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

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.