Colored cereals: Food applications

Žilić, Slađana; Šimić, Marijana; Nikolić, Valentina

doi:10.1016/b978-0-323-99733-1.00006-6

Cited by 1 publication

(3 citation statements)

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“…The chromatograms were recorded at 280 nm. Standards of gallic acid, 3,4-dihydroxybenzoic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, pcoumaric acid, sinapic acid, ferulic acid, and isoferulic acid were used (10,20,40,50, and 100 µg/g). Identified phenolic acid peaks were confirmed and quantified using Thermo Scientific Dionex Chromeleon 7.2. chromatographic software.…”

Section: Analysis Of Phenolic Acids By Hplcmentioning

confidence: 99%

“…Cereal grains can also be a source of ACNs. Several commercially applicable cereal genera such as maize, wheat, rice, oat, barley, sorghum, and millet contain some noticeably colored varieties [9,10]. ACNs are localized in the outer layers of cereal grains.…”

Section: Introductionmentioning

confidence: 99%

“…In purple and blue maize genotypes, ACNs are found in the pericarp and aleurone layer, respectively, while in black, dark red, and deep purple maize grains, they are found in both layers. The total ACN content in maize grains, their composition, and their possible application have been published in numerous studies [10][11][12][13][14]. According to the results of Žilić et al [11,14], the content of total anthocyanins varied from 2.5 mg CGE/kg in red-yellow maize grain to 4888.9 mg CGE/kg in grains of a deep purple maize genotype.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

Nikolić

Žilić

Šimić

et al. 2023

Foods

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An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE—catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE—cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively).

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Section: Analysis Of Phenolic Acids By Hplcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%