Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development

Overview

Journal Plant Foods Hum Nutr

Date 2025 Feb 3

PMID 39899176

Authors

Jenny-Del-Carmen Valdez-Arana

Lady Cabrera-de-la-Cruz

Julio Vidaurre-Ruiz

Affiliations

Soon will be listed here.

Abstract

Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential. These by-products contain high levels of proteins, dietary fiber, and bioactive compounds that can be repurposed to develop functional foods, nutraceuticals, and dietary supplements. This review article provides a detailed overview of the composition of sacha inchi by-products, recent findings on optimizing extraction processes for proteins, bioactive peptides, and antioxidant compounds, and product innovations using sacha inchi residues. It highlights the health benefits of consuming these products, such as functional bakery items and plant-based beverages with high sensory acceptance, protein hydrolysates with antioxidant and anti-inflammatory properties, beneficial effects on gut microbiota, and oligosaccharides with prebiotic properties, positioning sacha inchi by-products as key ingredients for developing plant-based nutraceutical and functional products. Additionally, the article emphasizes the potential of these by-products to contribute to a circular economy, reduce waste, and align with global efforts to achieve Sustainable Development Goals (SDGs) related to health, sustainable production, and environmental impact.

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