Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre

Naumann, Susanne; Schweiggert‐Weisz, Ute; Martin, Anna; Schuster, Melanie; Eisner, Peter

doi:10.1016/j.foodhyd.2020.106222

Cited by 38 publications

(24 citation statements)

References 80 publications

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“…The increasing WAI of RPC blends can be attributed to the solubilization of insoluble dietary fiber by thermomechanical treatment. A high water binding capacity for extruded fiber-rich biopolymers was also reported in previous studies of lupin fiber [ 45 ], wheat bran [ 59 ], orange pomace [ 60 ], carrot residues [ 61 ] and barley meal [ 62 ]. Fetzer et al [ 63 ] reported cellulose, hemicellulose and lignin contents of 6.8 ± 0.6, 3.9 ± 0.6 and 11.4 ± 0.1 g/100 g d.m., respectively, for cold-pressed RPC.…”

Section: Discussionsupporting

confidence: 74%

“…Vapor-driven expansion is predominantly influenced by expansion in the sectional direction and has been used as an indirect measure of bubble growth rate [ 23 ]. Moreover, a large amount of insoluble dietary fiber, as found in MS/RPC10, may promote the swelling of the extrudate at the die exit due to the solubilization of insoluble fibers [ 45 ]. This would increase the moisture binding capacity of the melt and the SEI 25–115ms .…”

Section: Discussionmentioning

confidence: 99%

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Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.

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Section: Discussionsupporting

confidence: 74%

Section: Discussionmentioning

confidence: 99%

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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“…Besides proteins, RPC exhibits about 36 g/100 g of total dietary fiber content, whereof 88 g/100 g are soluble and 12 g/100 g are insoluble [ 15 ]. A transformation of rapeseed fiber components from insoluble to soluble can be expected, as reported in previous studies [ 32 , 33 , 34 ]. This would in turn have an effect on the rheological properties, and consequently on the final product properties of extruded RPC/starch products.…”

Section: Introductionsupporting

confidence: 80%

“…A number of studies based on rice bran or wheat bran described an increase of SDF/TDF due to extrusion [ 32 , 34 ]. An extrusion caused by a shift from insoluble to more soluble dietary fiber fractions has recently been observed by Naumann et al [ 33 ], when lupin kernel fiber was processed in a laboratory twin-screw extruder, accompanied by a large increase of water-binding capacity. The authors associated the redistribution of IDF to SDF to mechanical rather than to thermal effects, in accordance to the studies of Ralet et al [ 78 ].…”

Section: Resultsmentioning

confidence: 98%

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

Martin

Naumann

Osen

et al. 2021

Foods

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For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.

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“…Dietary fibres are classified into soluble and insoluble fibres according to their solubility in water, as it is associated with different physiochemical and functional properties [60]. Soluble dietary fibres are attributed a high water binding capacity, viscosity increasing capacity, and fermentability by intestinal microbiota [5,61,62].…”

Section: Interactions Between Bile Acids and Dietary Fibresmentioning

confidence: 99%

Mechanisms of Interactions between Bile Acids and Plant Compounds—A Review

Naumann

Haller

Eisner

et al. 2020

IJMS

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Plant compounds are described to interact with bile acids during small intestinal digestion. This review will summarise mechanisms of interaction between bile acids and plant compounds, challenges in in vivo and in vitro analyses, and possible consequences on health. The main mechanisms of interaction assume that increased viscosity during digestion results in reduced micellar mobility of bile acids, or that bile acids and plant compounds are associated or complexed at the molecular level. Increasing viscosity during digestion due to specific dietary fibres is considered a central reason for bile acid retention. Furthermore, hydrophobic interactions are proposed to contribute to bile acid retention in the small intestine. Although frequently hypothesised, no mechanism of permanent binding of bile acids by dietary fibres or indigestible protein fractions has yet been demonstrated. Otherwise, various polyphenolic structures were recently associated with reduced micellar solubility and modification of steroid and bile acid excretion but underlying molecular mechanisms of interaction are not yet fully understood. Therefore, future research activities need to consider the complex composition and cell-wall structures as influenced by processing when investigating bile acid interactions. Furthermore, influences of bile acid interactions on gut microbiota need to be addressed to clarify their role in bile acid metabolism.

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Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre

Cited by 38 publications

References 80 publications

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

Mechanisms of Interactions between Bile Acids and Plant Compounds—A Review

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