Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids
This study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques—soaking, germination, malting, and dehulling—were applied to reduce saponin and enhance nutritional value. Soaking eliminated sapo...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007709 |
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| author | Sobhy A. El-Sohaimy Taha Mehany Mohamed G. Shehata Ashraf A. Zeitoun Hanan M. Alharbi Khairiah Mubarak Alwutayd Mohamed A.M. Zeitoun |
| author_facet | Sobhy A. El-Sohaimy Taha Mehany Mohamed G. Shehata Ashraf A. Zeitoun Hanan M. Alharbi Khairiah Mubarak Alwutayd Mohamed A.M. Zeitoun |
| author_sort | Sobhy A. El-Sohaimy |
| collection | DOAJ |
| description | This study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques—soaking, germination, malting, and dehulling—were applied to reduce saponin and enhance nutritional value. Soaking eliminated saponins entirely, while germination and malting reduced levels to 0.02 % compared to 0.06 % in raw quinoa. These processes also improved functional properties such as water/oil absorption, foaming, and emulsification. Nutritional enhancements included increased polyphenol content, antioxidant activity, and higher levels of copper, manganese, and vitamin E. Ultrasonication at 15 min significantly improved suspension stability, especially when combined with 1.0 % xanthan gum, which maintained 100 % stability over eight days of cold storage. Sensory qualities were improved using natural additives like vanilla and guava. The optimal formulation used soaked quinoa, 15-min ultrasonication, 1.0 % xanthan gum, 1.0 % guava, and vanilla. This research presents a scalable method for producing a nutritious, stable, and appealing quinoa-based beverage for the functional drink market. |
| format | Article |
| id | doaj-art-770367480e994a0cb0a4a85c526595a3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-770367480e994a0cb0a4a85c526595a32025-08-24T05:14:27ZengElsevierFood Chemistry: X2590-15752025-08-013010292310.1016/j.fochx.2025.102923Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloidsSobhy A. El-Sohaimy0Taha Mehany1Mohamed G. Shehata2Ashraf A. Zeitoun3Hanan M. Alharbi4Khairiah Mubarak Alwutayd5Mohamed A.M. Zeitoun6Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, 21934 Alexandria, Egypt; Department of Technology and Organization of Public Catering, Institute Sport, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russian FederationFood Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, 21934 Alexandria, Egypt; Corresponding author.Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, 21934 Alexandria, Egypt; Food Research Section, Applied Research and Capacity Building Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20602, United Arab EmiratesDepartment of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, 21531 Alexandria, EgyptDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaDepartment of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, 21531 Alexandria, EgyptThis study evaluated how various processing methods affect the nutritional, functional, and sensory qualities of a saponin-free quinoa-beverage. Bioprocessing techniques—soaking, germination, malting, and dehulling—were applied to reduce saponin and enhance nutritional value. Soaking eliminated saponins entirely, while germination and malting reduced levels to 0.02 % compared to 0.06 % in raw quinoa. These processes also improved functional properties such as water/oil absorption, foaming, and emulsification. Nutritional enhancements included increased polyphenol content, antioxidant activity, and higher levels of copper, manganese, and vitamin E. Ultrasonication at 15 min significantly improved suspension stability, especially when combined with 1.0 % xanthan gum, which maintained 100 % stability over eight days of cold storage. Sensory qualities were improved using natural additives like vanilla and guava. The optimal formulation used soaked quinoa, 15-min ultrasonication, 1.0 % xanthan gum, 1.0 % guava, and vanilla. This research presents a scalable method for producing a nutritious, stable, and appealing quinoa-based beverage for the functional drink market.http://www.sciencedirect.com/science/article/pii/S2590157525007709Antioxidant activityFunctional beverageSaponin removalSensoryBeverage stabilityNutritional quality |
| spellingShingle | Sobhy A. El-Sohaimy Taha Mehany Mohamed G. Shehata Ashraf A. Zeitoun Hanan M. Alharbi Khairiah Mubarak Alwutayd Mohamed A.M. Zeitoun Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids Food Chemistry: X Antioxidant activity Functional beverage Saponin removal Sensory Beverage stability Nutritional quality |
| title | Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids |
| title_full | Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids |
| title_fullStr | Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids |
| title_full_unstemmed | Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids |
| title_short | Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids |
| title_sort | optimizing functional stability and sensory attributes of quinoa beverages through bioprocessing ultrasonication and hydrocolloids |
| topic | Antioxidant activity Functional beverage Saponin removal Sensory Beverage stability Nutritional quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007709 |
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