Updates and perspectives for to the use of chia seed

In the last decade, the consumption of chia seed has become popular and has increased due to their nutritional and functional properties. For this reason, the aim of this review is to present current information concerning the potential use of chia seeds, highlighting their chemical composition, mainly for their lipids fraction (polyunsaturated fatty acids, above all, α-linolenic acid (ALA)), protein content, dietary fiber (mucilage) and secondary metabolites such as phenolic compounds. Emphasizing the mucilage, this material is a polymer consisting mainly of sugars (xylose, glucose, arabinose and galactose) and a large amount of uronic acids (galacturonic and glucuronic); of which multiple researches have been conducted to evaluate the chemical composition and rheological behavior of this dynamically changing material. Being the chemical composition that determines its viscoelastic properties, solubility and therefore the applications of this heteropolysaccharide. Finally, the results of these studies show that the chia seed and/or some of their components are ideal for their application in the food or pharmaceutical industry, e.g., as a food additive, fat substitute, thickener, emulsifier, stabilizer, fiber source with possible beneficial metabolic effects and currently as a wall material for the active molecules encapsulation or the production of biodegradable functional films.