Landines Vera Edgar, Villacrés Elena, Coello Ojeda Karin, Guadalupe Moyano Verónica, Quezada Tobar Marco, Quelal María Belén, Quimbita Yupangui Yadira, Ruales Jenny
Facultad de Ingeniería Química, Universidad de Guayaquil, P.O. Box 090514, Guayaquil, Ecuador.
Departamento de Nutrición y Calidad, Instituto Nacional de Investigaciones Agropecuarias, INIAP, P.O. Box 17 01340, Mejía, Ecuador.
Heliyon. 2024 Aug 31;10(17):e37291. doi: 10.1016/j.heliyon.2024.e37291. eCollection 2024 Sep 15.
Applying heat treatments using an autoclave and hot air sterilization can alter the proximal composition, technofunctional properties, and antinutrient content of Sacha inchi oil press cake. The autoclave and hot air treatments significantly reduced antinutrients compared to the control. The samples treated with autoclave and hot air sterilization exhibited a significant decrease in alkaloids, nitrates, tannins, saponins, and trypsin inhibitors compared to the control sample. However, the 20-min autoclave treatment did not significantly reduce the saponin antinutrients. Phytic acid significantly decreased in the 30-min hot air sample and autoclave 20-min/hot air treatments, respectively. On the other hand, the levels of antinutrients oxalate and thiocyanates did not significant difference between the control and hot air treatments. However, the autoclave treatment resulted in a significant reduction in oxalates. The study found that hydrotreatments at temperatures of 121 °C with humid heat - autoclave showed significant differences in protein content compared to the control sample, with content of 37.75 + 0.2 g/100g. Samples treated with an autoclave for 10, 20, and 30 min showed values of protein 53.19 + 0.28, 66.08 + 2.6, and 70.12 + 0.48 g/100g, respectively. Meanwhile, samples treated with dry heat showed significant differences with the sample treated for 10 min having a protein content of 60.21 + 6.80 g/100g. The techno-functional properties analyzed in the study demonstrated a significant decrease in hydrating properties such as water holding capacity (WHC), water retention capacity (WRC), and swelling capacity (SC) due to changes in the solubility of proteins for the two treatments and the oil holding capacity (OHC) property showed a significant increase. Finally, water's presence during hydrothermal treatments significantly reduces antinutrients, providing guidance for analyzing other study variables.
使用高压灭菌器和热风灭菌进行热处理会改变美藤果油饼的近端成分、技术功能特性和抗营养成分含量。与对照相比，高压灭菌器和热风处理显著降低了抗营养成分。与对照样品相比，经高压灭菌器和热风灭菌处理的样品中的生物碱、硝酸盐、单宁、皂苷和胰蛋白酶抑制剂显著减少。然而，20分钟的高压灭菌处理并未显著降低皂苷抗营养成分。植酸在30分钟热风处理样品和高压灭菌20分钟/热风处理中分别显著降低。另一方面，抗营养成分草酸盐和硫氰酸盐的含量在对照和热风处理之间没有显著差异。然而，高压灭菌处理导致草酸盐显著减少。研究发现，在121°C湿热条件下进行水热处理的样品（高压灭菌器处理）与对照样品相比，蛋白质含量存在显著差异，对照样品蛋白质含量为37.75±0.2 g/100g。经高压灭菌器处理10、20和30分钟的样品蛋白质含量分别为53.19±0.28、66.08±2.6和70.12±0.48 g/100g。同时，干热处理的样品与处理10分钟的样品存在显著差异，其蛋白质含量为60.21±6.80 g/100g。该研究中分析的技术功能特性表明，由于两种处理导致蛋白质溶解度发生变化，水合特性如持水能力（WHC）、保水能力（WRC）和溶胀能力（SC）显著降低，而持油能力（OHC）特性显著增加。最后，水热处理过程中水的存在显著降低了抗营养成分，为分析其他研究变量提供了指导。
