Structural design of natural plant-based foods to promote nutritional quality

Buggenhout, Sandy Van; Ahrné, Lı́lia; Alminger, Marie; Andrys, Anna; Benjamin, Mia; Bialek, Lucy; Cleaver, Graham; Colle, Ines; Langton, Maud; Larqué, Elvira; Lemmens, Lien; Löfgren, Anders; López-Sánchez, Patricia; Pérez‐Llamas, Francisca; Martínez-Tomás, Rebeca; Robertson, Jim; Schalow, Sebastian; Svelander, Cecilia; Wellner, Nikolaus; Hendrickx, Marc; Waldron, Keith W.

doi:10.1016/j.tifs.2011.10.005

Cited by 19 publications

(9 citation statements)

References 32 publications

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“…The choice of processing methods and conditions has large impact on the characteristics of fruit and vegetable products such as microstructure, flavour and micronutrient retention, textural properties etc (Van Buggenhout et al, 2012). Hot air (HA) drying is a technique commonly used for berry preservation.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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A B S T R A C TMild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/ min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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Section: Introductionmentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

Self Cite

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“…Accordingly, in fruit and vegetable processing, in muro pectin plays a major role in controlling the textural and rheological properties of plant‐based foods, through the formation or disintegration of supramolecular assemblies (Sila and others , ; Van Buggenhout and others ; Lopez‐Sanchez and others ; Houben and others ). In situ targeted alterations of pectin can enable the structure engineering of natural, “healthy” foods, as in the optimization of carotenoid bioaccessibility and bioavailability in processed plant‐based foods (Van Buggenhout and others , ). On the other hand, the extracted natural or tailor‐made polymer is widely used as ingredient, imparting specific textural and rheological properties to processed foods.…”

Section: Introductionmentioning

confidence: 99%

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Ngouémazong

Christiaens

Shpigelman

et al. 2015

Comp Rev Food Sci Food Safe

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298

131

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Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel-forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications. Accordingly, the emulsifying and emulsion-stabilizing properties of this hydrocolloid are increasingly being assessed. These pectin functionalities are controlled by both the properties of the carbohydrate moieties and of the often attached protein groups. Generally, the protein moiety, feruloyl, and acetyl groups, play a major role in pectin emulsifying activities, while the emulsion-stabilizing properties of the polymer are controlled by the homogalacturonan (HG) domain and the neutral sugar side chains of the rhamnogalacturonan-I (RGI) structural element. However, the neutral sugar side chains might obstruct the accessibility of pectin hydrophobic species to the oil/water interface, thereby hampering emulsification. In addition, the contribution of HG to emulsion stabilization might be dependent on the polymer HG:RGI ratio. Hence, the influence of pectin structural features on the polymer emulsifying potentials is yet to be fully unraveled, as identified in this review. Furthermore, the emulsifying and emulsion-stabilizing properties of pectin are influenced by the composition of emulsions.

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“…From these examples, it is clear that the interplay of raw materials, food ingredients, and processing become crucial factors influencing the amount, profile and bioaccessibility of carotenoids, and therefore the final health promoting effects of carotenoid-containing foods as part of our diet (9). The available information is far from complete but there is sufficient foundational knowledge for food technologists to fine tune processing parameters, maximizing the health benefit of carotenoid-containing food systems (10). This requires continuous dialogue between food technologists and nutritionists to deliver food systems with optimal health characteristics.…”

Section: Lipid-soluble (Lipophilic) Micronutrientsmentioning

confidence: 99%

Can Food Processing Enhance Cancer Protection?

2014

Nutrition Today

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Structural design of natural plant-based foods to promote nutritional quality

Cited by 19 publications

References 32 publications

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Can Food Processing Enhance Cancer Protection?

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