Novel constituents of <i>Salvia hispanica</i> L. (chia) nutlet mucilage and the improved <i>in vitro</i> fermentation of nutlets when ground-Reference-Cited by-同舟云学术

Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground

Published:2023 Issue:3 Volume:14 Page:1401-1414
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ang Main Ern¹,Cowley James M.¹^ORCID,Yap Kuok¹^ORCID,Hahn Michael G.²^ORCID,Mikkelsen Deirdre³⁴^ORCID,Tucker Matthew R.¹,Williams Barbara A.³^ORCID,Burton Rachel A.¹^ORCID

Affiliation:

1. School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA 5064, Australia

2. Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Rd, Athens, GA 30602, USA

3. The University of Queensland, Australian Research Council Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St Lucia, QLD 4072, Australia

4. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia

Abstract

The gel-like nutlet mucilage of chia (Salvia hispanica L.) is a complex network of several polymers. These dietary fibres protect chia nutlets from microbial fermentation but grinding the seeds improves fermentation and access to other key nutrients.

Funder

Australian Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03002K

Reference67 articles.

1. Nutritional properties of selected superfood extracts and their potential health benefits

2. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

3. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil