Chia seed (Salvia hispanica L.) is rich in nutraceutical compounds with
multiple benefits for human health and with great potential for its use in food. Interest
in the study of this seed has been increasing year by year. Currently, studies have been
based on the beneficial potential of chia proteins as a low-cost source of vegetable
protein. Meanwhile, other studies have been based on the residual use of chia cake, a
residue from the extraction of the chia oil industry. Bioactive peptides from chia have
been shown to possess the inhibitory potential of molecular targets of hypertension,
diabetes, adipogenesis, microbial, cancer, and aging. This chapter aims to provide an
overview of chia bioactive peptides and their importance as a seed with high value for
its protein content.
Coconut is known as the tree of life for its many uses. Mexico occupies the eighth place in coconut production worldwide, with the state of Guerrero being the main producer. This work aimed to evaluate the quality of virgin coconut oils obtained by horizontal pressing (HP) and natural fermentation (NF) of mature coconut from Guerrero, Mexico. Residual immature (IC) and mature (MC) coconut cake storage proteins were isolated, and their techno-functional properties were characterized. Also, the chemical composition of the coconuts was evaluated. The obtained oils were analyzed for fatty acids, oxidative stability index, humidity, refractive index, peroxide index, antioxidant activity, and total phenolic compounds. The coconut flours were evaluated biochemically and techno-functionally. In this study, it was shown that the byproducts of the coconut endosperm have nutraceutical and functional properties. Coconut oils revealed a desirable physicochemical quality. As for cakes, storage proteins showed promising properties for incorporation into food matrixes.
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