Valorization of Sacha inchi (Plukenetia volubilis L.) press cake in functional beverage development: Comparative evaluation of high-pressure and thermal pasteurization

• A ready-to-drink beverage was developed using Sacha inchi press cake meal • High-pressure processing preserved more bioactive compounds and antioxidant activity • HP treatment enhanced microbial stability during cold storage of the beverage • HP-treated beverage retained key amino acids and essential fatty acids content • FTIR analysis confirmed preserved functional groups and improved product quality This study investigates the valorization of Sacha Inchi press cake meal (SPM), a nutrient-rich by-product, as a sustainable ingredient for functional plant-based beverages. The effects of conventional pasteurization (CP) at 85°C for 5 minutes and high-pressure processing (HP) at 400, 500, and 600 MPa for 5 minutes on the nutritional, physicochemical, and microbial properties of SPM-based beverages were compared. The HP600-treated beverage retained higher carbohydrate (4.04%, w.b.) and lipid content (0.67%) compared to the CP-treated sample. Protein (4.28%) and fiber (0.40%) were slightly reduced, but the HP600-treated beverage exhibited significantly higher dietary fiber content (2.65%). After 7 days of storage at 5 ± 1°C, HP600 also improved antioxidant activity, bioactive compound retention, and physical properties such as better color consistency and reduced sedimentation. Effective microbial reduction was observed in all HP-treated beverages, which remained microbiologically safe. FTIR analysis confirmed the retention of key functional groups. Sensory evaluation showed that the HP-treated beverage had a taste and texture comparable to commercial almond milk. These findings highlight the potential of non-thermal technologies to create clean-label, sustainable, and health-promoting beverages, aligning with sustainable food production goals.