Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth)

Basto, Gabriela J.; Carvalho, Carlos Wanderlei Piler de; Soares, Antônio Gomes; Costa, Henriqueta Talita Guimarães Barboza; Chávez, Davy William Hidalgo; Godóy, Ronoel Luiz de Oliveira; Pacheco, Sidney

doi:10.1016/j.lwt.2015.12.065

Cited by 39 publications

(36 citation statements)

References 32 publications

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“…This class of food is highly accepted by children. However, most of the formulations have low concentrations of nutrients such as proteins, amino acids and vitamins (Anton et al, 2009;Basto et al, 2016). Furthermore, they are manufactured from transgenic cereals and have high levels of sodium.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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Section: Introductionmentioning

confidence: 99%

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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“…The formation of phenolic compounds might be because of the availability of precursors of phenolic molecules by non-enzymatic interconversion (Camire, 2011). Another explanation for the higher TPC after heating is an increased formation of anthocyanin of browning compounds caused by the Maillard reaction at high temperatures (Basto et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Rye and oat crispbread improvement with biologically active substances from plant by-products

Konrāde¹,

Kļava²

2018

Research for Rural Development

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Vegetable processing in food industry results in significant number of by-products-peel, mark, bark, seeds still rich in bioactive compounds. The objective of this study was to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature short time (HTST) extrusion cooking of a rye and oat-based matrix with addition of apple, carrot and pumpkin by-product flour (BPF) in various amounts (5%, 10%, 15% and 20%). Extrusion was performed with co-rotating twin-screw extruder (compression ratio 8:1) at Ltd MILZU. The main drive of extruder was provided with a 7.5 HP motor (400 V, 3 HP, 50 cycles). Temperatures for extrusion zones were 125 °C /135 °C /145 °C. TPC was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity. TPC in cereal-based crispbread was 62.03 ± 0.15 mg GAE g-1 DW before extrusion and 37.73 ± 1.96 mg GAE g-1 DW after extrusion. Addition 20% of apple BPF increased TPC in crispbread to 193.92 ± 1.37, carrot BPF 171.36 ± 6.97 and pumpkin BPF to 195.09 ± 4.68 mg GAE g-1 DW after extrusion. Antioxidant activity of control (20% oats, 80% rye flour blends) sample was 0.516 ± 0.192 mg TE g-1 DW but in samples with addition of 20% by-products, it was significantly higher reaching 0.926 ± 0.05 TE g-1 DW in samples with pumpkin by-products after extrusion.

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“…Chontaduro flour residues contain different types of carotenoids: violaxanthin, lutein, zeaxanthin, 15-cis β -carotene, 13-cis β -carotene, all-trans β -carotene, 9-cis β -carotene, and α -carotene, as the main carotenoid pigment. Retinol equivalent values found for chontaduro cooked fruit (traditional consumption form) and flour are higher than those reported for popular products such as tomato and papaya [58, 59]. Chontaduro flour carbohydrates are predominantly composed of insoluble fiber, highly esterified homogalacturonan (70% of esterification).…”

Section: Monographsmentioning

confidence: 95%

Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies

Avila-Sosa

Montero-Rodríguez

Aguilar-Alonso

et al. 2019

Oxidative Medicine and Cellular Longevity

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Brazil, Colombia, Ecuador, Peru, Bolivia, Venezuela, Suriname, Guyana, and French Guiana share an area of 7,295,710 km2 of the Amazon region. It is estimated that the Amazonian forest offers the greatest flora and fauna biodiversity on the planet and on its surface could cohabit 50% of the total existing living species; according to some botanists, it would contain about 16-20% of the species that exist today. This region has native fruit trees in which functional properties are reported as antioxidant and antiproliferative characteristics. Amazon plants offer a great therapeutic potential attributed to the content of bioactive phytochemicals. The aim of this mini review is to examine the state of the art of the main bioactive components of the most studied Amazonian plants. Among the main functional compounds reported were phenolic compounds, unsaturated fatty acids, carotenoids, phytosterols, and tocopherols, with flavonoids and carotenoids being the groups of greatest interest. The main beneficial effect reported has been the antioxidant effect, evaluated in most of the fruits investigated; other reported functional properties were antimicrobial, antimutagenic, antigenotoxic, analgesic, immunomodulatory, anticancer, bronchodilator, antiproliferative, and anti-inflammatory, including hypercholesterolemic effects, leishmanicidal activity, induction of apoptosis, protective action against diabetes, gastroprotective activity, and antidepressant effects.

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Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth)

Cited by 39 publications

References 32 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Rye and oat crispbread improvement with biologically active substances from plant by-products

Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies

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