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Flórez-Fernández N, Falqué E, Domínguez H, Torres MD. Green Extraction of Carrageenans from Mastocarpus stellatus. Polymers (Basel) 2022; 14:polym14030554. [PMID: 35160543 PMCID: PMC8839242 DOI: 10.3390/polym14030554] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/31/2021] [Accepted: 01/26/2022] [Indexed: 01/27/2023] Open
Abstract
The recovery of biopolymers from natural resources using eco-friendly extraction technologies that enhance their mechanical properties has gained attention in recent years. In this context, this work deals with the isolation of hybrid carrageenans from Mastocarpus stellatus red seaweed using subcritical water extraction operating in a wide range of thermal conditions (70–190 °C). The extracted biopolymers were analyzed by means of either Fourier-Transform infrared, nuclear magnetic resonance, rheological or cell viability assays. In parallel, the fundamental chemical composition of the seaweed used as raw material, as well as the main phytochemical properties of the soluble liquid extracts, were also studied. Results indicated that thermal extraction conditions significantly affected the rheological behavior of the recovered hybrid carrageenans. The hybrid carrageenan extraction yields varied, with results between 10.2 and 30.2% being the highest values obtained at hydrothermal treatment of 130 °C. A wide palette of viscous features was identified for recovered hybrid carrageenans, with the strongest rheology properties observed at the same temperature. It should be remarked that the maximum inhibitory effect was also obtained at 130 °C for both the ovarian carcinoma cell line (A2780) (65%, IC50: 0.31 mg/mL) and lung carcinoma cell line (A549) (59%, IC50: 0.41 mg/mL).
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Affiliation(s)
- Noelia Flórez-Fernández
- CINBIO, EQ-2 Group, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain; (N.F.-F.); (H.D.)
- Departamento de Ingeniería Química, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
| | - Elena Falqué
- Departamento de Química Analítica, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain;
| | - Herminia Domínguez
- CINBIO, EQ-2 Group, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain; (N.F.-F.); (H.D.)
- Departamento de Ingeniería Química, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
| | - María Dolores Torres
- CINBIO, EQ-2 Group, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain; (N.F.-F.); (H.D.)
- Departamento de Ingeniería Química, Facultade de Ciencias, Campus Ourense, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
- Correspondence: ; Tel.: +34-988-387-047
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Baltrusch KL, Torres MD, Domínguez H, Flórez-Fernández N. Spray-drying microencapsulation of tea extracts using green starch, alginate or carrageenan as carrier materials. Int J Biol Macromol 2022; 203:417-429. [PMID: 35077749 DOI: 10.1016/j.ijbiomac.2022.01.129] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 12/17/2022]
Abstract
Tea industry generates many by-products which could be used to produce and incorporate bioactive tea extracts (TE) into nutraceuticals, cosmetics and/or clinical applications. However, sensibility to external factors is a major disadvantage hindering its utilization. This study deals with the implementation and characterization of suitable biopolymer delivery systems based on starch, carrageenan or alginate, as microencapsulation, to stabilize and protect TE through innovative thin-carbohydrate-coated formulations. TE were spray-dried and microencapsulated in recycled carrier materials (alginate, carrageenan or starch). Product yields varied from 55 to 58%. High microencapsulation and loading efficiencies were achieved (60-93% and 65-84%, respectively). Antioxidant capacity varied from 32 to 46 g Trolox/100 g extract, within different carrier-systems; which also showed promising rheological and UV-protective properties when transformed into gels. Total phenolic content, particle-size distribution, HPSEC-analysis, SEM-analysis and FTIR-analysis were also performed. In sum, this paper characterizes and discusses the high potential of these recycled carbohydrate-coated microparticles for future applications.
