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Pinho LS, Lima PM, Fang F, Cooperstone JL, Favaro-Trindade CS, Campanella OH. Effect of extrusion process conditions on extrudates enriched with carotenoids encapsulated by different methods using gum arabic and vegetable fat as carriers. Int J Biol Macromol 2024; 267:131200. [PMID: 38574910 DOI: 10.1016/j.ijbiomac.2024.131200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
Bioactive compounds into extruded foods enhance their nutritional value but they are heat and shear labile and prone to oxidation. This study was aimed to examine the impacts of distinct encapsulation methods on the stability of carotenoids under typical extrusion conditions. The study presents innovative encapsulation methods and investigates the protection efficacy of carotenoids degradation, as well as the effects on the physicochemical characteristics of carotenoid-rich products. Thus, spray drying, spray chilling, and their combination were compared based on their ability to protect carotenoids. Processing temperatures were 110 °C and 140 °C, and shear rates 500 and 2000 1/s. Carotenoid retention was determined, β- and α-carotene retention ranged from 17 to 44 % and 18 to 48 %, respectively. Upon storage at room temperature, the carotenoid content was stable for 15 days, followed by a marked reduction after 30 days. Extrudates enriched microparticles produced by spray chilling and the combined methods exhibited higher carotenoid protection during storage. They also showed better quality attributes, notably bulk density, high water absorption index, color properties, and carotenoid retention. These findings suggest that encapsulation can protect carotenoids during extrusion, and the protection can be tailored to optimize the attributes of the final products.
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Affiliation(s)
- Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Pirassununga, São Paulo, Brazil; Ohio State University, College of Food, Agricultural, and Environmental Sciences, Department of Food Science and Technology, Columbus, OH, United States
| | - Priscilla M Lima
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Pirassununga, São Paulo, Brazil
| | - Fang Fang
- Purdue University, Whistler Center for Carbohydrate Research, Department of Food Science, West Lafayette, IN, United States
| | - Jessica L Cooperstone
- Ohio State University, College of Food, Agricultural, and Environmental Sciences, Department of Food Science and Technology, Columbus, OH, United States; Ohio State University, College of Food, Agricultural, and Environmental Sciences, Department of Horticulture and Crop Science, Columbus, OH, United States
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Pirassununga, São Paulo, Brazil
| | - Osvaldo H Campanella
- Ohio State University, College of Food, Agricultural, and Environmental Sciences, Department of Food Science and Technology, Columbus, OH, United States.
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2
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Opaluwa C, Lott T, Karbstein HP, Emin MA. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
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3
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Nguyen D, Desse M, Jegat C. Oily phase migration control at the interface of hydrophobic/hydrophilic polymer blends. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Hossain A, Jayadeep A. Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Res Int 2022; 161:111821. [DOI: 10.1016/j.foodres.2022.111821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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5
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Principles and Guidelines for In-Line Viscometry in Cereal Extrusion. Polymers (Basel) 2022; 14:polym14122316. [PMID: 35745891 PMCID: PMC9227049 DOI: 10.3390/polym14122316] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/26/2022] [Accepted: 05/30/2022] [Indexed: 01/27/2023] Open
Abstract
In the food industry, extrusion cooking finds numerous applications thanks to its high productivity and nutrient retention. More specifically, cereal extrusion, e.g., for savory snacks and breakfast products has an important market share. For such applications, rheology, which addresses viscous and elastic contributions, plays an important role in developing, optimizing, and controlling the extrusion manufacturing technique. In this context, conventional off-line rheometers are not ideal for providing data, as the goal is to replicate the exact thermomechanical history to which the food is subjected in the extrusion process. Hence, to achieve reliable analyses, in-line viscometers that have mostly been tested using oil-based polymers were introduced. Biopolymers (e.g., starch), however, are highly sensitive to both heat and mechanical degradation, and the viscometer design has to be adapted accordingly to produce an accurate measurement. Alongside a discussion of the different designs available, this review will address the most common methodologies for measuring the steady shear viscosity, extensional viscosity, and the first normal stress difference for food applications, providing researchers in the biopolymer and food engineering fields with a general introduction to this emerging topic.
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Uquiche E, Millao S, del Valle JM. Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes (Basel) 2021. [DOI: 10.3390/pr9081367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.
