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Polymeric nanoparticles (NPs) encapsulating Pistacia lentiscus L. var. chia essential oil (EO) were prepared by a solvent evaporation method, in order to obtain a novel carrier for administration on the skin. The specific EO exhibits antimicrobial and anti-inflammatory properties thus stimulating considerable interest as a novel agent for the treatment of minor skin inflammations. The incorporation into nanoparticles could overcome the administration limitations that inserts the nature of the EO. Nanoparticles were prepared, utilizing poly(lactic acid) (PLA) as shell material, due to its biocompatibility and biodegradability, while the influence of surfactant type on NPs properties was examined. Two surfactants were selected, namely poly(vinyl alcohol) (PVA) and lecithin (LEC) and NPs’ physicochemical characteristics i.e. size, polydispersity index (PdI) and ζ-potential were determined, not indicating significant differences (p > 0.05) between PLA/PVA-NPs (239.9 nm, 0.081, -29.1 mV) and PLA/LEC-NPs (286.1 nm, 0.167, −34.5 mV). However, encapsulation efficiency (%EE) measured by GC-MS, was clearly higher for PLA/PVA-NPs than PLA/LEC-NPs (37.45% vs. 9.15%, respectively). Moreover PLA/PVA-NPs remained stable over a period of 60 days. The in vitro release study indicated gradual release of the EO from PLA/PVA-NPs and more immediate from PLA/LEC-NPs. The above findings, in addition to the SEM images of the particles propose a potential structure of nanocapsules for PLA/PVA-NPs, where shell material is mainly consisted of PLA, enclosing the EO in the core. However, this does not seem to be the case for PLA/LEC-NPs, as the results indicated low EO content, rapid release and a considerable percentage of humidity detected by SEM. Furthermore, the Minimum Inhibitory Concentration (MIC) of the EO was determined against Escherichia coli and Bacillus subtilis, while NPs, however did not exhibit considerable activity in the concentration range applied. In conclusion, the surfactant selection may modify the release of EO incorporated in NPs for topical application allowing its action without interfering to the physiological skin microbiota.

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

Fatty acid (FA) composition is a determinant of the physiological effects of dietary oils. This study investigated the effects of vegetable oil supplementation with different FA compositions on anthropometric and biochemical parameters in obese women on a hypocaloric diet with lifestyle modifications. Seventy-five women (body mass index, BMI, 30–39.9kg/m2) were randomized based on 8-week oil supplementation into four experimental groups: the coconut oil group (CoG, n = 18), the safflower oil group (SafG, n = 19), the chia oil group (ChG, n = 19), and the soybean oil placebo group (PG, n = 19). Pre- and post-supplementation weight, anthropometric parameters, and body fat (%BF), and lean mass percentages (%LM) were evaluated, along with biochemical parameters related to lipid and glycidemic profiles. In the anthropometric evaluation, the CoG showed greater weight loss (Δ% = −8.54 ± 2.38), and reduced BMI (absolute variation, Δabs = −2.86 ± 0.79), waist circumference (Δabs = −6.61 ± 0.85), waist-to-height ratio (Δabs = −0.041 ± 0.006), conicity index (Δabs = −0.03 ± 0.016), and %BF (Δabs = −2.78 ± 0.46), but increased %LM (Δabs = 2.61 ± 1.40) (p < 0.001). Moreover, the CoG showed a higher reduction in biochemical parameters of glycemia (Δabs = −24.71 ± 8.13) and glycated hemoglobin (Δabs = −0.86 ± 0.28) (p < 0.001). The ChG showed a higher reduction in cholesterol (Δabs = −45.36 ± 0.94), low-density lipoprotein cholesterol (LDLc; Δabs = −42.53 ± 22.65), and triglycerides (Δabs = −49.74 ± 26.3), but an increase in high-density lipoprotein cholesterol (HDLc; abs = 3.73 ± 1.24, p = 0.007). Coconut oil had a more pronounced effect on abdominal adiposity and glycidic profile, whereas chia oil had a higher effect on improving the lipid profile. Indeed, supplementation with different fatty acid compositions resulted in specific responses.

