An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were defined considering maximum antioxidant activity (AA), anthocyanins concentration...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/16017 https://www.sciencedirect.com/science/article/pii/S0733521023001820 https://doi.org/10.1016/j.jcs.2023.103809 |
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| author | Rolandelli, Guido Favre, Leonardo Cristian Aguirre-Calvo, Tatiana Rocío Farroni, Abel Eduardo Buera, María del Pilar Dos Santos Ferreira, Cristina |
| author_browse | Aguirre-Calvo, Tatiana Rocío Buera, María del Pilar Dos Santos Ferreira, Cristina Farroni, Abel Eduardo Favre, Leonardo Cristian Rolandelli, Guido |
| author_facet | Rolandelli, Guido Favre, Leonardo Cristian Aguirre-Calvo, Tatiana Rocío Farroni, Abel Eduardo Buera, María del Pilar Dos Santos Ferreira, Cristina |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were defined considering maximum antioxidant activity (AA), anthocyanins concentration (TAC), and total phenolic content (TPC). The optimized PCC extract (Opt-PCC) was added to a maize-based extruded formulation, and the obtained products were compared with a control sample without extract regarding their color, TPC, AA, physical properties, water adsorption isotherms, thermal transitions, and microstructure. Besides significantly modifying the color of extrudates, the addition of Opt-PCC increased their physical stability since higher glass transition temperatures were obtained when compared to the control at similar water contents. Differences in water sorption behavior could be attributed to the hygroscopicity of the compounds present in the extract. The incorporation of Opt-PCC increased TPC and AA of the extrudates by 14 and 4 times, respectively. The results confirmed a significant increase in the functional properties and physical stability of the extrudates with the addition of Opt-PCC, encouraging its use as a natural ingredient in the development of novel foods with improved characteristics. |
| format | info:ar-repo/semantics/artículo |
| id | INTA16017 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA160172023-11-27T11:23:39Z An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics Rolandelli, Guido Favre, Leonardo Cristian Aguirre-Calvo, Tatiana Rocío Farroni, Abel Eduardo Buera, María del Pilar Dos Santos Ferreira, Cristina Maíz Extrusión Antioxidantes Maize Extrusion Antioxidants Mazorca de Maíz Morado Purple Corn Cob Natural Ingredients Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were defined considering maximum antioxidant activity (AA), anthocyanins concentration (TAC), and total phenolic content (TPC). The optimized PCC extract (Opt-PCC) was added to a maize-based extruded formulation, and the obtained products were compared with a control sample without extract regarding their color, TPC, AA, physical properties, water adsorption isotherms, thermal transitions, and microstructure. Besides significantly modifying the color of extrudates, the addition of Opt-PCC increased their physical stability since higher glass transition temperatures were obtained when compared to the control at similar water contents. Differences in water sorption behavior could be attributed to the hygroscopicity of the compounds present in the extract. The incorporation of Opt-PCC increased TPC and AA of the extrudates by 14 and 4 times, respectively. The results confirmed a significant increase in the functional properties and physical stability of the extrudates with the addition of Opt-PCC, encouraging its use as a natural ingredient in the development of novel foods with improved characteristics. EEA Pergamino Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); Argentina Fil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Favre, Leonardo Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); Argentina Fil: Aguirre-Calvo, Tatiana Rocío. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Aguirre-Calvo, Tatiana Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Centro de Investigación en Hidratos de Carbono (CIHIDECAR); Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); Argentina Fil: Dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina 2023-11-27T11:19:51Z 2023-11-27T11:19:51Z 2023-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/16017 https://www.sciencedirect.com/science/article/pii/S0733521023001820 0733-5210 https://doi.org/10.1016/j.jcs.2023.103809 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Journal of Cereal Science Volume 114 : 103809. (November 2023) |
| spellingShingle | Maíz Extrusión Antioxidantes Maize Extrusion Antioxidants Mazorca de Maíz Morado Purple Corn Cob Natural Ingredients Rolandelli, Guido Favre, Leonardo Cristian Aguirre-Calvo, Tatiana Rocío Farroni, Abel Eduardo Buera, María del Pilar Dos Santos Ferreira, Cristina An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title | An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title_full | An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title_fullStr | An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title_full_unstemmed | An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title_short | An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics |
| title_sort | optimized purple corn cob extract as an ingredient for the development of maize based extrudates with novel characteristics |
| topic | Maíz Extrusión Antioxidantes Maize Extrusion Antioxidants Mazorca de Maíz Morado Purple Corn Cob Natural Ingredients |
| url | http://hdl.handle.net/20.500.12123/16017 https://www.sciencedirect.com/science/article/pii/S0733521023001820 https://doi.org/10.1016/j.jcs.2023.103809 |
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