Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

González-Linares, Jairo I; Medina-Vivanco, Mari L.; Garay, Richer; Mendieta-Taboada, Óscar

doi:10.4067/s0718-07642017000500013

“…Proteins extracted from the SIOPC under alkaline conditions (pH 12.0) were used to produce biodegradable edible films as an alternative to reduce the use of residual non-biodegradable solids and plastics. A combination of SIOPC proteins (8.2-9.3%) and sorbitol (1.4-1.8%) led to obtain films with low solubility and water vapor permeability [32] .…”

Section: Less Conventional Food-related Application Of Siopcmentioning

confidence: 99%

“…The globulin fractions presented five polypeptides with MW of 22, 23, 31, 33, and 36 kDa, while prolamins were composed by four polypetides with MW of 22-23, 23-24, 33, and 36 kDA. The glutelins were constituted by five polypeptides with MW of [22][23][23][24][31][32]33,and 36 kDa. Other studies indicate that the major components of proteins from SIOPC are fractions with MW of 14, 30, 60, and 97 kDa [37] ; 11, 17, 35, and 63 kDa [12] ; and 15, 18, 31 and 57 kDa [11b] . According to Quinteros, et al [37] , the soluble SIOPC proteins are characterized by polypeptides in the range of 16-70 kDa.…”

Section: Siopc As Alternative Source Of Proteins and Bioactive Peptidesmentioning

confidence: 99%

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Sánchez

¹

,

Hernández-Ledesma

²

,

Gutiérrez

³

2021

Food Reviews International

View full text Add to dashboard Cite

Sacha Inchi (SI) (Plukenetia spp.) is an Amazonian-originary nut, used for centuries as food for the native people of the Amazon rainforest that is attracting attention worldwide as a functional food. Because of its high nutritional value, SI is considered as a "super food". In addition to its high content of polyunsaturated oil, SI is a good source of high-quality proteins of high biological value, essential aminoacids, dietary fiber, minerals, tocopherols, phytosterols, and phenolic compounds. This review summarizes the physicochemical characteristics, food-related applications, and biological activity of the Sacha Inchi oil press-cake. A perspective of its potential uses is provided, as a contribution to the growing increasing interest for in adding value to this agro-industrial by-product. Additionally, this overview gives insights into the importance of this alternative plant-based protein, which has promissory applications in the food, pharmaceutical and cosmetic industries.

show abstract

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Cadena

¹

,

Zambrano

²

,

Bravo-Gómez

³

et al. 2023

F1000Res

1

0

View full text Add to dashboard Cite

Background: Interest in alternative sources of tubers and legumes has increased in recent years because of the constant search for raw materials that provide bioactive compounds with antioxidant potential benefits for consumers. The functionality of new raw materials is sought through physical and/or chemical modifications to develop and innovate new foods. The objective of this study was to characterize taro (TF) (Colocasia esculenta) and sacha inchi (Plukenetia volubilis) flours, obtained by the wet (SIF-WM) and defatted method (SIF-DM), as an alternative for the formulation of new functional foods. Methods: The free polyphenols of the different mixtures were analyzed, and the antioxidant properties of the extracts obtained were measured using ABTS.* (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid). The ABTS radical method, which reacts with the phenolic compounds of the food matrix, using Trolox as a standard. The blends were subjected to pasting analysis, flow profile tests, determination of viscoelastic properties (temperature sweep). Characterization of common microorganisms in these foods was performed. Results: The highest protein value was obtained in the sacha inchi flour obtained by the defatted method (72.62). The majority of components in taro were carbohydrates (85.4%). About antioxidant and determination of free polyphenols, taro flour obtained values of 2.71 µmol ET/g and 7.47 mg EAG/g, higher than Sacha inchi flours. In the rheological analysis (pasting properties, flow profile, and viscoelasticity), we observed that adding taro flour in different mixtures increases the viscosity peak and a lower breakdown, while there was an increase in setback. Except for defatted sacha flour, the others presented a flow index >1 before heating, showing a dilatant fluid behavior. The presence of Taro flour improves gel formation and stability. Staphylococcus aureus and Salmonella were present in the taro flour. Conclusions: The flours analyzed represent a raw material with great potential for the development of gluten-free foods with functional properties.

show abstract

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Narváez Cadena,

Salas Zambrano,

Bravo Gómez

et al. 2023

F1000Res

0

View full text Add to dashboard Cite

Background: Interest in alternative sources of tubers and legumes has increased in recent years because of the constant search for raw materials that provide bioactive compounds with antioxidant potential benefits for consumers. The functionality of new raw materials is sought through physical and/or chemical modifications to develop and innovate new foods. The objective of this study was to characterize taro (TF) (Colocasia esculenta) and sacha inchi (Plukenetia volubilis) flours, obtained by the wet (SIF-WM) and defatted method (SIF-DM), as an alternative for the formulation of new functional foods. Methods: The free polyphenols of the different mixtures were analyzed, and the antioxidant properties of the extracts obtained were measured using ABTS.* (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid). The ABTS radical method, which reacts with the phenolic compounds of the food matrix, using Trolox as a standard. The blends were subjected to pasting analysis, flow profile tests, determination of viscoelastic properties (temperature sweep). Characterization of common microorganisms in these foods was performed. Results: The highest protein value was obtained in the sacha inchi flour obtained by the defatted method (72.62). The majority of components in taro were carbohydrates (85.4%). About antioxidant and determination of free polyphenols, taro flour obtained values of 2.71 µmol ET/g and 7.47 mg EAG/g, higher than Sacha inchi flours. In the rheological analysis (pasting properties, flow profile, and viscoelasticity), we observed that adding taro flour in different mixtures increases the viscosity peak and a lower breakdown, while there was an increase in setback. Except for defatted sacha flour, the others presented a flow index >1 before heating, showing a dilatant fluid behavior. The presence of Taro flour improves gel formation and stability. Staphylococcus aureus and Salmonella were present in the taro flour. Conclusions: The flours analyzed represent a raw material with great potential for the development of gluten-free foods with functional properties.

show abstract

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

Cited by 3 publications

References 30 publications

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Contact Info

Product

Resources

About