JOSE BERRIOS | USDA Agricultural Research Service (original) (raw)

Papers by JOSE BERRIOS

CyTA - Journal of Food, 2015

Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A c... more Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A compression baking process was used to develop the SBFs. Biodegradation studies showed that different sources of starch have a particular behavior. The starches showed values of degradation of 85%, while the degradation of SBFs was~70%. The SBFs were conditioned at relative humidities (RHs) of 0 and 75% and temperatures of 4 and 65°C. The starch source used to prepare the SBFs did not have an effect on the mechanical properties, but the storage conditions showed a significant effect on those properties; an increase of RH causes an increase in the mechanical properties. A similar behavior was observed in the conditioned SBFs at different temperatures. The increase of the storage temperature showed a slight reduction in the values of elongation at break. Microscopy revealed that the conditions of RH and storage temperature affect the internal structure of the SBFs. Efecto de las condiciones de almacenamiento en las propiedades mecánicas y microestructura en espumas biodegradables de almidón cocido RESUMEN El material tipo espuma (MTE) fue preparado con almidón de maíz, patata, tapioca y chayotextle. Se utilizó un proceso de termo-compresión para elaborar el MTF. Los estudios de biodegradación mostraron que las diferentes fuentes de almidón tienen un particular comportamiento. Los almidones mostraron valores de degradación de~85%, mientras que en el MTF fue de~70%. Los MTF fueron acondicionados a humedades relativas (HR) de 0 y 75% y a temperaturas de 4 y 65°C. Las fuentes de almidones utilizados para preparar el MTF no afectaron a las propiedades mecánicas, pero las condiciones mostraron un significante efecto sobre estas propiedades; un incremento de la HR causa un incremento en las propiedades mecánicas. Similar comportamiento fue observado en el MTF acondicionado a diferentes temperaturas. El incremento en la temperatura de acondicionamiento mostro una ligera reducción en los valores de elongación a la ruptura. La microscopía reveló que las condiciones de HR y temperatura de almacenamiento afectan a la estructura interna de los MTF.

Scanning, 2006

Black bean purée and drum-dried flake microstructures were studied and compared with raw bean by ... more Black bean purée and drum-dried flake microstructures were studied and compared with raw bean by light and scanning electron microscopies. Results illustrate the value of microscopy as a tool for evaluating physical and chemical changes in bean components due to processing. Microscopy was employed to follow the microstructural changes during the processing of black beans by looking at the intermediate product (the purée) and the end product (the flake). The consequences of processing on storage components such as starch, proteins, lipids, and cell walls were elucidated. The bean purée contained starch granules within intact cells and seed coat fragments throughout the product. The drum-dried flakes had a rough exterior, and starch granules were also found within intact cells. Both starch granules and seed coat fragments were found in the drum-dried flake matrices. Protein bodies, occurring in the raw bean, were present (but less obvious than in the raw bean) in both the bean purée and the drumdried flake. Cell contents that no longer occurred in intact cells consisted of fused protein bodies in both products. The seed coat did not change significantly during processing, and pieces of seed coat were easily differentiated throughout the bean purée and the drum-dried flakes. The endosperm, which is closely adherent to the inner portion of the seed coat in the intact bean, was no longer evident in the processed samples, presumably because the endosperm tissue had completely solubilized following the addition of water. Lipids occurred as small droplets and were located throughout both the bean purée and the drum-dried flakes. The bean purée consisted mostly of clumps of intact cotyledon cells with very few broken cells. The cotyledon cells contained intact starch granules with no evidence of starch gelatinization [i.e., the irreversible breakdown of the granule structure (Dengate 1984)]. Free starch granules in the purée, resulting from broken cells, were slightly swollen and had begun to gelatinize. Protein bodies were still evident in the purée, but no longer stained as in the raw, mature bean. The drum-dried flakes contained intact and broken cotyledon cells. Intact cells contained protein bodies that were difficult to detect and appeared to be a rather continuous protein matrix. The cotyledon cells also contained partially gelatinized starch granules that remained mostly distinct but were beginning to fuse. Starch granules interspersed between intact cells were fused and completely gelatinized. The drum-dried flake matrix consisted of a continuous mixture of protein, starch, and cell wall material.

