Valdez-Arana Jenny-Del-Carmen, Cabrera-de-la-Cruz Lady, Vidaurre-Ruiz Julio
Departamento de Ingeniería de Alimentos y Productos Agropecuarios - Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
Laboratorio de Inocuidad, Seguridad y Sostenibilidad Alimentaria - Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
Plant Foods Hum Nutr. 2025 Feb 3;80(1):54. doi: 10.1007/s11130-024-01287-3.
Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential. These by-products contain high levels of proteins, dietary fiber, and bioactive compounds that can be repurposed to develop functional foods, nutraceuticals, and dietary supplements. This review article provides a detailed overview of the composition of sacha inchi by-products, recent findings on optimizing extraction processes for proteins, bioactive peptides, and antioxidant compounds, and product innovations using sacha inchi residues. It highlights the health benefits of consuming these products, such as functional bakery items and plant-based beverages with high sensory acceptance, protein hydrolysates with antioxidant and anti-inflammatory properties, beneficial effects on gut microbiota, and oligosaccharides with prebiotic properties, positioning sacha inchi by-products as key ingredients for developing plant-based nutraceutical and functional products. Additionally, the article emphasizes the potential of these by-products to contribute to a circular economy, reduce waste, and align with global efforts to achieve Sustainable Development Goals (SDGs) related to health, sustainable production, and environmental impact.
美藤果（Plukenetia volubilis L.）原产于亚马逊雨林，以其富含油脂的种子而广为人知。其副产品，特别是榨油后留下的饼粕、果壳和种皮，具有显著的营养和功能潜力。这些副产品含有高水平的蛋白质、膳食纤维和生物活性化合物，可用于开发功能性食品、营养保健品和膳食补充剂。这篇综述文章详细概述了美藤果副产品的成分、蛋白质、生物活性肽和抗氧化化合物提取工艺优化的最新研究结果，以及利用美藤果残渣的产品创新。它强调了食用这些产品的健康益处，如具有高感官接受度的功能性烘焙食品和植物基饮料、具有抗氧化和抗炎特性的蛋白质水解物、对肠道微生物群的有益影响以及具有益生元特性的低聚糖，将美藤果副产品定位为开发植物基营养保健品和功能性产品的关键成分。此外，文章强调了这些副产品在促进循环经济、减少浪费以及与实现与健康、可持续生产和环境影响相关的可持续发展目标（SDGs）的全球努力保持一致方面的潜力。
