Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

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Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

Clinical Science ◽

10.1042/cs20200356 ◽

2020 ◽

Vol 134 (12) ◽

pp. 1403-1432 ◽

Cited By ~ 2

Author(s):

Manal Muin Fardoun ◽

Dina Maaliki ◽

Nabil Halabi ◽

Rabah Iratni ◽

Alessandra Bitto ◽

...

Keyword(s):

Adipose Tissue ◽

Fruits And Vegetables ◽

Metabolic Diseases ◽

Therapeutic Agents ◽

Adipose Tissue Inflammation ◽

Cellular Mechanisms ◽

Tissue Inflammation ◽

Cholesterol Levels ◽

Naturally Occurring ◽

Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

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The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables

International Journal of Food Science & Technology ◽

10.1046/j.1365-2621.2000.00396.x ◽

2000 ◽

Vol 35 (4) ◽

pp. 391 ◽

Cited By ~ 10

Author(s):

Magdalini K. Krokida

Keyword(s):

Fruits And Vegetables ◽

Viscoelastic Behaviour ◽

Drying Methods

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Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000237 ◽

2015 ◽

Vol 85 (3-4) ◽

pp. 202-210 ◽

Cited By ~ 4

Author(s):

Ivona Višekruna ◽

Ivana Rumbak ◽

Ivana Rumora Samarin ◽

Irena Keser ◽

Jasmina Ranilović

Keyword(s):

Mediterranean Diet ◽

Diet Quality ◽

Quality Index ◽

Fruits And Vegetables ◽

Reproductive Age ◽

Dietary Quality ◽

Vitamin B ◽

Cross Sectional ◽

Poor Diet ◽

The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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