Food Research International, 2010

Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type a... more Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dry pea and chickpea have not been used for the development of extruded food products. In this study, total carbohydrates, mono-, di-and oligosaccharides, and soluble and insoluble dietary fiber were determined before and after extrusion cooking under specific processing conditions. Concentrations of total available carbohydrates (TAC) in lentil, chickpea and dry pea flours ranged from 625 g/kg to 657 g/kg dry matter. Dry pea showed the highest concentration of TAC, followed by chickpea and lentil. Extrusion processing did not significantly (p < 0.05) affect the TAC content of dry pea and lentil flours. However, extrusion processing decreased the concentration of the raffinose family of oligosaccharides (raffinose and stachyose) in pulse extrudates. Formulated pulse flours demonstrated a beneficial increase in dietary fiber. This research indicates that value-added, nutritious snacks with reduced levels of flatulence factors and higher contents of dietary fiber can be fabricated successfully by extrusion processing of formulations based on lentil, dry pea or chickpea, and represent good alternatives to traditional cereal-based snacks. Also, the commercialization of value-added, pulse-based snacks would increase pulse consumption.

CyTA - Journal of Food

Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw ... more Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0-15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour. Mezclas de harina de cáscara de maracuyá y arroz transformadas en piezas extruidas, expandidas y ricas en fibras RESUMEN En este estudio se formularon novedosas mezclas de harina a partir de la cáscara de maracuyá y de arroz. Empleando un extrusor de tornillo único, dichas mezclas se transformaron en piezas extruidas con valor agregado. Utilizando un diseño central compuesto se evaluaron los efectos de las variables propias de la extrusión-temperatura del troquel, humedad del material alimentado y contenido de la cáscara de maracuyá-en la expansión seccional (SEI), la expansión longitudinal (LEI), la absorción de agua (WAI) y los índice de hidrosolubilidad (WSI) de las piezas extruidas. Se constató que las variables vinculadas con el procesamiento incidieron de manera marcada en todas las variables independientes estudiadas (SEI, LEI, WAI y WSI). Las cáscaras de maracuyá utilizadas en este estudio contaban con 56.76% de fibra cruda. Además, la imagen microestructural de las áreas transversales, las estructuras internas y la apariencia superficial del material extruido con un contenido de 0-15% de la cáscara de maracuyá en su formulación da cuenta de que la adición de la cáscara de maracuyá produjo la disminución de la expansión y el tamaño de las células, aumentó el grosor de la pared de las células de aire y les dio mayor apariencia de tener superficie áspera. El presente estudio demostró la utilidad que conlleva desarrollar materiales extruidos ricos en fibras obtenidas del arroz y de la cáscara de maracuyá.

Food chemistry, Jan 30, 2018

The aim of this study was to improve storage characteristics of brown rice by using infrared radi... more The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20 °C to 60 °C within 58 s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.0 ± 0.2% in dry basis) were removed without adverse effect on germination capacity of husked brown rice. Compared with AAD, IRD slowed down the increase in yellowness, water uptake and volume expansion ratio of brown rice by 47.9%, 41.0% and 37.9% after four months of storage, and decreased the temperature range and enthalpy of gelatinization, the peak and breakdown viscosities. These changes might due to the higher stabilization effect of IRD on the microstructure and thermal properties of proteins and starch granules than AAD. IRD is an effective method to improve storage stability of brown rice.

Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, 2010

Food Chemistry, 2016

Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min of hydr... more Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min of hydrolysis were evaluated by gel electrophoresis, relative fluorescence intensity, emulsifying properties, light micrograph of emulsions and in vitro antioxidant activity. The emulsion stability of the bean protein hydrolysates were evaluated during 30days of storage. The pepsin-treated bean protein hydrolysates presented higher degree of hydrolysis than the alcalase-treated protein hydrolysates. The alcalase-treated bean protein hydrolysates showed higher surface hydrophobicity. Moreover, the protein hydrolysates obtained with alcalase digestion presented higher emulsion stability during 30-days than those obtained from pepsin digestion. The protein concentrate and especially the hydrolysates obtained from alcalase digestion had good emulsion stability and antioxidant activity. Thus, they could be exploited as protein supplements in the diet as nutritional and bioactive foods.

