The document summarizes research conducted on chia seeds and their mucilage. Key findings include: - Chia seeds are a source of soluble fiber and nutrients. Extraction of mucilage from seeds yields 20-25%. - Studies showed chia mucilage rapidly hydrates and swells in water. It exhibits pseudoplastic rheological behavior useful for emulsions and suspensions. - Characterization found chia mucilage is a carbohydrate containing hydroxyl groups. It effectively suspended paracetamol in a paediatric formulation over 5 days without sedimentation.

1. Presented By: DHRUTI AVLANI
Roll No.: 27720316018
Reg No.: 162772310024
M.Pharm, 2nd
Year, 3rd
Semester
NSHM Knowledge Campus, Kolkata – Group of Institutions
GUIDE: Dr. Sutapa Biswas Majee

3. Chia is an edible seed that comes from the desert plant Salvia
hispanica, grown in Mexico where they were highly valued
for their medicinal properties and nutritional value. They are
unprocessed, whole-grain food that can be absorbed by the
body as seeds (unlike flaxseeds).
One ounce (about 2 tablespoons) contains 139 calories, 4
grams of protein, 9 grams fat, 12 grams carbohydrates and 11
grams of fiber, plus vitamins and minerals and antioxidants.

4. SL.
NO.
TITLE OF
WORK
OUTCOME REFERENCE
1 Chemical and
functional properties
of chia seed (Salvia
hispanica L.) gum
Chia seed is an excellent natural
source of gum with good
physicochemical and functional
qualities, and is very promising for
use in food industry.
4
2 Microstructure,
chemical composition
and mucilage
exudation of chia
(Salvia hispanica L.)
nutlets from
Argentina
The results obtained show a fast
exudation of chia mucilage when
nutlets are in contact with water. The
freeze-dried crude mucilage hydrates
easily in water, even at low
temperatures.
5
3 Whole and crushed
nutlets of chia (Salvia
hispanica) from
Mexico as a source of
functional gums
The rheological behaviour exhibited
by the gums was pseudoplastic or
shear thinning. From a functional
perspective, chia gum is an important
food component due its emulsifier
and stabilizer potentials.
6

5. SL.
NO.
TITLE OF
WORK
OUTCOME REFERENCE
4 Development and
evaluation of chia
seed mucilage-based
buccal mucoadhesive,
sustained release
tablet
The optimised formulation showed
maximum drug release as 99.4% in 6h,
friability of 0.53% and mucoadhesive
strength of 20.3g. These features appear
to be adequate for developing a buccal
mucoadhesive drug delivery system.
7
5 Method for obtaining
mucilage from Salvia
hispanica L.
The invention describes method for
defattening, hydration with water,
solubilisation, high-pressure filtration,
dehydration and pulverisation for
subsequent packaging and storage of
the pulverised mucilage. Mucilage
solubilisation, which is the critical step
of said method, involves mechanical
stirring and/or sonication and is directly
proportional to the pulverised mucilage
yield which is greater than 15 %.
8

6. 1. PHARMACOGNOSTICAL EVALUATION OF CHIA SEED
i. Botanical Authentication
ii. Macroscopy (Done)
iii. Microscopy (Done)
iv. Identity, Purity & Strength
2. EXTRACTION OF CHIA SEED MUCILAGE (Done)
3. CHARACTERISATION OF CHIA SEED MUCILAGE
i. PHYSICAL CHARACTERISATION
a. Organoleptic (Done) f. Solvation Kinetics (Done)
b. X-ray Diffraction (XRD) g. Swelling Index (Done)
c. Differential Scanning Colorimetry (DSC)
d. Microscopy of swollen seed and seed mucilage (Done)
e. Rheological Behaviour
ii. CHEMICAL CHARACTERISATION
a. Melting Point (Done)
b. Fourier-Transform Infrared Spectroscopy (FTIR) (Done)
c. Phytochemical Analysis
d. Thin Layer Chromatography
e. Solubility Studies
iii. FUNCTIONAL CHARACTERISATION
a. Suspendability (Done) c. Emulsifier activity
b. Flow Properties d. Mucoadhesivity

