Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process

Abstract

Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

“…Citrus peels are by-products of juice extraction process and are treated as waste of little economic value by industry. However, they are important sources of antioxidants such as phenolic compounds (phenolic acids and flavonoids), which are important to human nutrition (Rathod & Annapure, 2017). Also, in the present study was observed that by increasing the ET levels, the TPC values were elevated.…”

“…Currently, there is a high interest in the production of breakfast cereals through the combination of cereals with fruits and vegetables, since cereals are an important source of carbohydrates and proteins, while fruits and vegetables could provide some phytochemical compounds with important antioxidant potential (Gandhi & Singh, 2015). Among the materials that can be used to produce breakfast cereals are citrus fruits, which are an important source of antioxidant compounds, such as phenolic compounds and flavonoids (Rathod & Annapure, 2017). A citrus fruit of high importance in northwestern Mexico is the naranjita (Citrus mitis B.…”

New food compositions to increase the content of phenolic compounds in extrudates

“…Lentils are a good source of proteins and carbohydrates. The low glycaemic response and high fibre content of lentils help to control body weight by increasing the feeling of satiety (Rathod & Annapure 2017). Ciudad-Mulero et al (2018) used a Clextral EVOL HT32-H twin-screw extruder with co-rotating and intermeshing screws (SD 32 mm; L/SD ratio 24, 500 rpm, 50 kg h -1 ).…”

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

“…The same tendency was previously observed by Ramos-Enríquez et al [48], who, by means of RSM showed that high temperatures increased the RSA of wheat bran. However, it was shown that the antioxidant activity of the lentil-orange (raw sample) was reduced from 95.6 to 60.6% by extrusion [49].…”