Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2025-01-18 DOI:10.1007/s11130-025-01294-y
Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo-Carrasco-Valencia
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Abstract

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.

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探索安第斯谷物挤压的未来:大分子变化、创新、未来趋势和粮食安全。
本文旨在探讨挤压对安第斯谷物的影响,如藜麦、kañiwa和猕猴果,重点介绍了它们的大分子转化、技术创新和对粮食安全的贡献。这些谷物富含淀粉、优质蛋白质和抗氧化化合物,是挤压的通用原料,挤压是一个连续而有效的过程,结合高温和压力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-脂复合物的形成,并增加了膳食纤维的溶解度。然而,它可以降解热敏性营养素,如某些氨基酸。强调了挤压在食品创新中的作用,特别是在创造健康和功能性产品方面,如零食、无麸质面食和肉类类似物。介绍了挤出工艺的一些创新和未来趋势,如利用人工智能优化配方和定制产品。安第斯谷物在消除粮食不安全方面的重要性得到了强调。这些谷物可以转化为可获取、耐久和营养丰富的食物,使饮食多样化并利用当地资源。本综述旨在为研究人员、粮食开发人员和政策制定者提供有价值的指导,帮助他们创造更容易获得、更有营养和可持续的粮食选择,以满足日益增长的全球粮食安全和营养需求。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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