Retention of bioactive compounds during extrusion processing and storage.
Food Chem X 2022;
13:100191. [PMID:
35499025 PMCID:
PMC9039926 DOI:
10.1016/j.fochx.2021.100191]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 12/03/2022] Open
Abstract
Significant retention of beta-glucans was reported in fortified extrudates.
Lowest rentention was found in extrudates fortified with oryzanol at high level.
In storage studies at higher relative humidities, lowest retention was observed.
L* and b* values decreased when extrudates were kept at high relative humidities.
a* value increased when extrudates were kept at high relative humidities.
Retention of bioactive compounds (beta-glucans, lignans and gamma oryzanol) was analyzed after extrusion and during storage period of three months under four relative humidities using saturated salt solutions such as potassium carbonate (43.26%), magnesium nitrate (52.60%), potassium chloride (84.36%) and potassium nitrate (93.58%). The control sample comprising a corn and rice flour blend (50 g each) was substituted with beta-glucans at 3 g/100 g and 6 g/100 g, flaxseed lignans at 6.67 g/kg and 11.67 g/kg and gamma oryzanol at 1.5 g/100 g and 3.0 g/100 g at low and high levels, respectively. After extrusion, beta-glucan was retained up to 82.67 and 90.83%, lignans were retained at 86.31 and 66.66% whereas retention of gamma oryzanol was 71.33 and 51.67% at low and high level of substitution, respectively. Retention of bioactive compounds was the lowest along with a decrease in L* and b* values and an increase in a* value was observed under higher relative humidity (84.36% and 93.58%) storage conditions.
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