Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
- Autores
- Rolandelli, Guido; Gallardo-Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutierrez-Lopez, Gustavo Fidel; Buera, María del Pilar
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Fuente
- Journal of Cereal Science 99 : 1-10. (May 2021)
- Materia
-
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 - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/9020
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Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approachRolandelli, GuidoGallardo-Navarro, Yoja TeresaGarcía Pinilla, SantiagoFarroni, Abel EduardoGutierrez-Lopez, Gustavo FidelBuera, María del PilarHarina de MaízExtrusiónFisiología de la NutriciónInteracciones Nutriente NutrienteMicroscopia de BarridoProteínasCorn FlourExtrusionNutrition PhysiologyNutrient Nutrient InteractionsScanning MicroscopyProteinsInteracciones IntermolecularesTécnicas EspectroscópicasThe 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 PergaminoFil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Rolandelli, Guido. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); ArgentinaFil: Gallardo-Navarro, Yoja Teresa. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: García-Pinilla, Santiago. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: Gutiérrez-López, Gustavo Fidel. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica; MéxicoFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Tecnicas. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ); ArgentinaElsevier2021-04-05T14:13:31Z2021-04-05T14:13:31Z2021-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9020https://www.sciencedirect.com/science/article/abs/pii/S07335210210002780733-5210https://doi.org/10.1016/j.jcs.2021.103186Journal of Cereal Science 99 : 1-10. (May 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:10Zoai:localhost:20.500.12123/9020instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:11.022INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
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 |
spellingShingle |
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach Rolandelli, Guido 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 |
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_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_sort |
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach |
dc.creator.none.fl_str_mv |
Rolandelli, Guido Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar |
author |
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_role |
author |
author2 |
Gallardo-Navarro, Yoja Teresa García Pinilla, Santiago Farroni, Abel Eduardo Gutierrez-Lopez, Gustavo Fidel Buera, María del Pilar |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
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 |
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 |
dc.description.none.fl_txt_mv |
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 |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-05T14:13:31Z 2021-04-05T14:13:31Z 2021-02 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
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 |
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 |
identifier_str_mv |
0733-5210 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
eu_rights_str_mv |
restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
Journal of Cereal Science 99 : 1-10. (May 2021) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
collection |
INTA Digital (INTA) |
instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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1844619152276324352 |
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12.559606 |