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

Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Calhelha, Ricardo C.; Guillamón, Eva; Pedrosa, Mercedes M.; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2019.04.074

Cited by 43 publications

(34 citation statements)

References 39 publications

(45 reference statements)

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“…For instance, the Di-caff acid and Fer phenolic acid mixtures increased their amount during extrusion, reaching values of 57.22 µg/g d.w. and 40.22 µg/g d.w., starting from initial values of 47.06 µg/g d.w. and 31.37 µg/g d.w in mixtures, respectively. This is in line with Arribas et al [56] who showed that organic acids from rice and legumes were not significantly affected by the extrusion process and with Cruz et al [57] who reported an increase of phenolic acids during extrusion.…”

Section: Antioxidant Phenolic Acids Folates and Flavonoids Contentsupporting

confidence: 89%

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Igual

Chiș

Socaci

et al. 2021

Foods

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Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

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Section: Antioxidant Phenolic Acids Folates and Flavonoids Contentsupporting

confidence: 89%

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Igual

Chiș

Socaci

et al. 2021

Foods

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“…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 et al, ; Arribas, Cabellos, Cuadrado, Guillamón, & Pedrosa, ; Garcia‐Amezquita et al, ; Wang, Gu, & Ganjyal, ).…”

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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“…Extrusion/cooking also affects the content of the bioactive compounds/anti-nutritional factors present in the raw materials. In the literature, there are studies that reported either their increase or their reduction, mainly depending on the raw material and the extrusion parameters; moreover, not all the bioactive compounds were affected to the same extent under the same extrusion conditions [13,18,37,65,93,[98][99][100][101][102][103][104]. As has been stated previously in this review, in many cases, the elimination of some phytochemicals is not desirable, since small amounts are able to produce beneficial health effects against different chronic diseases [3,9,21,105].…”

Section: Extrusion/cooking Processmentioning

confidence: 96%

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Pedrosa

Guillamón²,

Arribas

2021

Foods

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Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

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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

Cited by 43 publications

References 39 publications

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

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

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

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