Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

David Neder-Suárez; Daniel Lardizabal-Gutiérrez; José de Jesús Zazueta-Morales; Carmen Oralia Meléndez-Pizarro; Carlos Iván Delgado-Nieblas; Benjamín Ramírez Wong; Néstor Gutiérrez-Méndez; León Raúl Hernández-Ochoa; Armando Quintero-Ramos

doi:10.3390/antiox10091368

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

Antioxidants (Basel). 2021 Aug 27;10(9):1368. doi: 10.3390/antiox10091368.

Authors

David Neder-Suárez¹, Daniel Lardizabal-Gutiérrez², José de Jesús Zazueta-Morales³, Carmen Oralia Meléndez-Pizarro¹, Carlos Iván Delgado-Nieblas³, Benjamín Ramírez Wong⁴, Néstor Gutiérrez-Méndez¹, León Raúl Hernández-Ochoa¹, Armando Quintero-Ramos¹

Affiliations

¹ Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
² Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, Mexico.
³ Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico.
⁴ Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Hermosillo 83000, Mexico.

Abstract

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.7%), extrusion temperatures (ET; 102-142 °C), and screw speeds (SP; 96-171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.

Keywords: black bean; blue corn; cyanidin-3-glucoside; extrusion-cooking; malvidin-3-glucoside; microwave expansion; pelargonidin-3-5-diglucoside; pelargonidin-3-glucoside; third-generation snacks.