Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids

Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review

The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the colon to produce short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, and a lower chance of chronic illnesses. This article provides a concise review of the recent developments in physical starch modification techniques, including annealing, extrusion, high-pressure processing, radiation, and heat-moisture treatment. Specifically, the focus of this paper is on the alteration of the crystalline structure of starch caused by the heat-moisture treatment and annealing and its impact on the resistance of starch to enzymatic hydrolysis, as well as the granular structure and molecular arrangement of starch caused by extrusion and high-pressure processing, and the depolymerization and crosslinking that results from radiation. The impacts of these alterations on starch's textural qualities, stability, and shelf life are also examined. This review demonstrates how physically modified resistant starch can be used as a flexible food ingredient with both functional and health benefits. These methods are economically and ecologically sustainable since they successfully raise the RS content and improve its functional characteristics without the need for chemical reagents. The thorough analysis of these methods and how they affect the structural characteristics and health advantages of RS emphasizes the material's potential as an essential component in the creation of functional foods that satisfy contemporary dietary and health requirements.

Jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) pulp positively affects plasma and hepatic lipids and increases short-chain fatty acid production in hamsters fed a hypercholesterolemic diet

This study aimed to assess the impact of jatobá pulp, in its fresh (FJ) and extruded (EJ) forms, on lipid metabolism and intestinal fermentation parameters in hamsters. In a 21-day experiment, we determined the parameters of the animal lipid metabolism and colonic production of short chain fatty acids in four different groups. Control (C), fresh pulp (FJ) and extruded pulp (EJ) were fed using hypercholesterolemic diets, and the reference (R) was fed using AIN93 meal. R and C diets contained cellulose, FJ and EJ were added by jatobá pulp as a fiber source. The results showed that FJ and EJ exhibited lower levels of triglycerides, total cholesterol, LDL-c, non-HDL-c serum levels, liver lipids, and liver weight compared to C. The EJ had higher bile acid excretion in stool than the C. EJ and FJ exhibited lower excreted fiber compared to R and C, implying greater fermentation. Furthermore, the production of short-chain fatty acids (SCFA) in the cecum of FJ and EJ animals exceeded that of the C. Acetic and propionic acids were more abundant in the FJ and EJ diets, with FJ producing more butyric acid than the other groups.In conclusion, jatobá pulp maintained at normal levels of total cholesterol, LDL and HDL-associated cholesterol, non-HDL cholesterol, and serum triglycerides, while also reducing the accumulation of hepatic lipids. Jatobá also promoted SCFA formation and fermentation, making it a valuable ingredient for preventing chronic diseases.

Use of K2CO3 to Obtain Products from Starch-Oil Mixtures by Extrusion

Mixtures of potato starch with oils (rapeseed and sunflower) were extruded. To improve the complexation of edible oils, a catalyst was added in amounts of 3 g, 6 g, and 9 g per 100 g of sample. The aim was to obtain potato starch extrudates with a high degree of complexation and edible oils during physical modification (extrusion) with the innovative use of K2CO3 as a catalyst. Selected functional properties (water solubility index and fat absorption index) and technological properties of the obtained extrudates (radial expansion index); color in the L*, a*, and b* systems, and the specific surface area was determined from the water vapor adsorption isotherm (SBET). The fat content was determined as external, internal, or bound, and complexed by amylose to assess the degree and manner of fat complexation during extrusion. Iodine-binding capacity and the complexing index were determined to confirm the formation of amylose-lipid complexes. The incorporation of edible oils resulted in a decrease in the radial expansion index and water solubility index compared to control samples. The extrudates were dark orange. Extrudates obtained at the temperature profile L: 80/80/80/60/60/50 °C, depending on the cooking oil, complexed from 48-79% of the introduced rapeseed oil and from 36-40% of the sunflower oil. The extrusion temperature profile (H: 100/100/100/75/75/60 °C) reduced the amount of bound lipid fractions. Using potassium carbonate in the extrusion of starch-lipid systems gives hope for further increasing the share of lipids in extruded mixtures.

Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ containing products

BACKGROUND

To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran-germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning-based research was conducted to predict the quality of WBGN based on the features of WBG.

RESULTS

The results showed that three methods improved antioxidant ability, bound flavonoids, bound and total phenolics, and the processing properties in WBG (P < 0.05). Extruded-WBG showed a lower polyphenol oxidase activity, lipase activity (35.02 ± 2.02 U and 20.29 ± 0.47 mg g^-1 ) and particle size (54.08 ± 0.38 μm), and higher water hold capacity (2.60 ± 0.68%) and bound phenolic levels. The enhanced quantity of bound polyphenols had a major role in the increased antioxidant potential of WBGN. Extruded-WBGN showed higher antioxidant ability for 2,2-diphenyl-1-picrylhydrazyl (171.28 ± 3.16 μmol Trolox eq kg^-1 ). The extruded-WBGN had high concentrations of WBG aroma compounds, and low contents of bitterness and raw bran-germ flavor compounds. Next, the enzymatic activity, powder properties, color, and antioxidant capacity of WBG were further utilized to predict the polyphenolic, flavonoids, flavor compounds, and antioxidant capacities of WBGN, where the R² value of the model exceeded 0.90. The best comprehensive quality modification method of the WBG and WBGN was extrusion, followed by baking and microwaving.

