Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Masatcioglu, M. Tugrul; Yalçın, Erkan; Kim, Mihwan; Ryu, Gi‐Hyung; Çelik, Süeda; Köksel, Hamit

doi:10.1007/s00217-013-2053-3

Cited by 21 publications

(20 citation statements)

References 35 publications

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“…To avoid the drawbacks of this technique, the injection of CO 2 can be used. Some studies from Ryu et al [65][66][67][68][69][70] are dedicated to the injection of pressurized CO 2 in the barrel of an extruder (between 1 to 5 MPa). With the injection of pressurized CO 2 , the extrusion temperature is decreased (below 100 • C) and prevents the degradation of the nutrients.…”

Section: Biobased Polymers Used In the Food Areamentioning

confidence: 99%

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Chauvet

Sauceau

Fages

2017

The Journal of Supercritical Fluids

118

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Extrusion assisted by supercritical CO 2 (sc-CO 2) is an emerging method for the microcellular foaming of polymer. Instead of batch foaming, which requires formation of single-phase polymer/CO 2 solution in long cycle times, the extrusion assisted by supercritical fluids overcomes this issue by providing rapid mixing and dissolution of CO 2 in the polymer melt. Because the sc-CO 2 is soluble in many molten polymers and acts as a removable plasticizer, its introduction in an extruder will permit a decrease of the processing temperature. This technic allows the use of fragile component like active molecule or starchy and proteinaceous materials. At the end of the extruder, the pressure drop will create instability and phase separation with the creation of porosity. This review is dedicated to the extrusion assisted by sc-CO 2 with different types of biopolymer. Industrial application domains include agro-food, biomedical, pharmaceutical, packaging and many others.

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Section: Biobased Polymers Used In the Food Areamentioning

confidence: 99%

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Chauvet

Sauceau

Fages

2017

The Journal of Supercritical Fluids

118

View full text Add to dashboard Cite

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“…Despite of the less phenolic content, an increase in AA of extrudates was because of the development of Maillard's reaction products (Reis et al, 2014). Potential detrimental effects of Maillard's reaction products formed at higher temperatures (Masatcioglu et al, 2013) should also be taken into consideration.…”

Section: Introductionmentioning

confidence: 99%

Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

Lohani

Muthukumarappan

2016

Int J of Food Sci Tech

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Apple pomace (AP) is a potential source of phenolic compounds, and most of the phenolics are presented in the bound form. Liberation of these bound phenolics is required to improve their health functionality. In this context, AP was naturally fermented followed by the ultrasonication and microwave drying. Fermentation time (FT), pomace to water ratio (PWR), ultrasonication intensity (UI) and microwave power (MWP) had significant (P < 0.05) effect on total phenolic content (TPC) and antioxidant activity (AA) of AP. At the optimum pretreatment conditions of 24 h FT, 5% (w/v) PWR, 37 W cm À2 UI and 90 W MWP, TPC and AA of AP were 40.3% and 92.9%, respectively, higher than that of the control AP. Extrudates from pretreated AP also had improved textural (hardness, brittleness, crispness) and functional (water absorption index, water solubility index) properties. Pretreatment reduced crystalline fraction amount and enhanced solubility of AP.

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“…The most significant advantage of the CO 2 injection method is to protect the nutrients in the food materials from the effects of high temperature . Many researchers have reported the advantage of the CO 2 injection method to protect the nutrients in the food materials from the effects of high temperature . However, previous publications on application of the CO 2 injection method were not concerned with acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates

Masatcioglu

Gökmen

et al. 2014

J Sci Food Agric

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Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Cited by 21 publications

References 35 publications

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates

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Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Cited by 21 publications

References 35 publications

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Extrusion assisted by supercritical CO 2 : A review on its application to biopolymers

Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

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Product

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About

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates