Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Otro |
| Lenguaje: | inglés |
| Publicado: |
2025
|
| Materias: | |
| Acceso en línea: | Ver en el sistema de origen Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1881508958793891840 |
|---|---|
| author | Franklyn Zapana Julio Vidaurre-Ruiz Laura Linares-García Ritva Repo‐Carrasco‐Valencia |
| author_browse | Franklyn Zapana Julio Vidaurre-Ruiz Laura Linares-García Ritva Repo‐Carrasco‐Valencia |
| author_facet | Franklyn Zapana Julio Vidaurre-Ruiz Laura Linares-García Ritva Repo‐Carrasco‐Valencia |
| author_sort | Franklyn Zapana |
| collection | Producción científica |
| description | 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. |
| format | Other |
| id | oai:cris.upeu.edu.pe:20.500.15037/1555 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/15552026-11-02T22:34:06ZExploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food SecurityFranklyn ZapanaJulio Vidaurre-RuizLaura Linares-GarcíaRitva Repo‐Carrasco‐ValenciaExtrusionFood securityFood systemsBiotechnologyBusinessFood scienceFood chemistryStarchChemistryNatural resource economicsAgricultureBiologyMaterials scienceGreen chemistryEconomicsEcologyBiochemistryMetallurgyIonic liquidCatalysisExtrusionFood securityFood systemsBiotechnologyBusinessFood scienceFood chemistryStarchChemistryNatural resource economicsAgricultureBiologyMaterials scienceGreen chemistryEconomicsEcologyBiochemistryFood SecurityFood SecurityFood SecurityFood SecurityEdible Grain chemistryEdible Grain chemistryEdible Grain chemistryEdible Grain chemistryDietary Fiber analysisDietary Fiber analysisDietary Fiber analysisDietary Fiber analysisDietary Proteins analysisDietary Proteins analysisDietary Proteins analysisDietary Proteins analysisFood Handling methodsFood Handling methodsFood Handling methodsFood Handling methodsFood SupplyFood SupplyHumansHumansHumansHumansNutritive ValueNutritive ValueNutritive ValueNutritive ValueStarchStarchStarch chemistryStarch chemistryChenopodium quinoa chemistryChenopodium quinoa chemistryChenopodium quinoa chemistryChenopodium quinoa chemistryLife Sciences Agricultural and Biological Sciences Food Science Seed and Plant BiochemistryPhysical Sciences Environmental Science Ecology Agriculture Sustainability and Environmental ImpactHealth Sciences Nursing Nutrition and Dietetics Food composition and propertiesThis 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.Otherhttps://pubmed.ncbi.nlm.nih.gov/3982597010.1007/s11130-025-01294-yhttps://hdl.handle.net/20.500.15037/1555W4406552398enPlant Foods for Human Nutrition0921-96681573-91042025-01-182026-06-13T14:14:03Z2026-06-13T14:14:03Z |
| spellingShingle | Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Metallurgy Ionic liquid Catalysis Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Food Security Food Security Food Security Food Security Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Food Handling methods Food Handling methods Food Handling methods Food Handling methods Food Supply Food Supply Humans Humans Humans Humans Nutritive Value Nutritive Value Nutritive Value Nutritive Value Starch Starch Starch chemistry Starch chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Physical Sciences Environmental Science Ecology Agriculture Sustainability and Environmental Impact Health Sciences Nursing Nutrition and Dietetics Food composition and properties Franklyn Zapana Julio Vidaurre-Ruiz Laura Linares-García Ritva Repo‐Carrasco‐Valencia Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title | Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title_full | Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title_fullStr | Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title_full_unstemmed | Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title_short | Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security |
| title_sort | exploring the future of extrusion with andean grains macromolecular changes innovations future trends and food security |
| topic | Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Metallurgy Ionic liquid Catalysis Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Food Security Food Security Food Security Food Security Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Food Handling methods Food Handling methods Food Handling methods Food Handling methods Food Supply Food Supply Humans Humans Humans Humans Nutritive Value Nutritive Value Nutritive Value Nutritive Value Starch Starch Starch chemistry Starch chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Physical Sciences Environmental Science Ecology Agriculture Sustainability and Environmental Impact Health Sciences Nursing Nutrition and Dietetics Food composition and properties |
| topic_facet | Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Metallurgy Ionic liquid Catalysis Extrusion Food security Food systems Biotechnology Business Food science Food chemistry Starch Chemistry Natural resource economics Agriculture Biology Materials science Green chemistry Economics Ecology Biochemistry Food Security Food Security Food Security Food Security Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Edible Grain chemistry Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Fiber analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Dietary Proteins analysis Food Handling methods Food Handling methods Food Handling methods Food Handling methods Food Supply Food Supply Humans Humans Humans Humans Nutritive Value Nutritive Value Nutritive Value Nutritive Value Starch Starch Starch chemistry Starch chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Chenopodium quinoa chemistry Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry Physical Sciences Environmental Science Ecology Agriculture Sustainability and Environmental Impact Health Sciences Nursing Nutrition and Dietetics Food composition and properties |
| url | https://pubmed.ncbi.nlm.nih.gov/39825970 https://hdl.handle.net/20.500.15037/1555 |
| work_keys_str_mv | AT franklynzapana exploringthefutureofextrusionwithandeangrainsmacromolecularchangesinnovationsfuturetrendsandfoodsecurity AT juliovidaurreruiz exploringthefutureofextrusionwithandeangrainsmacromolecularchangesinnovationsfuturetrendsandfoodsecurity AT lauralinaresgarcia exploringthefutureofextrusionwithandeangrainsmacromolecularchangesinnovationsfuturetrendsandfoodsecurity AT ritvarepocarrascovalencia exploringthefutureofextrusionwithandeangrainsmacromolecularchangesinnovationsfuturetrendsandfoodsecurity |