Protein extracts from amaranth and quinoa as novel fining agents for red wines.

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents.

Transcriptome Analysis Reveals the Mechanisms of Accumulation and Conversion of Folate Derivatives during Germination of Quinoa (Chenopodium quinoa Willd.) Seeds.

Folate was enriched during quinoa germination, while molecular mechanisms were not well understood. In this study, three quinoa varieties were selected for germination, and changes in substrate content and enzyme activity of the folate biosynthesis pathway were monitored. 5-Methyltetrahydrofolate (5-CH3-THF) and 5-formyltetrahydrofolate (5-CHO-THF) were significantly enriched in quinoa sprouts. Among the selected varieties, QL-2 exhibited the lowest content of the oxidation product MeFox and the highest total folate content. Based on transcriptome analysis, the p-ABA branch was found to be crucial for folate accumulation, while the pterin branch served as a key control point for the one carbon pool by folate pathway, which limited further folate biosynthesis. In the one carbon pool by folate pathway, genes CqMTHFR and CqAMT significantly contributed to the enrichment of 5-CH3-THF and 5-CHO-THF. Findings gained here would facilitate the potential application of quinoa sprouts as an alternative strategy for folate supplementation.

Quinoa (Chenopodium quinoa Willd) Bran Saponins Alleviate Hyperuricemia and Inhibit Renal Injury by Regulating the PI3K/AKT/NFκB Signaling Pathway and Uric Acid Transport.

Triterpenoids derived from natural products can exert antihyperuricemic effects. Here, we investigated the antihyperuricemic activity and mechanism of quinoa bran saponins (QBSs) in hyperuricemic mouse and cell models. The QBS4 fraction, with the highest saponin content, was used. Fourier-transform infrared, high-performance liquid chromatography, and ultrahigh-performance liquid chromatography-mass spectrometry identified 11 individual saponins in QBS4, of which the main components were hederagenin and oleanolic acid. The QBS4 effects on hyperuricemic mice (induced by adenine and potassium oxonate) were then studied. QBS4 reduced the levels of uric acid (UA), serum urea nitrogen, creatinine, and lipids in mice with hyperuricemia (HUA) and decreased renal inflammation and renal damage. Molecular analysis revealed that QBS4 may alleviate HUA by regulating the expression of key genes involved in the transport of UA and by inhibiting the activation of the PI3K/AKT/NFκB inflammatory signaling pathway. In conclusion, QBS4 has promise for using as a natural dietary supplement to treat and prevent HUA.

Nutritional and Therapeutic Properties of Fermented Camel Milk Fortified with Red Chenopodium quinoa Flour on Hypercholesterolemia Rats.

Quinoa is a nutrient-dense food that lowers chronic disease risk. This study evaluated the physicochemical and sensory qualities of fermented camel milk with 1, 2, 3, and 4% quinoa. The results showed that improvement in camel's milk increased the total solids, protein, ash, fiber, phenolic content, and antioxidant activity more effectively. Fermented camel milk with 3% of quinoa flour exhibited the highest sensory characteristics compared to other treatments. Fermented camel milk enriched with 3% red quinoa flour was studied in obese rats. Forty male Wistar rats were separated into five groups: the first group served as a normal control, while groups 2-4 were fed a high-fat, high-cholesterol (HF)-diet and given 2 mL/day of fermented milk and quinoa aqueous extract. Blood glucose, malondialdehyde (MDA), low-density lipoprotein (LDL), cholesterol, triglyceride, aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), creatinine, and urea levels decreased dramatically in comparison to the positive control group, while high-density lipoprotein (HDL), albumin, and total protein concentrations increased significantly. Fortified fermented camel milk decreased the number of giant adipocytes while increasing the number of tiny adipocytes in the body. The results showed that the liver and renal functions of hypercholesterolemic rats were enhanced by consuming fermented milk and quinoa. These results demonstrated the ability of quinoa and camel milk to protect rats from oxidative stress and hyperlipidemia. Further studies are needed to clarify the mechanisms behind the metabolic effects of fermented camel milk and quinoa.

Effect of germination on the main chemical compounds and 5-methyltetrahydrofolate metabolism of different quinoa varieties.

