Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Inhibitory effect of bioactive compounds from quinoa of different colors on the in vitro digestibility of starch

This study aimed to compare the bioactive compounds presented in quinoa of various colors, and investigated their inhibitory effect on α-glucosidase activity and the in vitro digestibility of starch. The primary bioactive compounds identified in quinoa included betaine and polyphenols (kaempferol, quercetin, rutin, etc.), with their contents increased as the color of quinoa darkened. The half maximal inhibitory concentration (IC50) values of quercetin, kaempferol, and rutin in inhibiting α-glucosidase activity were 0.29, 0.34, and 1.21 mg/mL, respectively, compared to the extracts from white quinoa (1.25 mg/mL), red quinoa (0.59 mg/mL), and black quinoa (0.41 mg/mL). All extracts exhibited a dose-dependent inhibitory effect on α-glucosidase, characterized by a reversible mixed noncompetitive and anti-competitive inhibition mode. The hydrolysis rate of starch in white, red, and black quinoa flours was 33.6 %, 31.7 %, 30.2 %, respectively, and these rates increased upon the removal of bioactive compounds. After in vitro digestion, the release rates of free betaine and polyphenol from quinoa flours reached 36.9 % ~ 39.9 % and 26.5 % ~ 37.4 %, respectively. This research contributes to the advancement of whole-grain and functional foods incorporating quinoa.

Study of the Physical-Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of Germinated Chenopodium quinoa

Chenopodium quinoa, a high Andean grain with excellent nutritional value and complex molecular structure, presents significant challenges in the bioavailability of nutrients and the functionality of its components. Germination as a biotechnological strategy generated significant modifications in four varieties of quinoa. The ungerminated and germinated samples' physical-chemical, thermal, structural, and rheological properties were determined. Results showed increases in protein bioavailability (14.13% in Black Collana Quinoa (BCQ) and 12.79% in Red Pasankalla Quinoa (RPQ)), phenolic compounds (30.81 mg Gallic Acid Equivalent/100 g in RPQ), flavonoids (108.53 mg Quercetin Equivalent/100 g in Yellow Marangani Quinoa (YMQ)), and antioxidant capacity (up to 241.43 μmol Trolox Equivalent/g in BCQ). Thermal analysis showed increases in gelatinization temperature (57.53 °C to 59.45 °C in RPQ) and a reduction in enthalpy (1.38 J/g to 0.67 J/g). Structural analysis showed similar functional groups, but variation in spectra intensity was related to starches and proteins. Rheological properties exhibited pseudoplastic behavior at 80 °C. Principal component analysis showed a clear difference between germinated and non-germinated samples. The germination process significantly modified quinoa, improving its nutritional and functional properties and generating new opportunities for its application in the development of biodegradable materials and functional foods.

Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security

This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.

Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan

This study investigated the effects of konjac glucomannan (KGM) and ultrasound on the solubility, pasting properties, rheological behavior, thermal properties, structural characteristics, and digestibility of quinoa starch. The results demonstrated significant improvements in starch properties with both ultrasound and KGM treatment, with the most pronounced effects observed in the combined ultrasound and KGM treatment. This combined treatment led to enhanced energy storage modulus and loss modulus, indicating improved rheological properties. Additionally, combined treatment improved solubility, thermal stability, and digestibility and resulted in a more ordered structure and increased paste enthalpy compared with ultrasound or KGM treatment. Scanning electron microscopy and particle size analysis revealed a more compact starch structure following the synergistic treatment. X-ray diffraction and Fourier transform infrared spectroscopy showed a more organized, complex structure. These findings offer valuable insights into the application of ultrasound and KGM to enhance the performance and quality of quinoa starch.

Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27-96.82 g/100 g), and trypsin inhibitors (0.35-0.46 TUI/100 g). All three varieties showed similar in vitro protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups -CH-, -CH2-, C-OH, -OH, and C-N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)

This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 ± 0.63% of a slightly beige powder (a* 1.92 ± 0.03, b* 10.82 ± 0.17 and L* 92.27 ± 0.24). The starch presented low protein content (1.19% ± 0.11) and phenolic compounds (0.58 ± 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 µm. The starch presented a high content of amylose (34.50%±0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3·106 g·mol^-1) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 ± 0.46 °C) and gelatinization enthalpy (ΔH = 9.1 ± 1.19 J g^-1) but a high-temperature range (ΔT = 14.1 ± 0.52 °C). The jaboticaba starch proved to be a promising material for food and non-food applications.

Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability

Distillers' grains of Chinese Baijiu (DGS) presents a significant challenge to the environmentally-friendly production of the brewing industry. This study utilized screw extrusion to modify the morphological and crystalline characteristics of DGS, resulting in a 316 % increase in the yield of non-digestible polysaccharides extraction. Physiochemical characteristics of extracted polysaccharides were variated, including infrared spectrum, monosaccharide composition, and molecular weight. Polysaccharides extracted from extruded DGS exhibited enhanced inhibitory capacity on α-amylase activity and starch hydrolyzation, as compared to those extracted from unextruded DGS. Additionally, the ABTS, DPPH, and OH radical scavenging efficiencies took a maximum increase of 1.20, 1.38, and 1.02-fold, correspondingly. Extrusion is a novel approach for the recycling non-digestible polysaccharides from DGS, augmenting the bioactivity of extracts and their potential application in functional food.

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.

Diversity of quinoa genetic resources for sustainable production: A survey on nutritive characteristics as influenced by environmental conditions

Environmental extremes and climatic variability have enhanced the changes in numerous plant stressors. Researchers have been working to improve “major” crops for several decades to make them more adaptable and tolerant to environmental stresses. However, neglected and underutilized crop species that have the potential to ensure food and nutritional security for the ever-growing global population have received little or no research attention. Quinoa is one of these crops. It is a pseudocereal, considered a rich and balanced food resource due to its protein content and protein quality, high mineral content, and health benefits. This review provides currently available information on the genetic resources of quinoa and their quality in terms of variability of economically important traits such as yield, and the content of bioactive compounds, such as protein and amino acid composition. The influence of variety and environmental conditions on selected traits is also discussed. The various types of nutrients present in the different varieties form the basis and are key for future breeding efforts and for efficient, healthy, and sustainable food production.

Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review

The Chenopodium genus includes >250 species, among which only quinoa, pigweed, djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional and rich source of starch, which has been found effective in producing different classes of food. Chenopodium starches are characterized by their smaller granule size (0.4-3.5 μm), higher swelling index, shorter/lower gelatinization regions/temperature, good emulsifying properties, and high digestibility, making them suitable for food applications. However, most of the investigations into Chenopodium starches are in the primary stages (isolation, modification, and characterization), except for quinoa. This review comprehensively explores the major developments in Chenopodium starch research, emphasizing isolation, structural composition, functionality, hydrolysis, modification, and application. A critical analysis of the trends, limitations, and scope of these starches for novel food applications has also been provided to promote further scientific advancement in the field.

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.