Rheological, Physicochemical, and Spectroscopic characterizations of Limonia acidissima L. gum exudate with an application in extrusion processing

Annotation Purpose. Development of a program and methods for conducting experimental studies of the extrusion process with the definition of parameters and modes of operation of the extruder to improve its energy performance. Methods. Methods of mathematical statistics, synthesis, analysis, description and modeling were used. Results. The application of mathematical methods, in particular mathematical planning, reduces the number of experiments several times, and allows to evaluate the role of influencing factors, obtain a mathematical model of the process and determine the optimal conditions for its parameters and modes, etc. Conclusions. The methodology for experimental studies of a screw extruder is presented with the necessary equipment and methodology for processing the obtained experimental data. A mathematical method of planning, which reduces the number of experiments several times, allows us to evaluate the role of factors affecting productivity and energy intensity is presented. Keywords: extruder, auger, nutrients, research methodology, extrusion, processing, feed.

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Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.110407 ◽

2021 ◽

Vol 294 ◽

pp. 110407

Author(s):

M.A. Emin ◽

P. Wittek ◽

Y. Schwegler

Keyword(s):

Numerical Analysis ◽

Mechanical Stress ◽

Flow Simulation ◽

Isothermal Flow ◽

Stress Profile ◽

Extrusion Processing ◽

Plasticized Starch

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Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽

10.3390/foods10030485 ◽

2021 ◽

Vol 10 (3) ◽

pp. 485

Author(s):

Vera Schmid ◽

Antje Trabert ◽

Judith (Schäfer) Keller ◽

Mirko Bunzel ◽

Heike P. Karbstein ◽

...

Keyword(s):

Water Absorption ◽

Dietary Fiber ◽

Water Solubility ◽

Apple Pomace ◽

Raw Material ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

Extrusion Processing ◽

The Impact ◽

Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

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Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

Foods ◽

10.3390/foods10030518 ◽

2021 ◽

Vol 10 (3) ◽

pp. 518

Author(s):

Vera Schmid ◽

Jan Steck ◽

Esther Mayer-Miebach ◽

Diana Behsnilian ◽

Mirko Bunzel ◽

...

Keyword(s):

Dietary Fiber ◽

Water Solubility ◽

Partial Substitution ◽

Type I ◽

Food Ingredient ◽

Pectic Polysaccharides ◽

Thermomechanical Stress ◽

Extrusion Processing ◽

Aronia Melanocarpa ◽

The Impact

The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.

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Bacteriophage Encapsulation in pH-Responsive Core-Shell Capsules as an Animal Feed Additive

Viruses ◽

10.3390/v13061131 ◽

2021 ◽

Vol 13 (6) ◽

pp. 1131

Author(s):

Kerry Richards ◽

Danish J. Malik

Keyword(s):

Animal Feed ◽

Feed Additive ◽

Core Shell ◽

Ph Responsive ◽

Zoonotic Infections ◽

The Core ◽

Extrusion Processing ◽

Food Borne ◽

Wet Heat ◽

Food Borne Infections

Increasing antibiotic resistance in bacteria that cause zoonotic infections is a major problem for farmers rearing animals for food as well as for consumers who eat the contaminated meat resulting in food-borne infections. Bacteriophages incorporated in animal feed may help reduce carriage and infections in animals including chickens and pigs. There are, however, unmet challenges in protecting phages from processing stresses e.g., during animal feed pelleting operations and during transit of phages through the acidic gastric environment. Core-shell capsules were produced using a concentric nozzle and commercially available encapsulation equipment to fabricate capsules with phages formulated in an oil-in-water microemulsion in the core. pH-responsive capsules released the encapsulated phage cargo within 10–30 min triggered by changes in local environmental pH typically found in the lower gastrointestinal (GI) tract of animals. Acid stability of phages exposed to pH values as low as pH 1 was demonstrated. Encapsulated phages were able to withstand exposure to 95 °C wet heat thermal stress for up to 120 s, conditions typically encountered during feed pellet extrusion processing. Free phages were inactivated within 15 s under these conditions. The present study demonstrates that encapsulation of bacteriophages in core-shell pH-responsive capsules with water-in-oil emulsified phages in the core significantly improves phage viability upon exposure to processing and environmental stresses that require consideration during production of animal feed and application in animals for biocontrol. The results from this study should help guide future development of phage formulations suitable for use in animal feed for animal biocontrol applications.

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