Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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2015
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| Online Access: | http://eprints.uanl.mx/15049/1/218.pdf |
| _version_ | 1824414238220746752 |
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| author | Ruiz Gutiérrez, Martha Graciela Amaya Guerra, Carlos Abel Quintero Ramos, Armando Pérez Carrillo, Esther Ruiz Anchondo, Teresita Báez González, Juan Gabriel Meléndez Pizarro, Carmen O. |
| author_facet | Ruiz Gutiérrez, Martha Graciela Amaya Guerra, Carlos Abel Quintero Ramos, Armando Pérez Carrillo, Esther Ruiz Anchondo, Teresita Báez González, Juan Gabriel Meléndez Pizarro, Carmen O. |
| author_sort | Ruiz Gutiérrez, Martha Graciela |
| collection | Repositorio Institucional |
| description | Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of
this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C)
and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant
activity, total polyphenol, betalain contents. The betacyanins k values ranged the −0.0188 to −0.0206/s and for betaxanthins ranged of −0.0122 to −0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products. |
| format | Article |
| id | eprints-15049 |
| institution | UANL |
| language | English |
| publishDate | 2015 |
| record_format | eprints |
| spelling | eprints-150492020-05-26T16:29:13Z http://eprints.uanl.mx/15049/ Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder Ruiz Gutiérrez, Martha Graciela Amaya Guerra, Carlos Abel Quintero Ramos, Armando Pérez Carrillo, Esther Ruiz Anchondo, Teresita Báez González, Juan Gabriel Meléndez Pizarro, Carmen O. Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the −0.0188 to −0.0206/s and for betaxanthins ranged of −0.0122 to −0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products. 2015 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/15049/1/218.pdf http://eprints.uanl.mx/15049/1.haspreviewThumbnailVersion/218.pdf Ruiz Gutiérrez, Martha Graciela y Amaya Guerra, Carlos Abel y Quintero Ramos, Armando y Pérez Carrillo, Esther y Ruiz Anchondo, Teresita y Báez González, Juan Gabriel y Meléndez Pizarro, Carmen O. (2015) Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder. Molecules, 20 (5). pp. 8875-8892. ISSN 1420-3049 http://doi.org/10.3390/molecules20058875 doi:10.3390/molecules20058875 |
| spellingShingle | Ruiz Gutiérrez, Martha Graciela Amaya Guerra, Carlos Abel Quintero Ramos, Armando Pérez Carrillo, Esther Ruiz Anchondo, Teresita Báez González, Juan Gabriel Meléndez Pizarro, Carmen O. Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| title_full | Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| title_fullStr | Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| title_full_unstemmed | Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| title_short | Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder |
| title_sort | effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder |
| url | http://eprints.uanl.mx/15049/1/218.pdf |
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