The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from ...

Chia (Salvia hispanica L.) seed oil is a very interesting source with regard to provide a good equilibrium between two essential fatty acids (FAs) (linoleic and α-linolenic acid). Currently, chia seed oil is not widely ...

The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different ...

Extraction of chia seed oil was performed with supercritical carbon dioxide (SC-CO2). To investigate the effects of pressure and temperature on the oil solubility and yield, two isobaric (250 and 450 bar) and two isothermal ...

This research deals with the characteristics of spray-driedchia oil microcapsules formulated with different wall materials,including new encapsulant agents from chia seed (protein rich fraction,PRF; chia mucilage, Muc). ...

The oxidative stability of chia oil was evaluated by measuring the effectiveness of the addition of rosemary (ROS) and green tea (GT) extracts, tocopherols (TOC), ascorbyl palmitate (AP) and their blends, and studying the ...