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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9020
Acceder
id INTADig_b5bbf0291be9c162a8fd746d4a0bad24
oai_identifier_str oai:localhost:20.500.12123/9020
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling 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/restrictedAccess2025-10-23T11:17:33Zoai: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:l2025-10-23 11:17:33.393INTA 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
_version_ 1846787542962143232
score 12.982451

Publicaciones similares