Recent research led by Rosana Chirinos from the Instituto de Biotecnología at Universidad Nacional Agraria La Molina has unveiled promising advancements in protein extraction from sacha inchi (Plukenetia volubilis), a plant known for its nutritional benefits and oil-rich seeds. Published in *Applied Food Research*, this study contrasts conventional alkaline extraction methods with innovative ultrasound-assisted techniques, revealing significant differences in the physicochemical and structural properties of the resulting protein concentrates.
The study highlights that the ultrasound-assisted extraction method (SIUS) yielded a protein content of approximately 72% dry weight, while the traditional method (SIC) achieved slightly higher at 77%. However, the nuances of the SIUS process, optimized through response surface methodology, present a compelling case for its commercial viability. Chirinos states, “The ultrasound-assisted method not only enhances protein recovery but also alters the structural characteristics of the proteins, which could lead to new applications in the food industry.”
The implications of these findings extend beyond food science into the energy sector, particularly in the context of sustainable practices. As industries increasingly seek plant-based proteins for biofuels, animal feed, and other applications, optimizing extraction methods can lead to more efficient processes and higher yields. The research indicates that the SIUS method results in a protein concentrate with a narrower particle size distribution and a higher specific surface area, which may enhance its functionality in various applications.
The structural alterations observed through Fourier-transform infrared (FTIR) and circular dichroism (CD) spectroscopy are particularly noteworthy. The study found a decrease in β-sheet structures and an increase in β-turn configurations in the ultrasound-extracted proteins, suggesting potential for improved digestibility and bioavailability. This could be a game-changer for industries looking to incorporate sacha inchi protein into their products, offering a more sustainable and nutritious alternative to traditional protein sources.
Chirinos emphasizes the potential of these findings, stating, “Understanding the structural changes in proteins allows us to better tailor them for specific applications, which is crucial in today’s market that demands innovation and sustainability.” As companies in the energy and food sectors navigate the growing demand for sustainable ingredients, research like this paves the way for the development of high-value products that meet consumer expectations.
The implications of this research are vast, suggesting that as industries continue to pivot toward more sustainable practices, the extraction methods employed will play a critical role in shaping the future of food and energy production. For further information on this groundbreaking study, visit lead_author_affiliation.
