observed that an increase in phthalic anhydride can increase the molecular weight of the alkyd resin. This comparative study indicates that chia oil alkyd resin has enormous potential to be employed as a surface coating agent. [ABSTRACT FROM AUTHOR]

Chios mastic gum, the product of the tree Pistacia lentiscus var. Chia, has been used for more than 2500 years in traditional Greek medicine for treating several diseases, thanks to the anti-inflammatory and antioxidant properties of its components. Despite the long-time use of mastic in gastroenterology and in particular in chronic-inflammation-associated diseases, to date, the literature lacks reviews regarding this topic. The aim of the present work is to summarize available data on the effects of P. lentiscus on inflammatory bowel disease. A comprehensive review of this topic could drive researchers to conduct future studies aimed at deeply investigating P. lentiscus effects and hypothesizing a mechanism of action. The present review, indeed, schematizes the possible bioactive components of mastic gum. Particular care is given to P. lentiscus var. Chia medicaments' and supplements' chemical compositions and their pharmacological action in inflammatory bowel disease. [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]

Background/Aim: In recent years, there has been an increase in the prevalence of obesity and its complications, along with a growing awareness of healthy nutrition. As a result, consumers are seeking to incorporate more functional foods into their diets. Chia and flax seeds have gained popularity due to their soluble fiber and antioxidant capacity. This study aims to compare the effects of consuming cakes made with the addition of chia and flax seeds on blood glucose and insulin levels, as well as evaluate their impact on post-consumption satiety response in individuals. Methods: This randomized, double-blind, self-controlled experimental study involved 12 volunteers (19–64 years old) who were free from acute or chronic diseases. The participants had a body mass index (BMI) value between 18.5 and 24.9 kg/m² and a Beck Depression Inventory score of 8 or below. The study investigated the effects of standard and test cakes containing 50 g of digestible carbohydrates, including chia-added cake, flaxseed-added cake, and chia+flaxseed-added cake. Postprandial blood sugar, insulin, and subjective satiety responses were assessed. A standard nutrition program (diet: 60% carbohydrates, 20% protein, 30% fat) was implemented at least one week before the study, and participants were asked to maintain 24-h food consumption records the day before the test days. Throughout the study period, individuals were instructed to avoid caffeine, medication, nutritional supplements, and heavy physical activity. Cake consumption sessions were conducted at the research center, with participants visiting four times in total, with at least 1-week intervals. Fasting for 10–12 h prior to each visit, saturation responses were measured using a visual analog scale at 0, 15, 30, 60, 90, 120, and 180 min. Blood samples were also collected to assess blood glucose and insulin levels. Results: The study revealed that cakes containing chia and flaxseeds, compared to the standard cake, as well as flaxseed-added cake compared to chia-added cake, resulted in higher plasma glucose under-curve values and saturation responses and lower hunger responses (P=0.038, P=0.016, P=0.004, respectively). Conclusion: The findings indicate that both chia and flax seeds impact glycemic control and the sensation of satiety, with flaxseed exhibiting greater effectiveness than chia. [ABSTRACT FROM AUTHOR]

Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones. In addition to the health-promoting effects of plant-based ingredients, some of them can also affect positively the quality characteristics of PC (e.g., texture, taste, and consistency) and their addition may reduce the amount of emulsifying salts used. The aim of the study was to determine the possibility of the addition of 0.5, 1.0, 2.0, and 3.0% white mulberry (M), chia (Ch), green barley (GB), or spirulina (S) to PC and the effects on selected characteristics of these products (chemical composition, pH, water activity, color parameters, texture, and sensory properties). In all PC variants, a significance decrease in the dry matter content was observed with an increase in the additive level. The use of plant-based additives allowed us to reduce the addition of emulsifying salts by 50% compared to their typical amounts and the share of rennet cheese in the PC recipe by approximately 18%, which had a beneficial effect on the nutritional value of these products. The use of 3% GB, Ch, or M as additives to PC enabled a reduction in its sodium content by 27, 27, and 42%, respectively, compared to the control cheese. Among the tested additives, GB caused the greatest increase in the hardness of PC (even at the amount of 0.5%), indicating that is beneficial and can be used in the production of sliced PC. All the additives either significantly reduced the adhesiveness of PC or had no effect on this parameter. In terms of sensory characteristics, the highest acceptable addition of GB was 0.5%, and that for S and Ch was 1%, while the addition of M, even at 3%, was assessed very positively. The results of this research may be helpful in the development of new recipes for processed cheeses obtained in industrial conditions. [ABSTRACT FROM AUTHOR]

