Abstract
Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional functional benefits due to the anthocyanic compounds contained in those grains. However, during the process, anthocyanins are degraded, and several chemical modifications occur. Response surface methodology is applied to evaluate extrusion factors and their effects on the response variables of extrudates. The aim of this study was to evaluate the changes in specific anthocyanins after extrusion in second-generation blue maize snacks. Three anthocyanins were identified and quantified by HPLC-UV-DAD: cyanidin 3-glucoside and pelargonidin 3-glucoside, which have been previously reported in blue maize and its products, and cyanidin 3,5-diglucoside. Higher retention values were found in the extrudates making LCE a viable option for producing second-generation blue maize snacks.
Highlights
Anthocyanins represent the major group of water-soluble pigments in the plant kingdom and are widely distributed in food crops
Cyanidin 3-glucoside has been reported as the most abundant anthocyanin contained in pigmented maize, but pelargonidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside can be present [3]
The aim of this study was to evaluate the changes in specific anthocyanin contents that occurred in extruded products elaborated with Lime cooking extrusion (LCE), applying response surface methodology (RSM)
Summary
Anthocyanins represent the major group of water-soluble pigments in the plant kingdom and are widely distributed in food crops (e.g., vegetables, roots, tubers, and cereals). The aglycones (basic forms) of anthocyanins are termed anthocyanidins. These structures are based on the flavylium ion or 2-phenyl benzopyrylium, which presents hydroxyl and methoxyl groups in different positions [1]. Anthocyanidins are not accumulated as such but rather in a glycosylated form, that is, linked to sugars, in which case they are known as anthocyanins. Cyanidin 3-glucoside has been reported as the most abundant anthocyanin contained in pigmented maize (approximate from 48% up to 87%), but pelargonidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside can be present [3].
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