A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion
Summary The thermal instability of anthocyanins is a crucial challenge in processed food industries. To overcome this fact, biopolymer‐mediated purple potato (PP) formulations (BEFP) were developed by hot‐melt extrusion (HME). The BEFP were composed of PP+ whey protein concentrate (WPC) (F2), PP+ WP...
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| Veröffentlicht in: | International journal of food science & technology 2022-11, Vol.57 (11), p.6925-6934 |
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| container_title | International journal of food science & technology |
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| creator | Azad, Md Obyedul Kalam Adnan, Md Kang, Wie Soo Lim, Jung Dae Lim, Young Seok |
| description | Summary
The thermal instability of anthocyanins is a crucial challenge in processed food industries. To overcome this fact, biopolymer‐mediated purple potato (PP) formulations (BEFP) were developed by hot‐melt extrusion (HME). The BEFP were composed of PP+ whey protein concentrate (WPC) (F2), PP+ WPC+ ascorbic acid (AA) (F3), PP+ soy lecithin (LCT) (F4), and PP+ LCT+ AA (F5). The freeze‐dried and extrudate PP was treated as standard (F0) and control (F1), respectively. The physical and chemical properties of the extrudate BEFP was evaluated by Fourier‐transform infrared spectroscopy (FT‐IR) and Scanning electron microscopy (SEM). It was observed that anthocyanins remained higher in aqueous media in F5 formulation. Chromatographic analysis showed many folds higher total anthocyanins (23 folds), cyanidin (7 folds) and malvidin (2 folds) in F5 compared to F1. Moreover, peonidin and delphinidin were found absent in all formulations except F4 and F5. Likewise, total phenolic (TP) content, total flavonoids (TF) and antioxidant capacity were significantly remained higher at 2, 4 and 2 times in F5 compared to F1, respectively. It is suggested that the F5 was found to be the compatible formulation to prolong the thermal stability of anthocyanins in extrudate PP.
Schematic illustration of the development of biopolymer mediated extrudate of purple potato by hot‐melt extrusion. |
| doi_str_mv | 10.1111/ijfs.15485 |
| format | Article |
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The thermal instability of anthocyanins is a crucial challenge in processed food industries. To overcome this fact, biopolymer‐mediated purple potato (PP) formulations (BEFP) were developed by hot‐melt extrusion (HME). The BEFP were composed of PP+ whey protein concentrate (WPC) (F2), PP+ WPC+ ascorbic acid (AA) (F3), PP+ soy lecithin (LCT) (F4), and PP+ LCT+ AA (F5). The freeze‐dried and extrudate PP was treated as standard (F0) and control (F1), respectively. The physical and chemical properties of the extrudate BEFP was evaluated by Fourier‐transform infrared spectroscopy (FT‐IR) and Scanning electron microscopy (SEM). It was observed that anthocyanins remained higher in aqueous media in F5 formulation. Chromatographic analysis showed many folds higher total anthocyanins (23 folds), cyanidin (7 folds) and malvidin (2 folds) in F5 compared to F1. Moreover, peonidin and delphinidin were found absent in all formulations except F4 and F5. Likewise, total phenolic (TP) content, total flavonoids (TF) and antioxidant capacity were significantly remained higher at 2, 4 and 2 times in F5 compared to F1, respectively. It is suggested that the F5 was found to be the compatible formulation to prolong the thermal stability of anthocyanins in extrudate PP.
Schematic illustration of the development of biopolymer mediated extrudate of purple potato by hot‐melt extrusion.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15485</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Anthocyanins ; Aqueous solutions ; Ascorbic acid ; Bioactive compound ; Biopolymers ; Chemical properties ; Chromatography ; coloured potato ; Extrusion ; Flavonoids ; Food industry ; Food processing ; formulation ; functional quality ; Infrared spectroscopy ; Lecithin ; Phenolic compounds ; Phenols ; Potatoes ; Processed foods ; processing ; Scanning electron microscopy ; Solanum tuberosum ; Thermal instability ; Thermal stability ; Whey ; Whey protein</subject><ispartof>International journal of food science & technology, 2022-11, Vol.57 (11), p.6925-6934</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3015-e10facaa6bc1995170daaa7ca7c06e861c4c9dd2ce4620f13dc467e36a95c8d43</citedby><cites>FETCH-LOGICAL-c3015-e10facaa6bc1995170daaa7ca7c06e861c4c9dd2ce4620f13dc467e36a95c8d43</cites><orcidid>0000-0003-4167-5824</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15485$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15485$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Azad, Md Obyedul Kalam</creatorcontrib><creatorcontrib>Adnan, Md</creatorcontrib><creatorcontrib>Kang, Wie Soo</creatorcontrib><creatorcontrib>Lim, Jung Dae</creatorcontrib><creatorcontrib>Lim, Young Seok</creatorcontrib><title>A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion</title><title>International journal of food science & technology</title><description>Summary
The thermal instability of anthocyanins is a crucial challenge in processed food industries. To overcome this fact, biopolymer‐mediated purple potato (PP) formulations (BEFP) were developed by hot‐melt extrusion (HME). The BEFP were composed of PP+ whey protein concentrate (WPC) (F2), PP+ WPC+ ascorbic acid (AA) (F3), PP+ soy lecithin (LCT) (F4), and PP+ LCT+ AA (F5). The freeze‐dried and extrudate PP was treated as standard (F0) and control (F1), respectively. The physical and chemical properties of the extrudate BEFP was evaluated by Fourier‐transform infrared spectroscopy (FT‐IR) and Scanning electron microscopy (SEM). It was observed that anthocyanins remained higher in aqueous media in F5 formulation. Chromatographic analysis showed many folds higher total anthocyanins (23 folds), cyanidin (7 folds) and malvidin (2 folds) in F5 compared to F1. Moreover, peonidin and delphinidin were found absent in all formulations except F4 and F5. Likewise, total phenolic (TP) content, total flavonoids (TF) and antioxidant capacity were significantly remained higher at 2, 4 and 2 times in F5 compared to F1, respectively. It is suggested that the F5 was found to be the compatible formulation to prolong the thermal stability of anthocyanins in extrudate PP.
Schematic illustration of the development of biopolymer mediated extrudate of purple potato by hot‐melt extrusion.</description><subject>Anthocyanins</subject><subject>Aqueous solutions</subject><subject>Ascorbic acid</subject><subject>Bioactive compound</subject><subject>Biopolymers</subject><subject>Chemical properties</subject><subject>Chromatography</subject><subject>coloured potato</subject><subject>Extrusion</subject><subject>Flavonoids</subject><subject>Food industry</subject><subject>Food processing</subject><subject>formulation</subject><subject>functional quality</subject><subject>Infrared spectroscopy</subject><subject>Lecithin</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Potatoes</subject><subject>Processed foods</subject><subject>processing</subject><subject>Scanning electron microscopy</subject><subject>Solanum tuberosum</subject><subject>Thermal instability</subject><subject>Thermal stability</subject><subject>Whey</subject><subject>Whey protein</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kTtOxDAQhi0EEsuj4QSWaAApi-0kTlIC4qmVKIA6mnUc1ivHDrYDpOMInIGjcRK8LDWjkWaK75-HfoQOKJnSGKdq2fopzbMy30ATmvI8YZzRTTQhVU6SPGPpNtrxfkkIYWmRTdDXGQ5SLIwSoLEPDoJ8HnGwuHdWW_OMwYSFFSMYZTwOC-m6XxDmSqswYmVwa1036ChscD-4Xkvc2wBxxNGD1WCGDodhLp31sZtNsXjF59YBfgWt5Xi8WiSk91E9H_HChu-Pz07qgOV7cINX1uyhrRa0l_t_dRc9XV0-Xtwks_vr24uzWSJSQvNEUtKCAOBzQasqpwVpAKAQMQmXJaciE1XTMCEzzkhL00ZkvJAphyoXZZOlu-hwPTde9DJIH-qlHZyJK2tWME4yVlZlpE7WlIgfeSfbuneqAzfWlNQrD-qVB_WvBxGma_hNxV__Ievbu6uHteYHgPaPDA</recordid><startdate>202211</startdate><enddate>202211</enddate><creator>Azad, Md