Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
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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.
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Chia seeds have mucilage consisting of polysaccharides such as 4-O-methyl-α-D-glucopyranosyluronic acid, α-D-glucopyranosyl acid, and β-D-xylopyranosyl acid.
“Chia seeds have mucilage consisting of polysaccharides such as 4-O-methyl-α-D-glucopyranosyluronic acid, α-D-glucopyranosyl acid, and β-D-xylopyranosyl acid.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [23]
Hydrophilic functional groups of chia mucilage polysaccharides are associated with hydrogel network formation of mucilage.
“These compounds, hydrophilic functional groups, are associated with the hydrogel network formation of mucilage [23,99].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [23]
Chia seed mucilage consists of ~48% total sugars and 4% protein, has high solubility of ~85%, and exhibits high stability up to 240 °C.
“It consists of ~48% of total sugars and 4% of protein with high solubility of ~85%, exhibiting high stability up to 240 °C.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [23]
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Mechanism of Oxidation in Foods of Animal Origin
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Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage.
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Pseudocereal Dry and Wet Milling: Processes, Products and Applications
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Nutrimental Content and Functional Properties of Quinoa Flour from Chile and Mexico
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New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products
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How Does Mechanical Pearling Affect Quinoa Nutrients and Saponin Contents?
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Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes
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Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products
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Bioactive peptides released from pseudo-cereal proteins during gastrointestinal digestion
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Quinoa: The ancient grain powerhouse
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Application of chia seeds in meat products
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- Authors
- Fernández-López, J., Viuda-Martos, M., Sayas-Barberá, M. E., Navarro-Rodríguez de Vera, C., Lucas-González, R., Roldán-Verdú, A., Botella-Martínez, C., & Pérez-Alvarez, J. A.
- Affiliations
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312-Alicante, Spain
- Universitat de Miguel Hernández d'Elx (ES)
- ORCID
- Venue
- Plants
- Publisher
- MDPI AG
- Published
- 2020-10-14
- Volume
- 9
- Issue
- 10
- Pages
- 1359
- ISSN
- 2223-7747 (ISSN-L)
- PMC
- PMC7602150
- OpenAlex
- W3092805814
- Cited by
- 39
- References
- 117
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 8 · 2023: 6 · 2022: 7 · 2021: 3
- FWCI
- 0.41
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Plants (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Agencia Estatal de Investigación (AGL2016-75687-C2-2-R” (MCI/AEI/FEDER,UE)
- CYTED Ciencia y Tecnología para el Desarrollo (HealthyMeats CYTED (ref.119RT0568))
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- chia, quinoa, coproducts, antioxidants, meat products, lipid oxidation, shelf life, bioactive compounds, fiber fractions, oil, meat product development
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