Abstract
Due to the current growing interest in the search for alternative sources of protein and bioactive peptides for food and pharmaceutical applications, various seeds have been exploited. Chia (Salvia hispanica), an herbaceous annual plant, contains seeds overwhelmed with polyunsaturated fatty acids, carbohydrates, proteins, dietary fiber, minerals, and vitamins. These seeds are usually used for oil extraction and the meal generated after oil extraction is rich in proteins and thus suitable for extracting bioactive peptides. Herein, an updated summary of the production and characterization methods, pharmacological activities, potential food applications and safety concerns of chia-derived bioactive peptides is presented. Parameters such as protein extraction methods, extent of protein hydrolysis, molecular weight of hydrolysates, and interaction of active peptides with other food compounds affect the final activity of the peptides. The successful application of chia-derived peptides in food products (e.g., in the fortification of wheat bread) suggests that there is an avenue for designing personalized functional foods.