A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems

Mushtaq, Bilal Sajid; Zhang, Wenhui; Al‐Ansi, Waleed; Haq, Faizan ul; Omer, Rabia; Khan, Imran Mahmood; Niazi, Sobia; Ahmad, Afzal; Mahdi, Amer Ali; Al‐Maqtari, Qais Ali; Walayat, Noman; Wang, Li

doi:10.1080/87559129.2021.1976793

Cited by 7 publications

(4 citation statements)

References 129 publications

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“…Extrusion method. The extrusion cooking method is an emerging alternative technology the food industry applies to develop GF products with acceptable nutritional (Sajid Mushtaq et al 2021), sensory and functional characteristics (Silva et al 2016). Extrusion is a versatile, high-temperature-short-time technology that allows producing fully cooked, low-moisture, and shelf-stable food products (Ciudad-Mulero et al 2022).…”

Section: Ultrasonic Treatment Methodsmentioning

confidence: 99%

Technological approaches applied in the design of gluten-free bakery products

Siminiuc¹,

Țurcanu²

2023

Czech J. Food Sci.

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Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value.

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Section: Ultrasonic Treatment Methodsmentioning

confidence: 99%

Technological approaches applied in the design of gluten-free bakery products

Siminiuc¹,

Țurcanu²

2023

Czech J. Food Sci.

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“…When food or beverage enters the human gastrointestinal tract, its structure tends to change due to various physicochemical reactions and physiological and biochemical processes (Mushtaq et al, 2021). In this experiment, the effect of emulsifier type on the digestion characteristics of curcumin emulsion system in the gastrointestinal tract was studied by an improved GIT model.…”

Section: In Vitro Digestionmentioning

confidence: 99%

Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion

2022

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Curcumin possesses various pharmacological properties such as antioxidation, anticancer, and anti-inflammatory, but performs unexpected physicochemical stability and bioavailability when directly incorporate it into food or medicine. In this work, we fabricated a nano-emulsion system for the delivery and protection of curcumin. A precise and theoretically understandable fabrication procedure of curcumin-loaded nano-emulsion was proposed via systematically evaluating the effect of oil type (medium-chain triglyceride oil (MCT) and canola oil), emulsifier type (Tween-80 and lecithin), and surfactant-to-oil ratios (SOR) on the physiochemical properties and stabilities. In terms of oil phase, nano-emulsion fabricated by using MCT exhibited the highest curcumin loading capacity, smallest particle size and best storage stability. Meanwhile, Tween-80 and higher SOR were suggested to prepare monodisperse uniform, physicochemical stable and high loading nano-emulsion. In vitro digestion study indicated that most of curcumin encapsulated within nano-emulsions were released in small intestine, and the increase of particle size of the emulsions could be caused by bile salts displacing some surfactant from lipid surface. This work will finally contribute to the optimization of the curcumin nano-emulsion with better physiochemical characteristics and stability in food and beverage products.

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“…The process can be applied to a wide range of raw materials to achieve very specific textures, shapes and nutritional properties in food products. Extrusion modifies the structure of raw materials and changes its techno-functional properties by application of pressure, high temperature and shear force [ 4 ]. From a nutritional point of view, thermoplastic extrusion is known to offer several advantages that include the development of flavor; inactivation of lipolytic enzymes (thus increasing the shelf-life); the degradation of antinutrients (lectin, tannins, phytic acids, enzyme inhibitors); the increase of soluble dietary fiber; the improvement of starch and protein digestibility and the increase of bioavailability of health-promoting phytochemicals, vitamins and minerals [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Pseudocereal grains and flours are still underutilized raw materials for the production of expanded extrudates [ 4 ]. To completely or partially replace common cereals in extruded products, the expansion and mechanical properties of these grain alternatives should be intensively studied and evaluated.…”

Section: Introductionmentioning

confidence: 99%

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

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A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems

Cited by 7 publications

References 129 publications

Technological approaches applied in the design of gluten-free bakery products

Technological approaches applied in the design of gluten-free bakery products

Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

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