Impact of chia seed germination on its lipid composition and on its processability in water by an integrated process designed for the release of oil bodies

Chia seeds, source of w3, w6 w9 and mucilage for food ingredients, are important for cardiovascular diseases prevention. A process for releasing the mucilage to recover the oil bodies from seeds has already been developed. The aim of this study was investigation the ability of seeds to be degummed, obtain a native lipid emulsion and examine the effect of germination, before or after degumming, on the reserves’ composition. Proximate and lipid composition were determined at three times during germination (1, 24 and 48h). Results confirmed that degumming has no-effect on the seeds germination ability. The oil bodies release remains effective regardless of the germination stage, demonstrating the robustness of the process for recovering lipids. Degumming has no-effect on the fractionation of chia seeds whatever the timing of application. The mobilization of lipid reserves increased as germination progressed. The lipid content of germinated seeds declined, the proportion of triglycerides falled and higher proportions of partial glycerides and free fatty acids are formed. Lipids became more prevalent in the pellet, reducing oil bodies yield released into the upper emulsified phase after 48h of germination. This is the first report on the impact of germination on the integrated lipid release process in chia. • Use of aqueous integrated process at any stage of germination to release chia oleosomes. • Seed degumming has little impact on germination capacity. • Germination shows a priming effect on protein and mineral diffusion during degumming. • Oil-bodies composition highlights reserves mobilization during seed germination.