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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Martins Dala-Paula B, Harumi Nabeshima E, da Costa Pinto C, Michielon de Souza S, Azevedo Lima Pallone J, Teresa Pedrosa Silva Clerici M. Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization. Food Res Int 2024; 192:114814. [PMID: 39147510 DOI: 10.1016/j.foodres.2024.114814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/15/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | - Luisa Campigli Furlan
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Department of Technological Process and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
| | - Elizabeth Harumi Nabeshima
- Instituto de Tecnologia de Alimentos/ITAL, Cereal and Chocolate Research Center, Av. Brasil, 2880, CEP 13070-178, Campinas, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas (IFAM), Presidente Figueiredo/AM, Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Department of Materials Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
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Ficco DBM, Petroni K, Mistura L, D'Addezio L. Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies. Nutrients 2024; 16:2155. [PMID: 38999902 PMCID: PMC11243113 DOI: 10.3390/nu16132155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
Cereals are the basis of much of the world's daily diet. Recently, there has been considerable interest in the beneficial properties of wholegrains due to their content of phytochemicals, particularly polyphenols. Despite this, the existing data on polyphenolic composition of cereal-based foods reported in the most comprehensive databases are still not updated. Many cereal-based foods and phenolic compounds are missing, including pigmented ones. Observational epidemiological studies reporting the intake of polyphenols from cereals are limited and inconsistent, although experimental studies suggest a protective role for dietary polyphenols against cardiovascular disease, diabetes, and cancer. Estimating polyphenol intake is complex because of the large number of compounds present in foods and the many factors that affect their levels, such as plant variety, harvest season, food processing and cooking, making it difficult matching consumption data with data on food composition. Further, it should be taken into account that food composition tables and consumed foods are categorized in different ways. The present work provides an overview of the available data on polyphenols content reported in several existing databases, in terms of presence, missing and no data, and discusses the strengths and weaknesses of methods for assessing cereal polyphenol consumption. Furthermore, this review suggests a greater need for the inclusion of most up-to-date cereal food composition data and for the harmonization of standardized procedures in collecting cereal-based food data and adequate assessment tools for dietary intake.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 m 25200, 71122 Foggia, Italy
| | - Katia Petroni
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria, 26, 20133 Milan, Italy
| | - Lorenza Mistura
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
| | - Laura D'Addezio
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
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Keramaris A, Papadopoulos V, Kasapidou E, Mitlianga P. A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01078-2. [PMID: 37428289 PMCID: PMC10363040 DOI: 10.1007/s11130-023-01078-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko's functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.
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Affiliation(s)
- Achillefs Keramaris
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece
| | - Vasileios Papadopoulos
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Eleni Kasapidou
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Paraskevi Mitlianga
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece.
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Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Aline Duarte Correa de Brito
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Jorge Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
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Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01767-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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6
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Çetin-Babaoğlu H, Yalım N, Kale E, Tontul SA. Pigmented whole maize grains for functional value added and low glycemic index snack production. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Candal‐Uslu C, Mutlu C, Koç A, Bilgin DG, Erbaş M. A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Cihadiye Candal‐Uslu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Health Sciences Department of Nutrition and Dietetics Artvin Çoruh University Artvin Turkey
| | - Ceren Mutlu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Engineering Department of Food Engineering Balıkesir University Balıkesir Turkey
| | - Andaç Koç
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Duygu Gizem Bilgin
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Erbaş
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
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Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8813613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The objective of this research was to designate and identify the profile of fatty acids, sterols, and polyphenol compounds and to demonstrate the antidiabetic activity, in blue corn extracts (BCE) in comparison with the yellow variant of this raw material. All of the maize lines, including the blue corn, were grown in Europe (southwestern part of Poland) and not in the place of origin (South America). In the extracts of the blue corn variety, eight anthocyanin compounds were isolated. The compound found in the largest amount was pelargonidin, followed by cyanidin-3-glucoside and other glycoside derivatives. Unsaturated fatty acids were the main ones found in the lipid fraction of blue and yellow corn, including linoleic acid and oleic acid. Saturated fatty acids, such as stearic and palmitic acid, were present in smaller amounts. The blue corn’s sterol profile was similar to other varieties of this corn, with β-sitosterol and campesterol occurring in the largest amount, alongside smaller amounts of stigmastanol and stigmasterol. The blue corn variety was characterized by a high content of polyphenolic compounds, which show several biological activities, including antidiabetic activity. The strongest in vitro antidiabetic effect was found in the blue corn lines. Among the polyphenolic compounds in both the blue and yellow corn varieties, in the largest amounts, were caffeic acid, procyanidin B2, and gallic acid. Despite the known and proven biological activity of polyphenolic compounds, the fat fraction showed the highest in vitro antidiabetic activity in the BCE studied.
