The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

Arribas, Claudia; Cabellos, Blanca; Cuadrado, Carmen; Guillamón, Eva; Pedrosa, Mercedes M.

doi:10.1016/j.ifset.2018.12.003

Cited by 55 publications

(71 citation statements)

References 37 publications

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“…Variations in different phenolic compounds were reported according to the plant material, the extrusion parameters and the phenolic compounds studied. So, Delgado-Licon et al (2009) showed a significant reduction in the total phenols content during the extrusion process of mixtures composed by bean and corn flours; Arribas et al (2019) reported an increase in the content of flavonols, but a decrease in the content of anthocyanins in the extruded rice, pea and carob flour formulations due to an increase in their extractability.…”

Section: Samplementioning

confidence: 99%

“…In previous studies (Arribas et al, 2017;Arribas, Cabellos, Cuadrado, Guillamón, & Pedrosa, 2019), it has been reported that the extrusion of rice, pea and carob fruit blends enable the making of nutritious and phytochemical-rich food products that are suitable for establishing a healthy lifestyle. However, it has not been evaluated for the potential bioactivities, such as cytotoxicity, anti-inflammatory and antimicrobial.…”

Section: Introductionmentioning

confidence: 99%

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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

et al. 2019

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Rice and legumes have great potential in the development of novel gluten-free snacks that are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50-80%, beans: 20-40% and carob: 5-10%) were analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioactive properties were evaluated. The total concentration of organic acids was not significantly affected by extrusion, while tocopherols showed a significant reduction. Extrusion did not produce an increase of the total phenolic content. For the bioactivity assays, commercial extruded rice, carob and most of the extruded samples showed anti-proliferative activity, which was higher than in the non-extruded samples, while for the anti-inflammatory activity, the extrusion process did not show a significant effect. Regarding the antimicrobial activity, low potential was observed with extruded and non-extruded samples showing high values of MIC and MBC as the microorganisms tested were multi-resistant isolated clinical strains.

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Section: Samplementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

et al. 2019

Self Cite

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show abstract

Section: Introductionmentioning

confidence: 99%

“…Extrusion allows for the development of novel food products with new physical and structural properties. However, most of the food technology processes, including extrusion, can results in changes of the content of nutritional and phenolic compounds Arribas, Cabellos, Cuadrado, Guillamón, & Pedrosa, 2019;Garcia-Amezquita et al, 2018;Wang, Gu, & Ganjyal, 2019). Therefore, it is fully justified to evaluate the impact of the extrusion process of black currant and sour cherry pomaces on their nutritional, health promoting composition as well as physical and sorption properties.…”

Section: Introductionmentioning

confidence: 99%

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Stępień

Zięba

Gumul

et al. 2020

J Food Process Engineering

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The aim of this study was to investigate the influence of the extrusion process on nutritional composition, anthocyanin content, as well as sorption, and the other physical characteristics of cherry and black currant pomaces. Physical properties (expansion ratio, bulk density, and water absorption solubility index) were evaluated. The equilibrium moisture content values as a function of the water activity were determined as sorption isotherms by three mathematical models. The effect of extrusion on the chemical composition and anthocyanin content was analyzed. It was found that the extrusion process increased water solubility index and decreased anthocyanin and dietary fiber content values. All obtained isotherms showed sigmoid shape. In both fruit pomaces, equilibrium moisture content values were lower in extrudates than in the raw pomaces. Obtained results can be used in order to find new possible applications of the main by‐product from the juice pressing process. Presented results can also be useful in: creating and optimizing quality of new food products, determining their stability during storage, and extending shelf life. Practical applications The obtained results proved the great potential of the extrusion process as one of the options for managing fruit waste. They indicate that it is possible to utilize by‐products obtained in the fruit processing process on industrial scale. The presented results can also be used in the design of new food products using fruit pomace as a source of nutrients.

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“…The extrusion conditions did significantly influence the content of the reducing sugars [21]. Dalbhagat et al [22] also reviewed that there was an increase in reducing sugars content because of the severe shearing during extrusion process.…”

Section: Water Soluble Reducing Sugarsmentioning

confidence: 99%

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Ansharullah

Wahyuni

Tamrin

et al. 2020

JSRR

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This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperature of 86, 95 and 104oC; and screw speed of 100, 150, and 200 rpm. The extruded products were then analyzed for degree of molecular degradation, reducing sugars of the water soluble materials, water solubility index (WSI), water absorption index (WAI), enzyme susceptibility, gelatinization endothermic energy (∆H), and specific mechanical energy (SME). Increased mechanical and thermal energy input received by the products in the extruder gave rise to a significant degradation of the molecular weight of the macromolecules. It was believed that granule structures of the extruded starch have been reshaped. The extrusion process conditions did not significantly affect the WSI, WAI, reducing sugar content, and ∆H. All extruded samples had a much lower gelatinization endothermic energy than native starch.

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The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

Cited by 55 publications

References 37 publications

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

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