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Morin P, Gorman A, Lambrakis L. A literature review on vitamin retention during the extrusion of dry pet food. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114975] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Song J, Zong J, Ma C, Chen S, Li H, Zhang D. Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release. Int J Biol Macromol 2021; 185:773-781. [PMID: 34186124 DOI: 10.1016/j.ijbiomac.2021.06.154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 11/25/2022]
Abstract
Microcapsule was developed by chitosan coating on the microparticle which was prepared by smashing the extruded mixture of corn starch, resveratrol, and α-amylase. In the preparation process, the low-temperature extrusion and α-amylase were employed to overcome the disadvantages of low gelatinization, dissolution, and poor hydration of extruded starch. Chitosan-coating retarded starch aging, improved the stability of microcapsules, delayed the release of resveratrol. Considering the bioactive functions of chitosan, microcapsules also obtained the functions of chitosan by chitosan coating. The chitosan coating and α-amylase addition improved the release ratio of resveratrol. CESRA (chitosan solution (2%) coating on the extruded mixture of corn starch, resveratrol, and α-amylase) released 86.8% resveratrol at 25 °C in six days chasing, and 85.3% resveratrol at 37 °C in 48 h chasing. Chitosan coating slightly improved the free radical scavenging activity of ABTS+. The particle size variation, SEM, XRD, and FT-IR were also employed to investigate the variation of morphology, crystal structure, and chemical composition.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Jinhuan Zong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China.
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10
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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09285-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Castro N, Durrieu V, Raynaud C, Rouilly A. Twin-screw extrusion encapsulation of MCT-oil in a maltodextrin matrix using compatibilizing biopolymers. Colloids Surf B Biointerfaces 2020; 195:111267. [DOI: 10.1016/j.colsurfb.2020.111267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/26/2022]
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12
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Dias Maia J, Schmiele M, Ubbink J, Prata AS. Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms. J Appl Polym Sci 2020. [DOI: 10.1002/app.49007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juliana Dias Maia
- School of Food EngineeringUniversity of Campinas (Unicamp) Campinas São Paulo Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Food EngineeringFederal University of Jequitinhonha and Mucuri Valleys (UFVJM) Diamantina Minas Gerais Brazil
| | - Job Ubbink
- Food Science and Nutrition DepartmentUniversity of Minnesota St. Paul Minnesota
| | - Ana Silvia Prata
- School of Food EngineeringUniversity of Campinas (Unicamp) Campinas São Paulo Brazil
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Oloniyo RO, Omoba OS, Awolu OO, Olagunju AI. Orange-fleshed sweet potatoes composite bread: A good carrier of beta (β)-carotene and antioxidant properties. J Food Biochem 2020; 45:e13423. [PMID: 32812248 DOI: 10.1111/jfbc.13423] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/06/2020] [Accepted: 07/11/2020] [Indexed: 02/02/2023]
Abstract
Orange-fleshed sweet potato (OFSP) is one of the unique varieties of sweet potatoes tuber that has attracted food professionals due to its great health benefits. This study investigates into β-carotene and antioxidant properties of OFSP composite bread. Random Surface Methodology was used for the experimental design. Analysis carried out on the bread includes antioxidant activity, alpha-amylase, and alpha-glycosidase inhibitory activity, protein & β-carotene retention/losses, glycemic index, and sensory evaluation. Total phenol ranged from 7.32 to 21.93 mg GAE/g, total flavonoid ranged between 6.12 and 13.20 mg QE/g and FRAP ranged from 12.31 to 40.36 mg AEE/g. The estimated glycemic index ranged from 51.42% to 72.80%. The value of β-carotene before and after processing ranged from 15.4 to 39.1 mg/100 g and 8.9 to 18.4 mg/100 g, respectively. OFSP composite bread has high antioxidant potential and may be used as functional foods. PRACTICAL APPLICATIONS: Orange-fleshed sweet potatoes (OFSP) is a novel variety of sweet potatoes that have been sight-saw to owe numerous health benefits in terms of vitamins, minerals, β-carotene, antioxidants but it is low in protein. Incorporation of plant protein will help to increase its protein content and enhance its utilization in confectionery industries as a good carrier for antioxidants and other health benefits components.
