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Keywords = nixtamalized maize bran by-product

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13 pages, 711 KiB  
Article
Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties
by Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Vania Urías-Orona, Gerardo Méndez-Zamora and Guillermo Niño-Medina
Polysaccharides 2025, 6(3), 59; https://doi.org/10.3390/polysaccharides6030059 - 2 Jul 2025
Viewed by 308
Abstract
In this study, feruloylated arabinoxylans (FAXs) extracted from nixtamalized maize bran were assessed as a functional ingredient in white bread. FAXs were added at percentages of 0.15% and 0.30% to bread, and a control sample without FAXs was prepared. Regarding texture profile analysis, [...] Read more.
In this study, feruloylated arabinoxylans (FAXs) extracted from nixtamalized maize bran were assessed as a functional ingredient in white bread. FAXs were added at percentages of 0.15% and 0.30% to bread, and a control sample without FAXs was prepared. Regarding texture profile analysis, hardness values in bread treated with FAXs ranged from 34.32 N (T5) to 51.03 N (T3), with all values for FAXs-added bread being lower than 64.43 N obtained for the control sample (TC). With respect to color, most of the FAX-treated samples had higher overall values than the control sample, with L* values ranging from 50.49 (T4) to 59.40 (T6). The total color difference (ΔE) values ranged from 2.07 (T2) to 6.32 (T6), indicating differences between the control sample and the FAX-treated samples. In the analysis of proximate composition, all FAX-treated bread had higher levels of crude fiber content than the control sample, and water activity (aw) values were lower in the control sample than in bread treated with FAXs. Regarding total phenols, FAX-treated bread ranged from 1.57 (T6) to 1.98 (T1) mgFAE/g, being higher than the 1.24 mgFAE/g found in the control sample (TC). The antioxidant capacity levels, namely, DPPH, ABTS, and FRAP, were 9.36–17.01, 8.86–17.64, and 3.05–5.07 µmolTE/g, respectively. Thus, it is possible to conclude that adding FAXs to bread formulations improves the hardness, crude fiber content, and functional properties of bread. Full article
(This article belongs to the Special Issue Recent Progress on Lignocellulosic-Based Materials)
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11 pages, 1372 KiB  
Article
Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages
by Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Gerardo Méndez-Zamora, Vania Urías-Orona, Carlos A. Amaya-Guerra and Guillermo Niño-Medina
Molecules 2019, 24(11), 2056; https://doi.org/10.3390/molecules24112056 - 30 May 2019
Cited by 18 | Viewed by 3443
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Extraction, Purification and Application of Antioxidants from Food Matrices, Wastes and By-Products)
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