Chasquibol, N., Sotelo, A., Tapia, M. et al. (3 more authors) (2025) Evaluation of cushuro (Nostoc sphaericum) as an alternative source of minerals, functional protein and bioactive peptides. LWT - Food Science and Technology, 217. 117426. ISSN 0023-6438
Abstract
Cushuro (Nostoc sphaericum) is an underexplored blue-green alga currently used as a food ingredient, natural medicine, and organic fertilizer in Peru. Our paper aims to address the nutritional and biological values of cushuro protein. Dried cushuro had a high amount of minerals as calcium (567 ± 64 mg/100 g to 1357 ± 153 mg/100 g), iron (13.5 ± 1.5 mg/100 g to 26.2 ± 2.9 mg/100 g, magnesium (95 ± 11 mg/100 g to 126 ± 14 mg/100 g) and protein content (32.4 ± 0.5 g/100 g to 36.9 ± 0.2 g/100 g. Protein solubility was assessed to optimize the extraction of cushuro protein by ultrasound-microwave assisted extraction, after that, the protein contents in cushuro fractions were over 70%. All detected cushuro protein fractions had Mw < 24 kDa and a better digestibility than legume products. In addition, cushuro protein products tend to have umami taste, and does not bring a bitter flavor. Moreover, cushuro flour and protein fractions contain all essential amino acids, which are responsible for over 40% of total amino acids. Meanwhile, hydrophobic amino acids content of around 40 g/100 g also indicated their excellent antioxidant potential. Thus, the data obtained supports cushuro as a promising alternative source for minerals, protein and bioactive peptides.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2025 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY-NC-ND 4.0). |
Keywords: | Protein, Cushuro, Nostoc sphaericum, Amino acids, Digestibility |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Mar 2025 09:40 |
Last Modified: | 07 Mar 2025 09:40 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.lwt.2025.117426 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:224140 |