The multifaceted Sacha Inchi (Plukenetia volubilis L.) protein: from molecular composition to extraction techniques, techno-functional properties, and food applications

Citation

Brishti, Fatema Hossain and Wan Ibadullah, Wan Zunairah and Hanafi, Mohamad Ariff and Azhari, Siti Hajar and Arulrajah, Brisha and Sadia, Halima Tus and Hossain, Mohammad Afzal and Yea, Chay Shyan and Meor Hussin, Anis Shobirin and Ismail-Fitry, Mohammad Rashedi and Misir, Jawadul and Maqsood, Sajid and Ahmed, Jasim and Caballero-Briones, F. and Anwar, Farooq and Kaur, Preetinder and Zalpouri, Ruchika and Hussein, Fatima Abdelhameed and Saari, Nazamid (2025) The multifaceted Sacha Inchi (Plukenetia volubilis L.) protein: from molecular composition to extraction techniques, techno-functional properties, and food applications. Food Chemistry, 492 (pt. 3). art. no. 145533. pp. 1-17. ISSN 0308-8146; eISSN: 1873-7072

Abstract

Sacha Inchi (Plukenetia volubilis) seeds are a sustainable, high-quality protein source, with protein content ranging from 24 to 33 %, and up to 62 % in oil-pressed by-products. Protein isolates exhibit molecular weights between 8 and 75 kDa, with key bands in the 20–50 kDa range, reflecting structural diversity. Amino acid analysis confirms the presence of all essential amino acids (EAA), especially histidine, tryptophan, and valine, although lysine and methionine are limiting for certain age groups according to WHO standards. Extraction at pH 11 enhances protein yield but reduces solubility due to denaturation, highlighting the need for tailored pH conditions in specific applications. Combined extraction approaches incorporating ultrasound or enzyme assistance improve yield and purity. Optimised hydrolysis yields hydrolysates with antioxidant, antihypertensive, and antidiabetic properties, supporting nutraceutical potential. This review underscores Sacha Inchi's role as a versatile protein source and highlights the importance of optimising processing strategies for food and health applications.

Download File

Text
124246.pdf - Published Version
Restricted to Repository staff only
Download (2MB)

Official URL or Download Paper: https://www.sciencedirect.com/science/article/pii/...

Additional Metadata

Item Type:	Article
Subject:	Analytical Chemistry
Subject:	Food Science
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodchem.2025.145533
Publisher:	Elsevier
Keywords:	Bioactive peptides; Protein extraction methods; Sacha Inchi; Techno-functional properties
Sustainable Development Goals (SDGs):	SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production
Depositing User:	Ms. Nur Faseha Mohd Kadim
Date Deposited:	07 May 2026 01:10
Last Modified:	07 May 2026 01:10
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2025.145533
URI:	http://psasir.upm.edu.my/id/eprint/124246
Statistic Details:	View Download Statistic

Actions (login required)

View Item