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Natural plain yogurts enriched with 1, 2, and 3% of whole chia seeds (Y1, Y2, and Y3 respectively) were produced, in addition to a control yogurt (CY) without supplementation. The physicochemical parameters monitoring was conducted every week for a period of 4 weeks of cold storage (4°C) at the days 1, 7, 14, 21 and 28 (mentioned as D1, D7, D14, D21 and D28 respectively). The results showed that the pH values and titratable acidity didn't fluctuate significantly between samples (P>0.05). The syneresis highest degree was observed for CY, which indicates a better capacity of retaining water for fortified yogurts. The total polyphenol contents increased significantly with increasing enrichment rates and ranged from 0.13±0.006 to 0.21±0.02 mg EAG/g for CY and Y3 respectively on D1. The antioxidant activity, estimated by DPPH and ABTS tests was significantly higher in enriched yogurts (from 24.1±1.66 to 49.4±2.11% of DPPH inhibition on D14 for CY and Y3 respectively). The viability of lactobacilli and streptococci was significantly enhanced in yogurts containing chia seeds compared to the control (P<0.05). The sensory analysis revealed that the chia seeds addition increased the intensity of smell, aroma, sweetness and consistency of yogurts and decreased their acidity. Y2 and Y3 samples were the most appreciated by the panelists. [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]

Summary: The objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids (linoleic acid and linolenic acid) and hardness of biscuits were observed. Sensory quality was decreased with the increasing level of chia flour in biscuits. Biscuit containing 25% fat replacer was acceptable in terms of overall acceptance. This sample has 14.12% protein, 17.403% linoleic acid and 9.252% linolenic acid, while control has 10.51% protein, 13.068% linoleic acid and 7.751% linolenic acid. In addition, higher total dietary fibre, minerals and phenolic compounds were obtained. This study suggests that chia flour could be used in biscuit production to reduce fat and increase bioactive components of biscuits. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the application of chia mucilage and/or sage infusion as an antioxidant using the vacuum impregnation (VI) technique for coating turkey fillets. Fillets were divided into four groups; one was soaked in deionized water (C) and the following groups were fillets separately immersed in chia mucilage (CM), chia mucilage including sage infusion (CMS), and fresh turkey fillets without any treatment (B). Their impact on the physicochemical properties and sensory attributes was evaluated during 7 days of storage at 4℃. VI was effective in increasing moisture contents and coating solution uptake. It was observed that the application of VI increased the L* value and hardness while decreasing springiness and cohesiveness. The incorporation of CM or CMS using VI retarded lipid oxidation. Both CM and CMS influenced the sensorial properties of turkey breast. Taken together, the utilization of natural material coatings with VI revealed a suitable technique to improve meat quality and reduce waste in the meat industry. [ABSTRACT FROM AUTHOR]

Chia seed is a naturally grown grain and gaining worldwide popularity due to increasing desire for change the healthier lifestyles. They produce gel in water and can be employed as normally thickener, stabilizer or emulsifier in the development of innovative foods. Chia seeds are rich source of fat, fiber and protein contents. On the other hand, adding chia seeds powder to apple jam boosts its nutritious worth. Current study was conducted during 2020 at Department of Food Sciences, GCWU, Faisalabad. The current study on chia apple jam showed results of compositional and sensory analysis. The results of different treatments T0, T1, T2 and T3 (0, 30, 60 and 90 % of chia seeds) were observed. The treatment T3 showed moisture content was 2.86 ± 0.01%. The best ash, fat, fiber and protein contents were 4.07 ± 0.01, 9.74 ± 0.02, 44.06 ± 0.01 and 15.33 ± 0.03%, respectively observed in T3. The highest nitrogen free extract content was 86.87 ± 0.03% observed in T0. The results of compositional analysis were best according to T3. The treatment T3 showed highest mineral contents than other parameters. The highest 2,2-diphenyl-1-picrylhydrazyl 1.71 ± 0.01 mg/100 g was observed in T3. The highest total phenolic and total flavonoid contents 0.75 ± 0.01 and 0.58 ± 0.01 mg of GAE/g were observed in T3The best results of sensory characteristics of chia apple jam were observed in T2. The incorporation of chia seed powder at about 60% in apple jam with T2 was best according to sensorial attributes and acceptable for the preparation and commercialization of product at industrial sector. [ABSTRACT FROM AUTHOR]

