Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize.

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

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Abstract

The study investigated changes in nutraceuticals in infrared (IR) heated maize (140–200 ◦C), and their bioaccessible content, and bioaccessibility in the IR–140 sample (heated at 140 ◦C). The content οf α-tocopherol (α-TP), α-tocotrienol (α-TT), and total phenolics remained unchanged at all treatments. The content of γ-TP, zeaxanthin, β-carotene, and phytosterols reduced at 160 ◦C and above temperature while γ-TT, δ-TP, δ-TT, and lutein reduced in all the treated samples. The bioaccessible content of lutein and flavonoids increased in the IR–140 sample but zeaxanthin, β-carotene, phytosterols, and total phenolics content did not change. Bioaccessibility of lutein, β-carotene, and flavonoids increased, yet, bioaccessibility of phenolics and phytosterols was unchanged in the IR–140 sample. Bioaccessible content and bioaccessibility of tocopherols and tocotrienols reduced in the treated sample. Total antioxidant activity (TAA) of the bioaccessible fraction of the IR–140 sample increased while free radical scavenging (DPPH assay) activity and reducing power were similar to those of untreated maize. Bioaccessibility of TAA increased and bioaccessibility of radical scavenging activity and reducing power remained unchanged in the IR–140 sample although reducing power and TAA activity in IR–140 were lower in raw maize samples. Overall, IR heating of maize resulted in increase or retention of most of the phytobioactives and antioxidant activity, and their bioaccessible content and bioaccessibility.

Item Type:	Article
Uncontrolled Keywords:	Infrared heating Maize Phytobioactives Antioxidant activity Bioaccessibility
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2021 08:30
Last Modified:	17 Feb 2021 08:30
URI:	http://ir.cftri.res.in/id/eprint/14797

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