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The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant.

Published literature on the nutritive value and therapeutic properties of chia has been reviewed.

Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry.

With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.

Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.

Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.

Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.

Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed.

Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05).

In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05).

The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

The purpose of this research paper was to investigate the use of methanolic extract of Salvia hispanica (S. hispanica) as a green corrosion inhibitor for bronze in a simulated acid rain solution.

Extract of S. hispanica was used as a green corrosion inhibitor for bronze in simulated acid rain solution. Electrochemical techniques such as potentiodynamic polarization curves, electrochemical impedance spectroscopy and electrochemical noise were used. Parameters such as polarization, charge transfer and noise resistance (Rp, Rct and Rn, respectively) were calculated.

Results showed that the extract acts as a good, anodic type of inhibitor. The inhibitor efficiency increased with increasing its concentration up to 400 ppm, decreasing beyond this concentration. Efficiency also increased with an increase in the immersion time. The inhibition was due to the adsorption of components found in the S. hispanica extract following a Langmuir adsorption isotherm.

S. hispanica extract can be used as a corrosion inhibitor for bronze in acid rain solution.

This study provides new information on the inhibition features of S. hispanica under specific conditions. This eco-friendly inhibitor could find applications to protect bronze exposed to polluted urban atmospheres.

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value.

Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems.

Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties.

Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.

The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components.

Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05).

The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability.

For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant.

Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.

The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.

DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.

Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

According to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.

Buckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.

Gluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.

This study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

In order to understand interactions a_w vs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions in order to predict the changes in their physical, chemical and microbiological properties that occur during storage and processing, which are unique to each food.

For which the moisture sorption isotherms were determined at three different temperatures (15, 25 and 35 °C), in a range of water activity from 0.1 to 0.90. Nine models, namely, the GAB, BET, Oswin, Smith, Halsey, Henderson, Chung and Pfost, Peleg and Caurie equations, were fitted to the sorption data. Various statistical tests were adopted as criteria to evaluate the fit performance of the models.

Of the models tested, the Peleg model gave the best fit to experimental data (R² = 0.997; R_MSE = 0.276), across the full range of water activities and at different temperatures. Humidity of the monolayer (m_o) was found between 2.54 and 2.34%, a fundamental parameter to define the storage and control conditions, given that it is considered the value at which the product is more stable. The net sorption isosteric heat (Q_st) increased to maximum and then diminished with increased moisture content (X_w); maximum values were obtained in the X_w interval between 0.48 and 2.87% (db), being between 35.72 and 99.26 kJ/mol, where the maximum value indicates coverage of the strongest bond sites and higher adsorbate-adsorbent interaction.

These results provide reliable experimental data on water absorption isotherms of the CP + FAC important to determine optimal processing, storing and packaging conditions.