7. MACROSCOPIC:
Shape : Small, oval and flattened
Colour : Dark brown to black
Odour : Odourless
Taste : Tasteless
2-2.5 mm
Chia consists of dried seeds of Salvia sp. (Family Lamiaceae) ; an
annual herb.
1.2-1.5 mm
0.8-1.0 mm
Fig 1: Macroscopy of whole seed
Fig 2: Transverse section of whole seed
Fig 3: Seed coat

8. Dry seed:
Fig 4: Transverse section of whole seed
Seed Coat
Kernel
MICROSCOPY OF CHIA SEED:
Fig 5: Onset of swelling Fig 6: Completely swollen
seed
Fig 7: Transverse section of
swollen seed
Swollen seed:
Trichomes

9. Strained
through
muslin
cloth
Weighing of whole
chia seeds
Seed:Solvent = 1:50
Continuous stirring
at 1200 rpm at 60°C
for 3 hours
Weighing of dried
mucilage film
Extracted mucilage
spread as a thin film
Thick mucilage
formation
 REPORTED YIELD : 3-12%[6,8]
Onset of
swelling
Overnight
drying at
50° C
Mucilage film stored in desiccator for future use
 PRACTICAL YIELD : 20-25%

11. Colour : Off white Odour : Odourless
Appearance : Flaky appearance Taste : Tasteless
Fig 8: Microscopy of dried mucilage

12. Take 10mg of dry mucilage powder
separately inside a pre-weighed filter
paper sachet and weigh
Immerse it simultaneously in same
minimum volume of different media
taken in petridishes to wet the sachet
under surface
During the initial 15 min record the net
weight of each sachet at every 3 min and
then every 15 min to a constant value
A blank was taken with only filter paper
Repeat the determination three times
 Rapid swelling observed in water for a
period up to 1 hour after which no further
change in weight of mucilage could be seen.
 In pH 6.8 (SIF), increase in weight occurred
only till 6 mins. In acidic pH (SGF), rate of
swelling was minimum.
 Rapid swelling observed in water for a
period up to 1 hour after which no further
change in weight of mucilage could be seen.
 In pH 6.8 (SIF), increase in weight occurred
only till 6 mins. In acidic pH (SGF), rate of
swelling was minimum.
Therefore, chia mucilage can be investigated
as an excipient for water based liquid dosage
form and also for GRDDS after combination
with a suitable hydrophilic swellable
Fig 9: Solvation kinetics in buffers of varying
pH
pH 1.2
pH 6.0
pH 6.8
Water
*x-axis not to scale

13. Transfer 1g mucilage to a 100ml
stoppered cylinder containing 90ml
of water
Shake well for 30seconds and allow
to stand 24 hours, shaking gently on
three occasions during this period
Add sufficient water to produce
100ml, mix gently for 30 seconds,
avoiding the entrapment of air, allow
to stand for 5 hours
Measure the volume of mucilage
Repeat the determination three times
% Swelling=Volume of swollen
sample*100
Initial volume of sample
Although solvation kinetics of chia mucilage
in pH 6.0 and pH 6.8 are quite different, same
%swelling has been observed in both the
buffers. Discrepancy needs to be explained
through further studies.
Results of %swelling in water and in
pH 1.2 corraborate with that of solvation
kinetics data.
Although solvation kinetics of chia mucilage
in pH 6.0 and pH 6.8 are quite different, same
%swelling has been observed in both the
buffers. Discrepancy needs to be explained
through further studies.
Results of %swelling in water and in
pH 1.2 corraborate with that of solvation
kinetics data.
Fig 10: Swelling study of mucilage in different
pH

14. The mucilage contains –OH group with intermolecular hydrogen bonding as in
polysaccharides, with 1→4 glycosidic bonds.
This indicates that chemically mucilage belongs to the class of carbohydrate
The mucilage contains –OH group with intermolecular hydrogen bonding as in
polysaccharides, with 1→4 glycosidic bonds.
This indicates that chemically mucilage belongs to the class of carbohydrate
Fig 11: FTIR of dry powdered mucilage

