Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals

Gulati, Paridhi; Brahma, Sandrayee; Rose, Devin J.

doi:10.1016/b978-0-12-815360-4.00013-4

Cited by 25 publications

(28 citation statements)

References 121 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Extrusion processing exhibited a detrimental effect on these bioactive compounds. The decrease in vitamin C during thermal treatment was emphasized by Gulati et al who mentioned the instability of vitamin C against oxidation and heat [71]. Likewise, we identified extrusion processing reduced vitamin C, folates, and AC contents [30].…”

Section: Carotenoid Content Of Mixtures and Extrudatessupporting

confidence: 69%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

View full text Add to dashboard Cite

Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.

show abstract

Section: Carotenoid Content Of Mixtures and Extrudatessupporting

confidence: 69%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The AA, DHAA, and vitamin C extruded contents were not protected against the extrusion process by the used biopolymers, probably due to the disintegration of wall material's crystalline structure during the extrusion process [13]. The decrease of vitamin C during extrusion was also mentioned by Gulatti et al [58] and Singh et al [59], who stated that vitamin C is sensitive to heat and oxidation.…”

Section: Ascorbic and Dehydroascorbic Acids Vitamin C Folate And Antioxidant Activitymentioning

confidence: 86%

“…The extrusion process led to a decrease in folate amount in all samples (Figure 4b). This could be explained by the key drivers involved in the folate amount decrease such as high temperature and low extrusion material moisture content, combined with screw speed, as mentioned by Gulati et al [58]. The mixtures levels of AA and DHAA registered a linear increase with the addition of rosehip (Table 6), reaching the highest values for R8M and MDR8M samples, meanwhile vitamin C content exhibited the highest values for the same samples: 997.13 µg/g and 807.59 µg/g, respectively.…”

Section: Ascorbic and Dehydroascorbic Acids Vitamin C Folate And Antioxidant Activitymentioning

confidence: 99%

“…This could be explained by the fiber (crude fiber maximum of 10%, according to the product specification sheet) and phenolic compounds of pea protein powder; and also by its initial ash content (maximum of 10% according to the product specification sheet). Gulati et al [58] showed that mineral bioavailability could be influenced by the raw material dietary fibers and phenolic compounds. For instance, phenolic compounds anionic groups can bind essential mineral elements and during an extrusion process are degraded or polymerized, leading to their decrease chelating properties.…”

Section: Minerals Mixtures and Extrudates Contentmentioning

confidence: 99%

See 1 more Smart Citation

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

View full text Add to dashboard Cite

Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (rb), porosity (e), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.

show abstract

“…Optimal temperature, pressure, and conditioning during extrusion cooking inactivate ANFs and may enhance the utilisation of nutrients due to physicochemical changes in the structure of seeds [ 41 ]. In our study, the extrusion process had an inconsiderable effect on the content of oligosaccharides, NSP, and amino acids in faba bean seeds, but it considerably reduced the content of TIA, RS, and phytate-P by about 67%, 95%, and 62%, respectively.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Protease Supplementation and Faba Bean Extrusion on Growth, Gastrointestinal Tract Physiology and Selected Blood Indices of Weaned Pigs

Zaworska-Zakrzewska

Kasprowicz‐Potocka

Ciołek

et al. 2022

Animals

View full text Add to dashboard Cite

The aim of the study was to investigate how the extrusion of faba bean seeds (var. Albus) and/or the addition of protease to pigs’ diets affected the animals’ growth parameters, digestibility of nutrients, selected physiological parameters of the digestive tract, and biochemical blood parameters. A 28-day experiment was conducted on 32 pigs weighing 9 ± 0.2 kg. The animals were allocated to four treatments in a 2 × 2 factorial arrangement with the main effects of extrusion (raw or extruded) and effects of protease supplementation (0 and 0.05%). Extrusion reduced the levels of neutral detergent fibre, trypsin inhibitor, phytate-P, and resistant starch but did not improve the digestibility of protein and dry matter in faba bean seeds. The pigs’ growth performance, ileal digestibility, enzyme activity, and morphometric parameters of the ileum were not significantly affected by extrusion, except for a higher feed intake between the 15th and 28th day of the experiment. The protease supplementation gave comparable results as the diet without protease, except the feed conversion ratio (in the periods of 15–28th day and 0–28th day), which was higher than in the groups without protease. The extrusion and protease increased acetate and acetoacetate contents in the cecal digesta, but propionate, butyrate, and isovalerate concentrations in the digesta of the pigs in this group were lower. Thanks to protease supplementation, protein and oil levels in the diet were reduced, which cut the cost of feed mixtures. The extrusion and protease additive combined together did not improve the pigs’ growth performance in this experiment.

show abstract

Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals

Cited by 25 publications

References 121 publications

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

The Effects of Protease Supplementation and Faba Bean Extrusion on Growth, Gastrointestinal Tract Physiology and Selected Blood Indices of Weaned Pigs

Contact Info

Product

Resources

About