Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

Abstract

The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89°C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate. Keywords Extrusion cooking Á Anthocyanin Á Antioxidant activity Á Specific mechanical energy Á Sorption isotherm List of symbols A Isotherm constant A i Absorbance of control sample A s Absorbance of sample a w Water activity B Isotherm constant C Isotherm constant D Isotherm constant M W Moisture content (kg/(kg dry solid)) M o Monolayer moisture content (kg/(kg dry solid)) n Screw speed (rpm) T Torque W c Weight of cooked extrudate (g) W fWeight of fresh extrudate (g) W d Weight of drained residue in cooking water (g)

Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates

“…The viscosity of the molten polymer was high at low temperatures, which led to increased screw resistance and increased pressure of barrel. Starch gelatinization and protein denaturation caused by high temperature lowered melt viscosity, thereby reducing torque, die head pressure, and SME (Das et al, 2021), which was similar to the results of W. Li et al (2020). Torque and die head pressure decreased with increasing SS, while the opposite was true for SME (Figure 2), which is similar to the results of Kowalski et al (2016).…”

“…In addition, moisture can act as a lubricant to affect the viscosity of food materials (Karunanithy & Muthukumarappan, 2011). In general, high FM reduces SME, torque, and die head pressure because it reduces friction between the material and the screw (Das et al., 2021). Therefore, SME, torque, and die head pressure abate with the increase of FM.…”

“…Product quality, extrusion system parameters, extrusion process parameters, and raw material characteristics affect mutually. Several studies found that the hardness, chewability, and water solubility index were increased by increasing screw speed and barrel temperature (Das et al., 2021; L. Wang et al., 2016), while torque and pressure were reduced at a higher barrel temperature and moisture content (Dalbhagat & Mishra, 2019; Köster & Thommes, 2010). To the best of our knowledge, Dalbhagat et al.…”

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

“…TPC was analyzed using the Folin-Ciocalteu method as described by Salaheen et al (2014) and TFC was performed according to Chun et al (2003). AC was determined using a pH differential assay and the absorbance was measured at a wavelength of 520 and 700 nm (Das et al, 2021). The TPC, TFC, and AC were expressed as mg gallic acid equivalent per gram of lyophilized extracts (mg GAE/g), mg rutin equivalent (RE) per gram of lyophilized extracts (mg RE/g), and mg cyanidin 3-glucoside equivalent per gram of lyophilized extracts (mg C3GE/g).…”

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

“…The quality, stability, and physico-chemical properties of sunflower meal and its deproteinized derivatives such as DSM and extrudates are related to their moisture content and depend on the conditions of storage (temperature and relative humidity of the air) [18][19][20][21]. The equilibrium moisture content (EMC) of each product depends in a different way on the temperature and humidity conditions [22].…”