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Zambrano Y, Bornhorst GM, Bouchon P. Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator. Food Funct 2024; 15:930-952. [PMID: 38170559 DOI: 10.1039/d3fo03857b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
The nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures. However, the extrusion parameters can impact the breakdown and release of bioactive compounds and decrease the catechin bioaccessibility. Accordingly, this study investigated the impact of different extrusion parameters, including different extrusion temperatures (110, 135, and 150 °C) and moisture content prior to extrusion (27 and 31%), on the breakdown and bioaccessibility of catechin-enriched snacks during in vitro dynamic digestion using the Human Gastric Simulator (HGS). The extrusion parameters did not significantly impact most measured variables by themselves, indicating that within the tested ranges, any of the processing conditions could be used to produce a product with similar digestive behavior. However, the interaction of extrusion parameters (temperature and moisture content) played a significant role in the snack behavior during digestion. For example, the combination of 27% moisture content and 150 °C extrusion temperature had higher catechin bioaccessibility and higher starch hydrolysis than the other treatments. Overall, these findings suggest that the processing conditions of third generation snacks enriched with catechin can be optimized within certain ranges with limited modifications in the digestive properties.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
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2
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Opaluwa C, Lott T, Karbstein HP, Emin MA. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
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Gfeller A, Fuchsmann P, De Vrieze M, Gindro K, Weisskopf L. Bacterial Volatiles Known to Inhibit Phytophthora infestans Are Emitted on Potato Leaves by Pseudomonas Strains. Microorganisms 2022; 10:microorganisms10081510. [PMID: 35893568 PMCID: PMC9394277 DOI: 10.3390/microorganisms10081510] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/24/2022] [Accepted: 07/05/2022] [Indexed: 11/29/2022] Open
Abstract
Bacterial volatiles play important roles in mediating beneficial interactions between plants and their associated microbiota. Despite their relevance, bacterial volatiles are mostly studied under laboratory conditions, although these strongly differ from the natural environment bacteria encounter when colonizing plant roots or shoots. In this work, we ask the question whether plant-associated bacteria also emit bioactive volatiles when growing on plant leaves rather than on artificial media. Using four potato-associated Pseudomonas, we demonstrate that potato leaves offer sufficient nutrients for the four strains to grow and emit volatiles, among which 1-undecene and Sulfur compounds have previously demonstrated the ability to inhibit the development of the oomycete Phytophthora infestans, the causative agent of potato late blight. Our results bring the proof of concept that bacterial volatiles with known plant health-promoting properties can be emitted on the surface of leaves and warrant further studies to test the bacterial emission of bioactive volatiles in greenhouse and field-grown plants.
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Affiliation(s)
- Aurélie Gfeller
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Pascal Fuchsmann
- Agroscope, Nutrition, Sensory analysis and Flavour Group, 3003 Bern, Switzerland;
| | - Mout De Vrieze
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
| | - Katia Gindro
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Laure Weisskopf
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
- Correspondence:
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LUCAS BF, GUELPA R, VAIHINGER M, BRUNNER T, COSTA JAV, DENKEL C. Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bárbara Franco LUCAS
- Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
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Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
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7
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Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes (Basel) 2021. [DOI: 10.3390/pr9081367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.
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González‐Ortega R, Ferrentino G, Alam MR, Scampicchio M, Pittia P. Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rodrigo González‐Ortega
- Faculty of Science and Technology Free University of BolzanoPiazza Università Bolzano Italy
- Faculty of Bioscience and Technology for Food Agriculture and Environment University of Teramo Teramo Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of BolzanoPiazza Università Bolzano Italy
| | - Md Rizvi Alam
- Faculty of Science and Technology Free University of BolzanoPiazza Università Bolzano Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of BolzanoPiazza Università Bolzano Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food Agriculture and Environment University of Teramo Teramo Italy
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Das AB, Goud VV, Das C. Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol 2021; 30:65-76. [PMID: 33552618 DOI: 10.1007/s10068-020-00841-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/15/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022] Open
Abstract
The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.
