Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
This research explores the semi-solid fermentation (SSF) of quinoa (Chenopodium quinoa wild) in combination with mango–orange (Mangifera indica–Citrus sinensis) juice as a sustainable and innovative approach to food processing. Quinoa, renowned for its rich nutritional profile, presents challenges d...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Royal Society of Chemistry
2025
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| Online Access: | http://hdl.handle.net/20.500.12123/22172 https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00086f https://doi.org/10.1039/D5FB00086F |
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| author | Bordoni, Antonella Rossetti, Luciana Rizzo, Sergio Anibal Dhuique-Mayer, Claudie Barcena, Nadia Descalzo, Adriana Maria |
| author_browse | Barcena, Nadia Bordoni, Antonella Descalzo, Adriana Maria Dhuique-Mayer, Claudie Rizzo, Sergio Anibal Rossetti, Luciana |
| author_facet | Bordoni, Antonella Rossetti, Luciana Rizzo, Sergio Anibal Dhuique-Mayer, Claudie Barcena, Nadia Descalzo, Adriana Maria |
| author_sort | Bordoni, Antonella |
| collection | INTA Digital |
| description | This research explores the semi-solid fermentation (SSF) of quinoa (Chenopodium quinoa wild) in combination with mango–orange (Mangifera indica–Citrus sinensis) juice as a sustainable and innovative approach to food processing. Quinoa, renowned for its rich nutritional profile, presents challenges due to the presence of antinutrients that can inhibit nutrient absorption. By employing lactic acid bacteria (LAB) from kefir in the fermentation process, this study aims to enhance the bioavailability of essential nutrients while concurrently reducing the levels of antinutritional factors. The results indicate that fermentation leads to a significant increase in protein content, phytosterols, and antioxidant properties, while facilitating the conversion of bound phenolic compounds into more bioavailable forms. The incorporation of mango–orange juice enriched the nutritional profile of the product but lowered the pH, inhibiting microbial growth and necessitating a pH regulator to improve fermentation. Overall, this work contributes to the development of a probiotic-rich, functional beverage that not only supports food security but also aligns with sustainable food practices and promotes the nutritional health of populations where quinoa is a dietary staple. Further investigations will focus on optimizing fermentation conditions and exploring additional quinoa varieties to enhance product quality and health benefits. |
| format | info:ar-repo/semantics/artículo |
| id | INTA22172 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Royal Society of Chemistry |
| publisherStr | Royal Society of Chemistry |
| record_format | dspace |
| spelling | INTA221722025-05-06T16:20:04Z Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing Bordoni, Antonella Rossetti, Luciana Rizzo, Sergio Anibal Dhuique-Mayer, Claudie Barcena, Nadia Descalzo, Adriana Maria Food Processing Nutritive Value Quinoa Fermentation Mangoes Fruits Chenopodium quinoa Kefir Orange Juice Procesamiento de Alimentos Valor Nutritivo Quinua Fermentación Mango Frutas Zumo de Naranja Kefir Lactic Acid Bacteria Bacterias Acido Lácticas de Kéfir This research explores the semi-solid fermentation (SSF) of quinoa (Chenopodium quinoa wild) in combination with mango–orange (Mangifera indica–Citrus sinensis) juice as a sustainable and innovative approach to food processing. Quinoa, renowned for its rich nutritional profile, presents challenges due to the presence of antinutrients that can inhibit nutrient absorption. By employing lactic acid bacteria (LAB) from kefir in the fermentation process, this study aims to enhance the bioavailability of essential nutrients while concurrently reducing the levels of antinutritional factors. The results indicate that fermentation leads to a significant increase in protein content, phytosterols, and antioxidant properties, while facilitating the conversion of bound phenolic compounds into more bioavailable forms. The incorporation of mango–orange juice enriched the nutritional profile of the product but lowered the pH, inhibiting microbial growth and necessitating a pH regulator to improve fermentation. Overall, this work contributes to the development of a probiotic-rich, functional beverage that not only supports food security but also aligns with sustainable