Chia Seeds
Applications in the Agri-food Industry
- 1st Edition - May 1, 2026
- Imprint: Academic Press
- Editors: Shivani Pathania, Milica Pojic, Uma Tiwari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 6 5 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 6 6 - 5
Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utiliz… Read more
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Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges.
User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.
User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.
- Presents chia seed-based products in line with regulatory requirements
- Provides detailed information on chia biomass properties, its primary and secondary metabolites, and techno-functional properties
- Discusses the economic and environmental sustainability of chia and chia-based value chains
Researchers, academics, policy makers and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in food science and technology, nutrition, agriculture, and sustainable development that include the fields of Food Chemistry, Microbiology, Quality and Safety, Physics, Biology, Engineering, and Consumer Science
I. CHIA VALUE CHAIN ANALYSIS
1. Chia breeding and agriculture
1.1 Introduction and production statistics
1.2 Sustainability and advantages of chia to biodiversity
1.3 Genetic diversity of chia (white, black chia) - cultivated and wild chia and seed quality (reference monographs to identify seeds, check for adulterants, contaminants, insect impact, etc)
1.4 Common agro technical measures for chia cultivation (soil requirements, sowing times, fertilization management, relevance of GAP and HACCP frameworks in chia production
1.5 Impact of chia cultivation on climate change and biodiversity
1.5 Challenges and opportunities/Future perspectives/Conclusions
2. Post harvest handling of chia
2.1 Introduction
2.2 Post harvest handling and storage of chia
2.3 Processing of chia
2.4 Contamination, adulteration and fraud in chia value chain
2.5 Supply chain of chia seeds and ingredients
3. Chia value chain analysis
3.1 Worldwide chia production - History and distribution
3.2 Identification and mapping of actors, operations and/or processes in chia value chain
3.3 Commercial potential Food and non-food chia seed value chains
3.4 Regulatory status of chia seeds in food and feed consumption (EU novel food, status and regulations in Americas (US, Canada, southern countries…), Asia (China, India, other countries…) and any regulatory text about safety and restrictions of use of Chia, depending on countries)
3.5 Challenges and opportunities/Future perspectives/Conclusion
4. Knowledge management of chia
4.1 Introduction
4.2 An overview of the knowledge development of chia
4.3 Capitalisation and links with ongoing and past research activities on chia
4.4 Commercial potential of chia
4.5 Challenges and opportunities/Future perspectives/Conclusions
II. CHIA BIOMASS PROPERTIES
5. Nutritional and chemical composition of chia seeds/leaves
5.1 Introduction
5.2 Nutritional composition of raw, hydrated and milled seeds: Major (e.g. oil, carbohydrates, proteins) and minor chia nutrients, varietal differences
5.3 Secondary metabolites of chia
5.4 Anti-nutritive and allergenic compounds
5.5 Challenges and opportunities/Future perspectives/Conclusions
6. Applications of chia seed carbohydrates
6.1 Introduction
6.2 Extraction of chia seed mucilage (including emerging assisted technologies)
6.3 Techno-functional properties of chia seed mucilage (structural characterization, ageing, rheological properties)
6.4 Advanced applications of chia seeds mucilage (e.g. ingredient replacers - namely fat/oil, egg, gluten, emulsifier/stabilizer, phosphate replacers in meat products)
6.5 Challenges and opportunities/Future perspectives/Conclusions
7. Applications of Chia seed oil and lipids
7.1 Introduction
7.2 Fatty acid composition of chia seed oil and lipids
7.3 Technological procedures for chia oil extraction (supercritical fluid and pressurized liquid extraction
7.4 Chia oil microencapsulation
7.5 Challenges and opportunities/Future perspectives/Conclusions
8. Chia seed proteins
8.1 Introduction
8.2 Chia seed protein concentrates and isolates
8.3 Chia seed protein hydrolysates and bioactive peptides
8.4 Techno-functional properties of chia seed proteins
8.5 Challenges and opportunities/Future perspectives/Conclusions
9. Health-promoting properties of chia
9.1 Introduction
9.2 History of chia seeds and leaves for food and medicine
9.3 Health promoting properties of chia seeds and leaves incl. bioaccessibility and bioavailability
9.4 Health benefits of chia consumption in disease prevention (e.g. obesity prevention, body fat depletion, human microbiota, inflammatory responses)
9.5 Challenges and opportunities/Future perspectives/Conclusions
III. NOVEL CHIA-BASED VALUE CHAINS
10. Application of chia seeds in cereal-based products
10.1 Introduction (the role of chia supplementation for nutritional, sensory and shelf-life attributes of cereal-based products) 10.2 Chia supplemented breakfast cereals, cereal bars and similar products 10.3 Gluten-free chia supplemented cereal products (gluten-free pasta, gluten-free bread) 10.4 Sourdough formulations with chia 10.5 Challenges and opportunities/Future perspectives/Conclusions
