Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

• Published in: Molecules (Basel, Switzerland) Vol. 24; no. 11; p. 2056
• Main Authors: Herrera-Balandrano, Daniela D, Báez-González, Juan G, Carvajal-Millán, Elizabeth, Méndez-Zamora, Gerardo, Urías-Orona, Vania, Amaya-Guerra, Carlos A, Niño-Medina, Guillermo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 30.05.2019; MDPI
• Subjects: Acidity; Acids; Antioxidants; Arabinoxylans; Carbohydrates; Color measurement; Corn; Corn bran; Dietary fiber; Evaluation; feruloylated arabinoxylans; frankfurter sausages; functional properties; Lignin; nixtamalized maize bran by-product; Phenolic compounds; Phenols; physicochemical properties; Physiology; Sausages; Shear forces; functional properties; frankfurter sausages; feruloylated arabinoxylans; physicochemical properties; nixtamalized maize bran by-product
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules24112056

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher ( < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference ( < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences ( < 0.0001) were obtained in the physicochemical parameters.