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2. Winemaking by-products fortification of flour formulations based on corn and lentil.

Author

Cotacallapa-Sucapuca, Mario, Berrios, José de J., Pan, James, Arribas, Claudia, Pedrosa, Mercedes M., Morales, Patricia, and Cámara, Montaña

Subjects
*CORN flour, *GRAPE seeds, *FUNCTIONAL foods, *CABERNET wines, *PHENOLS, *FLOUR, *LENTILS
Abstract

AbstractFormulations based on a mixture of corn: lentil flours (70:30) (93.75%), salt (1.25%), sugar (5%), 5 or 20% of Hylon® V, were fortified with 5 and 20% of fermented Cabernet Sauvignon grape skin or seed, and unfermented Chardonnay grape seed flours, and evaluated for their functional components. The incorporation of winemaking by-products increased the dietary fibre content. Soluble sugars and arabinoxylans content depended only on corn:lentil flours presence. The total starch content varied between 42 .55 g/100g to 58.41 g/100g and the highest concentrations of resistant starch were determined in formulations with 20% Hylon® V. Total phenols, total flavonoids, and anthocyanins, were higher in all formulations with 20% fermented Cabernet Sauvignon skin or unfermented Chardonnay seed flours, regardless the content of corn:lentil flours. Winemaking by-products represent potential functional and prebiotic novel ingredients for new functional food products. [ABSTRACT FROM AUTHOR]

Published
2025
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4. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Author

Ciudad Mulero, María, Barros, Lillian, Fernandes, Ângela, Berrios, José De J., Cámara Hurtado, María De La Montaña, Morales Gómez, Patricia, Fernández Ruiz, Virginia, Ferreira, Isabel C. F. R., Ciudad Mulero, María, Barros, Lillian, Fernandes, Ângela, Berrios, José De J., Cámara Hurtado, María De La Montaña, Morales Gómez, Patricia, Fernández Ruiz, Virginia, and Ferreira, Isabel C. F. R.

Abstract

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients., Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Published
2024

8. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Author

Ciudad Mulero, María, Niño Vega, Erika, García Herrera, Patricia, Pedrosa, Mercedes M., Arribas, Claudia, Berrios, José De J., Cámara Hurtado, María De La Montaña, Fernández Ruiz, Virginia, Morales Gómez, Patricia, Ciudad Mulero, María, Niño Vega, Erika, García Herrera, Patricia, Pedrosa, Mercedes M., Arribas, Claudia, Berrios, José De J., Cámara Hurtado, María De La Montaña, Fernández Ruiz, Virginia, and Morales Gómez, Patricia

Abstract

UCM-ALIMNOVA Research Group, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Published
2022

12. Novel gluten-free formulations from lentil flours and nutritional yeast: evaluation of extrusion effect on phytochemicals and non-nutritional factors

Author

Ciudad Mulero, María, Fernández Ruiz, Virginia, Cuadrado Vives, María Carmen, Arribas, Claudia, Pedrosa, Mercedes M., Berrios, José De J., Pan, James, Morales Gómez, Patricia, Ciudad Mulero, María, Fernández Ruiz, Virginia, Cuadrado Vives, María Carmen, Arribas, Claudia, Pedrosa, Mercedes M., Berrios, José De J., Pan, James, and Morales Gómez, Patricia

Abstract

Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Published
2020

13. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Author

Ciudad Mulero, María, Barros, Lillian, Fernandes, Ângela, Berrios, José De J., Cámara Hurtado, María De La Montaña, Morales Gómez, Patricia, Fernández Ruiz, Virginia, Ferreira, Isabel C. F. R., Ciudad Mulero, María, Barros, Lillian, Fernandes, Ângela, Berrios, José De J., Cámara Hurtado, María De La Montaña, Morales Gómez, Patricia, Fernández Ruiz, Virginia, and Ferreira, Isabel C. F. R.

Abstract

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients., Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Published
2018

15. Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods

Author

Ciudad-Mulero, María, Fernandes, Ângela, Barros, Lillian, Ferreira, Isabel C.F.R., Berrios, José de J., Montaña, Cámara, Morales, Patricia, and Fernández-Ruiz, Virginia

Abstract

Pulses are currently considered as functional gluten-free foods, which could be included in extrusion formulations in order to develop functional products with high nutritional value [1]. In the present study individual phenolic compounds and tocopherols were evaluated in different lentil flours (raw and extruded at 140 and 160ºC) formulated with nutritional yeasts.Phenolic compounds were analysed by using a HPLC equipped with a diode-array detector and coupled to a mass detector [2].For the analysis of tocopherols, it was used HPLC coupled to a fluorescence detector [1]. Extrusion cooking may affect bioavailability of phenolic compounds due to high temperature that causes decomposition of heat-labile phenolic compounds and may also lead to polymerization of some phenolic compounds under high pressure [3]. Catechin hexoside was the most abundant phenolic compound, with values around 30.7 to 66.1 mg/100g dw in raw samples. After the extrusion process, it was observed the highest decrease in the lentil flours formulated with the highest amount of nutritional yeast (16%). The other phenolic compounds, also experiment a decrease but in a less extend, probably due to partial hydrolysis of conjugated phenolics[4].Particularly in the case of kaempferol-O-desoxyhexide-O-hexoside- O-rutinoside, quercetin-3-O-glucoside, quercetin-O-hexoside and quercetin-O-pentoside. Regarding tocopherols content, there was a significant decrease in all tocopherol vitamer safter the extrusion process.In the studied raw samples, total tocopherols content ranged from 2.05 to 3.02 mg/ 100g (dw). The results showed a reduction of 81.5-92% in total tocopherols, which is in accordance with other authors [3]. The authors are grateful to ALIMNOVA research group (UCM-951505/2012), FCT, Portugal and FEDER under Programme PT2020 (financial support to CIMO (UID/AGR/00690/2013, A. Fernandes grant (SFRH/BPD/114753/2016) and L. Barros contract). info:eu-repo/semantics/publishedVersion

Published
2017

17. Seeds As Functional Foods and Nutraceuticals: New Frontiers in Food Science

Author

Gutiérrez-López, Gustavo F., Berrios, Jose de J., Mora-Escobedo, Rosalva, Gutiérrez-López, Gustavo F., Berrios, Jose de J., and Mora-Escobedo, Rosalva

Subjects
Functional foods, Seeds--Therapeutic use, Nuts--Health aspects
Abstract

The attention and direction of food science has been shifting in recent years from food safety and food flavor research, to functional foods and nutraceuticals - foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them. In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition and the effect of phytochemicals in seed components on chronic degenerative diseases such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilization of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits.

Published
2014

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