Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Optimización De La Extracción De Polifenoles Totales De Kañiwa (Chenopodium Pallidicaule) Mediante Diseño De Mezclas Simplex Lattice

Kañiwa (Chenopodium pallidicaule Aellen) is an Andean pseudocereal rich in protein and phenolic compounds, whose bioactive potential under controlled germination remains unexplored through simultaneous metabolite optimization. Germination conditions of kañiwa cv. Cupi were optimized using a Central Composite Design (CCD) and the Derringer–Suich desirability function, with time (24–96 h) and temperature (18–30 °C) as independent variables, and γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), ORAC, FRAP, and protein content as responses. Five second-order polynomial models yielded adjusted R² values of 0.703–0.880 with non-significant lack of fit (p > 0.050). Germination time was the dominant factor for GABA, TSPC, ORAC, and FRAP, while temperature exerted the predominant negative quadratic effect on protein content. Optimal conditions (96 h, 24 °C; D = 0.845) produced experimental increases of 1710.30% in GABA (26.12 mg GABA·100 g⁻¹), 117.10% in TSPC (926.9 mg GAE·100 g⁻¹), 261.40% in ORAC (51,756.0 µmol TE·100 g⁻¹), 244.10% in FRAP (1971.2 µmol TE·100 g⁻¹), and 42.34% in protein (16.05%) relative to ungerminated seeds. The GABA value constitutes the first report of this non-protein amino acid in germinated kañiwa under optimized conditions. Complementary analyses demonstrated that optimized germination markedly increased total reducing sugars and free glucose while decreasing amylolytic and glucoamylase activities and increasing lipase activity, confirming the extensive mobilization of carbohydrate reserves and the metabolic reprogramming associated with the germination process. These findings position kañiwa as a high-value functional ingredient for the Andean food industry.

As the world moves toward a circular bioeconomy, starch nanoparticles (SNPs) have emerged as key components for sustainable development. Traditional production methods have historically relied on harsh acid treatments; however, their substantial environmental footprint has catalyzed a much-needed shift toward “green” chemistry. This review explores the rise of eco-friendly synthesis strategies—including high-power ultrasound, mechanical milling, nanoprecipitation, and enzymatic hydrolysis—and explains how these “clean” methods allow us to precisely define the nanoparticles’ properties. Furthermore, the functional applications of SNPs are analyzed, focusing on their role as reinforcing agents in biodegradable packaging, natural stabilizers in food emulsions, and encapsulation matrices for targeted nutrient delivery. By connecting recent breakthroughs, this work identifies technological synergy, the integration of physical and biological methods, as the most promising route to overcome current yield and scalability limitations. Finally, a future perspective is proposed, focusing on what is needed to move these innovations from the lab to industrial applications, ensuring they are safe, effective, and truly sustainable for the global food sector.