Application of wounding stress to produce a nutraceutical-rich carrot powder ingredient and its incorporation to nixtamalized corn flour tortillas. (December 2016)

• Record Type: Journal Article
• Authors: Santana-Gálvez, Jesús; Pérez-Carrillo, Esther; Velázquez-Reyes, Héctor H.; Cisneros-Zevallos, Luis; Jacobo-Velázquez, Daniel A.
• Is Part Of: Journal of functional foods. Volume 27(2016)
• Page Start: 655
• Page End: 666
• Publication Date: 2016-12
• Subjects: Carrot powder ingredient -- Wounding stress -- Nixtamalized corn flour tortilla -- Phenolics -- Vitamin A -- Dietary fiber; 3, 5-diCQA 3, 5-dicaffeoylquinic acid -- CCP control-carrot powder -- CHA chlorogenic acid -- CP(s) carrot powder(s) -- DW dry weight -- FA ferulic acid -- FADA ferulic acid derivative A -- FADB ferulic acid derivative B -- FW fresh weight -- IC isocoumarin -- IDF insoluble dietary fiber -- MED maximum extensibility distance -- MEF maximum extensibility force -- NCF nixtamalized corn flour -- p-CA p-coumaric acid -- p-CADA p-coumaric acid derivative A -- p-CADB p-coumaric acid derivative B -- SCP stressed-carrot powder -- SDF soluble dietary fiber -- TDF total dietary fiber -- TP total phenolics -- TC total carotenoids -- TPA texture profile analysis -- WAI water absorption index -- WRC water retention capacity -- WS wounding stress -- WSI water solubility index; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.10.020
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical Abstract: Highlights: Wounding stress was applied to carrot to increase the content of nutraceuticals. Stressed carrots were transformed into a powder (SCP). SCP contained more chlorogenic acid and dietary fiber than regular carrot powder. SCP was incorporated to nixtamalized corn flour tortillas at 10% level. Tortillas with 10% SCP showed to be an excellent source of phenolics and vitamin A. Abstract: Wounding stress was applied to carrot to obtain a nutraceutical-rich carrot powder (stressed-carrot powder, SCP) that contained 522, 225, and 23% more chlorogenic acid, total phenolics, and dietary fiber, respectively, compared to regular carrot powder. Tortillas were produced by substituting nixtamalized corn flour with 10% w/w dry weight (DW) of SCP, showing considerable sensory acceptability, and causing an increase in masa elasticity and deformation resistance. Furthermore, SCP substitution induced a change in color of tortillas to yellow, but did not affect cohesiveness and adhesiveness of masa, neither the dimensions, rollability, texture, nor shelf-life of tortillas. Unlike regular tortillas, 10% SCP tortillas had chlorogenic acid, β-carotene, α-carotene, and lutein (270, 39, 36, and 15 µg/g DW, respectively), 155% more total phenolics, and 35% more dietary fiber. SCP is a suitable ingredient for nutraceutical enhancement of foods, which could greatly aid in the prevention of chronic and degenerative diseases.