A review on extraction, functionality and application of chia seeds as a storehouse of bioactive components

Abstract

The extraction of bioactive components from different food sources can greatly improve the production of fortified food items and improve the nutritional profile of commonly consumed foods. Antioxidants play a pivotal role in protecting the body by scavenging free radicals, a critical process in reducing the risk of diseases associated with reactive oxygen species (ROS). This review explores different ways to extract antioxidants from chia seeds and tries to find the best one. In addition to cutting-edge procedures like pressurized liquid extraction, supercritical fluid extraction, microwave-enhanced extraction, and ultrasound-assisted extraction, traditional solvent extraction techniques including infusion, decoction, percolation, and Soxhlet extraction are also discussed. The review also looks at the variables like temperature, pressure, type of solvent, and radiation that affect the parameters of the extraction process and efficiency of antioxidants. The present review also provides valuable insights for researchers seeking to understand the most efficient method of antioxidant extraction from chia seeds, with the potential to ameliorate the qualities and quantitively of antioxidants for future utilisation in fortified foods and cosmetics.