Antioxidant activity of barley as affected by extrusion cooking

Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran

Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.

Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

Impact of different processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) on the techno-biofunctional characteristics of dhaincha (Sesbania aculeate) was investigated to ascertain the most effective method for processing dhaincha to improve its potentiality for utilization. All the processing techniques improved the cooking quality of dhaincha seeds. Thermal processing techniques were effective in reducing antinutrients and enhancing the antioxidant activity in comparison to soaking. Microwave and extrusion processing completely inactivated lectin and trypsin inhibitor activity and reduced 13.48% and 23.68% saponins, respectively. Extrusion treatment resulted in the maximum increase in total phenols (21.94 to 28.48 GAE mg/g) and flavonoids (0.94 to 1.41 QE mg/g) with consequent highest increase in ABTS· + RSA (161.21 to 261.27 TEAC μmol/100g), FRAP (34.97 to 39.04 TEAC μmol/g), reducing power (12.18 to 17.05 AAE mg/g), and metal chelating activity (2.65 to 3.76 mmol EDTAE/100g). Furthermore, extrusion treatment improved techno-functional characteristics and exhibited improvement in the freeze and refrigeration thaw stability in comparison to other methods of processing. Extrusion processing was the most effective method to process dhaincha for improving its techno-biofunctionality.

Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates

Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical properties of extrudates were evaluated. Response surface methodology (RSM) identified the optimum extrusion conditions (80 °C BT, 200 rpm SS, 10% MC, and 32% SFC). Compared to RSM (R²:0.379-0.918), artificial neural network (R²:0.909-0.991) proved as a better tool for response prediction. Scanning electron microscopy confirmed the antagonistic effect of SFC addition on extrudate porosity. The addition of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a positive effect (49 to 53%) on crystallinity of the composite extrudates. Fourier transform infrared spectroscopy analysis elucidated the secondary structures of protein in the composite flour which were degraded during the extrusion cooking.

Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

Rice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.

Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds concentrated in bran, which could be beneficial to human health due to its high antioxidant capacity. However, these bioactive compounds are bound within the cell wall matrix; it is necessary to release these compounds to take advantage of their antioxidant properties. The extrusion process increases the accessibility of bound phenolic compounds, breaking their bonds from the bran matrix. The aim of this study was to determine the optimal extrusion conditions for maximizing the phenolic compound content and antioxidant capacity of sorghum bran extrudate. The extrusion process factors evaluated were feed moisture (FM) from 25 to 35% and the fourth extrusion zone temperature (T) in the range of 140-180 °C. Analysis of variance and response surface analysis were used in the evaluation. The prediction coefficient, (FM)², (T)² and their interaction (FM)(T) significantly affected the free total phenolic compounds. The antioxidant capacity of the free total phenolic compounds was significantly affected by (FM)² and (T)². The optimal extrusion conditions were FM = 30% and T = 160 °C, which provided free total phenolic compounds with a value of 7428.95 μg GAE/g (predicted value: 7810.90 μg GAE/g) and antioxidant capacity with a value of 14.12 μmol TE/g (predicted value: 14.85 μmol TE/g). Results confirmed that extrusion process optimization was useful to increase the content of phenolic compounds and improved the antioxidant capacity of sorghum bran.

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix.

Application of extrusion technology in plant food processing byproducts: An overview

The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours

The effect of barrel temperature (120 and 150 ℃, held constant in zones 4-6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.

The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water

The research subject was the influence of the cooking process on the polyphenol content and antioxidant properties of groats (buckwheat groats, barley groats, millet groats) and on the colour parameters of the products. After groats cooking, also the water was tested for the polyphenol content and antioxidant properties that permeated into the decoction of the cooked raw material. The evaluation of the antioxidant properties of groats was conducted with the DPPH radical assay, the polyphenol content was determined with the Folin-Ciocalteu reagent, and the colour was determined with the trichromatic colorimetry method using the Konica Minolta CM-5 colorimeter (Osaka, Japan). The cooking process significantly lowered the content of polyphenolic compounds and antioxidant properties of the ready products. The best antioxidant properties after cooking were found in buckwheat groats and the weakest in millet groats. The polyphenol content in cooked products depended on the type of groats. Cooking significantly decreased the polyphenol content, but only in buckwheat and barley groats, as well as causing a change of groats colour as compared to uncooked samples. The most antioxidant properties were found in the water from cooking barley groats, and the least - from cooking millet groats. The most polyphenols permeated into the water from cooking buckwheat groats, and the least from cooking millet groats. All groats, except millet groats, darkened after cooking. In all types of groats, the correlation coefficients between colour parameter and general polyphenol content and the ability to scavenge DPPH radicals showed very strong negative dependences. The conducted research can help in designing the technological process of cooking buckwheat, barley and millet groats, and a way of using the water from cooked groats for consumption.

