Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

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 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.

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules' humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.