Exploring New Functional Plant-Based Ingredients: The Functional Potential of Bolivian Andean Foods

In recent years, unbalanced diets and high consumption of processed foods have primarily contributed to the rise of diet-related diseases, such as obesity and diabetes, among others. One way to address these problems is to increase the consumption of plant-based foods rich in fibre, healthy fats, and protein. The growing interest in plant-based foods continues to rise, leading to a rapid expansion of the global market for new, sustainable sources of functional ingredients.In the Andean region of Bolivia, for example, local communities have used food crops for a long time, due to their unique nutritional characteristics and their adaptation to harsh climatic conditions. These crops, despite their high nutritional potential, resilience, and cultural value, are still underutilized in the development of functional foods. Now, with biotechnology tools, it is possible to enhance their functional value and contribute to both global health and local food sovereignty.In this context, Andean crops such as tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), quinoa (Chenopodium quinoa), and two potato (Solanum tuberosum) derivatives: chuño and tunta represent potential candidates for innovation in the field of functional foods.The results of the thesis highlight that oils extracted with ethanol, a green solvent, are rich in antioxidants and phospholipids. When hydrolysed and fermented with probiotic bacteria, they produce bioactive fatty acids, including conjugated linoleic acid (CLA), which supports metabolism and reduces inflammation. Carbohydrate fractions, when enzymatically hydrolysed, were transformed into indigestible oligosaccharides that feed beneficial gut bacteria. Tested with probiotics, they stimulated the production of short-chain fatty acids (SCFAs), bioactive compounds for gut health that may help protect against chronic diseases.Traditional derivative potato products such as chuño and tunta, obtained through ancestral freeze and sun-drying techniques, were also studied. After fermentation with probiotic bacteria, they showed increased production of SCFAs and γ-aminobutyric acid (GABA), a compound that is associated with stress reduction and improved mental well-being. Finally, quinoa starch was treated with thermal and enzymatic processes, boosting its content of resistant starch (RS), a type of dietary fibre that resists digestion and promotes gut health.These findings demonstrate that traditional Andean crops can be transformed into health-promoting food ingredients through sustainable biotechnological processes. By linking traditional practices with biotechnology tools, this thesis shows how local biodiversity can serve as a foundation for functional food innovation, contributing to health promotion, biodiversity conservation, and food sovereignty in the country.