{"id":6623,"date":"2025-11-04T17:34:21","date_gmt":"2025-11-04T20:34:21","guid":{"rendered":"https:\/\/investiga.uandes.cl\/?p=6623"},"modified":"2026-02-12T22:31:13","modified_gmt":"2026-02-13T01:31:13","slug":"researchers-develop-beverage-capable-of-improving-plant-protein-absorption","status":"publish","type":"post","link":"https:\/\/investiga.uandes.cl\/en\/researchers-develop-beverage-capable-of-improving-plant-protein-absorption\/","title":{"rendered":"Plant-Based Beverage Prototype Developed to Achieve a More Balanced Protein Content"},"content":{"rendered":"<p><strong>This breakthrough is a benefit for consumers, offering a plant-based drink that not only improves the bioavailability of amino acids\u2014key in tissue repair, hormone synthesis, and muscle maintenance\u2014but also reduces digestive barriers associated with anti-nutrient compounds such as tannins or phytates,\"<\/strong>explains the academic from the School of Nutrition and Dietetics of Universidad de los Andes.<\/p>\n\n\n\n<p>Researcher <strong><a href=\"https:\/\/investigadores.uandes.cl\/en\/searchAll\/index\/?search=Ingrid+Contardo&amp;pageSize=25&amp;showAdvanced=false&amp;allConcepts=true&amp;inferConcepts=true&amp;searchBy=PartOfNameOrTitle\" target=\"_blank\" rel=\"noreferrer noopener\">Ingrid Contardo<\/a>,<\/strong> an academic from the School of Nutrition and Dietetics, leads this project that seeks to optimize the protein value of quinoa and chickpeas through an innovative fermentation process, capable of improving digestion and releasing a greater amount of essential amino acids.<\/p>\n\n\n\n<p>The technology applied involves breaking down compacted plant proteins, which facilitates the access of digestive enzymes and allows for a better absorption of nutrients.<\/p>\n\n\n\n<p>\"Although quinoa and chickpeas are already recognized for their protein content, this fermentation process enhances their nutritional profile and brings it closer to that of animal sources, which is especially valuable for people who follow vegetarian or vegan diets,\" she adds.<\/p>\n\n\n\n<p>Plant-based protein drinks are available on the market \ud83c\udf31, but many of them have a low protein content. The professor is working on the development of a prototype plant protein and probiotic drink, using the fermentation process, with the aim of achieving a more balanced protein content.<\/p>\n\n\n\n<p>Read more in<a href=\"https:\/\/www.youtube.com\/live\/P2GRuFSHxcU\"><span style=\"background-color:#ffffff\" class=\"vw-inline-hilight\"><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Cooperative science <\/mark><\/em><\/strong><\/span><\/a><\/p>\n\n\n\n<p>Currently, the project is in the final stage of validating the functionality of the prototype at the laboratory level and standardizing the production conditions to ensure its industrial viability. The next steps include securing intellectual property protection for the method of obtaining and formulating the product, with a view toward its technology transfer and future commercialization.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.reporteagricola.cl\/noticia\/noticias\/2025\/10\/investigadores-desarrollan-prototipo-de-bebida-vegetal-probiotica-con-quinoa-y-garbanzos-chilenos\"><strong>Check here for the press release on this innovative development<\/strong><\/a>. <\/p>\n\n\n\n<p><a href=\"https:\/\/www.instagram.com\/reel\/DCkXwvayYDd\/\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Learn more  <\/mark><\/a>\ud83d\udcf9In this video.<br><br><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingrid Contardo, an academic from the School of Nutrition and Dietetics, leads a project that seeks to optimize the protein value of quinoa and chickpeas through an innovative fermentation process capable of improving digestion and releasing a greater amount of essential amino acids.<\/p>","protected":false},"author":5,"featured_media":6624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2,14,1,3],"tags":[61],"class_list":["post-6623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia","category-innovacion","category-investigacion","category-salud","tag-61"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/investiga.uandes.cl\/en\/researchers-develop-beverage-capable-of-improving-plant-protein-absorption\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES\" \/>\n<meta property=\"og:description\" content=\"Ingrid Contardo, acad\u00e9mica de la Escuela de Nutrici\u00f3n y Diet\u00e9tica, lidera el proyecto que busca optimizar el valor proteico de la quinoa y los garbanzos mediante un proceso de fermentaci\u00f3n innovador, capaz de mejorar la digesti\u00f3n y liberar una mayor cantidad de amino\u00e1cidos esenciales.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/investiga.uandes.cl\/en\/researchers-develop-beverage-capable-of-improving-plant-protein-absorption\/\" \/>\n<meta property=\"og:site_name\" content=\"Investiga UANDES\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-04T20:34:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-13T01:31:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1366\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Florencia Moya\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Florencia Moya\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/\"},\"author\":{\"name\":\"Florencia Moya\",\"@id\":\"https:\/\/investiga.uandes.cl\/#\/schema\/person\/ca5788ebe87b5a773bab00ec15521335\"},\"headline\":\"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado\",\"datePublished\":\"2025-11-04T20:34:21+00:00\",\"dateModified\":\"2026-02-13T01:31:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/\"},\"wordCount\":359,\"publisher\":{\"@id\":\"https:\/\/investiga.uandes.cl\/#organization\"},\"image\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg\",\"keywords\":[\"207\"],\"articleSection\":[\"Ciencia y Tecnolog\u00eda\",\"Innovaci\u00f3n\",\"Investigaci\u00f3n\",\"Salud\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/\",\"url\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/\",\"name\":\"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES\",\"isPartOf\":{\"@id\":\"https:\/\/investiga.uandes.cl\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg\",\"datePublished\":\"2025-11-04T20:34:21+00:00\",\"dateModified\":\"2026-02-13T01:31:13+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage\",\"url\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg\",\"contentUrl\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg\",\"width\":2048,\"height\":1366},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/investiga.uandes.cl\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/investiga.uandes.cl\/#website\",\"url\":\"https:\/\/investiga.uandes.cl\/\",\"name\":\"Investiga