Next Article in Journal
Water–Energy–Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips
Next Article in Special Issue
Aqueous Extracts of Lemon Basil Straw as Chemical Stimulator for Gray Oyster Mushroom Cultivation
Previous Article in Journal
Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads
Previous Article in Special Issue
Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage
 
 
Article

Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction †

1
Grupo de Ciencia, Tecnología e Innovación en Alimentos, Universidad San Ignacio de Loyola, Lima 15024, Peru
2
Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040 Sete de Setembro St., Center DC, Cachoeira do Sul 96508-010, RS, Brazil
3
Electroanalytical Applications and Bioenergy Research Group, Chemical Engineering Department, Technical University of Machala, Av. Panamericana Km 5 ½, Machala 070102, Ecuador
*
Author to whom correspondence should be addressed.
This paper is an extended version of paper published in the international conference: The 2nd International Electronic Conference on Foods 2021—Future Foods and Food Technologies for a Sustainable World, 15–30 October 2021, Online. sciforum-048831, https://sciforum.net/paper/view/11002 (accessed on 25 March 2022).
Academic Editor: Antonio Cilla
Foods 2022, 11(7), 1015; https://doi.org/10.3390/foods11071015
Received: 24 February 2022 / Revised: 25 March 2022 / Accepted: 27 March 2022 / Published: 30 March 2022
Supercritical fluids’ extraction (SFE) and conventional solvent extraction (CSE) for defatting of quinoa flour as pretreatments to produce the quinoa protein hydrolysate (QPH) were studied. The objective was to extract the oil and separate the phenolic compounds (PC) and the defatted quinoa flour for subsequent quinoa protein extraction and enzymatic hydrolysis. The oil extraction yield (OEY), total flavonoid content (TFC), and QPH yield were compared. SuperPro Designer 9.0® software was used to estimate the cost of manufacturing (COM), productivity, and net present value (NPV) on laboratory and industrial scales. SFE allows higher OEY and separation of PC. The SFE oil showed a higher OEY (99.70%), higher antioxidant activity (34.28 mg GAE/100 g), higher QPH yield (197.12%), lower COM (US$ 90.10/kg), and higher NPV (US$ 205,006,000) as compared to CSE (with 77.59%, 160.52%, US$ 109.29/kg, and US$ 28,159,000, respectively). The sensitivity analysis showed that the sale of by-products improves the economic results: at the industrial scale, no significant differences were found, and both processes are economically feasible. However, results indicate that SFE allows the recovery of an oil and QPH of better nutritional quality and a high level of purity-free organic solvents for further health and nutraceutical uses. View Full-Text
Keywords: quinoa oil; bioactive peptides; SFE; economic evaluation; quinoa protein hydrolysate quinoa oil; bioactive peptides; SFE; economic evaluation; quinoa protein hydrolysate
Show Figures

Figure 1

MDPI and ACS Style

Olivera-Montenegro, L.; Bugarin, A.; Marzano, A.; Best, I.; Zabot, G.L.; Romero, H. Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction. Foods 2022, 11, 1015. https://doi.org/10.3390/foods11071015

AMA Style

Olivera-Montenegro L, Bugarin A, Marzano A, Best I, Zabot GL, Romero H. Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction. Foods. 2022; 11(7):1015. https://doi.org/10.3390/foods11071015

Chicago/Turabian Style

Olivera-Montenegro, Luis, Alejandra Bugarin, Alejandro Marzano, Ivan Best, Giovani L. Zabot, and Hugo Romero. 2022. "Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction" Foods 11, no. 7: 1015. https://doi.org/10.3390/foods11071015

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop