Unlocking the Potential of Chia Seed: A Comprehensive Review of Its Potential Applications
European Journal of Medicinal Plants · pp. 108–123 · Published 11 Feb 2025
10.9734/ejmp/2025/v36i11242Abstract
Chia, native to Mexico and Guatemala, is now cultivated worldwide and contains 25–39% oil and 16–26% protein and is rich in omega-3 and omega-6 fatty acids, tocopherols, and phytosterols, making them valuable functional foods. This review explores various methods for extracting chia oil and analyzing its composition and properties. It also highlights the potential use of chia seed by-products in food processing, such as partially defatted chia cake or meal, which can be converted into protein concentrates and phenolic compound extracts for applications in bread, cookies, and pasta. Additionally, chia cake can serve as a fat substitute and stabilize fat-free salad dressings and ice creams, while chia gum from the cake is used in biodegradable films and vegan mayonnaise. Further research is essential to expand the understanding and industrial applications of chia seeds and their derivatives.
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