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Affiliation(s)
- K L Baltrusch
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain
| | - M D Torres
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain.
| | - H Domínguez
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain
| | - N Flórez-Fernández
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain
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Zhu HK, Yang L, Fang XF, Wang Y, Li D, Wang LJ. Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour. Food Res Int 2021; 139:109807. [PMID: 33509450 DOI: 10.1016/j.foodres.2020.109807] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 11/27/2022]
Abstract
Radio frequency (RF) treatment technology has now been studied and used for kinds of food products as its rapid and volumetric heating effects. It is meaningful to study the characteristics of potato drying with a new RF treatment method. In this study, intermitted RF combined treatments were used to get high-efficiency dehydration effects for potato drying, but the impact and mechanism of RF radiation on drying efficiency or quality is still unknown. To explore the drying characteristics, the effects of different RF radiation and the associated intermittent periods on the characterization of color, crystalline, thermal, pasting, rheology, and structural properties of potato flour were systematically studied. Longer RF radiation period (7 min) has a positive effect on drying efficiency and quality. The effect of intermittent period was not as significant as that of RF radiation, but a slightly increasing trend of the quality properties with intermittent period also indicated the tempering effect. The combined action of RF intermittent treatment on potato drying was found and investigated in this study, which may support RF drying processing improvement.
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Affiliation(s)
- Han-Kun Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Lan Yang
- Analytical & Testing Center, Southwest University, Beibei, Chongqing 400715, China
| | - Xian-Fa Fang
- Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
| | - Yong Wang
- Department of Chemical Engineering, Monash University, 18 Alliance Lane, Clayton, VIC 3800, Australia
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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4
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Orczykowska M, Olejnik TP, Rosicka‐Kaczmarek J, Miśkiewicz K, Kowalska G. Use of phenomenological rheology methods to analyze the viscoelastic properties of bee honeys. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Magdalena Orczykowska
- Department of Chemical Engineering, Faculty of Process and Environmental Engineering Lodz University of Technology Lodz Poland
| | - Tomasz P. Olejnik
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Justyna Rosicka‐Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Karolina Miśkiewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Gabriela Kowalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
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5
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Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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López-Hortas L, Conde E, Falqué E, Domínguez H, Torres MD. Preparation of Hydrogels Composed of Bioactive Compounds from Aqueous Phase of Artichoke Obtained by MHG Technique. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02301-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Arufe S, Sineiro J, Moreira R. Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon 2019; 5:e01805. [PMID: 31194051 PMCID: PMC6551486 DOI: 10.1016/j.heliyon.2019.e01805] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/25/2019] [Accepted: 05/21/2019] [Indexed: 11/20/2022] Open
Abstract
A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 °C), amylopectin crystallites melting (82–101 °C), reversible dissociation of lipid-amylose complexes (107–128 °C) and amylose melting (133–171 °C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 °C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
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Borges A, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9999-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Paciulli M, Rinaldi M, Cavazza A, Ganino T, Rodolfi M, Chiancone B, Chiavaro E. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Delgado T, Ramalhosa E, Pereira JA, Casal S. Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Teresa Delgado
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- LAQV@REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
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11
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Oguz S, Tam N, Aydogdu A, Sumnu G, Sahin S. Development of novel pea flour-based nanofibres by electrospinning method. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13707] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Seren Oguz
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Nilay Tam
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Ayca Aydogdu
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
- Department of Food Engineering; University of Necmettin Erbakan; Konya 42090 Turkey
| | - Gulum Sumnu
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Serpil Sahin
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
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12
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Di Ghionno L, Sileoni V, Marconi O, De Francesco G, Perretti G. Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2000-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Ahmed J, Al-Attar H. Structural properties of high-pressure-treated chestnut flour dispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1311343] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hasan Al-Attar
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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15
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16
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Hou L, Huang Z, Kou X, Wang S. Computer simulation model development and validation of radio frequency heating for bulk chestnuts based on single particle approach. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Kan L, Li Q, Xie S, Hu J, Wu Y, Ouyang J. Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel. Carbohydr Polym 2016; 151:614-623. [DOI: 10.1016/j.carbpol.2016.06.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 05/29/2016] [Accepted: 06/01/2016] [Indexed: 11/27/2022]
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18
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Demirkesen I, Puchulu-Campanella E, Kelkar S, Campanella O, Sumnu G, Sahin S. Production and characterisation of gluten-free chestnut sourdough breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Demirkesen
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı, 06060 Ankara, Turkey
| | - E. Puchulu-Campanella
- Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - S. Kelkar
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
| | - O.H. Campanella
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
- Whistler Carbohydrate Research Center, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - G. Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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20
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Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2633-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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bin Azizi MA, bin Mohd Ihsan AKA, bin Nik Mohamed NA. The peridynamic model of viscoelastic creep and recovery. MULTIDISCIPLINE MODELING IN MATERIALS AND STRUCTURES 2015; 11:579-597. [DOI: 10.1108/mmms-03-2015-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Purpose
– The purpose of this paper is to establish a peridynamic method in predicting viscoelastic creep behaviour with recovery stage and to find the suitable numerical parameters of peridynamic method.