This study determined the content of macronutrients and micronutrients to investigate the nutritional value and health benefits of six varieties of quinoa seeds and sprouts. Germination markedly increased the contents of proteins, reducing sugars, free amino acids, vitamins, and phytochemicals such as phenolic and carotenoid compounds, with variation among different quinoa varieties. Relatively high levels of 5-methyltetrahydrofolate (5-MTHF) were found in 6-day-old quinoa sprouts, especially in the LL-1 variety (1747.25 µg/100 g DW), followed by QL-2 sprouts (1501.67 µg/100 g DW). Furthermore, we examined the relative expression of genes involved in the folate biosynthetic pathway during QL-2 germination. The expression of the ADCS gene was upregulated 28.31-fold in 6-day-old sprouts, greatly facilitating folate synthesis. Pterin synthesis genes regulate the biosynthesis and further accumulation of folate by controlling pterin metabolic flux. Overall, the 6-day-old sprouts were recommended as a functional food with nutritional value and health benefits in dietary supplements.

Digestion characteristics of quinoa, barley and mungbean proteins and the effects of their simulated gastrointestinal digests on CCK secretion in enteroendocrine STC-1 cells.

The demand for plant-based proteins has been rapidly increasing due to sustainability, ethical and health reasons. The present study aimed to investigate the digestion characteristics of three plant proteins (quinoa, barley and mungbean) based on an in vitro digestion model and the effect of their simulated gastrointestinal digests on satiety hormone cholecystokinin (CCK) secretion in enteroendocrine STC-1 cells. The nitrogen distribution in the digestion process, the relative molecular weight (MW) of peptides and the amino acid composition in simulated gastrointestinal digests were characterized. Quinoa protein had the highest proportion of soluble nitrogen after gastrointestinal digestion (85.79%), followed by barley protein (74.98%) and mungbean protein (64.14%), suggesting that quinoa protein was more easily digested than barley and mungbean proteins. The peptides but not free amino acids were the main components in the gastrointestinal digests of quinoa, barley, and mungbean proteins. The gastrointestinal digest of quinoa protein had a well balanced amino acid pattern, whereas that of barley protein was lacking Lys, and that of the mungbean protein was short of sulfur amino acids (Phe + Tyr) but rich in Lys. In terms of the ability to stimulate CCK secretion, the gastrointestinal digest of barley protein had a strong stimulatory effect on CCK secretion, while that of quinoa and mungbean proteins had only a weak stimulatory effect. After pretreatment with a specific calcium-sensing receptor (CaSR) antagonist NPS 2143, CCK secretion induced by the barley protein digest was greatly suppressed, indicating that CaSR was involved in barley protein digest-induced CCK secretion. These results show that quinoa protein has good nutritional quality, while barley protein is an excellent plant protein source to stimulate CCK secretion and has a potential application as a dietary supplement for obesity management.

Physicochemical, Antioxidant and Anticancer Characteristics of Seed Oil from Three Chenopodium quinoa Genotypes.

Chenopodium quinoa Willd. is recognized to be an excellent nutrient with high nutritional content. However, few genotypes of quinoa were analyzed, so we found a knowledge gap in the comparison of quinoa seeds of different genotypes. This study aims to compare the physicochemical, antioxidant, and anticancer properties of seed oil from three C. quinoa genotypes. Seeds of three genotypes (white, red, and black) were extracted with hexane and compared in this study. The oil yields of these quinoa seeds were 5.68-6.19% which contained predominantly polyunsaturated fatty acids (82.78-85.52%). The total tocopherol content ranged from 117.29 to 156.67 mg/kg and mainly consisted of γ-tocopherol. Total phytosterols in the three oils ranged from 9.4 to 12.2 g/kg. Black quinoa seed oil had the highest phytosterols followed by red and white quinoas. The chemical profile of quinoa seed oils paralleled by their antioxidant and anticancer activities in vitro was positively correlated with the seed coat color. Black quinoa seed oil had the best antioxidant and anti-proliferation effect on HCT 116 cells by the induction of apoptosis in a dose-dependent manner, which may play more significant roles in the chemoprevention of cancer and other diseases related to oxidative stress as a source of functional foods.

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties.

Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.

[Amaranth, quinoa and buckwheat grain products: role in human nutrition and maintenance of the intestinal microbiome].