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CHANG D, HAYAT K, ABBAS S, ZHANG X. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.02918] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Dawei CHANG
- Shaanxi University of Science and Technology, P R China
| | | | - Shabbar ABBAS
- COMSATS Institute of Information Technology, Pakistan
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15
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Pensamiento-Niño CA, Gómez-Aldapa CA, Hernández-Santos B, Juárez-Barrientos JM, Herman-Lara E, Martínez-Sánchez CE, Torruco-Uco JG, Rodríguez-Miranda J. Optimization and characterization of an extruded snack based on taro flour ( Colocasia esculenta L.) enriched with mango pulp ( Mangifera indica L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4244-4255. [PMID: 30228423 PMCID: PMC6133830 DOI: 10.1007/s13197-018-3363-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2018] [Accepted: 07/30/2018] [Indexed: 11/26/2022]
Abstract
The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm3, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.
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Affiliation(s)
- C. A. Pensamiento-Niño
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. A. Gómez-Aldapa
- Área Académica de Química, Ciudad del Conocimiento, ICBI-UAEH, Carr. Pachuca-Tulancingo Km 4.5, C.P. 42184 Mineral De La Reforma, Hidalgo Mexico
| | - B. Hernández-Santos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. M. Juárez-Barrientos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - E. Herman-Lara
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. E. Martínez-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. G. Torruco-Uco
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. Rodríguez-Miranda
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
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16
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Ortiz D, Ponrajan A, Bonnet JP, Rocheford T, Ferruzzi MG. Carotenoid Stability during Dry Milling, Storage, and Extrusion Processing of Biofortified Maize Genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4683-4691. [PMID: 29543454 DOI: 10.1021/acs.jafc.7b05706] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Translation of the breeding efforts designed to biofortify maize ( Z. mays) genotypes with higher levels of provitamin A carotenoid (pVAC) content for sub-Saharan Africa is dependent in part on the stability of carotenoids during postharvest through industrial and in-home food processing operations. The purpose of this study was to simulate production of commercial milled products by determining the impact of dry milling and extrusion processing on carotenoid stability in three higher pVAC maize genotypes (C17xDE3, Orange ISO, Hi27xCML328). Pericarp and germ removal of biofortified maize kernels resulted in ∼10% loss of total carotenoids. Separating out the maize flour fraction (<212 μm) resulted in an additional ∼15% loss of total carotenoids. Carotenoid degradation was similar across milled maize fractions. Dry-milled products of Orange ISO and Hi27xCML328 genotypes showed ∼28% pVAC loss after 90-days storage. Genotype C17xDE3, with highest levels of all- trans-β-carotene, showed a 68% pVAC loss after 90-day storage. Extrusion processing conditions were optimal at 35% extrusion moisture, producing fully cooked instant maize flours with high pVAC retention (70-93%). These results support the notion that postharvest losses in maize milled fractions may be dependent, in part, on genotype and that extrusion processing may provide an option for preserving biofortified maize products.
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Affiliation(s)
| | | | - Juan Pablo Bonnet
- Department of Agronomy , Universidad Nacional de Colombia , Bogotá , Colombia
| | | | - Mario G Ferruzzi
- Plants for Human Health Institute , North Carolina State University , Kannapolis , North Carolina 28081 , United States
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17
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Kosińska-Cagnazzo A, Bocquel D, Marmillod I, Andlauer W. Stability of goji bioactives during extrusion cooking process. Food Chem 2017; 230:250-256. [PMID: 28407908 DOI: 10.1016/j.foodchem.2017.03.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 11/18/2022]
Affiliation(s)
- Agnieszka Kosińska-Cagnazzo
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
| | - Dimitri Bocquel
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Isabelle Marmillod
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
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18
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Cueto M, Farroni A, Schoenlechner R, Schleining G, Buera P. Carotenoid and color changes in traditionally flaked and extruded products. Food Chem 2017; 229:640-645. [DOI: 10.1016/j.foodchem.2017.02.138] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 02/23/2017] [Accepted: 02/28/2017] [Indexed: 12/25/2022]
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19
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Honi B, Mukisa IM, Mongi RJ. Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Buzo Honi
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
- Department of Science and Business Management, Institute of Science and Technology; Mbeya University of Science and Technology; PO Box 131, Mbeya Tanzania
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
| | - Richard John Mongi
- Department of Food Technology, Nutrition and Consumer Sciences; College of Agriculture, Sokoine University of Agriculture; PO Box 3000, Chuo Kikuu, Morogoro Tanzania