Food chemistry, 2016

Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is c... more Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chro...

Journal of food science, 2016

The objective of this study was to evaluate the effects of starch source and amylose content on t... more The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules as a function of extrusion. The starches employed were rice starches (8%, 20%, and 32% amylose), carioca bean starch (35% amylose), and Hylon V(®) corn starch (55% amylose). The extrudates from rice starches containing 20% and 32% amylose exhibited the highest expansion ratio, while, extrudates from Hylon V(®) corn starch containing 55% amylose exhibited the lowest expansion ratio. The hardness values of the extrudates with 55% amylose were twice those of the extrudates with 20%, 32%, and 35% amylose. An additional finding was that although the amylopectin promoted the expansion of the gelatinized starch matrix, it failed to strengthen and sustain the walls of the extrudate bubbles during expansion.

Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of canc... more Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw extruder were studied. Expansion ratios of the extruded products varied from 3.93 to 4.75. The total antioxidant capacities (TAC) of the extruded products, using DPPH assay, were 3769 to 4116 μg trolox equivalent/g dry weight sample and not significantly different (P > 0.05) from their respective raw formulations. The total phenolic contents (TP) of the extruded products varied from 2088 to 3766 μg of gallic acid equivalent/g dry weight sample and retained 73% to 83% of the TP from the raw formulations after extrusion. The total anthocyanins contents (TA) in the extrudates were 0.116 to 0.228 mg of malvidin-3-glucosides/g dry weight sample. Compared with their raw formulations, significant losses (60% to 70%) of the TA in the extruded products occurred due to extrusion cooking. Browning indices and color attributes such as brightness, chroma, and hue angle agreed with degradation of anthocyanins in the extruded products. However, extrusion cooking retained antioxidant capacities of the raw formulations in the extruded products either in their natural forms or degraded products with radical scavenging activity. This study demonstrated the potential for the production of puffed extruded food products with the improved antioxidant content from colored potatoes and pulse formulations.

Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid... more Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid in understanding the role of phytochemicals based on data from in vivo and chemical assays of extrusion processed purple potato and pea flours. A cellular antioxidant activity assay could provide biologically relevant information on bioactive compounds in raw as well as processed food products. The objective of this study was to investigate the complete phytochemical profiles, antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in purple potato flour, dry pea flour, raw formulations, and extrusion cooked products prepared with the above ingredients. The free fraction of extracts contributed 68, 64, and 88% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in purple potato flour (PPF). Similarly, extracts in the free fraction contributed 87, 86, and 64% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in dry pea flour (DPF). The amount of total phenolics and total flavonoids in purple potato flour and the antioxidant activity of PPF and DPF were comparable to published data. However, a higher amount in the total flavonoids and lower in the total phenolics of DPF were observed. Caffeic, p-coumaric, and ferulic acids were mostly observed in the bound extracts of raw formulations as in the extrudates, whereas chlorogenic acid was predominant in the free extracts. The extruded products had significantly higher (p < 0.05) content of total phenolics, ORAC antioxidant activity, and flavonoids, compared to the raw formulations. Extrusion processing increased the cellular antioxidant activity of the extrudates prepared from 35:65 and 50:50 PPF/DPF (w/w) of ingredients compared with control raw formulations in a dose-dependent manner. Increase of PPF significantly increased (p < 0.05) the cellular antioxidant activity of 35À50% PPF formulations.

Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type a... more Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil , dry pea and chickpea have not been used for the development of extruded food products. In this study, total carbohydrates, mono-, di-and oligosaccharides, and soluble and insoluble dietary fiber were determined before and after extrusion cooking under specific processing conditions. Concentrations of total available carbohydrates (TAC) in lentil, chickpea and dry pea flours ranged from 625 g/kg to 657 g/kg dry matter. Dry pea showed the highest concentration of TAC, followed by chickpea and lentil. Extrusion processing did not significantly (p < 0.05) affect the TAC content of dry pea and lentil flours. However, extrusion processing decreased the concentration of the raffinose family of oligosaccharides (raffinose and stachyose) in pulse extrudates. Formulated pulse flours demonstrated a beneficial increase in dietary fiber. This research indicates that value-added, nutritious snacks with reduced levels of flatulence factors and higher contents of dietary fiber can be fabricated successfully by extrusion processing of formulations based on lentil, dry pea or chickpea, and represent good alternatives to traditional cereal-based snacks. Also, the commercialization of value-added, pulse-based snacks would increase pulse consumption. Published by Elsevier Ltd.

