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Defatted chia (Salvia hispanica L.) flour peptides: Exploring nutritional profiles, techno-functional and bio-functional properties, and future directions

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Název: Defatted chia (Salvia hispanica L.) flour peptides: Exploring nutritional profiles, techno-functional and bio-functional properties, and future directions
Autoři: Etty Syarmila Ibrahim Khushairay, Salma Mohamad Yusop, Mohamad Yusof Maskat, Abdul Salam Babji
Zdroj: Current Research in Food Science, Vol 10, Iss , Pp 101035- (2025)
Informace o vydavateli: Elsevier, 2025.
Rok vydání: 2025
Sbírka: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
Témata: Defatted chia flour, Peptides, Nutritional profiles, Techno-functional attributes, Bio-functional properties, Future directions, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Popis: Chia (Salvia hispanica L.) is a summer-blooming herb from the mint family, known for its rich nutritional profile, including high-quality protein, fibre, and a balanced ratio of omega-3 and omega-6 fatty acids. With the rising demand for chia oil, defatted chia flour (DCF), a by-product of oil extraction, has gained attention as a valuable ingredient. DCF is rich in essential macronutrients and amino acids, offering a sustainable alternative to traditional protein sources and supporting global food sustainability and waste reduction efforts. Recent studies have highlighted the techno-functional properties of DCF peptides, showing excellent solubility, water- and oil-absorption capacities, as well as emulsifying, foaming, and gelling abilities. These properties enhance their application in diverse food systems, making DCF an important ingredient in the development of nutritious, innovative, and appealing food products. Beyond their functional roles, chia-derived peptides also exhibit significant bioactive properties, such as antioxidants, antihypertensive, anti-inflammatory, neuroprotective, antidiabetic, antimicrobial, anti-aging, hypolipidemic, and hypoglycaemic effects. These properties make them beneficial for improving health and wellness. Integrating DCF peptides into food products provides a natural approach to managing chronic diseases, promoting longevity, and improving overall health. To fully realize the potential of DCF peptides, future research should focus on understanding their bioactivities at the molecular level and exploring how they interact with various physiological systems. Interdisciplinary collaboration among food science, biotechnology, pharmacology, and nutrition is essential, along with careful evaluation of safety and potential risks. Regulatory frameworks will be crucial for the broader use of DCF peptides in food and nutraceuticals. Additionally, advancements in peptide production, extraction, and purification technologies will be necessary for large-scale, sustainable applications. Focusing on these areas will maximize the benefits of chia peptides for human health, nutrition, and environmental sustainability.
Druh dokumentu: article
Popis souboru: electronic resource
Jazyk: English
ISSN: 2665-9271
Relation: http://www.sciencedirect.com/science/article/pii/S2665927125000668; https://doaj.org/toc/2665-9271
DOI: 10.1016/j.crfs.2025.101035
Přístupová URL adresa: https://doaj.org/article/1c46342c283a4e5db52f90d85372e40c
Přístupové číslo: edsdoj.1c46342c283a4e5db52f90d85372e40c
Databáze: Directory of Open Access Journals
Popis
Abstrakt:Chia (Salvia hispanica L.) is a summer-blooming herb from the mint family, known for its rich nutritional profile, including high-quality protein, fibre, and a balanced ratio of omega-3 and omega-6 fatty acids. With the rising demand for chia oil, defatted chia flour (DCF), a by-product of oil extraction, has gained attention as a valuable ingredient. DCF is rich in essential macronutrients and amino acids, offering a sustainable alternative to traditional protein sources and supporting global food sustainability and waste reduction efforts. Recent studies have highlighted the techno-functional properties of DCF peptides, showing excellent solubility, water- and oil-absorption capacities, as well as emulsifying, foaming, and gelling abilities. These properties enhance their application in diverse food systems, making DCF an important ingredient in the development of nutritious, innovative, and appealing food products. Beyond their functional roles, chia-derived peptides also exhibit significant bioactive properties, such as antioxidants, antihypertensive, anti-inflammatory, neuroprotective, antidiabetic, antimicrobial, anti-aging, hypolipidemic, and hypoglycaemic effects. These properties make them beneficial for improving health and wellness. Integrating DCF peptides into food products provides a natural approach to managing chronic diseases, promoting longevity, and improving overall health. To fully realize the potential of DCF peptides, future research should focus on understanding their bioactivities at the molecular level and exploring how they interact with various physiological systems. Interdisciplinary collaboration among food science, biotechnology, pharmacology, and nutrition is essential, along with careful evaluation of safety and potential risks. Regulatory frameworks will be crucial for the broader use of DCF peptides in food and nutraceuticals. Additionally, advancements in peptide production, extraction, and purification technologies will be necessary for large-scale, sustainable applications. Focusing on these areas will maximize the benefits of chia peptides for human health, nutrition, and environmental sustainability.
ISSN:26659271
DOI:10.1016/j.crfs.2025.101035