In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions

Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile, enzyme activity, in vitro nutrient digestibility, antioxidant activity, bioactive components and rheological characteristics of sorghum was examined. As time and temperature for germination progressed, it considerably enhance the activity of diastase enzyme and also the sugar content by hydrolysis of starch and further enhance the in vitro digestibility of starch by 10.50-36.25%. Germinated sorghum had high in vitro protein digestibility and it ranges from 57.50 to 77.91% as compared to native sorghum (54.09%). Germination of sorghum for longer time period at elevated conditions appreciably improve the antioxidant activity by 4.24-52.96%, total phenolic content and flavonoid content by 1.60-4.09 mgGAE/g and 60.30-94.03 mgQE/100 g, respectively Similarly reducing power increased from 29.27 to 47.19 µg AAE/g and metal chelating activity enhanced 19.48-52.09% as period for germination goes from 12 to 48 h and temperature from 25 to 35 °C. Increased enzyme activity during germination degrades the starch and thus lowers down the peak and final viscosity of sorghum. Increased enzymatic activity and higher antioxidant activity also lower down the lightness value by 12.48% while a* was increased by 6.78%. Germination of sorghum thus offers a tool to increase the nutrient digestibility and bioactive potential of sorghum without any chemical or genetic engineering.

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are important sources of dietary polyphenols. Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated. Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans. In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food. The various functions of whole grains are closely related to the antioxidant effect of polyphenols. As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

BACKGROUND

This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L₈ (2⁷ ) orthogonal experimental design.

RESULTS

The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2-diphenyl-1-picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content.

CONCLUSIONS

The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry.

Development of functional cookies using saffron extract

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.

Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates

The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface methodology. The effect of process parameters such as temperature (80-150 °C), screw speed (200-400 rpm), moisture content (20-30%) and passion fruit powder (0-15%) on product quality was investigated. The optimum extrusion conditions of temperature, screw speed, feed moisture content, and passion fruit powder were 97.50 °C, 250 rpm, 25.20% and 11.25%, respectively. At optimum condition, the predicted values of responses were expansion ratio 8.05, water absorption index 2.77, total phenolic content 129.492 mg GAE/100 g and DPPH scavenging activity 65.79%. A comparison between optimized and control extrudates revealed that thermal, crystallinity and morphological properties of extrudates differed significantly. The comparison was also conducted in terms of FT-IR, SEM-EDS and HPLC analysis. The phytochemical properties showed that β-carotene, cyanidin-3-glucoside, peonidin-3-D-glucoside chloride were higher in control whereas the optimized sample evinced more (±)-α-tocopherol and D-α-tocopherol.

Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder

Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO₂ injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO₂ injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) (p < 0.05). The injection of CO₂ significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates (p < 0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness (p < 0.05). The study demonstrated that extrusion with CO₂ injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates.

Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

The extrusion process (EP) consists of heat and mechanical treatments under different conditions of moisture, shear, and pressure and rapidly causes structural alterations and changes in the functional properties of the extruded material. The aim of this study was to evaluate the effect of extrusion conditions and optimize the wheat bran extrusion conditions to achieve the greatest content of phenolic compounds and antioxidant activity using response surface methodology. The EP factors evaluated were feed moisture (FM) (25-33.54%) and final extrusion temperature (T) (140-180 °C). The properties evaluated in the extruded material were bound total phenol content (BTPC), total phenolic compounds and antioxidant activity (AOX). Analysis of variance (ANOVA) and response surface methodology were used in the evaluation. The determination coefficients, (FM)² and (T)², very significantly affected the BTPC and bound 2,2-diphenyl-1-picrylhydrazyl content (BDPPHC). The optimization was performed by overlaying two contour plots to predict the best combination regions. The optimized extrusion conditions were the following: FM = 30% and T = 140 °C, which provided BTPC = 3547.01 μgGAE/g (predicted: 3589.3 μgGAE/g) and BDPPHC = 9.5 μmolTE/g (predicted: 10.4 μmolTE/g); and FM = 30% and T = 180 °C, which provided BTPC = 3342.3 μgGAE/g (predicted: 3727.7 μgGAE/g) and BDPPHC = 9.5 μmolTE/g (predicted: 9.3 μmolTE/g). The EP increased the phenolic compounds and AOX, and enhancement of these properties in wheat bran products could make them functional foods.

The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates

In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.

Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.

