Chia seed is an abundant source of polyunsaturated fatty acids(PUFA),notably omega-3(ALA),making it valuable for food and pharmaceutical applications.Furthermore,oil contains natural antioxidants such as tocopherol,ph...Chia seed is an abundant source of polyunsaturated fatty acids(PUFA),notably omega-3(ALA),making it valuable for food and pharmaceutical applications.Furthermore,oil contains natural antioxidants such as tocopherol,phytosterol,and carotene,and abundant phenolic components like chlorogenic and caffeic acids,making it a potential functional ingredient for promoting cardiovascular and metabolic health.However,the chia oil’s high PUFA content also renders it vulnerable to oxidative degradation,limiting its direct application in food systems.This review systematically explores conventional,green,and assisted extraction methods for chia oil,focusing on yield,fatty acid composition,phenolic content,and overall oil quality.Traditional methods like Soxhlet extraction and screw pressing,while effective,often involve high temperatures or long durations that compromise oil stability.Green techniques such as cold solvent extraction,cold pressing,supercritical fluid extraction(SFE),and pressurized fluid extraction(PFE)offer improved efficiency,eco-friendliness,and better retention of bioactives.SFE and PFE,in particular,are highlighted for their solvent-free nature and precise control over extraction parameters.A key factor in accelerating economic progress is the use of novel technology.These technologies are rarely implemented in a single step and often reach their full potential through successive innovations and improvements.The review explores the potential of utilizing green,aided,and innovative technology,which has been proven to be extremely efficient,cost-effective,and sustainable.The impact of seed pretreatments,such as ultrasound,microwave,and roasting,on oil composition and antioxidant potential is also discussed.These techniques enhance oil recovery and preserve nutritional quality but require careful optimization to avoid degradation of sensitive compounds.Chia seed oil’s rich nutritional profile supports its use in bakery,dairy,meat,and gluten-free food products.Its incorporation improves health benefits without compromising sensory quality.However,variations in oil composition due to geographical,climatic,and processing factors present challenges for standardization.This review underscores the need for further research to optimize green extraction techniques,improve encapsulation strategies,and explore chia oil’s industrial applications.Maximizing the full potential of chia oil as a functional ingredient requires optimized extraction protocols,comprehensive economic evaluations,and environmentally sustainable processing methods.展开更多
文摘Chia seed is an abundant source of polyunsaturated fatty acids(PUFA),notably omega-3(ALA),making it valuable for food and pharmaceutical applications.Furthermore,oil contains natural antioxidants such as tocopherol,phytosterol,and carotene,and abundant phenolic components like chlorogenic and caffeic acids,making it a potential functional ingredient for promoting cardiovascular and metabolic health.However,the chia oil’s high PUFA content also renders it vulnerable to oxidative degradation,limiting its direct application in food systems.This review systematically explores conventional,green,and assisted extraction methods for chia oil,focusing on yield,fatty acid composition,phenolic content,and overall oil quality.Traditional methods like Soxhlet extraction and screw pressing,while effective,often involve high temperatures or long durations that compromise oil stability.Green techniques such as cold solvent extraction,cold pressing,supercritical fluid extraction(SFE),and pressurized fluid extraction(PFE)offer improved efficiency,eco-friendliness,and better retention of bioactives.SFE and PFE,in particular,are highlighted for their solvent-free nature and precise control over extraction parameters.A key factor in accelerating economic progress is the use of novel technology.These technologies are rarely implemented in a single step and often reach their full potential through successive innovations and improvements.The review explores the potential of utilizing green,aided,and innovative technology,which has been proven to be extremely efficient,cost-effective,and sustainable.The impact of seed pretreatments,such as ultrasound,microwave,and roasting,on oil composition and antioxidant potential is also discussed.These techniques enhance oil recovery and preserve nutritional quality but require careful optimization to avoid degradation of sensitive compounds.Chia seed oil’s rich nutritional profile supports its use in bakery,dairy,meat,and gluten-free food products.Its incorporation improves health benefits without compromising sensory quality.However,variations in oil composition due to geographical,climatic,and processing factors present challenges for standardization.This review underscores the need for further research to optimize green extraction techniques,improve encapsulation strategies,and explore chia oil’s industrial applications.Maximizing the full potential of chia oil as a functional ingredient requires optimized extraction protocols,comprehensive economic evaluations,and environmentally sustainable processing methods.
