Symbiotic and multifunctional properties of a fermented blend based on Sacha inchi press cake (Plukenetia volubilis) and Yacon (Smallanthus sonchifolius)

Campos D.; Valerio K.; Carrasco M.P.; Aguilar-Galvez A.; Chirinos R.; Pedreschi R. · Food Bioscience (2025) · DOI: 10.1016/j.fbio.2025.107886

Resumen

The present study evaluated the fermentation of a blend composed of Sacha inchi press cake (SIC), a protein-rich byproduct containing essential amino acids, and Yacon flour (YF), a prebiotic source of fructooligosaccharides (FOS). Fermentation was carried out using Lactobacillus plantarum and Lactobacillus rhamnosus under three treatment conditions: T1 (fermentation without protease), T2 (protease addition with simultaneous fermentation), and T3 (protease addition followed by 2 h hydrolysis and subsequent fermentation). A 32 factorial design analysis via response surface methodology was employed to optimize the SIC:YF ratio. No significant strain-dependent differences were observed in pH, titratable acidity, viable cell count (VCC), protein content, antioxidant capacity (AC), or angiotensin-converting enzyme inhibition (ACE-I). However, enzymatic hydrolysis significantly enhanced antioxidant and antihypertensive activities. Multi-response optimization identified the optimal SIC:YF ratio as 10.0:8.3 % for treatments T1 and T2. Among these, T2 demonstrated superior performance, with higher soluble protein content (13.5 mg g−1), enhanced antioxidant capacity, and increased ACE-I activity. The fermented blend exhibited symbiotic and multifunctional properties, as evidenced by L. plantarum VCC (9.02 Log CFU g−1), ORAC AC (9.24 μmol TE g−1), ACE-I IC50 (0.6 mg g−1), total protein (4.3 %), total dietary fiber (3.3 %), FOS content (2.2 %), and the presence of short-chain fatty acids mainly propionic and acetic. These findings support the potential of SIC and YF as functional ingredients in the development of fermented foods with health-promoting properties.

Instituciones: Universidad Nacional Agraria La Molina