Seed microstructure provides complementary information to physico-chemical determinations. Scanni... more Seed microstructure provides complementary information to physico-chemical determinations. Scanning electron micrographs of cross sections of black bean extrudates illustrated the increase in volume expansion, with an increase of sodium bicarbonate (NaHCO 3) in the extrudate. This increase in volume expansion is attributed to the increase in air cell size and corresponding decrease in air cell wall thickness with additional concentrations of NaHCO 3. The measured increase in diameter and expansion ratio of extru-dates with NaHCO 3 addition may be explained by the increase in number of air cells within the extrudate and the increase in pores in the gelatinized starch matrix of air cell walls. Extrusion conditions, which involved the use of heat and moisture, provided the necessary conditions for the release of CO 2 from NaHCO 3 during processing. Expansion ratio increases between the control extrudate, and extrudate with 0.5% NaHCO 3 addition were twofold at the node and 1.8-fold at the area between the nodes. Statistical analysis of color data exhibited no significant change in L*, hue or chroma across concentrations of NaHCO 3 for nonextruded flours. A simple linear regression adequately described changes in L* and hue for extruded flours. However, a curvilinear relationship was needed to explain changes in chroma versus NaHCO 3 for extruded flours, making changes in chroma measurements less easy to interpret. The color data in this study serve as primary information for future establishment of cutoff values of color for the development of an acceptable legume snack.

Anthocyanidins, prepared by the acid hydrolysis of black bean and blackberry anthocyanins, were d... more Anthocyanidins, prepared by the acid hydrolysis of black bean and blackberry anthocyanins, were deposited in C 18 solid-phase extraction (SPE) cartridges from four different manufacturers. The amount of the black bean anthocyanidins, delphinidin, petunidin, and malvidin (monitored at 520 nm) was unchanged for the first 7 days of storage in SPE cartridges under nitrogen atmosphere at 2 °C. After 45 days of storage the level of delphinidin, petunidin, and malvidin was reduced to 82, 63, and 49% of the original content, respectively. In contrast, the level of delphinidin, petunidin, and malvidin decreased to 17, 10, and 3%, respectively, of the original amount when these anthocyanidins were stored for 3 days in acidic methanol (0.01% HCl) at 2 °C. Similarly, after 46 days of storage in SPE cartridges under nitrogen atmosphere at 2 °C the amount of cyanidin (obtained from evergreen blackberry puree) decreased to 75% of the original content. Cyanidin almost completely disappeared (only 0.2% remained) when it was stored for 4 days in acidic methanol (0.01% HCl) at 2 °C. Anthocyanidin stability was markedly different depending on the brand of the SPE cartridge on which it was stored.

Journal of Agricultural and Food Chemistry, 2014

Increasing strawberry consumption has led to a growing safety concern because they are not washed... more Increasing strawberry consumption has led to a growing safety concern because they are not washed after harvest. An antimicrobial edible coating could be an effective postharvest technique to ensure microbial safety and, at the same time, retain overall quality of the fruits. Response surface methodology was used to optimize the antimicrobial activity against Escherichia coli O157:H7 and Botrytis cinerea and several physical properties (turbidity, viscosity, and whitish index) of an alginate coating. A full factorial design was used to select the concentrations of carvacrol and methyl cinnamate on the basis of their effect against E. coli and B. cinerea. A central composite design was then performed to evaluate the effects/interactions of the two antimicrobials on the coating characteristics. The results from analysis of variance showed the significant fitting of all responses to the quadratic model. To attain the desirable responses, the optimal concentrations were 0.98% (w/w) carvacrol and 1.45% (w/ w) methyl cinnamate.

