Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

Hu, Zhanqiang; Tang, Xiaozhi; Zhang, Ming; Hu, Xianqiao; Chen, Yu; Zhu, Zhiwei; Shao, Yiming

doi:10.1039/c7ra13329d

Cited by 38 publications

(25 citation statements)

References 39 publications

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“…In this regard, Hu el al. reported that samples with higher soluble fiber have greater water and oil absorption [16]. We observed that extrusion produced, in general, higher concentrations of SDF, which were associated with an increased solubility in water [56].…”

Section: Protein and Fiber Contentsupporting

confidence: 48%

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

et al. 2019

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The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.

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Section: Protein and Fiber Contentsupporting

confidence: 48%

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

et al. 2019

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“…Extrusion processing increased total phenolic content between raw blends and resultant instant flour. This increase is due to breaking up of ester bonds with cell wall components such as cellulose and lignin thus releasing bound phenolics such as flavonoids to free acids (Hu et al., 2018). Increase of total phenolics can be associated with corresponding increase in antioxidant capability and other functional roles of the developed food product (Melini et al., 2020).…”

Section: Discussionmentioning

confidence: 99%

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Wafula

Omwamba

Mahungu

2020

J Food Process Preserv

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Extrusion cooking impacts positively on the nutritional status of a food when compared to their raw form. The objective of this study was to determine the effect of ingredient variables: Feed Rate, Water Addition Rate, and Mixture Composition on the extent of nutritional changes to rice flour enriched with sorghum (Sorghum bicolor) and bamboo (Yushania alpina) shoots on extrusion processing. A 5 × 3 × 2 factorial experimental set up for feed blending, water addition rate, and feed rate in single screw dry type extruder with a constant set barrel temperature of 250°C and screw speed of 1,480 rpm was used. All ingredient variables showed a varying effect on the extent of loss in proteins, condensed tannins, and dietary fiber while increasing carbohydrates, protein digestibility, and total phenolic content. These alterations are due to magnitude of mixing and shear impact, mass moisture, and specific mechanical energy that influence the degree of bio‐reactions. Practical applications The current emphasis in addressing food insecurity especially in low economic countries is on enriching staple foods with locally available underutilized food crops. Rice is a staple food across the globe while sorghum, though nutritious, has remained to be one of the most underutilized cereal crops. Consumption of bamboo shoots is gaining global popularity due to being high in nutrients as well as possessing functional properties. Inasmuch as incorporating sorghum and bamboo shoots to rice will result in enrichment but also any further could cause changes to nutritional components. Hence, understanding the relationship between effect of ingredient variables and nutritional changes during extrusion will inform on novel product(s) development. These findings demonstrate possible applicability of extruded rice flour enriched with sorghum and bamboo shoots in addressing global food security.

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“…The high level of compression and shear forces imposed by HME facilitated the extraction of phenolic compounds [50]. Hu et al [51] stated that the increased extraction of phenolic compounds is due to the strong shear force of extrusion, which partially breaks down the ester bonds and conjugated moieties between phenolics and the cell walls of the complex. The physical crosslinking process of the HME de-structured the fiber matrix and consequently caused phenolic compounds to be released into the solution [52].…”

Section: Thermal Analysis Of the Agnc Formulation By Dsc And Ft-irmentioning

confidence: 99%

“…This has supported the changes in phenolic compounds and antioxidant activity in this study. Hu et al [51] have demonstrated the optimal extraction efficiency of the phenolic compounds from black rice at a temperature range between 110 • C and 120 • C. Temperatures above 120 • C resulted in the degradation of the phenolic compounds due to changes in the molecular structure of the compounds [60].…”

Section: Analysis Of Total Phenolic Compound and Total Flavonoid Contmentioning

confidence: 99%

Bio- Fortification of Angelica gigas Nakai Nano-Powder Using Bio-Polymer by Hot Melt Extrusion to Enhance the Bioaccessibility and Functionality of Nutraceutical Compounds

et al. 2019

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Angelica gigas Nakai (AGN) is a popular traditional herbal medicine which has been used to alleviate various human diseases in Korea since ancient times. However, the low bioaccessibility of the nutraceutical compounds of AGN results in a poor water solubility, thereby limiting bioavailability. In this regard, a ternary AGN–biopolymer–plasticizer composite (AGNC) was developed to enhance the bioaccessibility of nutraceutical compounds from extrudate AGN formulations manufactured by hot melt extrusion (HME). The AGNC was prepared with extrudate AGN (EAGN) using different hydroxypropyl methylcellulose (HPMC) biopolymers (5% w/w) viz.: hypromellose phthalate (HP), hypromellose (AN), and hypromellose (CN) along with acetic acid (AA) (0.1 M, 20% w/v) as a plasticizer. The non-extrudate fresh AGN (FAGN) powder was used as a control. The physicochemical properties of the extrudate formulations and control were characterized by differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FTIR). DSC analysis showed a lower enthalpy (ΔH) (12.22 J/g) and lower glass transition temperature (Tg) (41 °C) in HP-AA-EAGN compared to the control. FTIR confirmed the physical crosslinking between AGN and biopolymer in the extrudate composite and demonstrated that some functional groups formed viz., -OH and -CH2. The obtained result also shows that the particle size was reduced by 341 nm, and solubility was increased by 65.5% in HP-AA-EAGN compared to the control (1499 nm, 29.4%, respectively). The bioaccessibility of the total phenolic content and the total flavonoids—including decursin (D) and decursinol angelate (DA)—were significantly higher in HP-AA-EAGN compared to the control. The 2,2-diphenyl-1 picryl hydrazyl (DPPH) free radical scavenging capacity and ferric reducing antioxidant power assay (FRAP) indicated that the HP-AA-EAGN formulation preserves a greater antioxidant profile than the other formulations. Finally, it is summarized that the addition of acidified HP biopolymer increased the bioaccessibility, functionality, and improved the physicochemical properties of nutraceutical compounds in the extrudate AGN formulation.

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Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

Abstract: Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice.

Cited by 38 publications

References 39 publications

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

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

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Bio- Fortification of Angelica gigas Nakai Nano-Powder Using Bio-Polymer by Hot Melt Extrusion to Enhance the Bioaccessibility and Functionality of Nutraceutical Compounds

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