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THERMAL PROCESSING EFFECTS ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL, MINERAL, AND NUTRACEUTICAL PROPERTIES OF A ROASTED PURPLE MAIZE BEVERAGE

PABLO A. RODRÍGUEZ-SALINAS 1, DOLORES MUY-RANGEL 2, VANIA URÍAS-ORONA 3, FRANCISCO ZAVALA-GARCÍA 1, ÁNGELA SUÁREZ-JACOBO 4, JOSÉ B. HEREDIA 2, WERNER RUBIO-CARRASCO 2, GUILLERMO NIÑO-MEDINA 1*

1Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa S/N, Col. Ex Hacienda El Canadá, C.P. 66050. General Escobedo, Nuevo León, México
2Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Coordinación Culiacán. Carretera Culiacán a El Dorado km 5.5, C.P. 80110. Col. Campo el Diez, Culiacán, Sinaloa, México
3Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Laboratorio de Química de los Alimentos. Av. Dr. Eduardo Aguirre Pequeño y Yuridia, Col. Mitras Centro, C.P. 64460. Monterrey, Nuevo León, México
4Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad Noreste. Parque de Investigación e Innovación Tecnológica (PIIT), C.P. 66629. Apodaca, Nuevo León, México

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Thermal processing treatment of a roasted purple maize beverage was shown to be effective for reducing the microbiological growth since, after thermal treatment, microbial development was not detected. Physicochemical parameters, soluble solids, pH, and titratable acidity were not affected by the treatment, while L*, a*, b*, C*, and h chromatic parameters showed statistical differences. However, the visual aspects were not affected by the different thermal processing treatments. In terms of mineral content, the main effects were observed on Na, Mn, Cu and Zn concentrations. The thermal processing treatments resulted in higher contents of total phenols, total flavonoids, and total anthocyanins, while condensed tannins were not detected following any of the treatments. HPLC analysis detected ferulic acid in all treatments. On the other hand, chlorogenic acid was detected only in the control, while caffeic acid was detected in all thermal treatments, which means that caffeic acid is released from chlorogenic acid by thermal processing. The DPPH and FRAP antioxidant capacity levels were higher following thermal processing treatment, while the ABTS assay showed a contrasting behaviour.