CyTA - Journal of Food, 2015

Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A c... more Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A compression baking process was used to develop the SBFs. Biodegradation studies showed that different sources of starch have a particular behavior. The starches showed values of degradation of 85%, while the degradation of SBFs was~70%. The SBFs were conditioned at relative humidities (RHs) of 0 and 75% and temperatures of 4 and 65°C. The starch source used to prepare the SBFs did not have an effect on the mechanical properties, but the storage conditions showed a significant effect on those properties; an increase of RH causes an increase in the mechanical properties. A similar behavior was observed in the conditioned SBFs at different temperatures. The increase of the storage temperature showed a slight reduction in the values of elongation at break. Microscopy revealed that the conditions of RH and storage temperature affect the internal structure of the SBFs. Efecto de las condiciones de almacenamiento en las propiedades mecánicas y microestructura en espumas biodegradables de almidón cocido RESUMEN El material tipo espuma (MTE) fue preparado con almidón de maíz, patata, tapioca y chayotextle. Se utilizó un proceso de termo-compresión para elaborar el MTF. Los estudios de biodegradación mostraron que las diferentes fuentes de almidón tienen un particular comportamiento. Los almidones mostraron valores de degradación de~85%, mientras que en el MTF fue de~70%. Los MTF fueron acondicionados a humedades relativas (HR) de 0 y 75% y a temperaturas de 4 y 65°C. Las fuentes de almidones utilizados para preparar el MTF no afectaron a las propiedades mecánicas, pero las condiciones mostraron un significante efecto sobre estas propiedades; un incremento de la HR causa un incremento en las propiedades mecánicas. Similar comportamiento fue observado en el MTF acondicionado a diferentes temperaturas. El incremento en la temperatura de acondicionamiento mostro una ligera reducción en los valores de elongación a la ruptura. La microscopía reveló que las condiciones de HR y temperatura de almacenamiento afectan a la estructura interna de los MTF.

Scanning, 2006

Black bean purée and drum-dried flake microstructures were studied and compared with raw bean by ... more Black bean purée and drum-dried flake microstructures were studied and compared with raw bean by light and scanning electron microscopies. Results illustrate the value of microscopy as a tool for evaluating physical and chemical changes in bean components due to processing. Microscopy was employed to follow the microstructural changes during the processing of black beans by looking at the intermediate product (the purée) and the end product (the flake). The consequences of processing on storage components such as starch, proteins, lipids, and cell walls were elucidated. The bean purée contained starch granules within intact cells and seed coat fragments throughout the product. The drum-dried flakes had a rough exterior, and starch granules were also found within intact cells. Both starch granules and seed coat fragments were found in the drum-dried flake matrices. Protein bodies, occurring in the raw bean, were present (but less obvious than in the raw bean) in both the bean purée and the drumdried flake. Cell contents that no longer occurred in intact cells consisted of fused protein bodies in both products. The seed coat did not change significantly during processing, and pieces of seed coat were easily differentiated throughout the bean purée and the drum-dried flakes. The endosperm, which is closely adherent to the inner portion of the seed coat in the intact bean, was no longer evident in the processed samples, presumably because the endosperm tissue had completely solubilized following the addition of water. Lipids occurred as small droplets and were located throughout both the bean purée and the drum-dried flakes. The bean purée consisted mostly of clumps of intact cotyledon cells with very few broken cells. The cotyledon cells contained intact starch granules with no evidence of starch gelatinization [i.e., the irreversible breakdown of the granule structure (Dengate 1984)]. Free starch granules in the purée, resulting from broken cells, were slightly swollen and had begun to gelatinize. Protein bodies were still evident in the purée, but no longer stained as in the raw, mature bean. The drum-dried flakes contained intact and broken cotyledon cells. Intact cells contained protein bodies that were difficult to detect and appeared to be a rather continuous protein matrix. The cotyledon cells also contained partially gelatinized starch granules that remained mostly distinct but were beginning to fuse. Starch granules interspersed between intact cells were fused and completely gelatinized. The drum-dried flake matrix consisted of a continuous mixture of protein, starch, and cell wall material.

