Skip to main content
SpringerLink
Log in

Development of a High Protein Beverage Based on Amaranth

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow’s milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Manassero CA, Speroni F, Vaudagna SR (2019) High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. LWT 101:54–60. https://doi.org/10.1016/j.lwt.2018.11.021

    Article  CAS  Google Scholar 

  2. Mäkinen OE, Wanhalinna V, Zannini E, Arendt EK (2016) Foods for special dietary needs: non-dairy plant-based milk substitutes and fermented dairy-type products. Crit Rev Food Sci Technol 56:339–349. https://doi.org/10.1080/10408398.2012.761950

    Article  CAS  Google Scholar 

  3. Schuster MJ, Wang X, Hawkins T, Painter JE (2018) Comparison of the nutrient content of cow’s milk and nondairy milk alternatives. What’s the difference? Nutr Today 53:153–159. https://doi.org/10.1097/NT.0000000000000284

    Article  Google Scholar 

  4. Sisti M (2020) Proteínas y fibra de amaranto: actividad sobre el metabolismo de colesterol. Ph.D. Thesis, Universidad Nacional de La Plata, Argentine

  5. Velarde-Salcedo AJ, Bojórquez-Velázquez E, de la Rosa AP B (2019) Amaranth. In: Johnson J, Wallace GT (eds) Whole grains and their bioactives: composition and health. Wiley, Hoboken, p 209–250

    Chapter  Google Scholar 

  6. Zhu F (2017) Structures, physicochemical properties, and applications of amaranth starch. Crit Rev Food Sci Technol 57:313–325. https://doi.org/10.1080/10408398.2013.862784

    Article  CAS  Google Scholar 

  7. Perez E, Bahnassey YA, Breene WM (1993) A simple laboratory scale method for isolation of amaranth starch. Starch 45:211–214. https://doi.org/10.1080/10408398.2013.862784

    Article  CAS  Google Scholar 

  8. Milán-Carrillo J, Montoya-Rodríguez A, Reyes-Moreno C (2012) High-antioxidant capacity beverages based on extruded and roasted amaranth (Amaranthus hypochondriacus) flour. In: Tunick MH, González de Mejía E (eds) Hispanic foods: chemistry and bioactive compounds, Washington, p 199-216

  9. de Meo E, Freeman G, Marconi O, Booer C, Perretti G, Fantozzi P (2012) Behaviour of malted cereals and pseudo-cereals for gluten-free beer production. J Inst Brew 117:541–546. https://doi.org/10.1002/j.2050-0416.2011.tb00502.x

  10. Pivovarov VF, Gins MF, Gins VK (2019) Innovative beverage production technologies based on amaranth biomass. IOP Conference Series: Earth Environ Sci 395:012090

  11. AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists, 14th edn. AOAC, Arlington

    Google Scholar 

  12. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685. https://doi.org/10.1038/227680a0

    Article  CAS  PubMed  Google Scholar 

  13. González R, Carrillo D (1987) Nutrición humana. Manual de prácticas. Pueblo y Educación, La Habana, pp 34–36

    Google Scholar 

  14. Manassero CA, Vaudagna SR, Sancho AM, Añón MC, Speroni F (2016) Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk. Innov Food Sci Emerg Technol 35:86–95. https://doi.org/10.1016/j.ifset.2016.04.005

    Article  CAS  Google Scholar 

  15. Fernández MV, Denoya GI, Agüero MV, Jagus RJ, Vaudagna SR (2018) Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie. Innov Food Sci Emerg Technol 47:170–179. https://doi.org/10.1016/j.ifset.2016.04.005

    Article  CAS  Google Scholar 

  16. Diarra K, Nong ZG, Jie C (2005) Peanut milk and peanut milk based products production. Crit Rev Food Sci Technol 45:405–423. https://doi.org/10.1080/10408390590967685

    Article  CAS  Google Scholar 

  17. Martinez EN, Añón MC (1996) Composition and structural characterization of amaranth protein isolates. An electrophoretic and calorimetric study. J Agric Food Chem 44:2523–2530. https://doi.org/10.1021/jf960169p

    Article  CAS  Google Scholar 

  18. Schwass DE, Finley JW (1984) Heat and alkaline damage to proteins: racemization and lysinoalanine formation. J Agric Food Chem 32:1377–1382. https://doi.org/10.1021/jf00126a040