11. Application of chia seeds in meat products
11.1 Introduction (the role of chia supplementation for nutritional, techno-functional (e.g. emulsification), sensory and shelf-life attributes (e.g. oxidative stability) of meat-based products)
11.2 Processed meat products supplemented with chia (sausages, burgers,
11.3 Safety aspects of chia supplementation in meat-based products (reducing phosphate usage, formation of acrylamide during thermal treatment
11.4 Challenges and opportunities/Future perspectives/Conclusions
12. Application of chia seeds in beverages
12.1 Introduction
12.2 Functional chia-based dairy products
12.3 Chia-based juices and smoothies
12.4 Challenges and opportunities/Future perspectives/Conclusions
13. Application of chia seeds for packaging solutions
13.1 Introduction
13.2 Chia mucilage film and coating applications
13.3 Antioxidant, mechanical and physical properties of chia-based films
13.4 Commercial potential of chia for packaging solutions
13.5 Challenges and opportunities/Future perspectives/Conclusions
14. Gastronomic significance of chia
14.1 Introduction
14.2 Plant-based gastronomic products based on chia (ice cream, plant-based mayonnaise, porridges)
14.3 Consumer acceptability and preferences of chia
14.4 Challenges and opportunities/Future perspectives/Conclusions
15. Other non-food chia applications
15.1 Introduction
15.2 Cosmetics and pharmaceutical applications
15.3 Agricultural bio-remedies
15.4 Challenges and opportunities/Future perspectives/Conclusions
16. Chia for feed and forage
16.1 Introduction
16.2 Chia seeds supplement in livestock diet
16.3 Characteristics of fresh meat from animals fed by chia
16.3 The technological procedures for conversion of chia biomass into animal feed
16.4 Challenges and opportunities/Future perspectives/Conclusions
1. Chia breeding and agriculture
1.1 Introduction and production statistics
1.2 Sustainability and advantages of chia to biodiversity
1.3 Genetic diversity of chia (white, black chia) - cultivated and wild chia and seed quality (reference monographs to identify seeds, check for adulterants, contaminants, insect impact, etc)
1.4 Common agro technical measures for chia cultivation (soil requirements, sowing times, fertilization management, relevance of GAP and HACCP frameworks in chia production
1.5 Impact of chia cultivation on climate change and biodiversity
1.5 Challenges and opportunities/Future perspectives/Conclusions
2. Post harvest handling of chia
2.1 Introduction
2.2 Post harvest handling and storage of chia
2.3 Processing of chia
2.4 Contamination, adulteration and fraud in chia value chain
2.5 Supply chain of chia seeds and ingredients
3. Chia value chain analysis
3.1 Worldwide chia production - History and distribution
3.2 Identification and mapping of actors, operations and/or processes in chia value chain
3.3 Commercial potential Food and non-food chia seed value chains
3.4 Regulatory status of chia seeds in food and feed consumption (EU novel food, status and regulations in Americas (US, Canada, southern countries…), Asia (China, India, other countries…) and any regulatory text about safety and restrictions of use of Chia, depending on countries)
3.5 Challenges and opportunities/Future perspectives/Conclusion
4. Knowledge management of chia
4.1 Introduction
4.2 An overview of the knowledge development of chia
4.3 Capitalisation and links with ongoing and past research activities on chia
4.4 Commercial potential of chia
4.5 Challenges and opportunities/Future perspectives/Conclusions
II. CHIA BIOMASS PROPERTIES
5. Nutritional and chemical composition of chia seeds/leaves
5.1 Introduction
5.2 Nutritional composition of raw, hydrated and milled seeds: Major (e.g. oil, carbohydrates, proteins) and minor chia nutrients, varietal differences
5.3 Secondary metabolites of chia
5.4 Anti-nutritive and allergenic compounds
5.5 Challenges and opportunities/Future perspectives/Conclusions
6. Applications of chia seed carbohydrates
6.1 Introduction
6.2 Extraction of chia seed mucilage (including emerging assisted technologies)
6.3 Techno-functional properties of chia seed mucilage (structural characterization, ageing, rheological properties)
6.4 Advanced applications of chia seeds mucilage (e.g. ingredient replacers - namely fat/oil, egg, gluten, emulsifier/stabilizer, phosphate replacers in meat products)
6.5 Challenges and opportunities/Future perspectives/Conclusions
7. Applications of Chia seed oil and lipids
7.1 Introduction
7.2 Fatty acid composition of chia seed oil and lipids
7.3 Technological procedures for chia oil extraction (supercritical fluid and pressurized liquid extraction
7.4 Chia oil microencapsulation
7.5 Challenges and opportunities/Future perspectives/Conclusions
8. Chia seed proteins
8.1 Introduction
8.2 Chia seed protein concentrates and isolates
8.3 Chia seed protein hydrolysates and bioactive peptides
8.4 Techno-functional properties of chia seed proteins
