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Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

1
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, San Nicolás de los Garza C.P. 66451, Nuevo León, Mexico
2
Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, Col. Ex-Hacienda El Canadá, General Escobedo C.P. 66050, Nuevo León, Mexico
3
Laboratorio de Biopolímeros, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Hermosillo, Carretera a la Victoria Km 0.6, Hermosillo C.P. 83304, Sonora, Mexico
4
Laboratorio de Química de los Alimentos, Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Col. Mitras Centro C.P. 64460, Monterrey, Nuevo León, Mexico
*
Author to whom correspondence should be addressed.
Academic Editors: Francisco J. Barba, Zhenzhou Zhu, Jose Manuel Lorenzo and Fabienne Remize
Molecules 2019, 24(11), 2056; https://doi.org/10.3390/molecules24112056
Received: 30 March 2019 / Revised: 10 May 2019 / Accepted: 11 May 2019 / Published: 30 May 2019
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PDF [1372 KB, uploaded 30 May 2019]

Abstract

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters. View Full-Text
Keywords: feruloylated arabinoxylans; nixtamalized maize bran by-product; frankfurter sausages; physicochemical properties; functional properties feruloylated arabinoxylans; nixtamalized maize bran by-product; frankfurter sausages; physicochemical properties; functional properties
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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Herrera-Balandrano, D.D.; Báez-González, J.G.; Carvajal-Millán, E.; Méndez-Zamora, G.; Urías-Orona, V.; Amaya-Guerra, C.A.; Niño-Medina, G. Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages. Molecules 2019, 24, 2056.

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