Pseudocereals such as amaranth, quinoa and buckwheat have been used as food since ancient times and in recent years there has been an increasing focus on their ability to have positive health effects. Moreover, some of the functional effects of pseudocereals could be mediated by effects on the gut microbiota. The review aims to assess the features of the chemical composition of amaranth, quinoa and buckwheat grain that determine their potential for maintaining the optimal composition of the intestinal microbiota, as well as to analyze the results of published studies evaluating the effects of pseudocereals on the intestinal microbiota. Material and methods. Scopus, Web of Science, PubMed, RSCI databases, and food composition databases were used for collection and analysis of scientific information. Results. The research presents an overview of the chemical composition of amaranth, quinoa and buckwheat grain regarding their influence on the intestinal microbiota. Compared to traditional cereals, the grain of these pseudocereals has high content of soluble dietary fiber, which could have a prebiotic effect in the gut stimulating the growth of protective microbiota populations and increasing production of short-chain fatty acids (SСFA), which play a crucial role in maintaining gut homeostasis and health in general. Amaranth, quinoa and buckwheat grain, as well as some grain fractions such as proteins and polysaccharides, may have positive effects on the gut microbiota, and the biologically active substances metabolized by them have a positive effect on the body's metabolism. The results of in vitro (by cultivation using model media) and in vivo experiments indicate that the introduction of various grain fractions of pseudocereals into the diet contributes to an increase in the content of SCFA, in alpha microbiota diversity indices, and also prevents the development of dysbiotic disorders caused by a high-fat diet. Conclusion. Pseudocereals' grain is promising raw material for the development of products that can have a positive effect on the intestinal microbiota.

Release of characteristic phenolics of quinoa based on extrusion technique.

Quinoa is rich in phenolics which are benefit for human health for their outstanding antioxidant capacity, anti-inflammatory property and special biological functions. However, most of phenolics existed as bound form that with low bioavailability in quinoa. In this study, extrusion technique was applied for the release of bound phenolics in red quinoa (RQ), and effects of extruded temperature (120 °C, 140 °C, 160 °C and 180 °C) on the release of characteristic phenolics of RQ was investigated as well. Phenolics both presented as free and bound forms were identified in RQ and extruded quinoa samples, and result showed rutin, ferulic acid and vanillic acid were most common. The content of bound phenolics in RQ was 155.52 mg/kg, however, in extruded red quinoa (ERQ) was 77.25 mg/kg (ERQ-140 °C)-84.08 mg/kg (ERQ-120 °C). In corresponding, free phenolics in RQ was 22.15 mg/kg, while in ERQ was 41.04 mg/kg (ERQ-140 °C)-47.25 mg/kg (ERQ-160 °C). In conclusion, extrusion was excellent for the release of bound phenolics in quinoas and the best extruded temperature was 160 °C. Extrusion technique was potential in the processing of quinoa.

Red Quinoa Bran Extract Prevented Alcoholic Fatty Liver Disease via Increasing Antioxidative System and Repressing Fatty Acid Synthesis Factors in Mice Fed Alcohol Liquid Diet.

Alcohol is metabolized in liver. Chronic alcohol abuse results in alcohol-induced fatty liver and liver injury. Red quinoa (Chenopodium formosanum) was a traditional staple food for Taiwanese aborigines. Red quinoa bran (RQB) included strong anti-oxidative and anti-inflammatory polyphenolic compounds, but it was usually regarded as the agricultural waste. Therefore, this study is to investigate the effect of water and ethanol extraction products of RQB on the prevention of liquid alcoholic diet-induced acute liver injury in mice. The mice were given whole grain powder of red quinoa (RQ-P), RQB ethanol extract (RQB-E), RQB water extract (RQB-W), and rutin orally for 6 weeks, respectively. The results indicated that RQB-E, RQB-W, and rutin decreased alcoholic diet-induced activities of aspartate aminotransferase and alanine aminotransferase, and the levels of serum triglyceride, total cholesterol, and hepatic triglyceride. Hematoxylin and eosin staining of liver tissues showed that RQB-E and RQB-W reduced lipid droplet accumulation and liver injury. However, ethanol extraction process can gain high rutin and antioxidative agents contents from red quinoa, that showed strong effects in preventing alcoholic fatty liver disease and liver injury via increasing superoxide dismutase/catalase antioxidative system and repressing the expressions of fatty acid synthesis enzyme acetyl-CoA carboxylase.

Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology.

Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors; as well as extraction procedures applied. This study aimed to optimize phenolic compound extraction conditions in black quinoa seeds by Response Surface Methodology. An ultrasound-assisted extraction was performed with two different mixtures; and the effect of time; temperature; and sample-to-solvent ratio on total phenolic content (TPC) was investigated. Data were fitted to a second-order polynomial model. Multiple regression analysis and analysis of variance were used to determine the fitness of the model and optimal conditions for TPC. Three-dimensional surface plots were generated from the mathematical models. TPC at optimal conditions was 280.25 ± 3.94 mg of Gallic Acid Equivalent (GAE) 100 g-1 dm upon extraction with aqueous methanol/acetone, and 236.37 ± 5.26 mg GAE 100 g-1 dm with aqueous ethanol mixture. The phenolic profile of extracts obtained at optimal conditions was also investigated by HPLC. The two extracting procedures did not show different specificities for phenolic compounds but differed in the extraction yield.

