Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

• Published in: Foods Vol. 10; no. 3; p. 620
• Main Authors: Muñoz-Tebar, Nuria, Molina, Ana, Carmona, Manuel, Berruga, María Isabel
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 15-03-2021; MDPI
• Subjects: Agribusiness; Agricultural production; Biodegradability; biodegradable; Biodegradation; Biofilms; By products; Byproducts; chia seed by-products; defatted chia flour mucilage; edible coatings; Fatty acids; Flour; Food; Food industry; Food processing industry; Food science; Glycerol; Low density polyethylenes; Mechanical properties; Moisture content; Mucilage; Optical properties; Permeability; Plastics; Polyethylene; Salvia columbariae; Seeds; Water vapor; United States > US; Germany; Spain; edible coatings; biodegradable; chia seed by-products; defatted chia flour mucilage
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10030620

Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.