Quinoa (Chenopodium quinoa Willd.) is native to the Andean region and has attracted a global growing interest due its unique nutritional value. The protein content of quinoa grains is higher than other cereals while it has better distribution of essential amino acids. It can be used as an alternative to milk proteins. Additionally, quinoa contains a high amount of essential fatty acids, minerals, vitamins, dietary fibers, and carbohydrates with beneficial hypoglycemic effects while being gluten-free. Furthermore, the quinoa plant is resistant to cold, salt, and drought, which leaves no doubt as to why it has been called the “golden grain”. On that account, production of quinoa and its products followed an increasing trend that gained attraction in 2013, as it was proclaimed to be the international year of quinoa. In this respect, this review provides an overview of the published results regarding the nutritional and biological properties of quinoa that have been cultivated in different parts of the world during the last two decades. This review sheds light on how traditional quinoa processing and products evolved and are being adopted into novel food processing and modern food products, as well as noting the potential of side stream processing of quinoa by-products in various industrial sectors. Furthermore, this review moves beyond the technological aspects of quinoa production by addressing the socio-economic and environmental challenges of its production, consumption, and marketizations to reflect a holistic view of promoting the production and consumption of quinoa.

The aim of this study was to evaluate the quality characteristics of seven yacon (Smallanthus sonchifolius Poepp. and Endl.) cultivars (Cajamarca, Cusco, Early White, Late Red, Morado, New Zealand and Quinault) cultivated in the southwest of Germany. The following phyto/chemical traits were investigated in different yacon tuber parts (flesh, peel, and whole tubers): total dry matter, sugar content (fructose, glucose, and sucrose content), total phenolic content (TPC), total flavonoid content (TFC), 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and Ferric reducing antioxidant power (FRAP). The results indicated a significant interaction between cultivar and tuber part on all of the examined traits (p < 0.0001). Of flesh and whole tuber, cv. Late Red, cv. Morado, and cv. Cajamarca had the highest TPC, TFC, DPPH radical scavenging activity, and FRAP. They also had relatively higher total sugar content. Cv. New Zealand had the lowest amount of sugars, TPC, TFC, DPPH radical scavenging activity, and FRAP, but the highest ABTS radical scavenging activity content in its flesh and whole tuber. Moreover, the results indicated that the peel of yacon tubers contained considerably high amounts of phytochemicals while possessing low sugar contents. Overall, this study provides a broad insight into the phyto/chemical content of yacon tubers from different cultivars, which can be used for further breeding programs, and the selection of proper cultivars for specific food product development.

In this study, complete block cryoconcentration of pomegranate juice was investigated. Two freezing temperatures (−20 ± 1C and −40 ± 1C), two thawing modes (gravitational-assisted thawing and microwave-assisted thawing) and four cryoconcentration stages were the process variables. Total dry matter content, process efficiency, pH and color values (L, a, b and ΔE) of cryoconcentrated and ice fractions were investigated. In addition, pomegranate juice concentrate was produced by conventional thermal processes, namely evaporation by rotary vacuum evaporator and by heating at atmospheric pressure to compare the color values and pH of final cryoconcentrated pomegranate juice with those of thermally produced juice concentrates. Freezing temperature and thawing mode did not have any significant effect on the total dry matter content of cryoconcentrated and ice fractions as well as process efficiency, pH and the color values (P > 0.05). However, the results indicate that cryoconcentration stage had a significant effect on dry matter content, process efficiency and the color properties of both fractions (P > 0.05). The final dry matter content of pomegranate concentrate reached 34.20 ± 0.13% from the initial value of 17.16 ± 0.68%. The change in the pH of final cryoconcentrated pomegranate juice was less than the change in the pH of thermally produced juice concentrates. This study showed that the color characteristics of pomegranate juice were well preserved by complete block cryoconcentration process in comparison to conventional thermal processes. PRACTICAL APPLICATIONSConcentration of fruit juices is one of the oldest methods by which the shelf life of fresh products can be extended significantly. Concentration of fruit juices by means of thermal process is proved to induce adverse effects on sensory and chemical properties of them. Cryoconcentration technology is introduced as a suitable technique for concentration of liquid foods and nutraceuticals because it can preserve the nutritional and sensory qualities of the products while it is a green technology. Because pomegranate juice is a valuable source of bioactive compounds that are responsible for its appropriate color, cryoconcentration process has high potential for preserving its nutritional and sensory properties during concentration process.

Yacon (Smallanthus sonchifolius Poepp.) leaves are a potentially rich source of bioactive compounds, such as phenolic acids and flavonoids. In this study, the effect of the extraction method (ohmic-assisted decoction (OH-DE) and decoction (DE)), yacon cultivar (red and white), and leaf age (young and old) on the quality/quantity of extracted phytochemicals were investigated. Extraction yield, energy consumption, total phenolic content (TPC), total flavonoid content (TFC), ABTS and DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) were determined. Additionally, HPLC-DAD was used to identify the major individual phenolic and flavonoid compounds of yacon leaves. The results showed that a three-way interaction of process-variables (extraction method×yacon cultivar×age of leaves) influenced the extraction yield, TPC, TFC, ABTS, and DPPH radical scavenging activity, and FRAP, significantly (p < 0.05). However, energy consumption of the extraction process was only affected by method of extraction (p < 0.05) and was halved when OH-DE was applied as compared to DE alone. Additionally, the phytochemical quality of extracts was either improved or comparable when OH-DE was used for extraction. Also, it was shown that yacon leaves contained considerable amounts of caffeic acid, chlorogenic acid, ferrulic acid, myricetin, p-coumaric acid, and rutin, while leaves of the red cultivar had higher contents of each compound compared to leaves of the white cultivar.

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