Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers

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dc.article.number1020
dc.catalogadoraba
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorMatus, Joans
dc.contributor.authorBunger, Andrea
dc.contributor.authorPedreschi, Romina
dc.contributor.authorHuaman Castilla, Nils Leander
dc.contributor.authorMariotti Celis, Maria Salome
dc.date.accessioned2024-06-05T15:45:31Z
dc.date.available2024-06-05T15:45:31Z
dc.date.issued2022
dc.description.abstractA 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440-2560 mu g/mL of dough water) and NaCl (0.3-1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 degrees C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 mu g/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 mu g/kg and HMF: 1236 mu g/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 mu g/kg to 4239 mu g/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 mu g/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
dc.fechaingreso.objetodigital2024-06-05
dc.format.extent11 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/molecules27031020
dc.identifier.eissn1420-3049
dc.identifier.pubmedidMEDLINE:35164284
dc.identifier.urihttps://doi.org/10.3390/molecules27031020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/86438
dc.identifier.wosidWOS:000759522200001
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final11
dc.pagina.inicio1
dc.revistaMolecules
dc.rightsacceso abierto
dc.rights.licenseCC BY 4.0 DEED Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectMaillard reaction
dc.subjectAcrylamide
dc.subjectHydroxymethylfurfural
dc.subjectSensory properties
dc.subjectRed Tara pods extract
dc.subjectNaCl
dc.subjectcrackers
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.titleEffect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers
dc.typeartículo
dc.volumen27
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2024-05-27
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