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Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use. Molecules 2021; 26:molecules26010199. [PMID: 33401767 PMCID: PMC7796034 DOI: 10.3390/molecules26010199] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/17/2020] [Accepted: 12/29/2020] [Indexed: 12/20/2022] Open
Abstract
Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy properties mainly due to its anthocyanin and carotenoid composition which is also responsible for its pigmentation. The present review summarized the recent updates on the extraction and chemical characterization of the main plant secondary metabolites present in colored seeds, kernel, cob, husk, and silk. The main approaches used to stabilize the extracts have been discussed as well as their food and non-food uses. Both in vitro and in vivo (animal models) studies on the different effects (antibacterial, antimutagenic, antioxidant, and anti-inflammatory activities, effects on metabolic syndrome, diabetes, glucose and lipidic metabolism, and neuroprotection) of pigmented extracts on animal and human health have been summarized.
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Mansilla PS, Nazar MC, Pérez GT. Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions. Int J Biol Macromol 2019; 146:311-319. [PMID: 31899241 DOI: 10.1016/j.ijbiomac.2019.12.246] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 12/26/2019] [Accepted: 12/28/2019] [Indexed: 01/17/2023]
Abstract
The objective was to characterize thermal and viscosity properties of flour of purple maize from Argentina, and to evaluate the environmental effects on composition and flour properties. Half-sib families were selected from original germplasm and reproduced during 2014 and 2015. Chemical composition, thermal and pasting properties of whole grain flour were determined. Non-purple genotypes were used as controls. Composition of purple maize did not show significant differences with controls, but amylose content was significantly lower. High variability in pasting and thermal properties of flour was observed between genotypes. Anthocyanin content positively correlated with breakdown (r = 0.37, P < 0.05), indicating that anthocyanins increased starch granules fragility during cooking. The higher gelatinization enthalpy of purple genotypes was coincident with the lower amylose content in relation to non-purple. The amylopectin retrogradation enthalpy negatively correlated with polyphenols (r = -0.35, P < 0.05) and anthocyanins (r = -0.40, P < 0.05), probably due to interactions formed after starch gelatinization. Flour functionality parameters showed higher effect of genotype and lower effects of environment and genotype × environment interaction. The variability found among genotypes indicates different flour behavior that would facilitate the identification of progenies with particular properties for production of functional maize based-foods.
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Affiliation(s)
- Pablo Sebastián Mansilla
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Ciudad Universitaria, Av. Filloy s/n, 5000 Córdoba, Argentina; Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
| | - María Cristina Nazar
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
| | - Gabriela Teresa Pérez
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Ciudad Universitaria, Av. Filloy s/n, 5000 Córdoba, Argentina; Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
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Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale-Furlong E, Augusto PED, Calori-Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6814-6821. [PMID: 31368532 DOI: 10.1002/jsfa.9966] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/21/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12-14 °C) and high temperatures (25-28 °C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L-1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first-order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min-1 in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and α-linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Allana Patrícia Santos Alexandre
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Nanci Castanha
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Naiara Silva Costa
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Amanda Silva Santos
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | | | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Maria Antonia Calori-Domingues
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
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12
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Sánchez-Madrigal MÁ, Quintero-Ramos A, Amaya-Guerra CA, Meléndez-Pizarro CO, Castillo-Hernández SL, Aguilera-González CJ. Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying. Foods 2019; 8:E268. [PMID: 31331052 PMCID: PMC6679194 DOI: 10.3390/foods8070268] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/14/2019] [Accepted: 07/16/2019] [Indexed: 01/10/2023] Open
Abstract
Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.
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Affiliation(s)
- Miguel Á Sánchez-Madrigal
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Nuevo Campus Universitario, Circuito Universitario, Chihuahua C.P. 31125, Chih., México
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza C.P. 66450, N.L., México
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Nuevo Campus Universitario, Circuito Universitario, Chihuahua C.P. 31125, Chih., México.
| | - 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 C.P. 66450, N.L., México
| | - Carmen O Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Nuevo Campus Universitario, Circuito Universitario, Chihuahua C.P. 31125, Chih., México
| | - Sandra L Castillo-Hernández
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza C.P. 66450, N.L., México
| | - Carlos J Aguilera-González
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza C.P. 66450, N.L., México
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Vázquez-Carrillo MG, Aparicio-Eusebio LA, Salinas-Moreno Y, Buendía-Gonzalez MO, Santiago-Ramos D. Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:321-327. [PMID: 30284109 DOI: 10.1007/s11130-018-0692-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.
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Affiliation(s)
- María Gricelda Vázquez-Carrillo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de México, Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, C.P. 56250, Texcoco, Estado de México, Mexico.
| | - Luis Alfredo Aparicio-Eusebio
- Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial, Km 38.5 Carretera México-Texcoco, Texcoco, C.P. 56230, Estado de México, Mexico
| | - Yolanda Salinas-Moreno
- INIFAP, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, C.P. 47600, Tepatitlán de Morelos, Jalisco, Mexico
| | - María Ofelia Buendía-Gonzalez
- Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial, Km 38.5 Carretera México-Texcoco, Texcoco, C.P. 56230, Estado de México, Mexico
| | - David Santiago-Ramos
- Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, C.P. 76010, Querétaro, Mexico
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