15. Fig 12: Melting point apparatus

16. INGREDIENTS COMPOSITION
(%w/v)
Drug (Paracetamol) 2.4
Chia mucilage 1
Methyl paraben 0.04
Propyl paraben 0.02
Tween 80 0.4
Glycerine 5
Water qs to 100 Fig 13: Chia mucilage based
Paracetamol paediatric suspension
Paracetamol paediatric suspension was studied for 5 days.
 No sedimentation/ caking was observed.
 Flowability remained unaffected throughout the study period.
 The formulation pH was 7.0.
Therefore, chia mucilage (1%w/v) is an effective
suspending agent for paediatric suspension.
Paracetamol paediatric suspension was studied for 5 days.
 No sedimentation/ caking was observed.
 Flowability remained unaffected throughout the study period.
 The formulation pH was 7.0.
Therefore, chia mucilage (1%w/v) is an effective
suspending agent for paediatric suspension.

17.  Extraction of mucilage from chia seed is an easy and
inexpensive method involving only water as solvent.
 Shows great promise as an eco-friendly method for industrial
application with proper scale up.
 Extent of swelling varies with pH of medium, maximum being
observed in water.
 1%w/v chia mucilage is an effective suspending agent for
paracetamol paediatric suspension.
Therefore, chia mucilage is suitable for any aqueous
preparations such as suspensions and also in other pH-
dependent controlled release drug delivery systems.

18. 1. Jania G, Shah D, Prajapatia V, Jain V (2009). Gums and mucilages: Versatile
excipients for pharmaceutical formulations. Asian J. Pharm. Sci. 4(5):308-322.
http://dx.doi.org/10.1.1.472.4557
2. Chowdhury M, Sengupta A, Datta L, Chatterjee S (2017). Role of mucilage as
pharmaceutical additives and cytoprotective agent. J. Innov. Pharm. Biol. Sci.
4(2);46-52.
http://www.jipbs.com/VolumeArticles/FullTextPDF/298_JIPBSV4I208.pdf
3. Zelman KM. The truth about chia.
https://www.webmd.com/diet/features/truth-about-chia#1 accessed as on 5
November 2017.
4. Campos M, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-
Ancona D (2014). Chemical and Functional Properties of Chia Seed (Salvia
hispanica L.) Gum. Int. J. Food Sci. ;1-5.
http://dx.doi.org/10.1155/2014/241053 Article ID 241053.
5. Capitani M, Ixtaina V, Nolascob S, Tom´as M (2013). Microstructure,
chemical composition and mucilage exudation of chia (Salvia hispanica L.)
nutlets from Argentina. J. Sci. Food Agric.;8.
http://dx.doi.org/10.1002/jsfa.6327

19. 6. Segura-Campos M, Acosta-Chi Z, Rosado-Rubio G, Chel-Guerrero L,
Betancur-Ancona D (2014). Whole and crushed nutlets of chia (Salvia
hispanica) from Mexico as a source of functional gums. Food Sci. Technol.
34(4):701-709. http://dx.doi.org/10.1590/1678-457X.6439
7. Nerkar P, Mahajan H, Ige P, Solanki R (2016). Development and evaluation of
chia seed mucilage-based buccal mucoadhesive, sustained release tablet of
Venlafaxine. Int. J. Pharm. Sci. Nanotech. 9(6):3536-3544.
http://www.ijpsnonline.com/Issues/3536_full.pdf
8. Method for obtaining mucilage from Salvia hispanica L. WO 2008044908 A2
https://www.google.com/patents/WO2008044908A2?cl=en
9. Munoz LA, Cobos A, Diaz O, Aguilera JM (2012). Chia seeds: Microstructre,
mucilage extraction and hydration. J. Food Eng. 108;216-224.
http://dx.doi.org/10.1016/j.jfoodeng.2011.06.037
10. Monographs on Herbs and Herbal Products. Indian Pharmacopoeia;
Government of India, Ministry of Health and Family Welfare Department; 6th
edition; 2010; 3:2513.
11. Kuhn LP (1949). The infrared spectra of carbohydrates. Ballistic Research
Laboratories. http://www.dtic.mil/dtic/tr/fulltext/u2/a800362.pdf