UANDES\",\"description\":\"Investigaci\u00f3n, Universidad de los Andes\",\"publisher\":{\"@id\":\"https:\/\/investiga.uandes.cl\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/investiga.uandes.cl\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/investiga.uandes.cl\/#organization\",\"name\":\"Investiga UANDES\",\"url\":\"https:\/\/investiga.uandes.cl\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/investiga.uandes.cl\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/03\/investiga_uandes.jpg\",\"contentUrl\":\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/03\/investiga_uandes.jpg\",\"width\":2000,\"height\":771,\"caption\":\"Investiga UANDES\"},\"image\":{\"@id\":\"https:\/\/investiga.uandes.cl\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/investiga.uandes.cl\/#\/schema\/person\/ca5788ebe87b5a773bab00ec15521335\",\"name\":\"Florencia Moya\",\"url\":\"https:\/\/investiga.uandes.cl\/en\/author\/fmoya\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/investiga.uandes.cl\/en\/researchers-develop-beverage-capable-of-improving-plant-protein-absorption\/","og_locale":"en_US","og_type":"article","og_title":"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES","og_description":"Ingrid Contardo, acad\u00e9mica de la Escuela de Nutrici\u00f3n y Diet\u00e9tica, lidera el proyecto que busca optimizar el valor proteico de la quinoa y los garbanzos mediante un proceso de fermentaci\u00f3n innovador, capaz de mejorar la digesti\u00f3n y liberar una mayor cantidad de amino\u00e1cidos esenciales.","og_url":"https:\/\/investiga.uandes.cl\/en\/researchers-develop-beverage-capable-of-improving-plant-protein-absorption\/","og_site_name":"Investiga UANDES","article_published_time":"2025-11-04T20:34:21+00:00","article_modified_time":"2026-02-13T01:31:13+00:00","og_image":[{"width":2048,"height":1366,"url":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg","type":"image\/jpeg"}],"author":"Florencia Moya","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Florencia Moya","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#article","isPartOf":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/"},"author":{"name":"Florencia Moya","@id":"https:\/\/investiga.uandes.cl\/#\/schema\/person\/ca5788ebe87b5a773bab00ec15521335"},"headline":"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado","datePublished":"2025-11-04T20:34:21+00:00","dateModified":"2026-02-13T01:31:13+00:00","mainEntityOfPage":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/"},"wordCount":359,"publisher":{"@id":"https:\/\/investiga.uandes.cl\/#organization"},"image":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage"},"thumbnailUrl":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg","keywords":["207"],"articleSection":["Ciencia y Tecnolog\u00eda","Innovaci\u00f3n","Investigaci\u00f3n","Salud"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/","url":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/","name":"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado - Investiga UANDES","isPartOf":{"@id":"https:\/\/investiga.uandes.cl\/#website"},"primaryImageOfPage":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage"},"image":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage"},"thumbnailUrl":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg","datePublished":"2025-11-04T20:34:21+00:00","dateModified":"2026-02-13T01:31:13+00:00","breadcrumb":{"@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#primaryimage","url":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg","contentUrl":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/10\/MG_9272-scaled-1-2048x1366-1.jpg","width":2048,"height":1366},{"@type":"BreadcrumbList","@id":"https:\/\/investiga.uandes.cl\/investigadores-desarrollan-bebida-capaz-de-mejorar-la-absorcion-de-proteinas-vegetales\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/investiga.uandes.cl\/"},{"@type":"ListItem","position":2,"name":"Desarrollan un prototipo de bebida vegetal para lograr un contenido proteico m\u00e1s equilibrado"}]},{"@type":"WebSite","@id":"https:\/\/investiga.uandes.cl\/#website","url":"https:\/\/investiga.uandes.cl\/","name":"Investiga UANDES","description":"Investigaci\u00f3n, Universidad de los Andes","publisher":{"@id":"https:\/\/investiga.uandes.cl\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/investiga.uandes.cl\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/investiga.uandes.cl\/#organization","name":"Investiga UANDES","url":"https:\/\/investiga.uandes.cl\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/investiga.uandes.cl\/#\/schema\/logo\/image\/","url":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/03\/investiga_uandes.jpg","contentUrl":"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/03\/investiga_uandes.jpg","width":2000,"height":771,"caption":"Investiga UANDES"},"image":{"@id":"https:\/\/investiga.uandes.cl\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/investiga.uandes.cl\/#\/schema\/person\/ca5788ebe87b5a773bab00ec15521335","name":"Florencia Moya","url":"https:\/\/investiga.uandes.cl\/en\/author\/fmoya\/"}]}},"_links":{"self":[{"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/posts\/6623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/comments?post=6623"}],"version-history":[{"count":17,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/posts\/6623\/revisions"}],"predecessor-version":[{"id":7561,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/posts\/6623\/revisions\/7561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/media\/6624"}],"wp:attachment":[{"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/media?parent=6623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/categories?post=6623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/investiga.uandes.cl\/en\/wp-json\/wp\/v2\/tags?post=6623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}