The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower-chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels B10.0 mequiv O 2 /kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O 2 /kg were observed between 120-240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.

Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.

The dependence of physical properties of dark and white chia seeds on moisture content (MC) was determined in moisture ranges of 4.6% to 17. 7% and 4.9% to 16.2% dry basis (d.b.), respectively.

Fractions enriched in specific phospholipids are desirable for different industrial purposes because of their characteristic physicochemical and functional properties. We studied the fractionation process of sunflower lecithin using different absolute-ethanol/water ratios and pHs and then evaluated the emulsifying properties of phosphatidyl-choline-(PC-) enriched fractions in oil/water 30:70 v/v emulsions. We observed a high recovery of PC and a low content of phosphatidyl inositol (PI) in all the PC-enriched fractions thus obtained along with the highest yields of this phospholipid after extraction with an absoluteethanol/water mixture of 96:4 v/v. The use of different pH values for the different solvent extraction media did not markedly modify the yield of the enriched fractions. The extraction coefficients for PC and phosphatidyl ethanolamine (PE) evidenced an increase in both these phospholipids in the PC-enriched fractions upon extraction with the higher concentration of absolute ethanol. Emulsions containing the PC-enriched fractions obtained with the absolute-ethanol/water mixture of 96:4 v/v exhibited the highest stability at pH 7.5 because of the high PC/PE ratio compared to that of the PC-enriched fractions extracted with the absolute-ethanol/water mixture of 90:10 v/v. A high emulsifier concentration resulted in a low mean D [4,3] diameter of the particles and a high stability.Practical applications: Sunflower lecithin is a promising alternative to soybean lecithin because it is considered the product of a non-genetically modified organism (non-GMO). Experimentation on lecithin modification under industrial conditions with adequate techniques of analysis may be useful for evaluating the potential applications of these sunflower by-products to the production of new emulsifiers. Thus, an analysis of the influence of different fractionation parameters, such as the pH of the solvent extraction, on the composition and emulsifying properties of the resulting PC-enriched fractions may provide useful information for the food industry.

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The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

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