Corn phytochemicals and their health benefits

Siyuan, Sheng; Li, Tong; Liu, RuiHai

doi:10.1016/j.fshw.2018.09.003

Cited by 162 publications

(94 citation statements)

References 90 publications

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“…The use of blue maize in GF pasta-making has been recently explored. Blue maize (Zea mays L.), like the red and purple varieties, is rich in anthocyanidins (up to 325 mg/100 g dm), including cyanidin derivatives (75-90%), peonidin derivatives (15-20%) and pelargonidin derivatives (5-10%) [77]. Different percentages of blue maize (25%, 50% and 75%) were added to pasta dough produced with equal amounts of unripe plantain and chickpea flour [40].…”

Section: Composite Floursmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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Section: Composite Floursmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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“…The yellow and white corn assortments are the most famous as food, although red, blue, pink, and dark piece assortments are regularly grouped, spotted, or stripped. Every ear is enclosed by customized leaves called shucks or husks [ 3 ]. Mangelsdorf (1950) reported that the corn initially originated from America, and it was originally revealed by Christopher Columbus in 1492.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

et al. 2020

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Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied. This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.

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“…In addition to good taste, sweet corn is rich in nutrients and bioactive compounds, including amino acids, unsaturated fats, dietary fiber, vitamins, minerals, phenols, and other phytochemicals [5]. Corn has the highest content of phenols among common grains, including rice, wheat, and oats [6].…”

Section: Introductionmentioning

confidence: 99%

“…The phenol content is directly related to total antioxidant activity, such that corn has the highest total antioxidant activity, which is beneficial for human health [6,7]. It was reported that consumption of corn and its derived products helps reduce the risk of chronic diseases like cardiovascular disease, type II diabetes, and obesity [5,8,9]. Therefore, the consumption of corn is advocated and has been increasing annually worldwide [7,10].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling

et al. 2020

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Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis (1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs.

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Corn phytochemicals and their health benefits

Cited by 162 publications

References 90 publications

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling

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