Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing

Anayansi Escalante-Aburto; Eva Hernández-García; Amparo López-Rubio; María José Fabra; Laura Salvia-Trujillo; Isabel Odriozola-Serrano; Cristina Chuck-Hernández

doi:10.1016/j.foodchem.2024.142608

Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing

Food Chem. 2024 Dec 23:469:142608. doi: 10.1016/j.foodchem.2024.142608. Online ahead of print.

Authors

Anayansi Escalante-Aburto¹, Eva Hernández-García², Amparo López-Rubio³, María José Fabra³, Laura Salvia-Trujillo⁴, Isabel Odriozola-Serrano⁴, Cristina Chuck-Hernández⁵

Affiliations

¹ Tecnologico de Monterrey, Institute for Obesity Research, Monterrey 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Sciences, Campus Toluca, 50110, Mexico. Electronic address: anayansi.escalante@tec.mx.
² Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Valencia, Spain; Institute of Food Engineering FoodUPV, Universitat Politècnica de València, 46022, Valencia, Spain.
³ Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Valencia, Spain.
⁴ Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, Lleida 25198, Spain.
⁵ Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.

PMID: 39733570
DOI: 10.1016/j.foodchem.2024.142608

Abstract

The study investigates the composition and properties of unpopped and expanded popcorn, analyzing monosaccharides, protein, amylose, polyphenols, physical traits, crystallinity, and in vitro digestion. Unpopped grains had high glucose content (mainly from starch), which decreased by 20 % in expanded popcorn, especially in black and red A samples. Expanded grains showed higher protein levels (up to 15 %), particularly in red B and yellow samples. Amylose content ranged from 18 % to 49 %, with no clear processing trend. Polyphenol levels were generally higher in expanded popcorn, and black-blue samples exhibited the highest whiteness index (∼82.96). Popping reduced crystallinity (∼52 %), making starch more amorphous. Expanded popcorn demonstrated greater antioxidant activity (>86 %, ABTS) during oral and intestinal digestion phases, attributed to the release of bound phenolics. These results suggest pigmented popcorn expanded with EVOO could serve as a functional snack, though further research is needed to explore additional properties.

Keywords: Amylose-lipid complex; Antioxidant activity; Phenolic compounds; Simulated digestion; Thermal processing; Zea mays L. var. ‘Everta’.