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

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2019 Jun 2

PMID 31151138

Citations 5

Authors

Daniela D Herrera-Balandrano

Juan G Baez-Gonzalez

Elizabeth Carvajal-Millan

Gerardo Mendez-Zamora

Vania Urias-Orona

Carlos A Amaya-Guerra

Guillermo Nino-Medina

Affiliations

Soon will be listed here.

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 ( < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference ( < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences ( < 0.0001) were obtained in the physicochemical parameters.

Citing Articles

Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation.

Blumenthal-Rodriguez J, Amaya-Guerra C, Quintero-Ramos A, Castillo-Hernandez S, Bautista-Villarreal M, Baez-Gonzalez J Foods. 2025; 14(4).

PMID: 40002067 PMC: 11854724. DOI: 10.3390/foods14040624.

Unraveling the Hidden Potential of Barley (): An Important Review.

Kaur A, Purewal S, Phimolsiripol Y, Bangar S Plants (Basel). 2024; 13(17).

PMID: 39273905 PMC: 11397514. DOI: 10.3390/plants13172421.

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues.

Cheng Y, Meng Y, Liu S Foods. 2024; 13(12).

PMID: 38928891 PMC: 11202613. DOI: 10.3390/foods13121950.

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing.

Danciu C, Tulbure A, Stanciu M, Antonie I, Capatana C, Zerbes M Foods. 2023; 12(20).

PMID: 37893664 PMC: 10606821. DOI: 10.3390/foods12203770.

Dietary Fiber from Soybean () Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.

Araujo-Chapa A, Urias-Orona V, Nino-Medina G, Muy-Rangel D, De la Garza A, Castro H Molecules. 2023; 28(13).

PMID: 37446659 PMC: 10343251. DOI: 10.3390/molecules28134997.

References

Graf E . Antioxidant potential of ferulic acid. Free Radic Biol Med. 1992; 13(4):435-48. DOI: 10.1016/0891-5849(92)90184-i. View

Rose D, Inglett G, Liu S . Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. J Sci Food Agric. 2010; 90(6):915-24. DOI: 10.1002/jsfa.3915. View

Serpen A, Gokmen V, Fogliano V . Total antioxidant capacities of raw and cooked meats. Meat Sci. 2011; 90(1):60-5. DOI: 10.1016/j.meatsci.2011.05.027. View

Deda M, Bloukas J, Fista G . Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 2011; 76(3):501-8. DOI: 10.1016/j.meatsci.2007.01.004. View

Caceres E, Garcia M, Toro J, Selgas M . The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci. 2011; 68(1):87-96. DOI: 10.1016/j.meatsci.2004.02.008. View

Alvarez D, Xiong Y, Castillo M, Payne F, Garrido M . Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Sci. 2012; 92(1):8-15. DOI: 10.1016/j.meatsci.2012.03.012. View

Alvarez D, Barbut S . Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci. 2013; 94(3):320-7. DOI: 10.1016/j.meatsci.2013.02.011. View

Choi Y, Kim H, Hwang K, Song D, Choi J, Lee M . Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Sci. 2013; 96(2 Pt A):892-900. DOI: 10.1016/j.meatsci.2013.08.033. View

Pintado T, Herrero A, Jimenez-Colmenero F, Ruiz-Capillas C . Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 2016; 114:75-84. DOI: 10.1016/j.meatsci.2015.12.009. View

10.

Feng X, Sebranek J, Lee H, Ahn D . Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat Sci. 2016; 121:285-291. DOI: 10.1016/j.meatsci.2016.06.027. View

11.

Malunga L, Beta T . Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat. Heliyon. 2016; 2(5):e00106. PMC: 4946213. DOI: 10.1016/j.heliyon.2016.e00106. View

12.

Kouzounis D, Lazaridou A, Katsanidis E . Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Sci. 2017; 130:38-46. DOI: 10.1016/j.meatsci.2017.04.004. View