Food Research International, 2010

Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type a... more Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dry pea and chickpea have not been used for the development of extruded food products. In this study, total carbohydrates, mono-, di-and oligosaccharides, and soluble and insoluble dietary fiber were determined before and after extrusion cooking under specific processing conditions. Concentrations of total available carbohydrates (TAC) in lentil, chickpea and dry pea flours ranged from 625 g/kg to 657 g/kg dry matter. Dry pea showed the highest concentration of TAC, followed by chickpea and lentil. Extrusion processing did not significantly (p < 0.05) affect the TAC content of dry pea and lentil flours. However, extrusion processing decreased the concentration of the raffinose family of oligosaccharides (raffinose and stachyose) in pulse extrudates. Formulated pulse flours demonstrated a beneficial increase in dietary fiber. This research indicates that value-added, nutritious snacks with reduced levels of flatulence factors and higher contents of dietary fiber can be fabricated successfully by extrusion processing of formulations based on lentil, dry pea or chickpea, and represent good alternatives to traditional cereal-based snacks. Also, the commercialization of value-added, pulse-based snacks would increase pulse consumption.

CyTA - Journal of Food

Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw ... more Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0-15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour. Mezclas de harina de cáscara de maracuyá y arroz transformadas en piezas extruidas, expandidas y ricas en fibras RESUMEN En este estudio se formularon novedosas mezclas de harina a partir de la cáscara de maracuyá y de arroz. Empleando un extrusor de tornillo único, dichas mezclas se transformaron en piezas extruidas con valor agregado. Utilizando un diseño central compuesto se evaluaron los efectos de las variables propias de la extrusión-temperatura del troquel, humedad del material alimentado y contenido de la cáscara de maracuyá-en la expansión seccional (SEI), la expansión longitudinal (LEI), la absorción de agua (WAI) y los índice de hidrosolubilidad (WSI) de las piezas extruidas. Se constató que las variables vinculadas con el procesamiento incidieron de manera marcada en todas las variables independientes estudiadas (SEI, LEI, WAI y WSI). Las cáscaras de maracuyá utilizadas en este estudio contaban con 56.76% de fibra cruda. Además, la imagen microestructural de las áreas transversales, las estructuras internas y la apariencia superficial del material extruido con un contenido de 0-15% de la cáscara de maracuyá en su formulación da cuenta de que la adición de la cáscara de maracuyá produjo la disminución de la expansión y el tamaño de las células, aumentó el grosor de la pared de las células de aire y les dio mayor apariencia de tener superficie áspera. El presente estudio demostró la utilidad que conlleva desarrollar materiales extruidos ricos en fibras obtenidas del arroz y de la cáscara de maracuyá.

Food chemistry, Jan 30, 2018

The aim of this study was to improve storage characteristics of brown rice by using infrared radi... more The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20 °C to 60 °C within 58 s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.0 ± 0.2% in dry basis) were removed without adverse effect on germination capacity of husked brown rice. Compared with AAD, IRD slowed down the increase in yellowness, water uptake and volume expansion ratio of brown rice by 47.9%, 41.0% and 37.9% after four months of storage, and decreased the temperature range and enthalpy of gelatinization, the peak and breakdown viscosities. These changes might due to the higher stabilization effect of IRD on the microstructure and thermal properties of proteins and starch granules than AAD. IRD is an effective method to improve storage stability of brown rice.

Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, 2010

Food Chemistry, 2016

Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min of hydr... more Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min of hydrolysis were evaluated by gel electrophoresis, relative fluorescence intensity, emulsifying properties, light micrograph of emulsions and in vitro antioxidant activity. The emulsion stability of the bean protein hydrolysates were evaluated during 30days of storage. The pepsin-treated bean protein hydrolysates presented higher degree of hydrolysis than the alcalase-treated protein hydrolysates. The alcalase-treated bean protein hydrolysates showed higher surface hydrophobicity. Moreover, the protein hydrolysates obtained with alcalase digestion presented higher emulsion stability during 30-days than those obtained from pepsin digestion. The protein concentrate and especially the hydrolysates obtained from alcalase digestion had good emulsion stability and antioxidant activity. Thus, they could be exploited as protein supplements in the diet as nutritional and bioactive foods.

