Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Abstract

Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperature (ET, 88.79-131.21°C) and dehydrated naranjita pomace content (DNP, 0.64-13.36%) on physicochemical, nutritional and antioxidant properties of BC. For statistical analysis, the response surface methodology was used. When ET was elevated, the bulk density, breaking stress, color b* and soluble dietary fiber increased, whereas when DNP was higher, the water solubility index, color b*, soluble dietary fiber, total phenolic compounds, and antioxidant activity increased. The extrusion process decreased the β-glucans content compared to a non-extruded control. These findings indicated that it is possible to produce BC with acceptable physicochemical, nutritional and antioxidant characteristics by adding DNP, whose consumption presents potential benefits in human health. Efecto de la extrusión sobre propiedades fisicoquímicas, nutricionales y antioxidantes de cereales para desayuno producidos a partir de salvado y subproductos de naranjita deshidratados RESUMEN La tecnología de extrusión es utilizada ampliamente para la producción de cereales para desayuno (CPD). Con el fin de mejorar su calidad nutricional/nutracéutica, se ha sugerido la adición de subproductos de frutos cítricos ricos en compuestos bioactivos. El objetivo de este trabajo fue estudiar el efecto de la temperatura de extrusión (TE, 88.79-131.21°C) y del contenido de subproductos de naranjita deshidratados (SND, 0.64-13.36%) sobre las propiedades fisicoquímicas, nutricionales y antioxidantes de CPD. Para el análisis estadístico, se utilizó la metodología de superficie de respuesta. Cuando se incrementó TE, aumentaron la densidad aparente, resistencia a la ruptura, color b* y fibra dietaria soluble, mientras que cuando se incrementó DNP, aumentaron el índice de solubilidad en agua, color b*, fibra dietaria soluble, compuestos fenólicos totales y actividad antioxidante. El proceso de extrusión disminuyó el contenido de β-glucanos en comparación con un control no extrudido. Estos hallazgos indican que es posible producir CPD con aceptables características fisicoquímicas, nutricionales y antioxidantes mediante la adición de SND, cuyo consumo tiene beneficios potenciales en la salud humana.

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

“…After extrusion, all treatments resulted in decreased TAC. The decrease in anthocyanin content during processing was due to breaking of covalent bonds, disruption of the cell wall, and decomposition of compounds sensitive to temperature, and the copigment complexes becoming less stable [ 2 , 26 , 27 ]. SP and ET affected the anthocyanin content significantly ( Table 2 ); the model explains the data variability 86% (R 2 = 0.86), presenting a saddle point of 131.74 mg C 3 G /kg for 29.19%, at 128.79 °C and 148.96 rpm.…”

“…Successive increment or reduction in SP and MC reduced C 3 GC ( Figure 2 b). This bioactive component is temperature sensitive; therefore, during microwave expansion, it was degraded [ 16 , 27 , 28 , 37 , 38 , 39 ]. The adjusted second-order model for C 3 GC exhibited a behavior-type saddle point of 19.45 mg C 3 G /kg at 30.56% MC, at 73.07 °C and 148.38 rpm.…”

“…Intermediate MC values and low temperatures increases the P 3 GC , while high temperatures and low moisture caused a reduction ( Figure 2 c). MC increases reduce the degradation of anthocyanins, because water acts as a lubricant during extrusion [ 27 , 30 , 33 ]. The prediction model shows a saddle behavior with a value of 11.94 mg P 3 G /kg at 153.08 °C, 29.83% MC, and 62.23 rpm.…”

“…The effects of extrusion-cooking technologies on the increase, degradation, or changes in individual anthocyanins have been previously reported [ 12 , 13 ]. The thermal degradation of polyphenols [ 22 , 27 , 28 ] and anthocyanins [ 26 , 29 ] has been associated with complex reactions that result in the formation of Maillard products [ 4 , 23 , 24 ]. Additionally, the moisture content of the mixtures fed to the extruder could affect the stability of anthocyanins or polyphenols [ 1 , 2 ].…”

“…In contrast, processing under a low moisture content (<15%) generates simpler, more extractable forms of the phenolic compounds, and this could be further enhanced in combination with high shear stresses and temperatures [ 28 , 30 , 31 ]. These chemical changes are associated with structural changes in materials subjected to extrusion or other thermal processes, thereby increasing the release of bioactive compounds contained in the cell wall [ 2 , 6 , 15 , 27 ]. The processing of blue corn, alone or in a mixture with other ingredients, such as beans, by extrusion-cooking, or in combination with other technologies, has been reported [ 2 , 30 , 32 , 33 ].…”