Pilze-Nagy Ltd., the largest oyster mushroom producer in Central Eastern Europe, has been applying circular model in industrial practice for years. The key is the biogas plant which secures the by-product valorisation to renewable energy and the closure of the nutrient loop by returning the digestate to the fields. To further expand the scope of this system, the company is tailoring this model in Kenya to answer the food security, climate change and demographic challenges. This follows a systematic, step-by-step method to map the local possibilities, understand the challenges and adapt our know-how through technology transfer. The circular system involves feedstock assessment and substrate development, development of the tailored oyster mushroom production circle and oyster mushroom market study. Results show that there are available different local biomass feedstocks appropriate to grow oyster mushroom even when using the traditional low tech substrate preparation method. The key market for oyster mushroom in Kenya is the urbanized and growing mid-class population of large cities, such as Nairobi. The climatic conditions of the surrounding of Nairobi (i.e. close to market) offer good conditions for mushroom growing as with minimal equipment and energy investment the near optimal environmental parameters can be set. The analyses of all steps indicate that there is potential to tailor circular oyster mushroom concept in Kenya, not just by biological, physical and climatic conditions but also considering market and economic burdens. This system further presents small-scale farmers in Kenya with diversified incomes. [ABSTRACT FROM AUTHOR]

Research background. There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Experimental approach. Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products. Results and conclusions. The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control. Novelty and scientific contribution. Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications. [ABSTRACT FROM AUTHOR]

Summary: Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically α‐linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp‐GE than in burgers with chia‐GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia‐GEs the most susceptible. [ABSTRACT FROM AUTHOR]

BACKGROUND: The application of chia mucilage still remains restricted due to the difficulty in achieving high extraction yields. The effect of ultrasonic‐assisted extraction (UAE) conditions (temperature, seed:water ratio and time) on the rheological properties of chia mucilage extracts and the relation to the proportion of translucent phase (TP) and opaque phase (OP) of the mucilage in the extract were evaluated. RESULTS: UAE allowed the efficient extraction of chia mucilage from chia seeds. The desired overall optimal combination to maximize both yield and apparent viscosity was achieved at a seed:water ratio 1:10, a temperature of 25.3 °C and 53.7 min extraction time; the optimal conditions to obtain the maximum yield and minimum apparent viscosity were a seed:water ratio close to 1:20, temperature of 48.8 °C and 208.4 min extraction time. CONCLUSION: The results obtained in the present work demonstrated that the differences in rheological properties of chia mucilage extracts are due to the extraction methods used. Therefore, it is possible to modulate the extraction conditions in order to obtain different characteristics of the mucilage, maintaining a high extraction yield. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products. Practical Application: Practical Application: The protein–polyphenol complexation is a robust method to produce phytochemical‐rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein–polyphenol particles, such as the spray‐drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market. [ABSTRACT FROM AUTHOR]

This article mainly focuses on elucidating the effect of chia seed oil (CSO) on autistic traits in offspring rats induced with valproic acid (VPA). Postnatal maturity monitoring are conducted on postnatal day 1–15, and behavioral tests are implemented on postnatal day 49, subsequently, body weight, tail and body length, oxidative stress, the activity of acetylcholinesterase, histopathological analysis, and immunohistochemical staining in the hippocampal serotonin are investigated to confirm the rat model of autism and evaluate the effects of different doses of CSO. Offspring exposed to VPA prenatally exhibits autism‐like behavior, delayed eye‐opening, olfactory dysfunction, slow growth, poor sociability, high anxiety, and oxidative stress. In addition, neuronal degeneration and cytoplasmic vacuolation are found, and positive areas of hippocampal serotonin are aggrandized. However, treatment with CSO, exceptionally high doses of CSO, significantly improves the poor growth and behavioral disorder, enhanced the protective effect on neurodevelopment, and reduced oxidative stress. Practical application: It can be deduced that CSO has antioxidant and neuroprotective effects, which can provide good protection for autism, especially since high doses of CSO have a significant impact. [ABSTRACT FROM AUTHOR]

The influence of the functional food plant chia (Salvia hispanica L.) on reproduction functions and its ability to prevent the negative effects of environmental contaminants has not yet been studied. Our study aimed to examine the effect of chia seed extract alone and in combination with xylene on the markers of proliferation, apoptosis and hormones release by cultured bovine and porcine ovarian granulosa cells. The extract of chia reduced all of the measured parameters in bovine and porcine ovarian cells but had no effect on the proliferation of porcine cells. Xylene, stimulated proliferation and IGF‐I release and inhibited the release of progesterone and testosterone but not apoptosis of bovine granulosa cells. It promoted proliferation, apoptosis and progesterone output by porcine cells. Chia mitigated the stimulatory effect of xylene on proliferation but not on other parameters in both species. The present results are the first demonstration of a direct effect of chia on basic ovarian cell functions. They confirmed a direct influence of xylene on these functions and found a similar stimulatory action of xylene on bovine and porcine ovarian cell proliferation. The present observations demonstrated species‐specific differences in the characteristics of xylene influences on ovarian cell apoptosis and secretory activity. Finally, the present results indicate that chia can be a natural protector against the proliferation‐stimulating effects of xylene on ovarian cells in both species. [ABSTRACT FROM AUTHOR]

