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Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01767-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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2
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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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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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Romero Rodríguez JA, Ascheri JLR, da Silva Lopes AJ, Vargas-Solórzano JW, Pacheco S, de Jesus MSC. Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:68-75. [PMID: 33483848 DOI: 10.1007/s11130-020-00876-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/15/2020] [Indexed: 06/12/2023]
Abstract
The objective of this work was to evaluate the effects of feed moisture (13-17%, wb) and barrel temperature (120-160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient β112 dominated the change in total carotenoids, lutein, zeaxanthin, and β-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for β-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). β-cryptoxanthin and β-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2-13.7% feed moisture and 120-132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410-450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of β-carotene and β-cryptoxanthin were produced. The use of richer cultivars in carotenoids could contribute to the production of healthier snacks.
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Affiliation(s)
- José Arturo Romero Rodríguez
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil
| | - José Luis Ramírez Ascheri
- Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Artur Jorge da Silva Lopes
- Institute of Exact Sciences, Department of Physics, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil
| | - Jhony Willian Vargas-Solórzano
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil.
| | - Sidney Pacheco
- Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Monalisa Santana Coelho de Jesus
- Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
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Wang X, Wang SY, Wang J, Wang JM, Yang C, Ma HQ, Zhang B. High share granulation process affecting the quality and stability of spine date seed oil (SDSO) tablets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product. J Food Sci 2019; 84:284-291. [PMID: 30648743 DOI: 10.1111/1750-3841.14432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 11/29/2022]
Abstract
Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50 °C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was from 17% to 84%, with high loss for the extrusion with low feed moisture content (21%). A further curcuminoids loss of 4% to 44% occurred during drying, with much higher loss for the extrudate with high moisture content. Total curcuminoids retained after extrusion and drying was 12% to 41% (59% to 88% loss), equivalent to 180 to 616 mg curcuminoids retained per 100 g snack, levels within recommended daily dose. Curcuminoids retained after drying was stable during 80 days of storage at 25 °C. The results highlighted the importance of understanding the impact of each unit process separately (for example, extrusion and drying) on the stability of curcuminoids for the development of healthier extruded snacks. PRACTICAL APPLICATION: Extruded snacks products were developed by fortifying the snacks with oat fiber and curcuminoids in order to address the need for a healthy ready to eat food products. Some extrusion characteristics were selected to produce snack products which have favorable properties in terms of consumer acceptance.
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Affiliation(s)
- Sara Sayanjali
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Luz Sanguansri
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Roman Buckow
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Sally Gras
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
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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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In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy. Food Chem 2017; 233:197-203. [DOI: 10.1016/j.foodchem.2017.04.086] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 10/26/2016] [Accepted: 04/15/2017] [Indexed: 11/23/2022]
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10
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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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Fahmi Wan Mohamad WA, McNaughton D, Buckow R, Augustin MA. Stability and partitioning of β-carotene in whey protein emulsions during storage. Food Funct 2017; 8:3917-3925. [DOI: 10.1039/c7fo01012e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Raman spectra of β-carotene in a droplet O/W emulsion, with bands originating from vibrations of the isoprene units of β-carotene molecules.
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Affiliation(s)
| | - D. McNaughton
- Centre for Biospectroscopy
- School of Chemistry
- Faculty of Science
- Monash University
- Clayton
| | - R. Buckow
- CSIRO Agriculture & Food
- Werribee
- Australia
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12
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Basto GJ, Carvalho CWP, Soares AG, Costa HTGB, Chávez DWH, Godoy RLDO, Pacheco S. Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaisangsri N, Kowalski RJ, Wijesekara I, Kerdchoechuen O, Laohakunjit N, Ganjyal GM. Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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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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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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Ying D, Edin L, Cheng L, Sanguansri L, Augustin MA. Enhanced oxidative stability of extruded product containing polyunsaturated oils. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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