CONAHCYT-Agroindustrial Engineering, Polytechnic University of Sea and the Sierra, Elota, Sinaloa, Mexico.
National Technological of Mexico (TecNM), Technological Institute of Culiacan (ITC), Culiacan, Sinaloa, Mexico.
J Sci Food Agric. 2024 Nov;104(14):9035-9045. doi: 10.1002/jsfa.13730. Epub 2024 Jul 11.
Extrusion cooking of cereal-legume flour mixture is an innovative strategy to introduce nutrient-enriched ready-to-eat snacks to the market. However, this thermal process triggers the formation of compounds that could impact safety aspects of these products. Maillard reaction markers and the end products known as melanoidins were evaluated to assess the toxicological and bioactive profiles of extruded snacks from corn-plus-common-bean-flour combinations. Different molecular weight fractions were isolated and purified to analyze their antioxidant activity and to investigate the role of melanoidins.
The snack formulated with an 84:16 ratio of corn:common bean flours exhibited an enhanced toxicological profile. It displayed the lowest levels of acrylamide and furanic compounds, along with reduced blockage of lysine residues in the protein. Extrusion increased the antioxidant activity of uncooked flours (30 to 64%) and total phenolic compounds (26 to 50%), and decreased the available lysine (-72.7 to -79.5%). During the fractionation process, it was established that compounds within the range of 3-10 kDa made the greatest contribution to antioxidant activity. The fraction greater than 10 kDa, which included melanoidins, displayed 7 to 33% lower antioxidant activity. The purification of the fraction greater than 10 kDa revealed that pure melanoidins represented approximately one-third of the antioxidant activity in that fraction. Non-covalent adducts linked to the melanoidin core therefore had a relevant role in the antioxidant action of formulated snacks.
This investigation illustrates the importance of considering both potential risks and associated benefits of compounds formed during the Maillard reaction while developing new extruded snacks. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
谷物-豆粉混合物的挤压烹饪是向市场推出富含营养的即食小吃的创新策略。然而，这种热加工过程会引发形成化合物，从而影响这些产品的安全方面。本文评估了美拉德反应标志物和称为类黑素的终产物，以评估玉米-普通豆粉组合挤压小吃的毒理学和生物活性特征。分离和纯化不同分子量的级分，以分析其抗氧化活性并研究类黑素的作用。
以 84:16 的玉米:普通豆粉比例配方的小吃表现出增强的毒理学特征。它显示出最低水平的丙烯酰胺和呋喃化合物，以及赖氨酸残基在蛋白质中的阻断减少。挤压增加了未蒸煮面粉的抗氧化活性（30%至 64%）和总酚化合物（26%至 50%），并降低了游离赖氨酸（-72.7%至-79.5%）。在分级过程中，确定了 3-10 kDa 范围内的化合物对抗氧化活性的贡献最大。大于 10 kDa 的级分，包括类黑素，表现出 7%至 33%的抗氧化活性降低。大于 10 kDa 的级分的纯化表明，纯类黑素约占该级分抗氧化活性的三分之一。与类黑素核心相连的非共价加合物因此在配方小吃的抗氧化作用中具有相关作用。
本研究表明，在开发新的挤压小吃时，考虑美拉德反应形成的化合物的潜在风险和相关益处非常重要。
