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Functional characterisation of traditional Andean freeze-sun dried potato derivatives, Chuño and Tunta: Resistant starch, probiotic fermentation, and production of SCFA and GABA as bioactive metabolites

Ortiz, Jimena LU ; Ibieta Jiménez, Gabriela LU ; Nguyen, Tam LU ; Zhang, Baozhong LU ; Penarrieta, Mauricio and Linares-Pastén, Javier A. LU orcid (2025) In Food Chemistry 502.
Abstract
Chuño (black) and tunta (white) are two ancient potato derivatives traditionally produced in the high-altitude Andean region through a natural freezing, pressing, washing, and sun-drying process that preserves the tubers for long-term storage. The present study investigates the resistant starch (RS) content, antioxidant capacity, and bioactive metabolites produced by fermentation with probiotic bacteria. The RS content in dry matter chuño (52.63 g/100 g) and tunta (46.39 g/100 g) was found to be higher than that in native potatoes (36.66 g/100 g). The fermentation with Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Levilactobacillus brevis, and Propionibacterium freudenreichii resulted in the production of γ-aminobutyric acid... (More)
Chuño (black) and tunta (white) are two ancient potato derivatives traditionally produced in the high-altitude Andean region through a natural freezing, pressing, washing, and sun-drying process that preserves the tubers for long-term storage. The present study investigates the resistant starch (RS) content, antioxidant capacity, and bioactive metabolites produced by fermentation with probiotic bacteria. The RS content in dry matter chuño (52.63 g/100 g) and tunta (46.39 g/100 g) was found to be higher than that in native potatoes (36.66 g/100 g). The fermentation with Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Levilactobacillus brevis, and Propionibacterium freudenreichii resulted in the production of γ-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs). Fermented chuño produced higher levels of SCFA and GABA. These properties provide an additional functional property to chuño, which also has an interesting amino acid profile and protein content. These findings establish a foundation for incorporating Andean potato derivatives into functional food formulations. (Less)
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type
Contribution to journal
publication status
published
subject
in
Food Chemistry
volume
502
publisher
Elsevier
ISSN
0308-8146
DOI
10.1016/j.foodchem.2025.147760
language
English
LU publication?
yes
id
7fce3778-5000-41b2-9e46-6e58d6f7d31d
date added to LUP
2025-12-27 12:43:26
date last changed
2026-01-09 09:25:31
@article{7fce3778-5000-41b2-9e46-6e58d6f7d31d,
  abstract     = {{Chuño (black) and tunta (white) are two ancient potato derivatives traditionally produced in the high-altitude Andean region through a natural freezing, pressing, washing, and sun-drying process that preserves the tubers for long-term storage. The present study investigates the resistant starch (RS) content, antioxidant capacity, and bioactive metabolites produced by fermentation with probiotic bacteria. The RS content in dry matter chuño (52.63 g/100 g) and tunta (46.39 g/100 g) was found to be higher than that in native potatoes (36.66 g/100 g). The fermentation with Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Levilactobacillus brevis, and Propionibacterium freudenreichii resulted in the production of γ-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs). Fermented chuño produced higher levels of SCFA and GABA. These properties provide an additional functional property to chuño, which also has an interesting amino acid profile and protein content. These findings establish a foundation for incorporating Andean potato derivatives into functional food formulations.}},
  author       = {{Ortiz, Jimena and Ibieta Jiménez, Gabriela and Nguyen, Tam and Zhang, Baozhong and Penarrieta, Mauricio and Linares-Pastén, Javier A.}},
  issn         = {{0308-8146}},
  language     = {{eng}},
  month        = {{12}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Functional characterisation of traditional Andean freeze-sun dried potato derivatives, Chuño and Tunta: Resistant starch, probiotic fermentation, and production of SCFA and GABA as bioactive metabolites}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2025.147760}},
  doi          = {{10.1016/j.foodchem.2025.147760}},
  volume       = {{502}},
  year         = {{2025}},
}