Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability
The global demand for new ingredients and healthier food products is on the rise. Global challenges like rapid population growth, climate change, and emerging pandemics are putting a strain on food security for future generations. This makes it crucial to seek alternatives for producing nutrient-ric...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
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| Materias: | |
| Acceso en línea: | Ver en el sistema de origen Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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| Sumario: | The global demand for new ingredients and healthier food products is on the rise. Global challenges like rapid population growth, climate change, and emerging pandemics are putting a strain on food security for future generations. This makes it crucial to seek alternatives for producing nutrient-rich foods using more sustainable methods. In this context, proteins are an essential macronutrient for humanity. Plant-based proteins are becoming increasingly popular for the following reasons: their sustainability, as they have a lower environmental impact compared to animal-based proteins, provided they are consumed locally; their nutritional value, since they contain all the essential nutrients when consumed in a varied way and do not contain limiting amino acids; their potential accessibility; and the health benefits they offer. Consequently, the food industry is developing an increasing market of protein concentrates and isolates from plant sources using wet or dry methods. In particular, dry fractionation is expected to play a key role in enhancing food sustainability, as it allows protein enrichment without the use of water or energy-consuming operations. This review provides a detailed description of the application of dry fractionation method to Andean grains, with quinoa, amaranth, and kañiwa as prominent examples. The narrative review covers the essential primary processing and pretreatments, assesses the properties of the resulting fractions, and discusses their applications and future trends. This work aims to promote the development of innovative and sustainable food solutions. |
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