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

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.

Download Full-text

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.

Download Full-text

PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2006.1.2.34-44 ◽

2007 ◽

Vol 1 (2) ◽

pp. 34 ◽

Cited By ~ 4

Author(s):

Evy Damayanthi ◽

Dwi Inne Listyorini

Keyword(s):

Dietary Fiber ◽

Rice Bran ◽

Raw Material ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Defatted Rice Bran ◽

Organoleptic Test ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

The Impact

The objectives of this study are to determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical, chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics. The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (a = 0.05). Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like. Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%. The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (a = 0,05). Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (a = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (a = 0,05).

Download Full-text

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Foods ◽

10.3390/foods9101385 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1385

Author(s):

Vera Schmid ◽

Antje Trabert ◽

Judith Schäfer ◽

Mirko Bunzel ◽

Heike P. Karbstein ◽

...

Keyword(s):

Mechanical Stress ◽

Dietary Fiber ◽

Functional Properties ◽

Apple Pomace ◽

Raw Material ◽

Size Analysis ◽

Extrusion Processing ◽

Structural And Functional Properties ◽

Pore Size Analysis ◽

By Products

By-products of fruit and vegetable processing are an inexpensive and sustainable source of dietary fiber, potentially offering valuable functional properties such as water binding and thickening. Due to these favorable properties, they can be utilized to reformulate widely-consumed foods, e.g., bakery products or beverages. In this study, apple pomace was used as a model system to study whether extrusion technology affects food by-product functionality and thus has the potential to broaden the application of by-products in foods. The effect of the process parameters and the extent of thermo-mechanical treatment on the structural and functional properties of apple pomace were analyzed after extrusion trials using various screw speeds, water contents, and barrel temperatures. Compared to the raw material, apple pomace extruded at Tbarrel = 100 °C, n = 700 min−1 and mH2O = 17% showed an increased water solubility up to 33%. The water absorption increased from 5 to 19 Pa·s and the paste viscosity from 5 to 339 Pa·s by extrusion processing. Analyses of dietary fiber contents and fiber polysaccharide structures revealed that thermo-mechanical stress (n = 700 min−1, mH2O = 22%) increased the content of soluble dietary fiber from 12.5 to 16.7 g/100 g dry matter, and that the harshest conditions even enabled the formation of low-molecular-weight dietary fiber. Arabinans (as neutral rhamnogalacturonan I side chains) appeared to be most sensitive to thermo-mechanical stress, whereas xylans (i.e., a group of minor polysaccharides) were an example of a more stable fiber polysaccharide. Also, the degree of methylation of the pectic polysaccharides was strongly reduced from 50% to 15% when thermo-mechanical stress was applied. Imaging and pore size analysis showed that extrusion processing could disrupt the rigid cell wall macromolecular structure.

Download Full-text

Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties

European Food Research and Technology ◽

10.1007/s00217-021-03776-0 ◽

2021 ◽

Author(s):

Vera Schmid ◽

Antje Trabert ◽

Judith Keller ◽

Mirko Bunzel ◽

Heike P. Karbstein ◽

...

Keyword(s):

Mechanical Stress ◽

Dietary Fiber ◽

High Temperatures ◽

Functional Properties ◽

Water Solubility ◽

Apple Pomace ◽

Type I ◽

Closed Cavity ◽

The Impact ◽

By Products

AbstractFood by-products can be modified by extrusion processing. However, the impact of thermal and mechanical stress, respectively, on the structure and thus functional properties of dietary fiber-rich food by-products is still unknown. In the extrusion process, thermal and mechanical stress are coupled, not constant, and difficult to measure or calculate. Thus, their influence on structural changes and functional properties cannot be evaluated separately. In this work, a specific shear cell, denoted by closed cavity rheometer, was used to treat apple pomace with defined thermal and/or mechanical stress. Dietary fiber composition and fiber polysaccharide structures appeared to be more susceptible to high temperatures than mechanical stress. With increasing temperature (and mechanical stress) soluble and low-molecular-weight soluble dietary fiber contents increased, whereas insoluble fiber contents decreased. Arabinans as rhamnogalacturonan type I polysaccharides and galacturonic acid containing pectic polysaccharides were identified as being most susceptible to degradation under these conditions. Furthermore, the defined treatment affected the functional properties. Although changes in the water solubility index (WSI) and/or the water absorption index (WAI) were not detected up to 90 °C, WSI and WAI decreased significantly at a treatment temperature of 120 °C. However, at very high temperatures (160 °C), WSI and WAI increased. The application of shear and longer treatment times resulted in higher WSI values and complex viscosities as compared to low shear stress. Graphic abstract