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Affiliation(s)
- Amit Baran Das
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
| | - Chandan Das
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
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Zhang G, Ni C, Ding Y, Zhou H, Caizhi O, Wang Q, Wang J, Cheng J. Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.05.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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SANTOS IL, SCHMIELE M, AGUIAR JPL, STEEL CJ, SILVA EP, SOUZA FDCDA. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.04019] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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FANG Y, JI J, ZHANG J, LIU S, LIU J, DING Y. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.36617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Jinjian JI
- Zhejiang University of Technology, China
| | | | - Shulai LIU
- Zhejiang University of Technology, China
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14
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Saint-Eve A, Granda P, Legay G, Cuvelier G, Delarue J. Consumer acceptance and sensory drivers of liking for high plant protein snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3983-3991. [PMID: 30719740 DOI: 10.1002/jsfa.9624] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/11/2019] [Accepted: 01/31/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded snack balls were developed to explore the sensory drivers of liking and barriers to consumption of formulated products with a high level of plant proteins. Eight different products varying in the type of cereal flour (rice or wheat) and pea flour content (from 60% to 90%) were developed following a factorial design. Eighty omnivore and 72 flexitarian consumers were recruited to evaluate the liking of these products. In addition, their sensory properties were described by a trained panel according to a profile method. RESULTS The cereal type had globally more influence on liking than the percentage of pea. However, liking was inversely correlated with pea flour content, regardless of the cereal type. The main drivers of liking are texture criteria (in particular crispy and puffy), whereas flavor perception (pea, green) constitutes a barrier to acceptance. Interestingly, very few differences of liking were observed depending on the diet of consumers even though the attitudes of flexitarian'towards such type of products differed from those of omnivores. We identified three clusters of consumers based on their preferences. Pea flavor acceptance or rejection could explain these clusters. Although most consumers rejected pea flavor, approximately 40% of the participants preferred the products with highest pea content. CONCLUSION The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Anne Saint-Eve
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France
| | - Pablo Granda
- UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - Guillaume Legay
- UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - Gérard Cuvelier
- UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - Julien Delarue
- UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
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González Victoriano L, Guemes Vera N, Chel Guerrero LA, Bernardino Nicanor A, Soto Simental S, Chanona Pérez JJ, Quintero Lira A. Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour ( Oxalis tuberosa). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1554703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Norma Guemes Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | | | | | - Sergio Soto Simental
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - José J. Chanona Pérez
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Mexico city, México
| | - Aurora Quintero Lira
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
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Pietsch VL, Schöffel F, Rädle M, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product. J Food Sci 2019; 84:284-291. [PMID: 30648743 DOI: 10.1111/1750-3841.14432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 11/29/2022]
Abstract
Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50 °C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was from 17% to 84%, with high loss for the extrusion with low feed moisture content (21%). A further curcuminoids loss of 4% to 44% occurred during drying, with much higher loss for the extrudate with high moisture content. Total curcuminoids retained after extrusion and drying was 12% to 41% (59% to 88% loss), equivalent to 180 to 616 mg curcuminoids retained per 100 g snack, levels within recommended daily dose. Curcuminoids retained after drying was stable during 80 days of storage at 25 °C. The results highlighted the importance of understanding the impact of each unit process separately (for example, extrusion and drying) on the stability of curcuminoids for the development of healthier extruded snacks. PRACTICAL APPLICATION: Extruded snacks products were developed by fortifying the snacks with oat fiber and curcuminoids in order to address the need for a healthy ready to eat food products. Some extrusion characteristics were selected to produce snack products which have favorable properties in terms of consumer acceptance.
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Affiliation(s)
- Sara Sayanjali
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Luz Sanguansri
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Roman Buckow
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Sally Gras
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
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Liu G, Ying D, Guo B, Cheng LJ, May B, Bird T, Sanguansri L, Cao Y, Augustin M. Extrusion of apple pomace increases antioxidant activity upon in vitro digestion. Food Funct 2019; 10:951-963. [DOI: 10.1039/c8fo01083h] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional food ingredient.
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Affiliation(s)
- Guo Liu
- College of Food Science
- South China Agricultural University
- Guangzhou
- China
- CSIRO Agriculture and Food
| | | | - Baoyan Guo
- Guangzhou Guangjian Quality Testing and Research Institute Co
- Ltd
- Guangzhou
- China
| | | | - Bruce May
- CSIRO Health & Biosecurity
- Adelaide
- Australia
| | - Tony Bird
- CSIRO Health & Biosecurity
- Adelaide
- Australia
| | | | - Yong Cao
- College of Food Science
- South China Agricultural University
- Guangzhou
- China
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Ayu Nindita D, Kusnandar F, Budijanto S. CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.2.164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates. Journal of Food Science and Technology 2018; 55:5003-5013. [PMID: 30482996 DOI: 10.1007/s13197-018-3439-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/11/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
Abstract
The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface methodology. The effect of process parameters such as temperature (80-150 °C), screw speed (200-400 rpm), moisture content (20-30%) and passion fruit powder (0-15%) on product quality was investigated. The optimum extrusion conditions of temperature, screw speed, feed moisture content, and passion fruit powder were 97.50 °C, 250 rpm, 25.20% and 11.25%, respectively. At optimum condition, the predicted values of responses were expansion ratio 8.05, water absorption index 2.77, total phenolic content 129.492 mg GAE/100 g and DPPH scavenging activity 65.79%. A comparison between optimized and control extrudates revealed that thermal, crystallinity and morphological properties of extrudates differed significantly. The comparison was also conducted in terms of FT-IR, SEM-EDS and HPLC analysis. The phytochemical properties showed that β-carotene, cyanidin-3-glucoside, peonidin-3-D-glucoside chloride were higher in control whereas the optimized sample evinced more (±)-α-tocopherol and D-α-tocopherol.
