Fecha de publicación: 23/12/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 4181: Scientific Mapping of Chia Protein Research: State of the Art and Future Trends
Foods doi: 10.3390/foods13244181
Authors:
Júlia Scherer Santos
Arthur Coelho Durso
César Augusto Sodré da Silva
Rejane de Castro Santana

This report is a pioneering bibliometric analysis of chia proteins as well as a review of the current/future themes of chia proteins. Reports were selected from the Scopus database, and networks of co-word occurrence, co-cited references, and the bibliographic coupling of documents were obtained. The health benefits and functional properties of chia proteins/peptides are current themes while the research of chia peptides is an emergent theme. The co-word network showed a low link between health benefits and functional properties, concluding that protein derivatives with both properties must be better explored. This review elucidated how the conditions of protein extraction and protein hydrolysis must be adjusted to maximize the intended functional characteristics and health benefits. An extremely alkaline pH and heating provided chia proteins with the lowest solubility, emulsifying properties, and antioxidant activity. Higher hydrolysis time increases peptides’ hydrolysis degree, which affects its biological activity. Moreover, chia peptides showed higher oil absorption and emulsifying properties than chia protein isolates. The highlighted findings of this report represent the current research status which may require a new updated review in the future. A more in-depth approach to chia protein derivatives’ extraction will enable their quick development in the food, pharmaceutical, and cosmetic industries.