(K. pneumonia, S. aureus, B. subtilis, S. agalactiae), even at the lowest evaluated
concentration (1 Â 10
3 UFC/mL). Such a feat can be justified because the highest
degree of hydrolysis of the chia protein indicates that they have higher yields of lowmolecular-weight peptides, which ends up restricting their potential antimicrobial
activity.
Guindani et al. (2016) studied the extraction of chia oil through several techniques from the industrially generated residues aiming to increase the yield of the oil.
The authors characterized the oil extracted against various properties including
antimicrobial activity. These authors verified that the extract did not show any
inhibition against E. coli bacteria (Gram-negative), but against B. cereus (Grampositive), a weak inhibitory activity was observed. In addition, the authors verified
that extracts obtained by supercritical fluid extraction presented lower MIC (minimum inhibition concentration) values than extracts obtained by low-pressure extractions (Soxhlet extraction, maceration, and ultrasound-assisted extraction). The
scarce studies that characterize chia seed and chia oil against the antimicrobial
property show that this effect has not yet been proven, which means that more
work in this area should be carried out.
11.6.8 Role in Obesity and Weight Loss
Although some authors mention that chia seed helps to control weight, research is
still going on to establish this hypothesis. The existing studies evaluated the effect of
chia seed supplementation on body weight. Outcomes showed no significant effect
on weight loss by overweight individuals; however, a significant increase was
observed in the levels of eicosapentaenoic acid (EPA) and plasma linolenic acid
(Nieman et al. 2009, 2012; Jin et al. 2012).
11.7 Food Applications
Chia seed can be consumed in natura or as an ingredient of food. There are several
studies indicating the use of chia seeds commercially. Chia seeds can be used whole,
ground, in the form of flour, soaked in water or dried, or as a component extracted
from them, such as mucilage and bioactive components. Food applications of chia
seeds are discussed below.
11.7.1 In Bakery Products
The largest application of chia seed is in bakery products. According to the European
Commission, initially chia seeds in bread and other bakery products were allowed
294
S. S. Fernandes et al.
concentration (1 Â 10
3 UFC/mL). Such a feat can be justified because the highest
degree of hydrolysis of the chia protein indicates that they have higher yields of lowmolecular-weight peptides, which ends up restricting their potential antimicrobial
activity.
Guindani et al. (2016) studied the extraction of chia oil through several techniques from the industrially generated residues aiming to increase the yield of the oil.
The authors characterized the oil extracted against various properties including
antimicrobial activity. These authors verified that the extract did not show any
inhibition against E. coli bacteria (Gram-negative), but against B. cereus (Grampositive), a weak inhibitory activity was observed. In addition, the authors verified
that extracts obtained by supercritical fluid extraction presented lower MIC (minimum inhibition concentration) values than extracts obtained by low-pressure extractions (Soxhlet extraction, maceration, and ultrasound-assisted extraction). The
scarce studies that characterize chia seed and chia oil against the antimicrobial
property show that this effect has not yet been proven, which means that more
work in this area should be carried out.
11.6.8 Role in Obesity and Weight Loss
Although some authors mention that chia seed helps to control weight, research is
still going on to establish this hypothesis. The existing studies evaluated the effect of
chia seed supplementation on body weight. Outcomes showed no significant effect
on weight loss by overweight individuals; however, a significant increase was
observed in the levels of eicosapentaenoic acid (EPA) and plasma linolenic acid
(Nieman et al. 2009, 2012; Jin et al. 2012).
11.7 Food Applications
Chia seed can be consumed in natura or as an ingredient of food. There are several
studies indicating the use of chia seeds commercially. Chia seeds can be used whole,
ground, in the form of flour, soaked in water or dried, or as a component extracted
from them, such as mucilage and bioactive components. Food applications of chia
seeds are discussed below.
11.7.1 In Bakery Products
The largest application of chia seed is in bakery products. According to the European
Commission, initially chia seeds in bread and other bakery products were allowed
294
S. S. Fernandes et al.