Zapana Franklyn, Vidaurre-Ruiz Julio, Linares-García Laura, Repo-Carrasco-Valencia Ritva
Programa de Doctorado en Ingeniería Agroindustrial - mención Transformación Avanzada de Granos y Tubérculos Andinos, Universidad Nacional del Santa, Nuevo Chimbote, Ancash, Peru.
Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
Plant Foods Hum Nutr. 2025 Jan 18;80(1):38. doi: 10.1007/s11130-025-01294-y.
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.
本综述旨在探讨挤压对藜麦、卡尼瓦和基维恰等安第斯谷物的影响，重点介绍它们的大分子转化、技术创新以及对粮食安全的贡献。这些谷物富含淀粉、优质蛋白质和抗氧化化合物，是挤压加工的多功能原料，挤压是一种连续高效的工艺，它结合高温和高压来改变结构和化学成分。挤压提高了蛋白质和淀粉的消化率，促进了直链淀粉-脂质复合物的形成，并增加了膳食纤维的溶解度。然而，它会使某些对热敏感的营养成分（如某些氨基酸）降解。文中强调了挤压在食品创新中的作用，特别是在创造健康功能性产品（如零食、无麸质面食和肉类替代品）方面。还介绍了挤压工艺的一些创新及未来趋势，如利用人工智能优化配方和定制产品。文中强调了安第斯谷物在应对粮食不安全问题中的重要性。这些谷物可以转化为易于获取、耐储存且营养丰富的食物，使饮食多样化并利用当地资源。本综述旨在为研究人员、食品开发者和政策制定者提供有价值的指导，以帮助他们创造更多易于获取、营养丰富且可持续的食物选择，以满足全球对粮食安全和营养提升不断增长的需求。