Food chemistry, 2016

Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is c... more Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chro...

Journal of food science, 2016

The objective of this study was to evaluate the effects of starch source and amylose content on t... more The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules as a function of extrusion. The starches employed were rice starches (8%, 20%, and 32% amylose), carioca bean starch (35% amylose), and Hylon V(®) corn starch (55% amylose). The extrudates from rice starches containing 20% and 32% amylose exhibited the highest expansion ratio, while, extrudates from Hylon V(®) corn starch containing 55% amylose exhibited the lowest expansion ratio. The hardness values of the extrudates with 55% amylose were twice those of the extrudates with 20%, 32%, and 35% amylose. An additional finding was that although the amylopectin promoted the expansion of the gelatinized starch matrix, it failed to strengthen and sustain the walls of the extrudate bubbles during expansion.

Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of canc... more Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw extruder were studied. Expansion ratios of the extruded products varied from 3.93 to 4.75. The total antioxidant capacities (TAC) of the extruded products, using DPPH assay, were 3769 to 4116 μg trolox equivalent/g dry weight sample and not significantly different (P > 0.05) from their respective raw formulations. The total phenolic contents (TP) of the extruded products varied from 2088 to 3766 μg of gallic acid equivalent/g dry weight sample and retained 73% to 83% of the TP from the raw formulations after extrusion. The total anthocyanins contents (TA) in the extrudates were 0.116 to 0.228 mg of malvidin-3-glucosides/g dry weight sample. Compared with their raw formulations, significant losses (60% to 70%) of the TA in the extruded products occurred due to extrusion cooking. Browning indices and color attributes such as brightness, chroma, and hue angle agreed with degradation of anthocyanins in the extruded products. However, extrusion cooking retained antioxidant capacities of the raw formulations in the extruded products either in their natural forms or degraded products with radical scavenging activity. This study demonstrated the potential for the production of puffed extruded food products with the improved antioxidant content from colored potatoes and pulse formulations.

Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid... more Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid in understanding the role of phytochemicals based on data from in vivo and chemical assays of extrusion processed purple potato and pea flours. A cellular antioxidant activity assay could provide biologically relevant information on bioactive compounds in raw as well as processed food products. The objective of this study was to investigate the complete phytochemical profiles, antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in purple potato flour, dry pea flour, raw formulations, and extrusion cooked products prepared with the above ingredients. The free fraction of extracts contributed 68, 64, and 88% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in purple potato flour (PPF). Similarly, extracts in the free fraction contributed 87, 86, and 64% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in dry pea flour (DPF). The amount of total phenolics and total flavonoids in purple potato flour and the antioxidant activity of PPF and DPF were comparable to published data. However, a higher amount in the total flavonoids and lower in the total phenolics of DPF were observed. Caffeic, p-coumaric, and ferulic acids were mostly observed in the bound extracts of raw formulations as in the extrudates, whereas chlorogenic acid was predominant in the free extracts. The extruded products had significantly higher (p < 0.05) content of total phenolics, ORAC antioxidant activity, and flavonoids, compared to the raw formulations. Extrusion processing increased the cellular antioxidant activity of the extrudates prepared from 35:65 and 50:50 PPF/DPF (w/w) of ingredients compared with control raw formulations in a dose-dependent manner. Increase of PPF significantly increased (p < 0.05) the cellular antioxidant activity of 35À50% PPF formulations.

Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type a... more Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil , dry pea and chickpea have not been used for the development of extruded food products. In this study, total carbohydrates, mono-, di-and oligosaccharides, and soluble and insoluble dietary fiber were determined before and after extrusion cooking under specific processing conditions. Concentrations of total available carbohydrates (TAC) in lentil, chickpea and dry pea flours ranged from 625 g/kg to 657 g/kg dry matter. Dry pea showed the highest concentration of TAC, followed by chickpea and lentil. Extrusion processing did not significantly (p < 0.05) affect the TAC content of dry pea and lentil flours. However, extrusion processing decreased the concentration of the raffinose family of oligosaccharides (raffinose and stachyose) in pulse extrudates. Formulated pulse flours demonstrated a beneficial increase in dietary fiber. This research indicates that value-added, nutritious snacks with reduced levels of flatulence factors and higher contents of dietary fiber can be fabricated successfully by extrusion processing of formulations based on lentil, dry pea or chickpea, and represent good alternatives to traditional cereal-based snacks. Also, the commercialization of value-added, pulse-based snacks would increase pulse consumption. Published by Elsevier Ltd.

