Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (<i>Medicago sativa)</i> on the physicochemical, nutritional, and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/928 |
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| author | Marta Igual Maria Simona Chiş Sonia Ancuța Socaci Dan Cristian Vodnar Floricuța Ranga Javier Martínez-Monzó Purificación García-Segovia |
| author_facet | Marta Igual Maria Simona Chiş Sonia Ancuța Socaci Dan Cristian Vodnar Floricuța Ranga Javier Martínez-Monzó Purificación García-Segovia |
| author_sort | Marta Igual |
| collection | DOAJ |
| description | Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (<i>Medicago sativa)</i> on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (<i>p <</i> 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates. |
| first_indexed | 2024-03-10T12:01:30Z |
| format | Article |
| id | doaj.art-0e3d29a282324e11ba7a84cbb87aef63 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:01:30Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0e3d29a282324e11ba7a84cbb87aef632023-11-21T16:52:23ZengMDPI AGFoods2304-81582021-04-0110592810.3390/foods10050928Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn ExtrudatesMarta Igual0Maria Simona Chiş1Sonia Ancuța Socaci2Dan Cristian Vodnar3Floricuța Ranga4Javier Martínez-Monzó5Purificación García-Segovia6Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainCurrently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (<i>Medicago sativa)</i> on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (<i>p <</i> 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.https://www.mdpi.com/2304-8158/10/5/928<i>Medicago sativa</i>nutritionalfunctionalfolatesphenolic acidsflavonoids |
| spellingShingle | Marta Igual Maria Simona Chiş Sonia Ancuța Socaci Dan Cristian Vodnar Floricuța Ranga Javier Martínez-Monzó Purificación García-Segovia Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates Foods <i>Medicago sativa</i> nutritional functional folates phenolic acids flavonoids |
| title | Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates |
| title_full | Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates |
| title_fullStr | Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates |
| title_full_unstemmed | Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates |
| title_short | Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates |
| title_sort | effect of i medicago sativa i addition on physicochemical nutritional and functional characteristics of corn extrudates |
| topic | <i>Medicago sativa</i> nutritional functional folates phenolic acids flavonoids |
| url | https://www.mdpi.com/2304-8158/10/5/928 |
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