Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

Muñoz-Tébar, Nuria; Vara, J.A. de la; Elguea‐Culebras, Gonzalo Ortiz de; Cano, Eduardo Díaz; Molina, A.; Carmona, Manuel; Berruga, M.I.

doi:10.1016/j.lwt.2019.03.092

Cited by 23 publications

(16 citation statements)

References 30 publications

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“…Chia seeds were defatted in a hydraulic press (MECAMAQ Model DEVF 80, Vila-Sana, Lleida, Spain) as described by Muñoz-Tebar et al [31]. Chia mucilage (CM) was extracted from defatted seeds following the procedure described by Muñoz-Tebar et al [12].…”

Section: Defatting Of Chia Seeds and Mucilage Extractionmentioning

confidence: 99%

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

et al. 2022

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Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p < 0.05). The antifungal activity of the chia mucilage films incorporated with O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01–77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.

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Section: Defatting Of Chia Seeds and Mucilage Extractionmentioning

confidence: 99%

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

et al. 2022

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“…The oil was obtained from the chia seeds ( Salvia hispanica L.) in a hydraulic press (MECAMAQ Model DEVF 80, Vila-Sana, Lleida, Spain) as described by Muñoz-Tebar et al [ 17 ]. The defatted chia flour was grounded at 10,000 rpm for 3 min with a knife mill GRINDOMIX GM 200 (Retsch, Haan, Germany) and stored vacuum-packed in darkness at 4 °C until use.…”

Section: Methodsmentioning

confidence: 99%

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Muñoz-Tébar

Molina

Carmona

et al. 2021

Foods

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Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.

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“…Sheep’s milk cheese was fortified with chia oil emulsion stabilized by calcium caseinate. The enrichment did not affect the cheese-making process and microbial quality during the ripening period [ 131 ]. Double emulsions of canola oil rich in omega-3 were prepared by ultrasonication and displaced in Cheddar cheese [ 132 ].…”

Section: Cheese Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

Cited by 23 publications

References 30 publications

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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