scholarly journals Chemical, Antioxidant, and Cytotoxic Properties of Native Blue Corn Extract

10.5772/67574 ◽  
2017 ◽  
Author(s):  
Rosa Guzmán‐Gerónimo ◽  
Edna Alarcón Aparicio ◽  
Oscar García Barradas ◽  
Jose Chávez‐Servia ◽  
Tania Alarcón‐Zavaleta
Keyword(s):  
Blue Corn

Photoacoustic Analysis of Blue Corn Pigments in Nixtamalized Flours

2006 ◽  
Vol 27 (4) ◽  
pp. 1274-1280 ◽  
Author(s):  
A. Cortes Gomez ◽  
J. L. Jiménez Pérez ◽  
A. Cruz Orea ◽  
E. San Martín Martinez
Keyword(s):  
Blue Corn

Quantitative and qualitative evaluation of kernel anthocyanins from southwestern United States blue corn

2016 ◽  
Vol 96 (13) ◽  
pp. 4542-4552 ◽  
Author(s):  
Amol N Nankar ◽  
Barry Dungan ◽  
Neil Paz ◽  
Nilusha Sudasinghe ◽  
Tanner Schaub ◽  
...  
Keyword(s):  
United States ◽  
Qualitative Evaluation ◽  
Southwestern United States ◽  
Blue Corn

scholarly journals Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 268 ◽  
Author(s):  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
Carlos A. Amaya-Guerra ◽  
Carmen O. Meléndez-Pizarro ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Wall Material ◽  
Soluble Fiber ◽  
Food Ingredient ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Blue Corn

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

2016 ◽  
Vol 68 (11-12) ◽  
pp. 1111-1120 ◽  
Author(s):  
Anayansi Escalante-Aburto ◽  
Néstor Ponce-García ◽  
Benjamín Ramírez-Wong ◽  
David Santiago-Ramos ◽  
José Juan Véles-Medina ◽  
...  
Keyword(s):  
Particle Size ◽  
Starch Properties ◽  
Corn Snacks ◽  
Blue Corn

scholarly journals Biofunctionality of native and nano-structured blue corn starch in prediabetic Wistar rats

2018 ◽  
Vol 16 (1) ◽  
pp. 477-483 ◽  
Author(s):  
Delia Miñon-Hernández ◽  
Julieta Villalobos-Espinosa ◽  
Isela Santiago-Roque ◽  
Sandra Luz González-Herrera ◽  
Socorro Herrera-Meza ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Corn Starch ◽  
Blue Corn

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

2013 ◽  
Vol 11 (sup1) ◽  
pp. 29-37 ◽  
Author(s):  
A. Escalante-Aburto ◽  
B. Ramírez-Wong ◽  
P.I. Torres-Chávez ◽  
J.D. Figueroa-Cárdenas ◽  
J. López-Cervantes ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Processing Parameters ◽  
Anthocyanin Content ◽  
Extrusion Processing ◽  
Blue Corn

scholarly journals Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

2014 ◽  
Vol 34 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Miguel Ángel Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
Fernando Martínez-Bustos ◽  
Carmen Oralia Meléndez-Pizarro ◽  
Martha Graciela Ruiz-Gutiérrez
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Tortilla Chips ◽  
Calcium Sources ◽  
Blue Corn

scholarly journals Antioxidant and antiproliferative activity of blue corn and tortilla from native maize

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Mónica Y. Herrera-Sotero ◽  
Carlos D. Cruz-Hernández ◽  
Carolina Trujillo-Carretero ◽  
Mauricio Rodríguez-Dorantes ◽  
Hugo S. García-Galindo ◽  
...  
Keyword(s):  
Antiproliferative Activity ◽  
Blue Corn
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