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Molecules 2018, 23(12), 3210; https://doi.org/10.3390/molecules23123210

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

1
Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico
2
Laboratorio de Quimica y de Alimentos, Facultad de Salud Publica y Nutricion, Universidad Autonoma de Nuevo Leon, Col. Mitras Centro, C.P. 64460 Monterrey, Nuevo Leon, Mexico
3
Laboratorio de Quimica y Bioquimica, Facultad de Agronomia, Universidad Autonoma de Nuevo Leon, Francisco Villa S/N, Col. Ex-Hacienda El Canada, C.P. 66050 General Escobedo, Nuevo Leon, Mexico
*
Authors to whom correspondence should be addressed.
Academic Editors: Alessandra Durazzo and Massimo Lucarini
Received: 29 October 2018 / Revised: 1 December 2018 / Accepted: 2 December 2018 / Published: 5 December 2018
(This article belongs to the Special Issue Extractable and Non-Extractable Antioxidants)
Full-Text   |   PDF [1406 KB, uploaded 5 December 2018]

Abstract

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants. View Full-Text
Keywords: eggplant; flour; phenolics; antioxidant activity; functional ingredient eggplant; flour; phenolics; antioxidant activity; functional ingredient
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Rodriguez-Jimenez, J.R.; Amaya-Guerra, C.A.; Baez-Gonzalez, J.G.; Aguilera-Gonzalez, C.; Urias-Orona, V.; Nino-Medina, G. Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods. Molecules 2018, 23, 3210.

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