Processing Effects on Quinoa Protein Digestibility and Functional Properties: A Comprehensive Review

This review investigates the impact of both conventional and emerging processing technologies on the digestibility and techno-functional properties of quinoa protein, with a particular emphasis on protein structure, matrix interactions, and antinutritional factors. Additionally, it identifies strategies aimed at enhancing protein quality for sustainable and health-oriented food applications.

Quinoa proteins have a balanced amino acid profile and exhibit high intrinsic digestibility, which can be further enhanced by processing. Thermal treatments, extrusion, fermentation, and enzymatic hydrolysis enhance digestibility by altering protein structure and reducing antinutritional factors such as phytic acid and saponins. Emerging technologies, including high-pressure processing, ultrasound, and pulsed electric fields, demonstrate potential to enhance functionality while maintaining nutritional integrity, although available evidence in relation to quinoa remains limited.

This review emphasizes the significance of food processing in enhancing the digestibility of quinoa protein, reducing antinutritional compounds, and enhancing functional properties. Variability in methodologies continues to restrict the comparability of studies, highlighting the necessity for standardized protocols and further in vivo validation. Overall, quinoa protein constitutes a promising ingredient for innovative plant-based and functional foods, supported by comprehensive research on development, regulation, and sustainability.