8.5 Challenges and opportunities/Future perspectives/Conclusions
9. Health-promoting properties of chia
9.1 Introduction
9.2 History of chia seeds and leaves for food and medicine
9.3 Health promoting properties of chia seeds and leaves incl. bioaccessibility and bioavailability
9.4 Health benefits of chia consumption in disease prevention (e.g. obesity prevention, body fat depletion, human microbiota, inflammatory responses)
9.5 Challenges and opportunities/Future perspectives/Conclusions
III. NOVEL CHIA-BASED VALUE CHAINS
10. Application of chia seeds in cereal-based products
10.1 Introduction (the role of chia supplementation for nutritional, sensory and shelf-life attributes of cereal-based products) 10.2 Chia supplemented breakfast cereals, cereal bars and similar products 10.3 Gluten-free chia supplemented cereal products (gluten-free pasta, gluten-free bread) 10.4 Sourdough formulations with chia 10.5 Challenges and opportunities/Future perspectives/Conclusions
11. Application of chia seeds in meat products
11.1 Introduction (the role of chia supplementation for nutritional, techno-functional (e.g. emulsification), sensory and shelf-life attributes (e.g. oxidative stability) of meat-based products)
11.2 Processed meat products supplemented with chia (sausages, burgers,
11.3 Safety aspects of chia supplementation in meat-based products (reducing phosphate usage, formation of acrylamide during thermal treatment
11.4 Challenges and opportunities/Future perspectives/Conclusions
12. Application of chia seeds in beverages
12.1 Introduction
12.2 Functional chia-based dairy products
12.3 Chia-based juices and smoothies
12.4 Challenges and opportunities/Future perspectives/Conclusions
13. Application of chia seeds for packaging solutions
13.1 Introduction
13.2 Chia mucilage film and coating applications
13.3 Antioxidant, mechanical and physical properties of chia-based films
13.4 Commercial potential of chia for packaging solutions
13.5 Challenges and opportunities/Future perspectives/Conclusions
14. Gastronomic significance of chia
14.1 Introduction
14.2 Plant-based gastronomic products based on chia (ice cream, plant-based mayonnaise, porridges)
14.3 Consumer acceptability and preferences of chia
14.4 Challenges and opportunities/Future perspectives/Conclusions
15. Other non-food chia applications
15.1 Introduction
15.2 Cosmetics and pharmaceutical applications
15.3 Agricultural bio-remedies
15.4 Challenges and opportunities/Future perspectives/Conclusions
16. Chia for feed and forage
16.1 Introduction
16.2 Chia seeds supplement in livestock diet
16.3 Characteristics of fresh meat from animals fed by chia
16.3 The technological procedures for conversion of chia biomass into animal feed
16.4 Challenges and opportunities/Future perspectives/Conclusions
- Edition: 1
- Published: May 1, 2026
- Imprint: Academic Press
- Language: English
SP
Shivani Pathania
Dr Shivani Pathania is a Research Officer at the Food Industry Development Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland. Dr Pathania’s research interests include food packaging, novel food processing technologies, ingredient interactions especially starch and protein ingredients. She has good experience in the area of scalable processes and thermal and non- thermal separation and processing techniques in improving process efficiency, waste product utilization and new product development. She has published more than 20 peer reviewed articles and co-edited books and currently supervises more than 4 PhD students, 1 Post Doc etc. Recently, Dr Pathania received SPRINT AWARD 2023 for her recognition of clean green packaging technology.
Affiliations and expertise
Research Officer, Food Industry Development Department, Teagasc, Food Research Centre, Ashtown, Dublin, IrelandMP
Milica Pojic
Dr Milica Pojić is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia. Her research interests are in the area of new food product development and valorization of food by-products and alternative sustainable raw materials of plant origin. She coordinated several international and bilateral research projects in the area of novel food processing and formulation. Her research outputs include numerous peer-reviewed research publications, chapters, and two co-edited book. She is an editorial board member of two scientific journals: Food and Feed Research and Discover Food.
Affiliations and expertise
Principal Research Fellow, Institute of Food Technology, University of Novi Sad, Serbia.UT
Uma Tiwari
Dr. Tiwari is a lecturer within the School of Food Science & Environmental Health, TU Dublin, Ireland. She has extensively worked in the areas of grain processing, utilisation of by-products, innovative ingredients-based food product development and sustainable food systems, risk assessment, farm to fork modelling. She has published in several peer-reviewed journals, co-edited a book and guest edited two special issues. She is also a professional member of the American Society for Nutrition and Cereals & Grains Association.
Affiliations and expertise
Lecturer, School of Food Science & Environmental Health, Technological University Dublin, Ireland