Affiliation:
1. School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande 96203-900, Brazil
2. Goiano Federal Institute, Campus Rio Verde, Km 01, Rural Area, Rio Verde 75901-970, Brazil
Abstract
Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil’s nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference93 articles.
1. Meat Analog as Future Food: A Review;Ismail;J. Anim. Sci. Technol.,2020
2. RRizzo, G., and Baroni, L. (2018). Soy, Soy Foods and Their Role in Vegetarian Diets. Nutrients, 10.
3. Kyriakopoulou, K., Keppler, J.K., and van der Goot, A.J. (2021). Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods, 10.
4. Yield and Quality of Chia Oil Extracted via Different Methods;Fernandes;J. Food Eng.,2019
5. Addition of Chia Seed Mucilage for Reduction of Fat Content in Bread and Cakes;Fernandes;Food Chem.,2017