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Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

AuthorsBetoret, Ester; Rosell, Cristina M.
KeywordsVegetable powder
Phenolic compounds
Antiradical activity
Issue Date26-Sep-2020
CitationFood Chemistry:X 8:100106 (2020)
AbstractThe aim of this work was to determine the physicochemical and functional properties of a Brassica napobrassica leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the Brassica napobrassica leaves powder and starch, the pasting properties were assessed and the effect of pH (4-9) and temperatures (70-90 °C) on the phenolic compounds and antiradical activities were also evaluated. Particle size had an effect on physicochemical and functional properties of the vegetable powder. Vegetable fractions affected the apparent viscosity of starch suspension along heating and cooling, with larger effect during heating. The effect of the processing conditions on the functional properties of starch suspensions was influenced by the powder particle sized and the type of starch used. Maize starch seemed to interact more with phenolic compounds than rice starch, which resulted in a protective effect against pH and temperature variations, leading to higher antiradical activities.
Publisher version (URL)https://doi.org/10.1016/j.fochx.2020.100106
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