•Chia oil supplementation increases insulin sensitivity in obese mice.•Chia oil supplementation promotes IRS-1, AKT, and GLUT4 activation in skeletal muscle tissue of obese mice.•Obese animals treated with chia oil exhibit a shift between fat and lean mass.•Chia oil supplementation minimizes the symptoms of the metabolic syndrome. Chia seed oil is the richest source of plant-based ω-3 fatty acid, α-linolenic acid, but its potential and mechanisms of action to treat obesity are unclear. The aim of the study was to evaluate the effects of chia oil (ChOi) supplementation on body composition and insulin signaling in skeletal muscles of obese mice. Male C57 BL/6 mice (n = 8/group) were fed regular control chow or a high-fat diet (HFD) for 135 d. Another HFD group additionally received ChOi from 90 to 135 d. Consumption of ChOi reduced fat mass accumulation and increased lean mass as evidenced by nuclear magnetic resonance. Moreover, obese mice treated with ChOi showed higher tyrosine phosphorylation of insulin receptor substrate 1, greater activation of protein kinase B, and increased translocation of glucose transporter type 4 in skeletal muscle tissue in response to insulin. ChOi supplementation improved glucose levels and insulin tolerance; decreased serum insulin, leptin, and triacylglycerols; and increased blood high-density lipoprotein cholesterol levels. All these effects caused by the use of ChOi seemed to be independent of the resolution of inflammation because the markers of inflammation were not altered in animals fed the HFD. The molecular effects observed in muscle tissue together with changes in body composition may have contributed to the increased glucose tolerance and to the healthy phenotype presented by obese animals treated with ChOi.

Background Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. Methods Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T 1 , T 2 , T 3 and T 4 , respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. Results Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T 1 , T 2 , T 3 and T 4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively ( p  > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively ( p  > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO 2 /kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. Conclusion Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics.

ObjectiveThe current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (Salvia hispanica L.) as a replacement for soybean, in the rearing period from 29 to 42 days of age.MethodsOn the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weight-to-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.ResultsThe dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the ∑ω-6:∑ω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.ConclusionDiet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the ∑ω-6:∑ω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

The drying properties and the performance of the chia oil (CO) as a novel healing agent for self-healing coatings are reported in this work, in comparison with linseed oil (LO). The drying properties of both oils were estimated by their respective drying rates (D.R.) between 0 and 500 h by Fourier-transform infrared spectroscopy. The D.R. of CO at 216 h was 47% higher than LO, which was attributed to its higher polyunsaturated fatty acids content. CO and LO were encapsulated in poly(urea–formaldehyde) microcapsules by in situ polymerization in oil-in-water emulsion, showing mean diameters of 20 and 23 µm, respectively. Coatings loaded with 10 wt% of microcapsules were applied onto AISI 1020 steel surfaces. The effect of these drying oils as healing agents for self-healing coatings was evaluated by artificial scratches and measured by potentiodynamic polarization test (PPT) and electrochemical impedance spectroscopy (EIS) techniques. Scratched samples showed an increasing corrosion potential of only 4 h after the scratch simulation, according to the PPT. EIS results showed that coatings containing CO as a healing agent had lower double-layer capacitance (QPE2-Q), suggesting a slight improved self-healing effect compared to LO. Graphic abstract

