{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T07:42:32Z","timestamp":1792482152044,"version":"4.5.0"},"reference-count":56,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010747","name":"Consejo Nacional de Ciencia, Tecnolog\u00eda e Innovaci\u00f3n Tecnol\u00f3gica","doi-asserted-by":"crossref","award":["PE501093372-2024"],"award-info":[{"award-number":["PE501093372-2024"]}],"id":[{"id":"10.13039\/501100010747","id-type":"DOI","asserted-by":"crossref"}]},{"award":["PE501093372-2024"],"award-info":[{"award-number":["PE501093372-2024"]}],"id":[{"id":"https:\/\/ror.org\/05c7j7r25","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Programa Nacional de Investigaci\u00f3n Cient\u00edfica y Estudios Avanzados","award":["PE501084298-2023"],"award-info":[{"award-number":["PE501084298-2023"]}]},{"award":["PE501084298-2023"],"award-info":[{"award-number":["PE501084298-2023"]}],"id":[{"id":"https:\/\/ror.org\/05pap9b79","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Amaranth (Amaranthus caudatus L.) is an Andean pseudocereal with a nutritional profile characterized by its protein, dietary fiber, and bioactive compound content, adequate balance of essential amino acids, and the presence of bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic properties. This review analyzes the main processing methods applied to amaranth, including milling, roasting, popping, rolling, extrusion, germination, fermentation, encapsulation, and component isolation, describing how these technologies modify its nutritional, functional, and technological properties. It also examines its applications in various food categories, such as baked goods, extruded snacks, fermented beverages, symbiotic foods, and gluten-free formulations, highlighting its potential as a functional food ingredient for developing functional foods and nutraceuticals. Furthermore, this study discusses the technological and industrial challenges associated with its processing, including structural, sensory, and scalability limitations, within the context of the growing global demand for healthy and sustainable foods. Finally, the study identifies knowledge gaps and research priorities to optimize processing conditions, improve sensory acceptability, and enhance industrial value, thereby supporting further evaluation of its integration into food production systems.<\/jats:p>","DOI":"10.3390\/molecules31172960","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T08:00:48Z","timestamp":1787644848000},"page":"2960","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Amaranth (Amaranthus caudatus L.): Nutritional Composition, Bioactive Compounds, Processing Technologies, Food Applications, and Future Perspectives"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-5476-7771","authenticated-orcid":false,"given":"Katherine","family":"Alva-De-La-Cruz","sequence":"first","affiliation":[{"name":"Programa de Doctorado en Ingenier\u00eda Agroindustrial, Menci\u00f3n Transformaci\u00f3n Avanzada de Granos y Tub\u00e9rculos Andinos, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1533-1454","authenticated-orcid":false,"given":"Gian Pierre","family":"Silvera-Ota\u00f1e","sequence":"additional","affiliation":[{"name":"Programa de Doctorado en Ingenier\u00eda Agroindustrial, Menci\u00f3n Transformaci\u00f3n Avanzada de Granos y Tub\u00e9rculos Andinos, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7143-4450","authenticated-orcid":false,"given":"Cesar","family":"Moreno-Rojo","sequence":"additional","affiliation":[{"name":"Departamento Acad\u00e9mico de Agroindustria y Agronom\u00eda, Facultad de Ingenier\u00eda, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8830-1710","authenticated-orcid":false,"given":"Marcio","family":"Schmiele","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Integrado de Cereais e Lip\u00eddeos (LICEL), Instituto de Ci\u00eancia e Tecnologia (ICT), Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Diamantina 39100-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5349-6167","authenticated-orcid":false,"given":"Luz Mar\u00eda","family":"Paucar-Menacho","sequence":"additional","affiliation":[{"name":"Departamento Acad\u00e9mico de Agroindustria y Agronom\u00eda, Facultad de Ingenier\u00eda, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"5583","DOI":"10.1080\/87559129.2022.2083158","article-title":"Sprouted Andean Grains: An Alternative for the Development of Nutritious and Functional Products","volume":"39","author":"Cabezas","year":"2023","journal-title":"Food Rev. 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