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Beck SM, Knoerzer K, Foerster M, Mayo S, Philipp C, Arcot J. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Salgado N, Giraldo G, Orrego C. Influence of the extrusion operating conditions on the antioxidant, hardness and color properties of extruded mango. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Lohani UC, Muthukumarappan K. Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Beck SM, Knoerzer K, Arcot J. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.037] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Fernandes L, Pereira JA, Lopéz-Cortés I, Salazar DM, González-Álvarez J, Ramalhosa E. Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2884-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.016] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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29
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Wang P, Fu Y, Wang L, Saleh AS, Cao H, Xiao Z. Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600201] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Peng Wang
- College of Food Science; Northeast Agricultural University; Harbin Heilongjiang P.R. China
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Yu Fu
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
- Department of Food Science; Aarhus University; Tjele Aarhus Denmark
| | - Lijuan Wang
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Ahmed S.M. Saleh
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut Egypt
| | - Huiying Cao
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Zhigang Xiao
- College of Food Science; Northeast Agricultural University; Harbin Heilongjiang P.R. China
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
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30
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Emin M, Schuchmann H. A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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31
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Xu E, Wu Z, Jiao A, Long J, Li J, Jin Z. Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation. RSC Adv 2017. [DOI: 10.1039/c7ra00477j] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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32
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Asomaning J, Zhao YY, Lewis ED, Wu J, Jacobs RL, Field CJ, Curtis JM. The development of a choline rich cereal based functional food: Effect of processing and storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal. J FOOD QUALITY 2017. [DOI: 10.1155/2017/7262464] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100°C, and screw speed 325 rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences (P<0.05) in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly (P<0.05) correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w), because this presented characteristics similar to extruded cereal lacking pigment.
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34
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Quiles A, Campbell GM, Struck S, Rohm H, Hernando I. Fiber from fruit pomace: A review of applications in cereal-based products. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261299] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Amparo Quiles
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
| | - Grant M. Campbell
- School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield, UK
| | - Susanne Struck
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Isabel Hernando
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
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35
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Lohani UC, Muthukumarappan K. Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12424] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Umesh C. Lohani
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
| | - K. Muthukumarappan
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
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36
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Basto GJ, Carvalho CWP, Soares AG, Costa HTGB, Chávez DWH, Godoy RLDO, Pacheco S. Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Emin M, Teumer T, Schmitt W, Rädle M, Schuchmann H. Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Karakaya S, Simsek S, Eker AT, Pineda-Vadillo C, Dupont D, Perez B, Viadel B, Sanz-Buenhombre M, Rodriguez AG, Kertész Z, Hegyi A, Bordoni A, El SN. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins. Food Funct 2016; 7:3488-96. [DOI: 10.1039/c6fo00567e] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects.
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Affiliation(s)
- Sibel Karakaya
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | - Sebnem Simsek
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | - Alper Tolga Eker
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | | | - Didier Dupont
- INRA
- UMR 1253
- Science et Technologie du Lait et de l'Oeuf
- 35042 Rennes
- France
| | - Beatriz Perez
- Ainia Technology Center
- Technology Park of Valencia
- 46980 Paterna
- Spain
| | - Blanca Viadel
- Ainia Technology Center
- Technology Park of Valencia
- 46980 Paterna
- Spain
| | | | | | | | | | | | - Sedef Nehir El
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
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39
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Reque PM, Steckert EV, dos Santos FT, Danelli D, Jablonski A, Flôres SH, Rech R, de O. Rios A, de Jong EV. Heat Processing of Blueberries and Its Effect on Their Physicochemical and Bioactive Properties. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12249] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Priscilla M. Reque
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Eduardo V. Steckert
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Fernanda T. dos Santos
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Daiane Danelli
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - André Jablonski
- Department of Mining Engineering; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Simone H. Flôres
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Rosane Rech
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
| | - Erna V. de Jong
- Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); 9500 Bento Gonçalves Avenue, Campus do Vale 91501-970 Porto Alegre RS Brazil
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40
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Hirth M, Preiß R, Mayer-Miebach E, Schuchmann HP. Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Ruiz-Gutiérrez MG, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Ruiz-Anchondo TDJ, Báez-González JG, Meléndez-Pizarro CO. Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. Molecules 2015; 20:8875-92. [PMID: 25993418 PMCID: PMC6272353 DOI: 10.3390/molecules20058875] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 04/30/2015] [Indexed: 11/16/2022] Open
Abstract
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the -0.0188 to -0.0206/s and for betaxanthins ranged of -0.0122 to -0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products.
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Affiliation(s)
- Martha G Ruiz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Carlos A Amaya-Guerra
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Ingenería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
| | - Teresita de J Ruiz-Anchondo
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 1, Chihuahua 31310, Mexico.
| | - Juan G Báez-González
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Carmen O Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
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42
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Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2701-10. [PMID: 25892767 PMCID: PMC4397327 DOI: 10.1007/s13197-014-1307-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2014] [Accepted: 02/23/2014] [Indexed: 11/28/2022]
Abstract
The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH)2 and 2.95 % C6H10O6Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.
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Affiliation(s)
- Miguel Ángel Sánchez-Madrigal
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Armando Quintero-Ramos
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua México C.P. 31125
| | - Fernando Martínez-Bustos
- />Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Querétaro, Querétaro México C.P. 76230
| | - Carmen O. Meléndez-Pizarro
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Martha G. Ruiz-Gutiérrez
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Alejandro Camacho-Dávila
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Patricia Isabel Torres-Chávez
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
| | - Benjamín Ramírez-Wong
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
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