Functional study of raw and cooked blue maize flour: starch digestibility, total phenolic content and antioxidant activity
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.06.009
Abstract: Abstract The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour… read more here.
Keywords: total phenolic; blue maize; flour starch; activity ... See more keywords
Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091870
Abstract: An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried… read more here.
Keywords: microencapsulates blue; ingredient; antioxidant; powder ... See more keywords