DEVELOPMENT OF A NEW PROTEIN-RICH FUNCTIONAL INGREDIENT FROM QUINOA (CHENOPODIUM QUINOA) USING SUSTAINABLE TECHNOLOGY

Abstract

The growing global demand for healthy ingredients and foods drives the search for innovative food solutions. Furthermore, global challenges such as rapid population growth, climate change, and the emergence of new pandemics pose a significant threat to the food security of future generations. Consequently, it is crucial to seek alternatives for producing nutritious food using more sustainable methods. In this context, the influence of moisture conditioning on the yield and composition of a protein-enriched fraction obtained via pilot-scale dry fractionation of previously desaponified quinoa was investigated. The grains were conditioned to moisture levels of 13, 15, and 17%, followed by a milling stage (using a roller mill) and classification via vibratory sieving (fractions passing <1190 µm). The highest mass yield (29.32 ± 0.28%) and protein content (30.36 ± 0.34 g·100 g⁻¹ on a dry basis) were obtained at 13% moisture, showing significant differences compared to the other moisture levels (p < 0.05), indicating that lower moisture favors protein separation. Furthermore, this fraction exhibited higher levels of fat (13.15 ± 0.42 g·100 g⁻¹), ash (5.16 ± 0.04 g·100 g⁻¹), and total phenolic compounds (302.14 ± 9.65 mg GAE·100 g⁻¹ dry basis) than quinoa grain, with antioxidant capacities of 1490.99 ± 32.26 µmol TE·100 g⁻¹ dry basis (ABTS) and 1094.14 ± 45.47 µmol TE·100 g⁻¹ dry basis (FRAP). These values are likely associated with the enrichment in phenolic compounds and, possibly, lipid-soluble antioxidants (e.g., tocopherols). The fraction displayed a yellowish hue (yellowness index of 34.96) due to positive b* values, likely attributable to compositional factors. The sample with the highest protein concentration demonstrated superior water-holding capacity (2.58 ± 0.09 g water·g⁻¹ sample) and oil-holding capacity (2.03 ± 0.02 g oil·g⁻¹ sample) which may be related to the amphiphilic nature of proteins, whose polar and non-polar residues can interact with water and oil, respectively. The resulting protein-enriched fraction, obtained through low-water-consumption processes, such as dry fractionation, represents a more sustainable and promising ingredient for the nutritional enrichment of plant-based foods. Further studies on its techno-functional properties (solubility, emulsifying and foaming capacity) and oxidative stability are required to determine its potential applications.

Acknowledgments

The research is funded by the National Council for Science, Technology, and Technological Innovation (CONCYTEC) and the National Program for Scientific Research and Advanced Studies (PROCIENCIA), under Competition E077-2023-01-BM "Scholarships for doctoral programs in inter-institutional partnerships" (grant number PE501089249-2024) and Competition E033-2023-01-BM "Inter-institutional partnerships for doctoral programs" (grant number PE501084298-2023). Thanks to CNPq for the research scholarship provided to M.S. (312759/2025-8).