An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics

Autores
Rolandelli, Guido; Favre, Leonardo Cristian; Aguirre-Calvo, Tatiana Rocío; Farroni, Abel Eduardo; Buera, María del Pilar; Dos Santos Ferreira, Cristina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Journal of Cereal Science Volume 114 : 103809. (November 2023)
Materia
Maíz
Extrusión
Antioxidantes
Maize
Extrusion
Antioxidants
Mazorca de Maíz Morado
Purple Corn Cob
Natural Ingredients
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/16017
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oai_identifier_str oai:localhost:20.500.12123/16017
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristicsRolandelli, GuidoFavre, Leonardo CristianAguirre-Calvo, Tatiana RocíoFarroni, Abel EduardoBuera, María del PilarDos Santos Ferreira, CristinaMaízExtrusiónAntioxidantesMaizeExtrusionAntioxidantsMazorca de Maíz MoradoPurple Corn CobNatural IngredientsPurple 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 PergaminoFil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); ArgentinaFil: Favre, Leonardo Cristian. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: 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); ArgentinaFil: Aguirre-Calvo, Tatiana Rocío. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Aguirre-Calvo, Tatiana Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad de Buenos Aires - Centro de Investigación en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: 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 Técnicas - Universidad de Buenos Aires - Instituto de Tecnología de Alimentos y Procesos Químicos (CONICET-UBA-ITAPROQ); ArgentinaFil: Dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaElsevier2023-11-27T11:19:51Z2023-11-27T11:19:51Z2023-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/16017https://www.sciencedirect.com/science/article/pii/S07335210230018200733-5210https://doi.org/10.1016/j.jcs.2023.103809Journal of Cereal Science Volume 114 : 103809. (November 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:50:05Zoai:localhost:20.500.12123/16017instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:50:05.51INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
Rolandelli, Guido
Maíz
Extrusión
Antioxidantes
Maize
Extrusion
Antioxidants
Mazorca de Maíz Morado
Purple Corn Cob
Natural Ingredients
title_short 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_sort An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
dc.creator.none.fl_str_mv Rolandelli, Guido
Favre, Leonardo Cristian
Aguirre-Calvo, Tatiana Rocío
Farroni, Abel Eduardo
Buera, María del Pilar
Dos Santos Ferreira, Cristina
author 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_role author
author2 Favre, Leonardo Cristian
Aguirre-Calvo, Tatiana Rocío
Farroni, Abel Eduardo
Buera, María del Pilar
Dos Santos Ferreira, Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Maíz
Extrusión
Antioxidantes
Maize
Extrusion
Antioxidants
Mazorca de Maíz Morado
Purple Corn Cob
Natural Ingredients
topic Maíz
Extrusión
Antioxidantes
Maize
Extrusion
Antioxidants
Mazorca de Maíz Morado
Purple Corn Cob
Natural Ingredients
dc.description.none.fl_txt_mv 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
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.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-27T11:19:51Z
2023-11-27T11:19:51Z
2023-11
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/20.500.12123/16017
https://www.sciencedirect.com/science/article/pii/S0733521023001820
0733-5210
https://doi.org/10.1016/j.jcs.2023.103809
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
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
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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 Volume 114 : 103809. (November 2023)
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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