Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties

Autores
Ragonese, Verónica E.; Moscoso Ospina, Yeisson A.; Cabezas, Darío M.; Kakisu, Emiliano J.
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Ragonese, Verónica E. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Moscoso Ospina, Yeisson A. Universidad Nacional de Quilmes; Argentina
Fil: Cabezas, Darío M. Universidad Nacional de Quilmes; Argentina
Fil: Kakisu, Emiliano J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
BACKGROUND: Quinoa is widely recognised for the high biological value of its proteins. However, its outer layer contains saponins, an antinutrient that must be removed for consumption. The process of dry desaponification of grains is known as scarification and produces a residual powder that is usually discarded. RESULTS: The quinoa scarification residue (QSR) contained 5 g kg−1 of saponins. Thus, washing with water, homogenisationassisted washing (HQSR) and sonication-assisted washing (SQSR) methods were evaluated. The assisted washing methods used 50% less water, although all of them reduced the residual saponin content (∼0.5 g kg−1 ) and significantly concentrated the protein content of the samples (∼270–290 g kg−1 ), compared to the control sample (∼210 g kg−1 ). The electrophoretic profile in sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed the presence of the structural protein chenopodin, with its acidic (30–40 kDa) and basic (20–25 kDa) subunits, as well as protein macromolecules higher than 100 kDa. Fragmented particles were also observed in the HQSR and SQSR samples using low-vacuum scanning electron microscopy, although the latter also presented porous structures. Both a decrease in oil/water interfacial tension – mainly in HQSR (19.22 mN m−1 ) − and a significant increase in interfacial viscosity in SQSR (1.5 E−5 Pa s) were observed. Emulsions formulated with the sonicated sample showed greater stability against coalescence, creaming and sedimentation processes. CONCLUSION: Ultrasound-assisted desaponification proved to be efficient, improving the functional characteristics of this residue and opening new possibilities for its use in food systems.
Fuente
Journal of the Science of Food and Agriculture, vol. 106, n. 6
Materia
QUINUA
PROPIEDADES EMULSIFICANTES
DESAPONIFICACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/21986
Acceder
id RIUCA_9bb04094fd87d520ad2060e01d4a84f2
oai_identifier_str oai:ucacris:123456789/21986
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying propertiesRagonese, Verónica E.Moscoso Ospina, Yeisson A.Cabezas, Darío M.Kakisu, Emiliano J.QUINUAPROPIEDADES EMULSIFICANTESDESAPONIFICACIONFil: Ragonese, Verónica E. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Moscoso Ospina, Yeisson A. Universidad Nacional de Quilmes; ArgentinaFil: Cabezas, Darío M. Universidad Nacional de Quilmes; ArgentinaFil: Kakisu, Emiliano J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaBACKGROUND: Quinoa is widely recognised for the high biological value of its proteins. However, its outer layer contains saponins, an antinutrient that must be removed for consumption. The process of dry desaponification of grains is known as scarification and produces a residual powder that is usually discarded. RESULTS: The quinoa scarification residue (QSR) contained 5 g kg−1 of saponins. Thus, washing with water, homogenisationassisted washing (HQSR) and sonication-assisted washing (SQSR) methods were evaluated. The assisted washing methods used 50% less water, although all of them reduced the residual saponin content (∼0.5 g kg−1 ) and significantly concentrated the protein content of the samples (∼270–290 g kg−1 ), compared to the control sample (∼210 g kg−1 ). The electrophoretic profile in sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed the presence of the structural protein chenopodin, with its acidic (30–40 kDa) and basic (20–25 kDa) subunits, as well as protein macromolecules higher than 100 kDa. Fragmented particles were also observed in the HQSR and SQSR samples using low-vacuum scanning electron microscopy, although the latter also presented porous structures. Both a decrease in oil/water interfacial tension – mainly in HQSR (19.22 mN m−1 ) − and a significant increase in interfacial viscosity in SQSR (1.5 E−5 Pa s) were observed. Emulsions formulated with the sonicated sample showed greater stability against coalescence, creaming and sedimentation processes. CONCLUSION: Ultrasound-assisted desaponification proved to be efficient, improving the functional characteristics of this residue and opening new possibilities for its use in food systems.John Wiley & Sons, Inc.2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/2198610.1002/jsfa.70420Journal of the Science of Food and Agriculture, vol. 106, n. 6reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2026-10-01T12:03:36Zoai:ucacris:123456789/21986instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852026-10-01 12:03:37.37Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
title Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
spellingShingle Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
Ragonese, Verónica E.
QUINUA
PROPIEDADES EMULSIFICANTES
DESAPONIFICACION
title_short Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
title_full Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
title_fullStr Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
title_full_unstemmed Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
title_sort Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
dc.creator.none.fl_str_mv Ragonese, Verónica E.
Moscoso Ospina, Yeisson A.
Cabezas, Darío M.
Kakisu, Emiliano J.
author Ragonese, Verónica E.
author_facet Ragonese, Verónica E.
Moscoso Ospina, Yeisson A.
Cabezas, Darío M.
Kakisu, Emiliano J.
author_role author
author2 Moscoso Ospina, Yeisson A.
Cabezas, Darío M.
Kakisu, Emiliano J.
author2_role author
author
author
dc.subject.none.fl_str_mv QUINUA
PROPIEDADES EMULSIFICANTES
DESAPONIFICACION
topic QUINUA
PROPIEDADES EMULSIFICANTES
DESAPONIFICACION
dc.description.none.fl_txt_mv Fil: Ragonese, Verónica E. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Moscoso Ospina, Yeisson A. Universidad Nacional de Quilmes; Argentina
Fil: Cabezas, Darío M. Universidad Nacional de Quilmes; Argentina
Fil: Kakisu, Emiliano J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
BACKGROUND: Quinoa is widely recognised for the high biological value of its proteins. However, its outer layer contains saponins, an antinutrient that must be removed for consumption. The process of dry desaponification of grains is known as scarification and produces a residual powder that is usually discarded. RESULTS: The quinoa scarification residue (QSR) contained 5 g kg−1 of saponins. Thus, washing with water, homogenisationassisted washing (HQSR) and sonication-assisted washing (SQSR) methods were evaluated. The assisted washing methods used 50% less water, although all of them reduced the residual saponin content (∼0.5 g kg−1 ) and significantly concentrated the protein content of the samples (∼270–290 g kg−1 ), compared to the control sample (∼210 g kg−1 ). The electrophoretic profile in sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed the presence of the structural protein chenopodin, with its acidic (30–40 kDa) and basic (20–25 kDa) subunits, as well as protein macromolecules higher than 100 kDa. Fragmented particles were also observed in the HQSR and SQSR samples using low-vacuum scanning electron microscopy, although the latter also presented porous structures. Both a decrease in oil/water interfacial tension – mainly in HQSR (19.22 mN m−1 ) − and a significant increase in interfacial viscosity in SQSR (1.5 E−5 Pa s) were observed. Emulsions formulated with the sonicated sample showed greater stability against coalescence, creaming and sedimentation processes. CONCLUSION: Ultrasound-assisted desaponification proved to be efficient, improving the functional characteristics of this residue and opening new possibilities for its use in food systems.
description Fil: Ragonese, Verónica E. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/21986
10.1002/jsfa.70420
url https://repositorio.uca.edu.ar/handle/123456789/21986
identifier_str_mv 10.1002/jsfa.70420
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons, Inc.
publisher.none.fl_str_mv John Wiley & Sons, Inc.
dc.source.none.fl_str_mv Journal of the Science of Food and Agriculture, vol. 106, n. 6
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 12.854657

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