food practices and promotes the nutritional health of populations where quinoa is a dietary staple. Further investigations will focus on optimizing fermentation conditions and exploring additional quinoa varieties to enhance product quality and health benefits. Esta investigación explora la fermentación semisólida (FES) de quinua (Chenopodium quinoa wild) en combinación con jugo de mango y naranja (Mangifera indica–Citrus sinensis) como un enfoque sostenible e innovador para el procesamiento de alimentos. La quinua, reconocida por su rico perfil nutricional, presenta desafíos debido a la presencia de antinutrientes que pueden inhibir su absorción. Mediante el uso de bacterias ácido lácticas (BAL) del kéfir en el proceso de fermentación, este estudio busca mejorar la biodisponibilidad de nutrientes esenciales y, al mismo tiempo, reducir los niveles de factores antinutricionales. Los resultados indican que la fermentación produce un aumento significativo del contenido proteico, fitoesteroles y propiedades antioxidantes, a la vez que facilita la conversión de compuestos fenólicos ligados en formas más biodisponibles. La incorporación de jugo de mango y naranja enriqueció el perfil nutricional del producto, pero redujo el pH, inhibiendo el crecimiento microbiano y requiriendo un regulador de pH para mejorar la fermentación. En general, este trabajo contribuye al desarrollo de una bebida funcional rica en probióticos que no solo contribuye a la seguridad alimentaria, sino que también se alinea con prácticas alimentarias sostenibles y promueve la salud nutricional de las poblaciones donde la quinua es un alimento básico. Las investigaciones futuras se centrarán en optimizar las condiciones de fermentación y explorar nuevas variedades de quinua para mejorar la calidad del producto y sus beneficios para la salud. Instituto de Investigación Tecnología de Alimentos (ITA) Fil: Bordoni, Antonella. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Bordoni, Antonella. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimento ; Argentina. Fil: Rizzo, Sergio Anibal. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Dhuique-Mayer, Claudie. Universidad de Montpellier (UM). Plataforma de tecnología alimentaria UMR QualiSud (QualiSud).CIRAD - Instituto Agro Montpellie - Universidad de Montpellier - Universidad de Aviñón - Universidad de La Reunión - IRD; Francia. Fil: Barcena, Nadia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Descalzo, Adriana Maria. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. 2025-05-06T16:02:10Z 2025-05-06T16:02:10Z 2025-04-22 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/22172 https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00086f 2753-8095 (online) https://doi.org/10.1039/D5FB00086F eng info:eu-repograntAgreement/INTA/2023-PD-L04-I121, Diseño de alimentos funcionales y diferenciados, con énfasis en compuestos bioactivos, calidad proteica y micronutrientes info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Royal Society of Chemistry Sustainable Food Technology : 1-9. (April 2025). |
| spellingShingle | Food Processing Nutritive Value Quinoa Fermentation Mangoes Fruits Chenopodium quinoa Kefir Orange Juice Procesamiento de Alimentos Valor Nutritivo Quinua Fermentación Mango Frutas Zumo de Naranja Kefir Lactic Acid Bacteria Bacterias Acido Lácticas de Kéfir Bordoni, Antonella Rossetti, Luciana Rizzo, Sergio Anibal Dhuique-Mayer, Claudie Barcena, Nadia Descalzo, Adriana Maria Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title | Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title_full | Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title_fullStr | Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title_full_unstemmed | Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title_short | Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing |
| title_sort | enhancing nutritional value through semi solid fermentation of quinoa and mango orange juice a sustainable approach to food processing |
| topic | Food Processing Nutritive Value Quinoa Fermentation Mangoes Fruits Chenopodium quinoa Kefir Orange Juice Procesamiento de Alimentos Valor Nutritivo Quinua Fermentación Mango Frutas Zumo de Naranja Kefir Lactic Acid Bacteria Bacterias Acido Lácticas de Kéfir |
| url | http://hdl.handle.net/20.500.12123/22172 https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00086f https://doi.org/10.1039/D5FB00086F |
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