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

Fatema Hossain Brishti; Wan Zunairah Wan Ibadullah; Mohamad Ariff Hanafi; Siti Hajar-Azhari; Brisha Arulrajah; Halima Tus Sadia; Mohammad Afzal Hossain; Chay Shyan Yea; Anis Shobirin Meor Hussin; Mohammad Rashedi Ismail-Fitry; Jawadul Misir; Sajid Maqsood; Jasim Ahmed; F Caballero-Briones; Farooq Anwar; Preetinder Kaur; Ruchika Zalpouri; Fatima Abdelhameed Hussein; Nazamid Saari

doi:10.1016/j.foodchem.2025.145533

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

Food Chem. 2025 Nov 15;492(Pt 3):145533. doi: 10.1016/j.foodchem.2025.145533. Epub 2025 Jul 15.

Authors

Fatema Hossain Brishti¹, Wan Zunairah Wan Ibadullah², Mohamad Ariff Hanafi³, Siti Hajar-Azhari³, Brisha Arulrajah⁴, Halima Tus Sadia⁵, Mohammad Afzal Hossain⁵, Chay Shyan Yea⁶, Anis Shobirin Meor Hussin⁷, Mohammad Rashedi Ismail-Fitry⁷, Jawadul Misir⁸, Sajid Maqsood⁹, Jasim Ahmed¹⁰, F Caballero-Briones¹¹, Farooq Anwar¹², Preetinder Kaur¹³, Ruchika Zalpouri¹³, Fatima Abdelhameed Hussein¹⁴, Nazamid Saari¹⁵

Affiliations

¹ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: brishti_hossain@upm.edu.my.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: wanzunairah@upm.edu.my.
³ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
⁴ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Future Ready Food Safety Hub (FRESH) (A joint alliance by A*STAR, SFA, and NTU), Nanyang Technological University, 50 Nanyang Avenue, N1, B3C-41, 639798, Singapore.
⁵ Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
⁶ Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Perak, Malaysia.
⁷ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
⁸ Department of Food Science and Nutrition, University of Minnesota - Twin Cities, Saint Paul, MN 55108, United States.
⁹ Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
¹⁰ Food Security Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat, 13109, Kuwait.
¹¹ Instituto Politécnico Nacional, Materiales y Tecnologías para Energía, Salud y Medio Ambiente (GESMAT), CICATA Altamira, Km 14.5 Carretera Tampico-Puerto Industrial, 89600 Altamira, Mexico.
¹² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Institute of Chemistry, University of Sargodha, Sargodha 40100, Pakistan.
¹³ Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana 141004, India.
¹⁴ Department of Dairy Production, Faculty of Animal Production, University of Khartoum, PO Box 32, Khartoum North 13314, Sudan.
¹⁵ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: nazamid@upm.edu.my.

PMID: 40701084
DOI: 10.1016/j.foodchem.2025.145533

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.

Keywords: Bioactive peptides; Protein extraction methods; Sacha Inchi; Techno-functional properties.

Publication types

Review

MeSH terms

Amino Acids / analysis
Antioxidants / chemistry
Antioxidants / isolation & purification
Arecaceae* / chemistry
Molecular Weight
Plant Extracts* / chemistry
Plant Extracts* / isolation & purification
Plant Proteins* / chemistry
Plant Proteins* / isolation & purification
Seeds / chemistry

Substances

Plant Proteins
Antioxidants
Amino Acids
Plant Extracts