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Emin M, Schuchmann H. A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Ying D, Ong YL, Cheng LJ, Sanguansri L, Shen Z, Augustin MA. Compressible extruded granules containing microencapsulated oil powders. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2015.12.042] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Emin M, Teumer T, Schmitt W, Rädle M, Schuchmann H. Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Adler C, Schönenberger M, Teleki A, Leuenberger B, Kuentz M. Flow-through cross-polarized imaging as a new tool to overcome the analytical sensitivity challenges of a low-dose crystalline compound in a lipid matrix. J Pharm Biomed Anal 2015; 115:20-30. [PMID: 26142560 DOI: 10.1016/j.jpba.2015.06.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 06/19/2015] [Accepted: 06/21/2015] [Indexed: 11/18/2022]
Abstract
Assessing the physical state of a low-dose active compound in a solid lipid or polymer matrix is analytically challenging, especially if the matrix exhibits some crystallinity. The aim of this study was first to compare the ability of current methods to detect the presence of a crystalline model compound in lipid matrices. Subsequently, a new technique was introduced and evaluated because of sensitivity issues that were encountered with current methods. The new technique is a flow-through version of cross-polarized imaging in transmission mode. The tested lipid-based solid dispersions (SDs) consisted of β-carotene (BC) as a model compound, and of Gelucire 50/13 or Geleol mono- and diglycerides as lipid matrices. The solid dispersions were analyzed by (hyper) differential scanning calorimetry (DSC), X-ray powder diffraction (XRPD), and microscopic techniques including atomic force microscopy (AFM). DSC and XRPD could analyze crystalline BC at concentrations as low as 3% (w/w) in the formulations. However, with microscopic techniques crystalline particles were detected at significantly lower concentrations of even 0.5% (w/w) BC. A flow-through cross-polarized imaging technique was introduced that combines the advantage of analyzing a larger sample size with high sensitivity of microscopy. Crystals were detected easily in samples containing even less than 0.2% (w/w) BC. Moreover, the new tool enabled approximation of the kinetic BC solubility in the crystalline lipid matrices. As a conclusion, the flow-through cross-polarized imaging technique has the potential to become an indispensable tool for characterizing low-dose crystalline compounds in a lipid or polymer matrix of solid dispersions.
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Affiliation(s)
- Camille Adler
- University of Applied Sciences and Arts Northwestern Switzerland, Institute of Pharmaceutical Technology, Gründenstrasse 40, 4132 Muttenz, Switzerland; University of Basel, Institute of Pharmaceutical Technology, Klingelbergstrasse 50, 4056 Basel, Switzerland
| | - Monica Schönenberger
- Swiss Nanoscience Institute, Nanotech Service Lab, Klingelbergstrasse 82, 4056 Basel, Switzerland
| | - Alexandra Teleki
- DSM Nutritional Products Ltd., Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland
| | - Bruno Leuenberger
- DSM Nutritional Products Ltd., Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland
| | - Martin Kuentz
- University of Applied Sciences and Arts Northwestern Switzerland, Institute of Pharmaceutical Technology, Gründenstrasse 40, 4132 Muttenz, Switzerland.
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Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ, Klarić I. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem 2015; 183:136-43. [DOI: 10.1016/j.foodchem.2015.03.045] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 03/05/2015] [Accepted: 03/13/2015] [Indexed: 01/22/2023]
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25
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Corstens MN, Berton-Carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Crit Rev Food Sci Nutr 2015; 57:2218-2244. [DOI: 10.1080/10408398.2015.1057634] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meinou N. Corstens
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Renko de Vries
- Department of Agrotechnology & Food Sciences, Physical Chemistry and Colloid Science Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Freddy J. Troost
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ad A. M. Masclee
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Karin Schroën
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
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26
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Caliskan G, Lim AS, Roos YH. Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.973963] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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27
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González-Reza R, Quintanar-Guerrero D, Flores-Minutti J, Gutiérrez-Cortez E, Zambrano-Zaragoza M. Nanocapsules of β-carotene: Thermal degradation kinetics in a scraped surface heat exchanger (SSHE). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Ying D, Cheng LJ, Chibracq G, Sanguansri L, Oiseth SK, Augustin MA. The format of β-carotene delivery affects its stability during extrusion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Cortés RNF, Guzmán IV, Martínez-Bustos F. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:365-371. [PMID: 25447553 DOI: 10.1007/s11130-014-0443-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
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Affiliation(s)
- R Nallely Falfán Cortés
- Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas. CP, 91190, Xalapa, Ver, Mexico,
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Hirth M, Leiter A, Beck SM, Schuchmann HP. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.034] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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32
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Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.008] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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