Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic and microscopic complementary tools were employed. A...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/9020 https://www.sciencedirect.com/science/article/abs/pii/S0733521021000278 https://doi.org/10.1016/j.jcs.2021.103186 |
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| author | Rolandelli, Guido Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Gutierrez-Lopez, Gustavo Fidel Rolandelli, Guido |
| author_facet | Rolandelli, Guido Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic and microscopic complementary tools were employed. All blends (composed by maize + 25% of pearl millet, red sorghum, quinoa or hairless canary seed) presented lower carbohydrate and lipid contents and higher protein, ash and dietary fiber levels than the control maize extrudates. These compositional changes were reflected in FT-MIR and FT-Raman spectra which also allowed detecting modifications at molecular level, such as protein agglomeration, amylose-lipids complexes formation and surface exposure of carotenoids. Tridimensional distribution and spatial arrangements of the main components in the extruded samples were studied through CLSM and XPS. These properties are related to quality aspects such as lipid oxidation sensitivity and textural properties. The combined FT-MIR, FT-Raman, CLSM and XPS were helpful tools to understand thermo-mechanical modifications of starch, proteins and lipids as a consequence of the extrusion process. |
| format | info:ar-repo/semantics/artículo |
| id | INTA9020 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA90202021-04-05T14:23:23Z Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach Rolandelli, Guido Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar Harina de Maíz Extrusión Fisiología de la Nutrición Interacciones Nutriente Nutriente Microscopia de Barrido Proteínas Corn Flour Extrusion Nutrition Physiology Nutrient Nutrient Interactions Scanning Microscopy Proteins Interacciones Intermoleculares Técnicas Espectroscópicas The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic and microscopic complementary tools were employed. All blends (composed by maize + 25% of pearl millet, red sorghum, quinoa or hairless canary seed) presented lower carbohydrate and lipid contents and higher protein, ash and dietary fiber levels than the control maize extrudates. These compositional changes were reflected in FT-MIR and FT-Raman spectra which also allowed detecting modifications at molecular level, such as protein agglomeration, amylose-lipids complexes formation and surface exposure of carotenoids. Tridimensional distribution and spatial arrangements of the main components in the extruded samples were studied through CLSM and XPS. These properties are related to quality aspects such as lipid oxidation sensitivity and textural properties. The combined FT-MIR, FT-Raman, CLSM and XPS were helpful tools to understand thermo-mechanical modifications of starch, proteins and lipids as a consequence of the extrusion process. EEA Pergamino Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Rolandelli, Guido. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina Fil: Gallardo-Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México Fil: García-Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Gutiérrez-López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; México 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 Tecnicas. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); Argentina 2021-04-05T14:13:31Z 2021-04-05T14:13:31Z 2021-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/9020 https://www.sciencedirect.com/science/article/abs/pii/S0733521021000278 0733-5210 https://doi.org/10.1016/j.jcs.2021.103186 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Journal of Cereal Science 99 : 1-10. (May 2021) |
| spellingShingle | Harina de Maíz Extrusión Fisiología de la Nutrición Interacciones Nutriente Nutriente Microscopia de Barrido Proteínas Corn Flour Extrusion Nutrition Physiology Nutrient Nutrient Interactions Scanning Microscopy Proteins Interacciones Intermoleculares Técnicas Espectroscópicas Rolandelli, Guido Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title | Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title_full | Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title_fullStr | Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title_full_unstemmed | Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title_short | Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
| title_sort | components interactions and changes at molecular level in maize flour based blends as affected by the extrusion process a multi analytical approach |
| topic | Harina de Maíz Extrusión Fisiología de la Nutrición Interacciones Nutriente Nutriente Microscopia de Barrido Proteínas Corn Flour Extrusion Nutrition Physiology Nutrient Nutrient Interactions Scanning Microscopy Proteins Interacciones Intermoleculares Técnicas Espectroscópicas |
| url | http://hdl.handle.net/20.500.12123/9020 https://www.sciencedirect.com/science/article/abs/pii/S0733521021000278 https://doi.org/10.1016/j.jcs.2021.103186 |
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