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<p>This study evaluated the performance of purple maize flour for producing extrudates processed at 120&#xa0;°C and 150&#xa0;°C (LTPM and HTPM respectively). We analysed technological parameters of the product, the effects of processing and in vitro digestion on bioactive compounds, their antioxidant capacity, and starch viscosity. The lower extrusion temperature favoured higher expansion and lower hardness. Although the extrusion process decreased the total anthocyanin (TAC), total polyphenol content (TPC), and the antioxidant activity compared to the raw material, LTPM retained the highest values of these compounds. The bioaccessible fraction of TPC was higher in HTPM, and that of TAC was higher in LTPM. The ferric reducing antioxidant power (FRAP) was similar in both purple maize treatments, and they also exhibited a higher percentage of resistant starch. The use of purple maize and an extrusion temperature of 120&#xa0;°C resulted in products with good technological properties, better nutritional quality due to the presence of bioaccessible antioxidant compounds, and a potential health benefit due to the high content of resistant starch.</p>

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Extruded purple maize (Zea mays L.): technological quality, antioxidant compounds behaviour and in vitro digestibility

  • 期刊论文

  • 发表日期：

    2026年5月22日

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  • Luisina Monsierra,
  • Candela Paesani,
  • Esteban Josué Carrillo Parra,
  • Pablo Sebastián Mansilla,
  • Gabriela Teresa Pérez

摘要

This study evaluated the performance of purple maize flour for producing extrudates processed at 120 °C and 150 °C (LTPM and HTPM respectively). We analysed technological parameters of the product, the effects of processing and in vitro digestion on bioactive compounds, their antioxidant capacity, and starch viscosity. The lower extrusion temperature favoured higher expansion and lower hardness. Although the extrusion process decreased the total anthocyanin (TAC), total polyphenol content (TPC), and the antioxidant activity compared to the raw material, LTPM retained the highest values of these compounds. The bioaccessible fraction of TPC was higher in HTPM, and that of TAC was higher in LTPM. The ferric reducing antioxidant power (FRAP) was similar in both purple maize treatments, and they also exhibited a higher percentage of resistant starch. The use of purple maize and an extrusion temperature of 120 °C resulted in products with good technological properties, better nutritional quality due to the presence of bioaccessible antioxidant compounds, and a potential health benefit due to the high content of resistant starch.