Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 417 - 417

Published: Jan. 27, 2024

Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium Willd.); it helps reduce anti-nutritional components enhance digestibility sensory aspects germinated. This work aimed evaluate effect germination (0, 24, 48, 72 h) on physicochemical properties, content bioactive compounds, antioxidant capacity three varieties quinoa: white, red, black high from Peru. Color, composition, mineral content, phenolic flavonoids, activity were analyzed. Additionally, infrared spectra obtained elucidate structural changes during germination. The results showed color variations significant increases (p < 0.05) in proteins, fiber, minerals, after h germination, attributed activation enzymatic pathways. In contrast, a decrease intensity groups –CH–, –CH2–, C–OH, –OH, C–N. Correlation analysis that flavonoids mainly contributed (r = 0.612). represents promising alternative develop ingredients germinated flour with improved attributes.

Language: Английский

---

Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods

Polymers, Journal Year: 2024, Volume and Issue: 16(6), P. 838 - 838

Published: March 19, 2024

Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, commercial sample obtained through mechanical methods direct milling used as reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 0.41), bulk density (0.43 0.76 g/mL), hygroscopicity (10.51% 11.42%). This allows adequate physical microbiological stability during storage. Polydisperse particles obtained, ranging size 3.46 µm 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara primarily composed galactomannans. Among drying methods, gum with best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated non-Newtonian pseudoplastic behaviour that power law could accurately describe. apparent viscosity aqueous dispersions decreased increasing temperature. summary, results establish potential wall material applicable food pharmaceutical industries.

Language: Английский

---

Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 917 - 917

Published: Jan. 17, 2025

Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, particle size) group Fourier transform infrared spectrophotometry were performed on three formulations gummy candy added encapsulated from (EEGPB): F1 (4% EEGPB), F2 (5% F3 (6% EEGPB). The results showed a significant decrease moisture content (52.02% 43.27% F3) increases protein (11.44% (2.63 mg Fe/g contents when higher EEGPB levels used. Sensory evaluation revealed was most acceptable formulation terms taste, aroma, texture, no differences color. FTIR confirmed physical incorporation chemical interactions between ingredients. These demonstrate encapsulation not only preserves bioactive compounds but also improves organoleptic properties gummies, making an attractive product for consumers. In conclusion, this technique is effective fortifying potential application other food products. approach represents advance development innovative foods.

Language: Английский

---

Study of the Physical–Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of Germinated Chenopodium quinoa

Polymers, Journal Year: 2025, Volume and Issue: 17(3), P. 312 - 312

Published: Jan. 24, 2025

Chenopodium quinoa, a high Andean grain with excellent nutritional value and complex molecular structure, presents significant challenges in the bioavailability of nutrients functionality its components. Germination as biotechnological strategy generated modifications four varieties quinoa. The ungerminated germinated samples’ physical–chemical, thermal, structural, rheological properties were determined. Results showed increases protein (14.13% Black Collana Quinoa (BCQ) 12.79% Red Pasankalla (RPQ)), phenolic compounds (30.81 mg Gallic Acid Equivalent/100 g RPQ), flavonoids (108.53 Quercetin Yellow Marangani (YMQ)), antioxidant capacity (up to 241.43 μmol Trolox Equivalent/g BCQ). Thermal analysis gelatinization temperature (57.53 °C 59.45 RPQ) reduction enthalpy (1.38 J/g 0.67 J/g). Structural similar functional groups, but variation spectra intensity was related starches proteins. Rheological exhibited pseudoplastic behavior at 80 °C. Principal component clear difference between non-germinated samples. germination process significantly modified improving generating new opportunities for application development biodegradable materials foods.

Language: Английский

---

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Molecules, Journal Year: 2023, Volume and Issue: 28(23), P. 7875 - 7875

Published: Nov. 30, 2023

Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect the inlet temperature ratio encapsulant (quinoa starch/gum arabic) on properties nanocapsules is unknown. purpose this study was to determine best conditions for nanoencapsulation these compounds. effects two temperatures (96 116 °C) ratios (15 25% w/v) were evaluated using a factorial design during phenolic extracts. During study, measurements compounds, flavonoids, anthocyanins, antioxidant capacity, various physical structural carried out. Higher increased capacity. However, higher concentration caused dilution polyphenols anthocyanins. Instrumental analyses confirmed effective encapsulation nuclei in wall materials. Both factors, temperature, ratio, reduced nanocapsules’ humidity water activity. Finally, ideal determined be an °C 15% w/v. obtained show potential application food industry.

Language: Английский

---

Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron

Applied Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 100525 - 100525

Published: Sept. 1, 2024

Language: Английский

---