Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters.