New technique improves the extraction of chia seeds to advance anti-aging remedies

A Purdue University team has recently developed a groundbreaking technique that separates mucilage from chia seeds; in a bid to increase the yield of protein-rich chia flour well-known for enhancing bioactivity and functionality. The process effectively extracts mucilage (a thick and gluey substance that surrounds chia seeds and makes the extraction of chia flour extremely difficult) thereby increasing the rate at which chia seeds are processed for pharmaceutical application. “We are excited about our extraction method because it opens up so many new possibilities for using chia seeds,” said Uriel Urbizo, a Ph.D. graduate student in Purdue’s College of Agriculture, and part of the innovative team that was led by Andrea Liceaga— the associate professor of food science at the university. The process in question utilizes temperature, vacuum-assisted filtration, and ultrasonication to enhance efficiency; saving both time and money for companies involved in the processing of extracting chia seeds for pharmaceutical, nutritional, and anti-aging applications. The Purdue team also tested the method for its potential application in using mucilage and peptides to develop films for medicine capsules and anti-aging products, respectively. For centuries, humans have consumed chia seeds as a source of healthy, rich protein. Nevertheless, the use of archaic and conventional methods always made the separation process quite tedious. Indeed, techniques such as freeze-drying were not only time-consuming and expensive, but also caused the damage of vital components within the seeds; thereby decreasing the overall yield. But this has not hindered the rising demand for chia seeds in the market today, as more people begin to realize all the numerous benefits it avails to its consumers. For starters, Chia seeds are an excellent source of Omega-3 fatty acids, particularly omega-3 ALA. And as you know, fatty acids such as ALA (when converted to EPA) are essential in the proper functioning of the brain and other vital parts of the body. In fact, a number of studies conducted in animals and humans have shown that increased consumption of chia seeds elevates blood levels of ALA by up to 138%, and EPA by up to  39% Aside from fatty acids, chia seeds also help in regulating blood sugar levels. Recent animal studies have shown that increasing the intake of chia seeds reduces insulin resistance and improves blood sugar control. And it’s a well-known fact that keeping blood sugar levels at an optimum reduces risk factors such as type 2 diabetes, metabolic syndrome, and heart disease. Lastly, the consumption of chia seeds also increases your intake of fiber. In fact, a single ounce of chia seeds provides about 11 grams of fiber; which translates to 44% of the RDI for women, and 29% for men. Fiber is essential in improving gut health and increasing fullness; which consequently lowers your food intake and your risk of developing chronic diseases. That being said, the new method offers an improved option for creating products that use components, primarily peptides, from the chia seeds to inhibit enzymes that play a role in the aging of the skin.