    Article  CAS  Google Scholar 

  19. Konishi Y, Yoshimoto N (1989) Amaranth globulin as a heat-stable emulsifying agent. Agric Biol Chem 53:3327–3328

    CAS  Google Scholar 

  20. Chalupa-Krebzdak S, Long CJ, Bohrer BM (2018) Nutrient density and nutritional value of milk and plant-based milk alternatives. Int Dairy J 87:84–92. https://doi.org/10.1016/j.idairyj.2018.07.018

  21. Coimbra S, Salema R (1994) Amaranthus hypochondriacus: seed structure and localization of seed reserves. Ann Bot 74:373–379. https://doi.org/10.1006/anbo.1994.1130

  22. Lamothe LM, Srichuwong S, Reuhs BL, Hamaker BR (2015) Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans. Food Chem 167:490–496. https://doi.org/10.1016/j.foodchem.2014.07.022

  23. Silva JGS, Rebellato AP, dos Santos Caramêsa ET, Greinerb R, Azevedo Lima Pallonea J (2020) In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 130:108993. https://doi.org/10.1016/j.foodres.2020.108993

  24. Bojórquez-Velázquez E, Barrera-Pacheco A, Espitia-Rangel E, Herrera-Estrella A, Barba de la Rosa AP (2019) Protein analysis reveals differential accumulation of late embryogenesis abundant and storage proteins in seeds of wild and cultivated amaranth species. BMC Plant Biol 19:59–76. https://doi.org/10.1186/s12870-019-1656-7

    Article  PubMed  PubMed Central  Google Scholar 

  25. Peyrano F, Speroni F, Avanza MV (2016) Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. Innov Food Sci Emerg Technol 33:38–46. https://doi.org/10.1016/j.ifset.2015.10.014

    Article  CAS  Google Scholar 

  26. Castellani FO, Martinez NE, Añón MC (1999) Role of disulfide bonds upon structural stability of an amaranth globulin. J Agric Food Chem 47:3001–3008. https://doi.org/10.1021/jf981252a

  27. Ibanoglu E (2005) Effect of hydrocolloids on the thermal denaturation of proteins. Food Chem 90:621–626. https://doi.org/10.1016/j.foodchem.2004.04.022

    Article  CAS  Google Scholar 

  28. Franco Picone CS, Lopes da Cunha R (2010) Interactions between milk proteins and gellan gum in acidified gels. Food Hydrocoll 5:502–511. https://doi.org/10.1016/j.foodhyd.2009.12.007

    Article  CAS  Google Scholar 

  29. Dickinson E, Pawlowsky K (1998) Influence of κ-carrageenan on the properties of a protein-stabilized emulsion. Food Hydrocoll 12:417–423. https://doi.org/10.1016/S0268-005X(98)00055-1

    Article  CAS  Google Scholar 

  30. Carp D, Bartholomai G, Pilosof AM (1999) Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams. Colloids Surf B 12:309–316. https://doi.org/10.1016/S0927-7765(98)00085-X

    Article  CAS  Google Scholar 

  31. Wang Y, Li D, Wang LJ, Adhikari B (2011) The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). J Food Eng 104(1):56–62. https://doi.org/10.1016/j.jfoodeng.2010.11.027

    Article  CAS  Google Scholar 

  32. Valdés-Rodríguez M, Segura-Nieto S, Chagolla-López A, Verver Y, Vargas-Cortina A, Martínez-Gallardo N, Blanco-Labra A (1993) Purification, characterization, and complete amino acid sequence of a trypsin inhibitor from amaranth (Amaranthus hypochondriacus) seeds. Plant Physiol 103:1407–1412. https://doi.org/10.1104/pp.103.4.1407

  33. Sethi S, Tyagi SK, Anurag RK (2016) Plant-based milk alternatives an emerging segment of functional beverages: a review. J Food Sci Technol 53:3408–3423. https://doi.org/10.1007/s13197-016-2328-3

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Acknowledgments

Funding for this research was provided by Agencia Nacional de Promoción Científica y Tecnológica (ANCyP, Argentina) PICT-20161537.

Author information

Author notes

  1. F.S. and M.C.A. shared senior authorship

Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), CIDCA calle 47 y 116, 1900, La Plata, Argentina

    Carlos Alberto Manassero, María Cristina Añón & Francisco Speroni

Authors
  1. Carlos Alberto Manassero
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María Cristina Añón
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Francisco Speroni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to María Cristina Añón.

Ethics declarations

Conflict of Interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

ESM 1

(PDF 596 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Manassero, C.A., Añón, M.C. & Speroni, F. Development of a High Protein Beverage Based on Amaranth. Plant Foods Hum Nutr 75, 599–607 (2020). https://doi.org/10.1007/s11130-020-00853-9

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-020-00853-9

Keywords

Search

Navigation