Bioactivities of Pseudocereal Fractionated Seed Proteins and Derived Peptides Relevant for Maintaining Human Well-Being.

Food proteins and peptides are able to exert a variety of well-known bioactivities, some of which are related to well-being and disease prevention in humans and animals. Currently, an active trend in research focuses on chronic inflammation and oxidative stress, delineating their major pathogenetic role in age-related diseases and in some forms of cancer. The present study aims to investigate the potential effects of pseudocereal proteins and their derived peptides on chronic inflammation and oxidative stress. After purification and attribution to protein classes according to classic Osborne's classification, the immune-modulating, antioxidant, and trypsin inhibitor activities of proteins from quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus retroflexus L.), and buckwheat (Fagopyrum esculentum Moench) seeds have been assessed in vitro. The peptides generated by simulated gastro-intestinal digestion of each fraction have been also investigated for the selected bioactivities. None of the proteins or peptides elicited inflammation in Caco-2 cells; furthermore, all protein fractions showed different degrees of protection of cells from IL-1ß-induced inflammation. Immune-modulating and antioxidant activities were, in general, higher for the albumin fraction. Overall, seed proteins can express these bioactivities mainly after hydrolysis. On the contrary, higher trypsin inhibitor activity was expressed by globulins in their intact form. These findings lay the foundations for the exploitation of these pseudocereal seeds as source of anti-inflammatory molecules.

Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour.

Weaning is the gradual process of introducing solids or semisolid foods into an infant's diet, in order to ensure their healthy growth. This study developed two kinds of formula weaning food based on roasted or extruded quinoa and millet flour, and evaluated their quality. A fructo-oligosaccharide (FOS)/galacto-oligosaccharide (GOS) mix was added to provide the prebiotic potential. The protein contents of the roasted quinoa-millet complementary food (RQMCF) and extruded quinoa-millet complementary food (EQMCF) were 16.7% and 17.74% higher, respectively, than that of commercial millet complementary food (CMCF). Both RQMCF and EQMCF provided sufficient levels of energy and minerals. Extrusion provided the foods with a lower viscosity, and higher solubility and water absorption ability than roasting. In vitro digestion results showed that EQMCF exhibited the highest starch and protein digestibility (89.76% and 88.72%, respectively) followed by RQMCF (87.75% and 86.63%) and CMCF (83.35% and 81.54%). The digestas of RQMCF and EQMCF after in vitro digestion exhibited prebiotic effects by promoting the growth of the probiotics (Lactobacillus plantarum and Lactobacillus delbrueckii). These results will contribute to developing complementary weaning foods for infants. PRACTICAL APPLICATION: This study has shown that extrusion is an efficient and stable processing method for producing infant complementary foods with low density, balanced nutrition, and high levels of starch and protein digestibility. Extruded quinoa-millet prebiotic complementary food can also promote the proliferation of probiotics. This will provide a new direction for developing novel infant formula weaning foods.

Optimization of the ultrasoud-assisted extraction of saponins from quinoa (Chenopodium quinoa Wild) using response surface methodology.

BACKGROUND: Quinoa grain has a bitter tasting layer in the pericarp called saponin, a triterpenoid glycoside with industrial potential. Traditionally, quinoa saponins are extracted with a large amount of water, which is why ultrasound technology constitutes an emerging technological alternative which is considered efficient and profitable compared to traditional extraction methods. The objective of this research was to determine the amplitude, time, and concentration of ethanol that guarantee a higher content of saponin through extraction assisted by ultrasound. METHODS: To find the optimal extraction conditions, the response surface methodology was used using the Box Behnken design with 5 central points, taking as a response the content of saponins (expressed in oleanolic acid as it is the most abundant sapogenin). RESULTS: According to the results obtained, the R2 values were in agreement with the adjusted R2, showing that the data fit the model well. The results showed that ethanol concentration has a significant effect (p < 0.05) on the saponin content in the extract. Optimization showed that the optimal extraction conditions were 70% ethanol, 59% amplitude and an exposure time of 12 min. These values were obtained experimentally to compare theoretical values and found residual error percentages less than 3%. The emulsifying activity was evaluated, reporting a value of 52,495 units of emulsion activity per milliliter (UAE/mL), and the foaming stability indicated that 87.54% of the initial foam was maintained after 5 min, indicating high stability. CONCLUSIONS: The parameters of ethanol concentration, amplitude and time were optimized in the extraction of saponins, assisted by ultrasound. Furthermore, the extract obtained had good foaming and emulsifying characteristics, suggesting its suitability for use in industry.

Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation.

This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P < 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P < 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties.

Therapeutic potential of quinoa seed extract as regenerative and hepatoprotective agent in induced liver injury wistar rat model.

The liver is a fundamental metabolic organ that performs many essential functions including the detoxification of toxic substances present in the body. Exposure to various toxicants leads the liver towards hepatic injury. This study was planned to estimate the hepatoprotective and regenerative efficacy of Quinoa seeds (Chenopodium quinoa) extract against carbon tetrachloride (CCl4) induced liver damage. At a dose of 1ml/kg (153.8mg/kg) body weight carbon tetrachloride (CCl4) was used intraperitoneally to induce hepatic injury in Wistar rats. Silymarin (30mg/kg body weight, p.o.), an antioxidant was used as a reference standard drug. Subsequently, ethanolic extract of Quinoa seeds (QEE) was administered at 400 and 600mg/kg body weight through oral gavage. Various biochemical and regenerative biomarkers were assessed to evaluate the potential efficacy of QEE in liver tissue regeneration. Results revealed that QEE administration significantly reduced the CCl4-induced raised quantities of alanine transaminase (ALT), aspartate transaminase (AST), and total oxidative stress (TOS) while, significantly improved the level of triiodothyronine (T3), thyroxine (T4), albumin and total protein concentration in QEE treated groups. The expression level of IGF-1, FOXA-2, Stmn-2, SPP-1 was found significantly down-expressed. It is concluded that QEE treatment has the regenerative and hepatoprotective effect.

The effects of quinoa seed supplementation on cardiovascular risk factors: A systematic review and meta-analysis of controlled clinical trials.

This meta-analysis was designed to determine the effect of quinoa seed on cardiovascular disease (CVD) risk factors in adults. PubMed, Scopus, ISI Web of Science, and Cochrane library were searched electronically from their inception to February 2020 to identify eligible RCTs. We calculated the pooled estimates of weighted mean differences (WMDs) and their 95% confidence intervals (CIs) by using random-effects models. Five eligible RCTs representing 206 subjects were enrolled. The pooled result showed that quinoa seed supplementation significantly lowered the body weight (WMD: -1.26 kg, 95% CI: -2.35, -0.18, p = .02), waist circumference (WC) (WMD: -1.15 cm, 95% CI: -2.08, -0.21, p = .01), fat mass (FM) (WMD: -0.59%, 95% CI: -1.14, -0.03, p = .03), insulin serum level (WMD: -0.86 pmol/L, 95% CI: -13.38, -1.59, p = .01), triglyceride (TG) (WMD: -7.20 mg/dl, 95% CI: -9.52, -4.87, p < .001), total cholesterol (TC) (WMD: -6.86 mg/dl, 95% CI: -10.64, -3.08, p < .001), and low density lipoprotein (LDL) (WMD: -3.08 mg/dl, 95% CI: -5.13, -1.03, p = .003) levels. However, no significant changes were seen in other markers (p > .05). The current evidence suggests that quinoa seed might be utilized as a possible new effective and safe supplementary option to better prevent and control CVD in humans.

The hydrolysis of saponin-rich extracts from fenugreek and quinoa improves their pancreatic lipase inhibitory activity and hypocholesterolemic effect.

Saponins are promising compounds for ameliorating hyperlipidemia but scarce information exists about sapogenins, the hydrolyzed forms of saponins. Saponin-rich extracts and their hydrolysates from fenugreek (FE, HFE) and quinoa (QE, HQE), and saponin and sapogenin standards, were assessed on the inhibition of pancreatic lipase and interference on the bioaccessibility of cholesterol by in vitro digestion models. All extracts inhibited pancreatic lipase (IC50 between 1.15 and 0.59 mg/mL), although the hydrolysis enhanced the bioactivity of HQE (p = 0.014). The IC50 value significantly correlated to the saponin content (r = -0.82; p = 0.001). Only the hydrolyzed extracts showed a reduction of bioaccessible cholesterol (p < 0.001) higher than that of phytosterols (35% reduction). Sapogenin standards exhibited no bioactivities, protodioscin and hederacoside C slightly inhibited the lipase (around 10%) and protodioscin reduced the bioaccessible cholesterol (23% reduction, p = 0.035). The hydrolysis process of saponin-rich extracts enhances the bioactivity and allows developing multibioactive products against pancreatic lipase and cholesterol absorption simultaneously.

Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa).

The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG-containing quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1-containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2-containing quinoa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2. The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formulations, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.