Obyedul Kalam</creator><creator>Adnan, Md</creator><creator>Kang, Wie Soo</creator><creator>Lim, Jung Dae</creator><creator>Lim, Young Seok</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4167-5824</orcidid></search><sort><creationdate>202211</creationdate><title>A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion</title><author>Azad, Md Obyedul Kalam ; Adnan, Md ; Kang, Wie Soo ; Lim, Jung Dae ; Lim, Young Seok</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3015-e10facaa6bc1995170daaa7ca7c06e861c4c9dd2ce4620f13dc467e36a95c8d43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Anthocyanins</topic><topic>Aqueous solutions</topic><topic>Ascorbic acid</topic><topic>Bioactive compound</topic><topic>Biopolymers</topic><topic>Chemical properties</topic><topic>Chromatography</topic><topic>coloured potato</topic><topic>Extrusion</topic><topic>Flavonoids</topic><topic>Food industry</topic><topic>Food processing</topic><topic>formulation</topic><topic>functional quality</topic><topic>Infrared spectroscopy</topic><topic>Lecithin</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Potatoes</topic><topic>Processed foods</topic><topic>processing</topic><topic>Scanning electron microscopy</topic><topic>Solanum tuberosum</topic><topic>Thermal instability</topic><topic>Thermal stability</topic><topic>Whey</topic><topic>Whey protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Azad, Md Obyedul Kalam</creatorcontrib><creatorcontrib>Adnan, Md</creatorcontrib><creatorcontrib>Kang, Wie Soo</creatorcontrib><creatorcontrib>Lim, Jung Dae</creatorcontrib><creatorcontrib>Lim, Young Seok</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Azad, Md Obyedul Kalam</au><au>Adnan, Md</au><au>Kang, Wie Soo</au><au>Lim, Jung Dae</au><au>Lim, Young Seok</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-11</date><risdate>2022</risdate><volume>57</volume><issue>11</issue><spage>6925</spage><epage>6934</epage><pages>6925-6934</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The thermal instability of anthocyanins is a crucial challenge in processed food industries. To overcome this fact, biopolymer‐mediated purple potato (PP) formulations (BEFP) were developed by hot‐melt extrusion (HME). The BEFP were composed of PP+ whey protein concentrate (WPC) (F2), PP+ WPC+ ascorbic acid (AA) (F3), PP+ soy lecithin (LCT) (F4), and PP+ LCT+ AA (F5). The freeze‐dried and extrudate PP was treated as standard (F0) and control (F1), respectively. The physical and chemical properties of the extrudate BEFP was evaluated by Fourier‐transform infrared spectroscopy (FT‐IR) and Scanning electron microscopy (SEM). It was observed that anthocyanins remained higher in aqueous media in F5 formulation. Chromatographic analysis showed many folds higher total anthocyanins (23 folds), cyanidin (7 folds) and malvidin (2 folds) in F5 compared to F1. Moreover, peonidin and delphinidin were found absent in all formulations except F4 and F5. Likewise, total phenolic (TP) content, total flavonoids (TF) and antioxidant capacity were significantly remained higher at 2, 4 and 2 times in F5 compared to F1, respectively. It is suggested that the F5 was found to be the compatible formulation to prolong the thermal stability of anthocyanins in extrudate PP.
Schematic illustration of the development of biopolymer mediated extrudate of purple potato by hot‐melt extrusion.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15485</doi><tpages>6934</tpages><orcidid>https://orcid.org/0000-0003-4167-5824</orcidid></addata></record> |
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| subjects | Anthocyanins Aqueous solutions Ascorbic acid Bioactive compound Biopolymers Chemical properties Chromatography coloured potato Extrusion Flavonoids Food industry Food processing formulation functional quality Infrared spectroscopy Lecithin Phenolic compounds Phenols Potatoes Processed foods processing Scanning electron microscopy Solanum tuberosum Thermal instability Thermal stability Whey Whey protein |
| title | A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion |
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