Design/methodology/approach
– A rheological viscoelastic creep constitutive equation including recovery and an elastic peridynamic equation (with integral basis) are examined and used. The elasticity equation within the peridynamic equation is replaced by the viscoelastic equation. A new peridynamic method with two time parameters, i.e. numerical time and viscoelastic real time is designed. The two parameters of peridynamic method, horizon radius and number of nodes per unit volume are studied to get their optimal values. In validating this peridynamic method, comparisons are made between numerical and analytical result and between numerical and experimental data.
Findings
– The new peridynamic method for viscoelastic creep behaviour is approved by the good matching in numerical-analytical data comparison with difference of
<
0.1 per cent and in numerical-experimental data comparison with difference of 4-6 per cent. It can be used for further creep test which may include non-linear viscoelastic behaviour and creep rupture. From this paper, the variation of constants in Burger’s viscoelastic model is also studied and groups of constants values that can simulate solid, fluid and solid-fluid viscoelastic behaviours were obtained. In addition, the numerical peridynamic parameters were also manipulated and examined to achieve the optimal values of the parameters.
Research limitations/implications
– The peridynamic model of viscoelastic creep behaviour preferably should have only one time parameter. This can only be done by solving the unstable fluctuation of dynamic results, which is not discussed in this paper. Another limitation is the tertiary region and creep rupture are not included in this paper.
Practical implications
– The viscoelastic peridynamic model in this paper can serve as an alternative for conventional numerical simulations in viscoelastic area. This model also is the initial step of developing peridynamic model of viscoelastic creep rupture properties (crack initiation, crack propagation, crack branching, etc.), where this future model has high potential in predicting failure behaviours of any components, tools or structures, and hence increase safety and reduce loss.
Originality/value
– The application of viscoelastic creep constitutive model on peridynamic formulation, effect of peridynamic parameters manipulation on numerical result, and optimization of constants of viscoelastic model in simulating three types of viscoelastic creep behaviours.
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Ahmed J, Al-Attar H. Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Moreira R, Chenlo F, Arufe S, Rubinos SN. Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs. Journal of Food Science and Technology 2015; 52:7954-63. [PMID: 26604367 DOI: 10.1007/s13197-015-1953-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/14/2015] [Accepted: 07/10/2015] [Indexed: 11/29/2022]
Abstract
White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30 °C by means of oscillatory frequency sweep (1-100 rad s(-1)) at 0.1 % strain and creep (50 Pa, 60 s) - recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.
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Affiliation(s)
- R Moreira
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - F Chenlo
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - S Arufe
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - S N Rubinos
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
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Delgado T, Pereira JA, Casal S, Ramalhosa E. Effect of Drying on Color, Proximate Composition and Drying Kinetics of Sliced Chestnuts. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12244] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Teresa Delgado
- Mountain Research Centre (CIMO) - School of Agriculture; Polytechnic Institute of Bragança; Campus de Sta Apolónia, Apartado 1172 Bragança 5301-855 Portugal
- LAQV-REQUIMTE; Faculty of Pharmacy of University of Porto; Rua de Jorge Viterbo Ferreira, n.° 228 Porto 4050-313 Portugal
| | - José Alberto Pereira
- Mountain Research Centre (CIMO) - School of Agriculture; Polytechnic Institute of Bragança; Campus de Sta Apolónia, Apartado 1172 Bragança 5301-855 Portugal
| | - Susana Casal
- LAQV-REQUIMTE; Faculty of Pharmacy of University of Porto; Rua de Jorge Viterbo Ferreira, n.° 228 Porto 4050-313 Portugal
| | - Elsa Ramalhosa
- Mountain Research Centre (CIMO) - School of Agriculture; Polytechnic Institute of Bragança; Campus de Sta Apolónia, Apartado 1172 Bragança 5301-855 Portugal
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25
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Ribeiro R, Pinho M, Falcão-Cunha L, Freire J. The use of chestnuts (Castanea sativa Mill.) as a source of resistant starch in the diet of the weaned piglet. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2013.04.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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