Seed microstructure provides complementary information to physico-chemical determinations. Scanni... more Seed microstructure provides complementary information to physico-chemical determinations. Scanning electron micrographs of cross sections of black bean extrudates illustrated the increase in volume expansion, with an increase of sodium bicarbonate (NaHCO 3) in the extrudate. This increase in volume expansion is attributed to the increase in air cell size and corresponding decrease in air cell wall thickness with additional concentrations of NaHCO 3. The measured increase in diameter and expansion ratio of extru-dates with NaHCO 3 addition may be explained by the increase in number of air cells within the extrudate and the increase in pores in the gelatinized starch matrix of air cell walls. Extrusion conditions, which involved the use of heat and moisture, provided the necessary conditions for the release of CO 2 from NaHCO 3 during processing. Expansion ratio increases between the control extrudate, and extrudate with 0.5% NaHCO 3 addition were twofold at the node and 1.8-fold at the area between the nodes. Statistical analysis of color data exhibited no significant change in L*, hue or chroma across concentrations of NaHCO 3 for nonextruded flours. A simple linear regression adequately described changes in L* and hue for extruded flours. However, a curvilinear relationship was needed to explain changes in chroma versus NaHCO 3 for extruded flours, making changes in chroma measurements less easy to interpret. The color data in this study serve as primary information for future establishment of cutoff values of color for the development of an acceptable legume snack.

Anthocyanidins, prepared by the acid hydrolysis of black bean and blackberry anthocyanins, were d... more Anthocyanidins, prepared by the acid hydrolysis of black bean and blackberry anthocyanins, were deposited in C 18 solid-phase extraction (SPE) cartridges from four different manufacturers. The amount of the black bean anthocyanidins, delphinidin, petunidin, and malvidin (monitored at 520 nm) was unchanged for the first 7 days of storage in SPE cartridges under nitrogen atmosphere at 2 °C. After 45 days of storage the level of delphinidin, petunidin, and malvidin was reduced to 82, 63, and 49% of the original content, respectively. In contrast, the level of delphinidin, petunidin, and malvidin decreased to 17, 10, and 3%, respectively, of the original amount when these anthocyanidins were stored for 3 days in acidic methanol (0.01% HCl) at 2 °C. Similarly, after 46 days of storage in SPE cartridges under nitrogen atmosphere at 2 °C the amount of cyanidin (obtained from evergreen blackberry puree) decreased to 75% of the original content. Cyanidin almost completely disappeared (only 0.2% remained) when it was stored for 4 days in acidic methanol (0.01% HCl) at 2 °C. Anthocyanidin stability was markedly different depending on the brand of the SPE cartridge on which it was stored.

Journal of Agricultural and Food Chemistry, 2014

Increasing strawberry consumption has led to a growing safety concern because they are not washed... more Increasing strawberry consumption has led to a growing safety concern because they are not washed after harvest. An antimicrobial edible coating could be an effective postharvest technique to ensure microbial safety and, at the same time, retain overall quality of the fruits. Response surface methodology was used to optimize the antimicrobial activity against Escherichia coli O157:H7 and Botrytis cinerea and several physical properties (turbidity, viscosity, and whitish index) of an alginate coating. A full factorial design was used to select the concentrations of carvacrol and methyl cinnamate on the basis of their effect against E. coli and B. cinerea. A central composite design was then performed to evaluate the effects/interactions of the two antimicrobials on the coating characteristics. The results from analysis of variance showed the significant fitting of all responses to the quadratic model. To attain the desirable responses, the optimal concentrations were 0.98% (w/w) carvacrol and 1.45% (w/ w) methyl cinnamate.