Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Abstract

Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

Salvia hispanica L. (chia) seed ameliorates liver injury and oxidative stress by modulating NrF2 and NFκB expression in sucrose-rich diet-fed rats

“…Chia seed is mostly an antioxidant due to the well-known antioxidant properties of PUFAs (rich sources of ALA) and other compounds such as phenolic compounds as well as flavonoids, all of which exert hepatoprotective, antioxidant and anti-inflammatory effects. [40][41][42] In our study, we have shown that chia seed administration increased the serum and liver antioxidant capacity, the GSH content and the SOD, CAT, GPx and GR activities reaching values similar to those of the RD group. In this line, Marineli et al 22 showed a markedly higher plasma and liver antioxidant capacity in chia seed-or chia oil-fed animals for 12 weeks, which seemed to contribute to an improvement in endogenous antioxidant defenses.…”

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

“…That is why the pandemic will be an excellent opportunity to develop new products in the world of food, using research and development plus innovation strategies. These strategies are aimed at improving the health and wellness of consumers through products enriched with proteins of high biological value (chia, quinoa, amaranth) [1,2], vitamins, minerals, and, above all, dietary fiber, without forgetting that the environment must be respected [3]. In this context, extracts rich in dietary fiber derived from different parts of plants could be used as would-be functional ingredients due to their potential human health benefits that go far beyond supporting bowel regularity [4].…”

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

“…A study assessed the effect of S. hispanica seeds on lipid oxidation and proved that the addition of 0.5-1% chia seeds resulted in a reduction of fat oxidation in the meat product. This was attributed to the presence of numerous polyphenolic compounds, characterized by antioxidant activity, in chia seeds [33,117].…”