Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

Drying kinetics and thermodynamic analysis; enhancing quinoa (Chenopodium quinoa Willd.) quality profile via pre-treatments assisted germination and processing

Pre-treatments assisted germination is an efficient technique to enhance the nutritional profile of Quinoa (Chenopodium quinoa Willd.). The present study investigated the impact of pre-treatments assisted germination of quinoa nutritional, anti-nutritional, and structural properties. Quinoa grains JQ-778 were subjected to various pre-treatments including soaking, ultrasound at 28 kHz &40 kHz (US 28 kHz, US 40 kHz) for 30 min followed by germination over 96-hour at 25 °C in a Biochemical-Incubator, 12/12 h dark and light dried at temperatures 50 °C, 60 °C, 70 °C, and combined temperatures (70 °C, 60 °C, 50 °C). Among evaluated models, page and logarithmic showed the best fit, presenting the highest, R2 ≥ 0.9991, X2 ≤ 0.0013, RMSE ≤ 0.0022, and RSS ≤ 0.0201. Moisture diffusion varied from 3.74 × 10-9 to 8.36 × 10-9, with R2 0.9272 to 0.9837, and energy activation from 18.25 to 28.41 kJ/mol with R2 0.9533-0.9896. US 40 kHz significantly lowered drying time without affecting germinated quinoa grains bioactive components or other qualitative factors. Ultrasonic pre-treatment at 40 kHz and drying at 60 °C yielded the highest antioxidant potency composite index of 98.78 %. The contentof phytic acid and tannin dropped by 66.66 to 82.99 % and 31.48 to 41.60 %, respectively (p < 0.05). Each treatment significantly altered quinoa's quality attributes. Principal Component Analysis revealed significant correlations between analyses, explaining 80.37 % variability. The intensity of functional groups decreased in the infrared spectra, although the transmission of signals was greater in pretreated samples than in control. Scanning electron microscopy analysis showed extensive fragmentation and surface erosion of quinoa grains after ultrasound treatment. Our data suggests that ultrasound-treated quinoa grains may enhance their nutritional value, making them a suggested source of high-protein grains, bioactive components, with distinct structural properties.

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.

Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth

The study of different processing techniques, such as sprouting, cooking and fermentation, can help to develop new products for human health. In this work, raw, cooked and fermented seeds and germinated seeds of Chenopodium quinoa Willd. var. Tunkahuan and Amaranthus caudatus L. var. Alegrìa were compared for the content of antioxidant molecules, total antioxidant capacity and mineral elements. Fermentation was induced spontaneously, with the yeast Saccharomyces cerevisiae, with the bacterium Lactobacillus plantarum and with both microorganisms, for 24 and 48 h. The increase in antioxidant molecules and antioxidant activity was induced by germination, by 24 h of spontaneous fermentation (polyphenols and flavonoids) and by 24 h of L. plantarum fermentation (total antioxidant activity) for both species. Germinated seeds of the two plants showed higher values in respect to seeds of macroelements and microelements. No genotoxic but rather protective effects were determined for seed and germinated seed extracts using the D7 strain of S. cerevisiae, a good tool for the evaluation of protection from oxidative damage induced by radical oxygen species (ROS) in cells and tissues. Therefore, the two varieties could be very suitable for their use in human diet and in supplements, especially as germinated seeds or as fermented foods.

Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties

Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented dried noodles. The viscometric and thermodynamic analyses revealed that Fv-SDF notably improved the thermal stability of the mix powder, reduced viscosity, and delayed starch aging. Additionally, Fv-SDF elevated the gelatinization temperature and enthalpy value of the blend. Farinograph Properties and dynamic rheology properties further indicated that Fv-SDF improved dough formation time, stability time, powder quality index, and viscoelasticity. Notably, at a 10% Fv-SDF addition, the noodles achieved the highest sensory score (92) and water absorption rate (148%), while maintaining a lower dry matter loss rate (5.2%) and optimal cooking time (142 s). Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that 67 volatile substances were detected, and the contents of furfural, 1-hydroxy-2-acetone, propionic acid, and 3-methylbutyraldehyde were higher in the Fv-SDF 10% group. These 10% Fv-SDF micro-fermented noodles were not only nutritionally enhanced, but also had a unique flavor. This study provides a valuable theoretical basis for the industrial application of F. velutipes and the development of high-quality dried noodles rich in Fv-SDF.

Analysis of widely targeted metabolites of quinoa sprouts (Chenopodium quinoa Willd.) under saline-alkali stress provides new insights into nutritional value

Quinoa sprouts are a green vegetable rich in bioactive chemicals, which have multiple health benefits. However, there is limited information on the overall metabolic profiles of quinoa sprouts and the metabolite changes caused by saline-alkali stress. Here, a UHPLC-MS/MS-based widely targeted metabolomics technique was performed to comprehensively evaluate the metabolic profiles of quinoa sprouts and characterize its metabolic response to saline-alkali stress. A total of 930 metabolites were identified of which 232 showed significant response to saline-alkali stress. The contents of lipids and amino acids were significantly increased, while the contents of flavonoids and phenolic acids were significantly reduced under saline-alkali stress. Moreover, the antioxidant activities of quinoa sprouts were significantly affected by saline-alkali stress. The enrichment analysis of the differentially accumulated metabolites revealed that flavonoid, amino acid and carbohydrate biosynthesis/metabolism pathways responded to saline-alkali stress. This study provided an important theoretical basis for evaluating the nutritional value of quinoa sprouts and the changes in metabolites in response to saline-alkali stress.

Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications

Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.

Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties

This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwheat and quinoa samples (p < 0.05). During the germination, color changes were notable, particularly in the alkali-treated samples. The decrease in tannin content reached the highest rate in germinated buckwheat (83 %) and quinoa (20 %) by alkali treatment. The highest antioxidant and total phenolic content were measured in germinated pseudocereals treated by ultrasound. However, the lowest phytic acid content was determined after germination in the quinoa sample treated by ultrasound. Rutin was the major flavonoid in buckwheat while quercetin, galangin, ellagic, syringic, and p-coumaric acids were only synthesized after 72 h of germination. Catechin and epicatechin were decreased only in the alkali-treated buckwheat sample. Controlled germination processes can enhance the antioxidant activity and development of functional foods from whole grains.

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.

Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review

The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.