Development and charachterization of barley supllemented flavored chapattis

Food scientist are actively involved to improve the quality of wheat through composite flour technology by supplementing wheat flour with other grain flours. Barley grains are outstanding source of total dietary fibers (TDF) and offers remarkable quantity of active ingredients for health elevation and disease prevention. Purposely, the current research work was designed to improve the nutritional potential of wheat chapattis by including barley flour 10%, 20%, 30% along with the addition of functional blend (Methi powder and garlic paste) 2%, 4%, 6% levels respectively. Wheat and barley composite flour were analyzed for its chemical, mineral, antioxidant and total dietary composition. The supplementation of barley flour and functional blend into wheat flour enhanced the mineral. Addition of barley flour and functional blend increased total phenolic in composite flour 0.41 (control) to 0.69 mg GAE.100g-1 and DPPH from 20.95 - 23.82%. Total dietary fiber in composite flour varied form 3.11% (control) to 7.69% (30% barley flour with 6% functional blend). Total dietary fiber in chapattis ranged from 6.04 (control) to 8.21% (30% barley flour with 6% functional blend). 30% supplementation of barley flour and 4% addition of functional blend presented better sensory response of the prepared chapattis. All the outcomes revealed that nutritionally rich chapattis should be incorporated in daily diet to explore the dietary worth of barley.

Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants

The present study investigated the effects of adding the powder of cactus Opuntia dillenii (O. dillenii) seeds on the functional properties, fiber, antioxidants and acceptability of rice-based extrudates. The control blend consisting basically of rice flour was replaced with O. dillenii seed powder at 2, 4, 6, 8, 10, 15 and 20% then extruded at the optimum processing conditions. The extruded products were evaluated for their chemical composition, functional properties, color attributes, antioxidant activity and sensory characteristics. The results revealed that adding O. dillenii seeds powder enhanced the fiber, phenolics, flavonoid contents and antioxidant activity of extrudates. Expansion, bulk density and breaking strength were significantly decreased, while water absorption index, water solubility index and oil absorption index were significantly increased compared to the control. Furthermore, the mean scores of sensory evaluation indicated clear improvements in all tested sensory attributes, which significantly increased by increasing the level of O. dillenii seed powder up to 15%. The results confirmed that O. dillenii seed powder could be incorporated in rice to develop snack products of acceptable functional, nutritional and sensory properties.

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity.

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties

The effect of selected plant additives (couch grass, artichoke, kale, nettle, ground buckwheat husks, broad beans, fenugreek seeds, and extracts of yellow tea and mulberry leaf) on the volatile compounds, color, texture, sensory attributes, polyphenols, and antioxidant properties of triticale crisp bread was studied. The volatile profile of control bread was dominated by lipid oxidation products with hexanal and (E)-2-nonenal predominant. The additives strongly modified the volatile profile of the extruded crisp bread. The greatest differences were recorded in the case of products with artichoke and kale additions, which had respectively about 12 and 8 times higher levels of total volatile compounds than the control crisp bread. The samples containing kale, buckwheat, and fenugreek as well as yellow tea extract characterized high levels of sulfur compounds, with methanethiol predominant. The additives, especially kale, nettle, and artichoke affected the color of the crisp breads, in most cases making them darker. In terms of texture only the crisp bread with addition of buckwheat husk was significantly harder than the control sample. On the basis of sensory evaluation it was stated that among all the additives, the artichoke and fenugreek resulted in dramatic deterioration in the extruded product taste. The used additives also affected the antioxidant properties of triticale crisp bread. The greatest content of total phenolic compounds and the highest antioxidant activity were observed for the bread with yellow tea extract addition (3.5- and 6.5-fold higher, respectively, than in control sample).

Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing

In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, β-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of β-carotene and lutein increased by extrusion, β-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, β-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.

Characterization of Metabolite Profile in Phyllanthus niruri and Correlation with Bioactivity Elucidated by Nuclear Magnetic Resonance Based Metabolomics

Phyllanthus niruri is an important medicinal plant. To standardize the extract and guarantee its maximum benefit, processing methods optimization ought to be amenable and beneficial. Herein, three dried P. niruri samples, air (AD), freeze (FD) and oven (OD), extracted with various ethanol to water ratios (0%, 50%, 70%, 80% and 100%) were evaluated for their metabolite changes using proton nuclear magnetic resonance (¹H-NMR)-based metabolomics approach. The amino acids analysis showed that FD P. niruri exhibited higher content of most amino acids compared to the other dried samples. Based on principal component analysis (PCA), the FD P. niruri extracted with 80% ethanol contained higher amounts of hypophyllanthin and phenolic compounds based on the loading plot. The partial least-square (PLS) results showed that the phytochemicals, including hypophyllanthin, catechin, epicatechin, rutin, quercetin and chlorogenic, caffeic, malic and gallic acids were correlated with antioxidant and α-glucosidase inhibitory activities, which were higher in the FD material extracted with 80% ethanol. This report optimized the effect of drying and ethanol ratios and these findings demonstrate that NMR-based metabolomics was an applicable approach. The FD P. niruri extracted with 80% ethanol can be used as afunctional food ingredient for nutraceutical or in medicinal preparation.

Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and β-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.