CONCLUSION

The present study shows that extrusion is a promising way to improve WBG into a nutritious and flavorful cereal food ingredient. © 2023 Society of Chemical Industry.

Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.

Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation

The physicochemical properties of broad bean paste koji made from extruded and traditional steam-cooked raw materials were investigated by scanning electron micrographs (SEM), confocal laser scanning micrographs (CLSM), circular dichroism (CD) and Molecular weight (Mw) analysis. The results showed that the protease activity of koji made from the extruded materials was higher than that of the traditional cooking method. A network porous structure in the extruded samples was observed by SEM. Furthermore, the CLSM results showed that the starch of the extrudate was embedded well in its protein network. CD spectroscopy implied that the α-helix decreased while the β-turn and random coil increased after both treatments. Mw analysis determined that the starch molecules were degraded during extrusion, the proportion of micromolecules was more in the extruded samples than in the steam-cooked samples. However, the chain length distribution of starch exhibited no significant difference between the extruded and steam-cooked broad beans.

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.

Acceptability and characterization of extruded pinto, navy and black beans

BACKGROUND

Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by untrained panelists using a hedonic scale for appearance, flavor, texture and overall acceptability. The compositions of raw flours and extrudates were characterized.

RESULTS

Sensory results indicated that all beans met or exceeded the minimum requirement for acceptability. Overall acceptability of navy and pinto beans was not significantly different, while acceptability of black bean puffs was significantly lower. Total protein (198-217 g kg(-1)) in extrudates was significantly different among the three beans. Total starch ranged from 398 to 406 g kg(-1) and was not significantly different. Resistant starch, total extractable lipid and raffinose contents were significantly reduced by extrusion. Extrusion did not affect crude fiber and phytic acid contents.

CONCLUSION

The minimal effects on protein and fiber contents, the significant reduction in raffinose content and the acceptability of the unflavored extruded puffs support using various bean flours as ingredients in extruded puffed products.

A Novel cooked extruded lentils analog: physical and chemical properties

Developing an extruded lentil analog is our aim. Lentil analog with six formulations were produced using a pilot-scale single (SS) and twin screw (TS) extruders. Texture analysis of lentil analogs prepared for consumption revealed that the products formulated with 60:40 and 70:30 soy: wheat ratios exhibited a significantly higher hardness, adhesiveness and lower springiness as compared to all other treatments. Differential Scanning Calorimeter (DSC) results indicated that all starches in dry blend are completely 100 % gelatinized by extrusion for all treatments at 100 °C. The maximum peak of viscosity for TS was formed after 5.58 min. from the run at 89.9 °C for the best treatment. However, this lentil analog product can provide a high quality lentil which can be used as a substitute for regular lentils.

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

A central composite design using RMS (Response Surface Methodology) successfully described the effect of independent variables (feed moisture, die temperature and soybean proportion) on the specific parameters of product quality as expansion index (EI), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE) studied. The regression model indicated that EI, WAI, WSI and ΔE were significant (p < 0.05) with coefficients of determination (R(2)) of 0.7371, 0.7588, 0.7622, 0.8150, respectively. The optimized processing conditions were obtained with 25.8 % feed moisture, 160 °C die temperature and 58 %/42 % soybean/corn proportion. It was not found statistically changes in amino acid profile due to extrusion process. The electrophoretic profile of extruded soybean/corn mix presented low intensity molecular weight bands, compared to the unprocessed sample. The generation of low molecular weight polypeptides was associated to an increased in In vitro protein digestibility (IVPD) of the extrudate. The FTIR spectra of the soybean/corn mix before and after extrusion showed that the α-helix structure remained unchanged after extrusion. However, the band associated with β-sheet structure showed to be split into two bands at 1624 and 1640 cm(-1) . The changes in the β-sheet structures may be also associated to the increased in IVPD in the extruded sample.

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121 °C/30 min), stored under refrigeration (4 °C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60 °C (0.85 %) and 95 °C (8.64 %) were significantly different from V2 at 60 °C (4.97 %) and 95 °C (7.66 %) and that of V3 at 60 °C (5.82 %) and 95 °C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P < 0.05).

Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends

The rheological parameters of Isabgol husk, gum katira, and their blends were determined in different media such as distilled water, 0.1 N HCl, and phosphate buffer (pH 7.4). The blend properties of Isabgol husk and gum katira were measured for four different percentage compositions in order to understand their compatibility in dispersion form such as 00 : 100, 25 : 50, 50 : 50, 75 : 25, and 100 : 00 in the gel strength of 1 mass%. The miscibility of blends was determined by calculating Isabgol husk-gum katira interaction parameters by Krigbaum and Wall equation. Other rheological properties were analyzed by Bingham, Power, Casson, Casson chocolate, and IPC paste analysis. The study revealed that the power flow index "p" was less than "1" in all concentrations of Isabgol husk, gum katira, and their blends dispersions indicating the shear-thinning (pseudoplastic) behavior. All blends followed pseudoplastic behavior at thermal conditions as 298.15, 313.15, and 333.15°K and in dispersion media such as distilled water, 0.1 N HCl, and phosphate buffer (pH 7.4). Moreover, the study indicated the applicability of these blends in the development of drug delivery systems and in industries, for example, ice-cream, paste, nutraceutical, and so forth.