Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

Neder‐Suárez, David; Lardizábal-Gutiérrez, D.; Zazueta‐Morales, José de Jesús; Meléndez‐Pizarro, Carmen O.; Delgado-Nieblas, C.I.; Wong, Benjamín Ramírez; Gutiérrez‐Méndez, Néstor; Hernández-Ochoa, León; Quintero‐Ramos, Armando

doi:10.3390/antiox10091368

Cited by 9 publications

(8 citation statements)

References 44 publications

(134 reference statements)

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“…Specifically, they reported values of 966.32 mg FE/100 g dw for finger millet and 506.71 mg FE/100 g dw for sorghum. This observation aligns with the conclusions drawn by other researchers, including Neder-Suárez et al [45], Escalante-Aburto et al [46], and Menchaca-Armenta et al [47] who similarly identified the impact of processing parameters on the anthocyanin content in nixtamalized blue corn flour.…”

Section: Difference Between Htst Process and Ltlt Processsupporting

confidence: 92%

Innovation in Nixtamalization by Extrusion Using the Wet Process

Martín Enríquez-Castro,

Contreras-Jiménez,

Morales-Sánchez

2024

Extrusion and Drawing of Metals and Nonmetals [Working Title]

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Extrusion wet milling nixtamalization (EWMN) is an innovative process that combines traditional nixtamalization with wet extrusion technology to produce high-quality corn products. As is known, wet extrusion technology is an HTST (high-temperature short-time) process and nixtamalization is an LTLT (low-temperature long-time) process. So, EWMN is the combination of these two technologies. It is used in high moisture, low temperature, low screw velocity and the corn grain is milled at 3 mm size. EWMN is based on mixing corn with water and lime, creating a homogeneous masa that is subjected to an extrusion process using a screw or double screw. The operating parameters, such as humidity, cooking time, production speed, and shear, are critical in this process and must be carefully controlled to obtain the desired product texture and characteristics. After extrusion, the product is dried to reduce humidity to safe and desirable levels for storage. This step is essential to increase the life of the final product. In summary, corn nixtamalization extrusion combines the traditional nixtamalization technique with wet extrusion, resulting in high-quality corn products, better digestibility, and efficiency compared to conventional processes. This innovative approach offers a promising solution for corn-based food production.

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Section: Difference Between Htst Process and Ltlt Processsupporting

confidence: 92%

Innovation in Nixtamalization by Extrusion Using the Wet Process

Martín Enríquez-Castro,

Contreras-Jiménez,

Morales-Sánchez

2024

Extrusion and Drawing of Metals and Nonmetals [Working Title]

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“…Chroma gives further information on the saturation or intensity of color. A confounding phenomenon regarding chroma is that it will increase with pigment concentration to a maximum and then decreases as the color darkens [24]. In the high ratio of solvent to sample (20:1) used in this experiment with the low concentration of the pigments, chroma should increase with pigment concentration.…”

Section: Color Parametersmentioning

confidence: 99%

“…Chroma gives further information on the saturation or intensity of color. A confounding phenomenon regarding chroma is that it will increase with pigment concentration to a maximum and then decreases as the color darkens [24]. In the high ratio of [7]), ( 4) ethanol (Karaaslan & Yaman 2017 [12]), ( 5) chloroform: methanol (Clf:MeOH, Solovchenko et al [6]), ( 6) acetone (Garcia-Viguera et al [17]), ( 7) water (Karaaslan & Yaman [12]), ( 8) pH differential buffers (Lee et al [11]), (9) combined solvents (methanol: water and followed by pH differential; Gauch et al [16]).…”

Section: Color Parametersmentioning

confidence: 99%

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Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries

Taghavi

Patel

Rafie

2023

Plants

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Anthocyanins are a major group of plant pigments that have antioxidant activities. Pigments play a major role in human health and have attracted a lot of attention globally. Many factors affect anthocyanin yields, such as solvent type, incubation time, solvent-to-sample ratio, sample type, and temperature. The first parameter was tested, and the rest were considered constant in this experiment. A total of nine organic and water-based solvents (methanol and chloroform: methanol, acetone, ethanol, water) and their combinations were compared to extract anthocyanins from freshly-pureed strawberries. Solvents changed anthocyanin yield, color parameters, and profile. The color parameters of a* values lower than 30, L* values higher than 85, hue angle more than 40, and chroma less than 30 indicated some color degradation in strawberry anthocyanins. Therefore, the best solvents for anthocyanin assessment were methanol and methanol: water. The second-best solvent was the pH differential buffers. Other solvents such as ethanol, chloroform: methanol, water, and water-based solvents extracted considerable amounts of anthocyanins; however, they showed some degree of color degradation, evidenced by the color parameters. Acetone did not yield a stable extract which degraded over 48 h of storage at 4 °C. The extraction solvent determined the main anthocyanin of the anthocyanins profile. Pelargonidin was the major anthocyanin in chloroform: methanol solvent, while delphinidin was dominant in all other solvents.

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“…However, in our experiment with different extraction buffers and three sample types (fresh, frozen and freeze-dried), Delphinidin (25) was the main anthocyanin, present in all extraction methods and sample types. Neder-Suárez [39] expressed that extraction methods significantly affect Cyanidin-3-glucoside content and could similarly affect other anthocyanins. Ghassempour et al [18] also discovered that different extraction methods (organic solvent, ultrasound and microwave assisted) extracted different anthocyanin profiles from grape skin in their experiment.…”

Section: Uhplc Profiling Of Individual Anthocyaninsmentioning

confidence: 99%

Total Anthocyanin Content of Strawberry and the Profile Changes by Extraction Methods and Sample Processing

Taghavi

Patel

Akande

et al. 2022

Foods

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Anthocyanins are the primarily pigments in many flowers, vegetables, and fruits and play a critical role in human and plant health. They are polyphenolic pigments that are soluble in water and usually quantified by spectrophotometric methods. The two main methods that quantify anthocyanins are pH differential and organic solvent-based methods. Our hypothesis was that these methods extract different anthocyanin profiles. Therefore, this experiment was designed to identify anthocyanin profiles that are extracted by pH differential and organic solvent-based methods and observe their total anthocyanin content from strawberries. Six methods were tested in this experiment to quantify and profile anthocyanins in strawberry fruits by spectrophotometry and Ultra High Performance Liquid Chromatography (UHPLC) respectively. Four methods used organic solvents (methanol, and chloroform-methanol) in different combinations. The next two methods were pH differential and a combination of organic solvent and the pH differential method. The results suggest that acidified chloroform-methanol extracted the highest anthocyanin content compared to water-based solvents. Methanol-water based solvents also performed better than methanol alone, because both methanol and water may extract different profiles of anthocyanins. Water-based extracts had the greatest absorbance at a lower wavelength (498 nm), followed by methanol (508 nm), and chloroform (530 nm). Chloroform-methanol solvent with higher pH (3.0) extracted pelargonidin as the main anthocyanin, while methanol and water-based solvents (with lower pH 1.0–2.0) extracted delphinidin as their main anthocyanin as identified by UHPLC. Therefore, chloroform-methanol and methanol-water solvents were the best solvents for extracting anthocyanins from strawberries. Also, freeze-dried strawberries had higher anthocyanin contents compared to fresh or frozen samples.

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Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

Cited by 9 publications

References 44 publications

Innovation in Nixtamalization by Extrusion Using the Wet Process

Innovation in Nixtamalization by Extrusion Using the Wet Process

Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries

Total Anthocyanin Content of Strawberry and the Profile Changes by Extraction Methods and Sample Processing

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