The current work was developed focusing on the synthesis of new polymeric latexes through the in reactor oxidative polymerisation of chia oil alkyd resins using the miniemulsion process. These latexes have potential applications, primarily in coating applications. Initially, an oil length mixture was obtained from chia oil through saponification and acidification reactions. The resulting mixture was characterized by 1H-NMR and 13C-NMR, confirming the presence of unsaturation and the characteristic functional groups associated with this compound. Phthalic anhydride and glycerol (esterification reaction) were used in the synthesis of alkyd resin. Alkyd resins were obtained by varying the oil length content in its composition: 30% wt% oil length alkyd resin is called short alkyd resin, 43% wt% oil length is medium resin and 64% wt% is the long alkyd resin. The 1H NMR spectra of alkyd resins showed peaks indicative of the presence of groups coming from phthalic anhydride and glycerol, as well as unsaturations that varied in intensity according to the size of the resin (short, medium or long). The miniemulsions were obtained from alkyd resins demonstrating colloidal stability over 90 days and with stable miniemulsions the oxidative polymerisation of the alkyd resins was carried out in a high-pressure reactor with temperature and pressure control and in the presence of the radicalinitiator benzoyl peroxide (BPO) and oxygen. Based on 1H-NMR analysis, polymers are formed through the oxidative polymerisation of alkyd resins from chia oil using the miniemulsion process. These polymers can be used as a paint base with a low solvent fraction or no solvent, depending on the application, and without using heavy metals-based catalysts.

In the current study, the effect of microwave pretreatment (MWP) at 180, 360 and 540 W for 5 and 10 min duration on black and white chia seed oil (ChO) quality, phenolic composition, and stability characteristics were investigated. Increase in MWP power and duration had increased the total phenolic and flavonoid contents, phenolic acids, flavonoids, tocopherols, pigments, oxidative stability, radical scavenging activity, ΔE, a* value and browning index of ChO. The color attributes (L*, b*, chroma and hue values) were decreased by increasing MWP conditions. The 4-hydroxybenzaldehyde, hydroxybenzoic (vanillic, protocatechuic, ellagic and syringic acid), hydroxycinnamic (chlorogenic, rosmarinic, trans-cinnamic and caffeic acid) acids, and flavonoids (epicatechin, vitexin, rutin, myricetin and catechin) were highest in oil extracted after MWP at 540 W for 10 min. The increment in oxidative stability correlated significantly and positively with the level of phenolic acids, pigments, flavonoids and Maillard reaction products in ChO from microwave-pretreated chia seeds. The study concludes that the MWP of chia seeds at 540 W for 10 min had significantly improved the phenolic profile, radical scavenging activity, oxidative stability, and yield of ChO.

Chia (Salvia hispanica L.) is a member of Labiate family and its seeds are rich in phenolic compounds and polyunsaturated fatty acids (PUFAs) which could enhance the performance and productivity of birds. This study was carried out to determine the effects of supplementation with cold-pressed chia oil at different concentrations on the growth performance, carcase traits, haematology, blood chemistry, immunity and antioxidant status of growing quails. A total of 240 growing quails (1 week-old) were divided equally into five groups (4 replicates with 12 birds each). The experimental groups were G 1 (basal diet), G 2 (basal diet + 0.4 g chia oil/kg diet), G 3 (basal diet + 0.8 g chia oil/kg diet), G 4 (basal diet + 1.2 g chia oil/kg diet) and G 5 (basal diet + 1.6 g chia oil/kg diet). Birds in the G 2 group exhibited the highest body weight at 3 and 5 weeks of age, and the highest body weight gain at 1-3 weeks (6.24 g) and 1-5 weeks (6.17 g). Birds fed diets enriched with 0.4% chia oil exhibited the best FCR values. Dietary supplementation with chia oil increased the red blood cells (RBCs), white blood cells (WBCs), haemoglobin (HGB) and haematocrit (HCT) when compared to the control group (G 1 ). The antioxidant and immunity parameters were not affected by the supplementation of diet with chia oil. This study showed that quail diet supplementation with 0.4 g chia oil/kg diet improved the growth performance, certain blood parameters and lipid profile. Highlights Phytobiotics recently achieved an attention in poultry feed. Cold-pressed chia oil dietary supplementation for quail diet. G 2 possessed the heaviest bodyweight and consumed the lowest feed with the best feed conversion ratio. Quail diet supplementing with 0.4 chia oil/kg diet, improved the growth performance, some blood parameters, lipid profile and immunity.