In this study, Chia seed mucilage (CSM) as a new source and polyvinly alcohol (PVA) as co-polymer was used to prepare of nanofibers. Different solutions with CSM/PVA volume ratios of 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 were prepared. Results show the increase in the CSM in the polymer solution increased the viscosity, electrical conductivity and viscosity of solution. Scanning electron microscopy (SEM) was to evaluate the morphology of nanofibers. Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) studies were used to evaluate chemical structure, crystalline structure and thermal characteristics of nanofibers of CSM/PVA. The crystallization index of CSM, PVA, and CSM/PVA nanofibers was 52%, 38%, and 44%, respectively. The non-formation of a new peak and presence of CSM and PVA peaks in the FTIR spectrum of the produced nanofibers are indicative of the lack of chemical reactions between CSM and PVA. Also, the addition of PVA to CSM improves the thermal resistance of the nanofibers. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread. [ABSTRACT FROM AUTHOR]

Chia plant (Salvia hispanica L.) is a new crop introduced to the Egyptian agriculture system to enrich it with new species of medicinal plants that have healthy and beneficial ingredients. The purpose of this work was to study the possibility of improvement growth, seed yield, fixed oil production and chemical constituents of chia plants in response to various micronutrients under sandy soil conditions. The field experiment was conducted in the Experimental Farm of EL-Quassassin, Horticulture Research Station, Ismailia Governorate, Egypt. The treatments were (1) control (spray only with tap water), (2) boron (B) at 50 ppm, (3) boron (B) at 100 ppm, (4) iron (Fe) at 100 ppm, (5) iron (Fe) at 200 ppm, (6) zinc (Zn) at 100 ppm, (7) zinc (Zn) at 200 ppm, (8) combination of B (50 ppm) + Fe (100 ppm) + Zn (100 ppm) and (9) combination of B (100 ppm) + Fe (200 ppm) + Zn (200 ppm). In general, the results showed that the growth, seed yield, fixed oil yield, and chemical measurements of chia plant, such as fixed oil composition (fatty acids), photosynthetic pigments content, macro-and micronutrients, total carbohydrates, protein content, total phenols and antioxidant activity of the oil were improved by foliar application of micronutrients solely or in combination compared to control in both seasons. Combination of boron (50 ppm) + iron (100 ppm) + zinc (100 ppm), followed by a combination of B (100 ppm) + Fe (200 ppm) + Zn (200 ppm) led to the highest increases with no significant difference between them in most cases. GC for fixed oil of chia seeds revealed the estimation of seven components i.e., lauric, myristic, palmitic, oleic, linoleic, linolenic and arachidic acids. The main component was linolenic acid (55.34 to 61.43%). The highest percentage of linolenic acid achieved with the combination treatment of B (50 ppm) + Fe (100 ppm) + Zn (100 ppm). While, combination of B (100 ppm) + Fe (200 ppm) + Zn (200 ppm) had significant increases in total phenols and oil antioxidant activity over the control. The improvement of growth, seed yield, oil production and their quality of Salvia hispanica L. by the foliar spraying of these micronutrients may be useful for growing and productivity of plants in Egyptian sandy soil conditions

Chia (Salvia hispanica L.), an annual herbaceous plant, is one member of the Lamiaceae family. Its center of origin is between Mexico and Guatemala. It is a wonderful pool of omega-3 fatty acids, protein, antioxidants and dietary fiber for healthful diets. The United States Department of Agriculture (USDA) has encouraged the cultivation of chia as an industrial crop. The genetic basis of the chia cultivars is narrow due to self-pollination and the selection of pure lines. Therefore, further genetic improvement through molecular breeding is necessary for the profitability and sustainability of chia production. Unfortunately, little is known about the basic genetic characteristics of this species, such as karyotype, nuclear genome size, and diversity of molecular markers. According to scientific proof, dietary phytochemicals are very important and useful for treating and preventing many diseases in the human diet. People request functional foods with countless health advantages by growing the universal health consciousness. In addition to the traditional use of seeds, innovative uses of its seeds and leaves have been started due to its high protein content and mucilage production that have various applications. Chia seed is used as a functional food or a nutritional supplement. It also uses for medicinal purposes.