Glasnik Zaštite Bilja, Vol. 49. No. 3., 2026.
Stručni rad
Technological processing and nutritional value of chia seeds (Salvia hispanica L.) in the functional food industry
Ana Matin
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
Karlo Špelić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
*
Niko Fusić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
Ivana Tomić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
Božidar Matin
; Sveučilište u Zagrebu Fakultet Šumarstva i drvne tehnologije, Zagreb
Mateja Grubor
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
Vanja Jurišić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
Ivan Brandić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb
* Dopisni autor.
Sažetak
Chia (Salvia hispanica L.) is an ancient crop native to Central America, whose traditional use dates back to the Aztec, Mayan and Inca civilizations. Today, thanks to their exceptional nutritional and functional properties, chia seeds are becoming a globally significant agronomic and food product. Cultivation requires well-drained soils, moderate rainfall and strict control of harvest dates due to uneven ripening. Yields range from 500–800 kgha-1 in extensive production to more than 2,000 kgha-1 in optimal systems. The largest global producers are Paraguay, Bolivia and Argentina, while new production areas are increasingly covering Africa. Chia seeds are characterized by a high content of polyunsaturated fatty acids, especially omega-3 (ALA), dietary fiber, plant proteins, minerals and vitamins. Drying and packaging are key processes that ensure lipid stability and prevent oxidation, with convection, conduction and freeze-drying methods most commonly used. Lyophilization best preserves bioactive compounds, while vacuum or MAP packaging is the most efficient for long-term storage. Chia is used in the food industry in different forms: as whole seeds, flour, oil or gel. Due to its high water binding capacity, the gel is used as a substitute for fat and eggs in bakery products, while flour is successfully used in the production of gluten-free and nutritionally enriched pasta. Global consumption is growing and ranges between 80.000 and 100.000 tons per year, and the largest importers are the USA, EU countries and China.
Ključne riječi
chia seeds; processing; nutritional value; functional nutrition
Hrčak ID:
347169
URI
Datum izdavanja:
16.4.2026.
Posjeta: 0 *