Download Full-text

Rapid Integrated Method for Total Dietary Fiber

10.1094/aaccintmethod-32-60.01 ◽

2021 ◽

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

High Performance ◽

Enzymatic Digestion ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

Integrated Method ◽

Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

Download Full-text

Physical characteristics of extrudates from corn semolina flavored with cocoa shells

Food Science and Applied Biotechnology ◽

10.30721/fsab2019.v2.i1.54 ◽

2019 ◽

Vol 2 (1) ◽

pp. 1

Author(s):

Nesho Toshkov ◽

Apostol Simitchiev ◽

Vencislav Nenov

Keyword(s):

Water Absorption ◽

Water Solubility ◽

Absorption Index ◽

Screw Extruder ◽

Screw Speed ◽

Practical Applications ◽

Extrusion Processing ◽

Single Screw Extruder ◽

Feed Screw ◽

Full Factorial

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

Download Full-text

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽

10.3390/foods10051096 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1096

Author(s):

Mario Cotacallapa-Sucapuca ◽

Erika N. Vega ◽

Helayne A. Maieves ◽

José De J. Berrios ◽

Patricia Morales ◽

...

Keyword(s):

Food Industry ◽

Mechanical Energy ◽

Food Products ◽

Extrusion Process ◽

Processing Conditions ◽

Food Ingredients ◽

Extrusion Processing ◽

Specific Mechanical Energy ◽

Macro And Micronutrients ◽

The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Download Full-text

Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16

Journal of AOAC International ◽

10.5740/jaoacint.18-0180 ◽

2019 ◽

Vol 102 (1) ◽

pp. 196-207 ◽

Cited By ~ 8

Author(s):

Barry V McCleary ◽

N Ames ◽

J Cox ◽

S Iilians ◽

Y Jin ◽

...

Keyword(s):

Dietary Fiber ◽

Collaborative Study ◽

Gravimetric Method ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Plant Materials ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

The Past ◽

Aoac Method

Abstract A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), comprising SDF that precipitates in the presence of 78% ethanol (SDFP) and SDF that remains soluble in the presence of 78% ethanol (SDFS). The method is an update of AOAC Method 2009.01 and addresses each of the issues identified by analysts in using that method over the past 8 years. A total of 13 laboratories participated in the study, with all laboratories returning valid assay data for most of the 16 test portions (8 blind duplicates) consisting of samples with a range of content of traditional dietary fibers, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 6.90 to 60.37 g/100 g. TDF was calculated as the sum of IDF plus SDFP measured gravimetrically and SDFS measured by HPLC. The repeatability SD ranged from 0.27 to 0.76 g/100 g, and the reproducibility SD ranged from 0.54 to 3.99 g/100 g. The RSDr ranged from 1.22 to 6.52%, and the RSDR ranged from 2.14 to 10.62%.

Download Full-text

Influence of Sawdust Particle Sizes on the Physico-Mechanical Properties of Unfired Clay Blocks

Designs ◽

10.3390/designs5030057 ◽

2021 ◽

Vol 5 (3) ◽

pp. 57

Author(s):

Nusrat Jannat ◽

Rafal Latif Al-Mufti ◽

Aseel Hussien ◽

Badr Abdullah ◽

Alison Cotgrave

Keyword(s):

Mechanical Properties ◽

Water Absorption ◽

Linear Shrinkage ◽

The Other ◽

Raw Material ◽

Particle Sizes ◽

Capillary Water ◽

Water Absorption Coefficient ◽

Capillary Water Absorption ◽

The Impact

Sawdust, which is a waste/by-product of the wood/timber industry, can be utilised as a valuable raw material in building material production due to its abundance and low cost. However, the application of sawdust in the manufacture of unfired clay blocks has received little investigation. Furthermore, the impact of different sawdust particle sizes on the properties of unfired clay blocks has not been studied. Therefore, this study screened sawdust at three different particle sizes: SP-a (212 μm < x < 300 μm), SP-b (425 μm < x < 600 μm) and SP-c (1.18 mm < x < 2.00 mm), to examine their effects on the physical and mechanical properties of unfired clay blocks. The density, linear shrinkage, capillary water absorption and flexural and compressive strengths were among the tests performed. Different sawdust percentages, i.e., 2.5%, 5%, 7.5% and 10% of the total weight of the clay, were considered. The tests results show that when sawdust was added to the mixture, the density of the samples reduced for all particle sizes. However, the linear shrinkage increased in SP-a samples but decreased in the other two particle size samples as the sawdust percentage increased from 2.5% to 10%. On the other hand, the capillary water absorption coefficient increased while the strength decreased with increasing sawdust content for all three groups. The highest compressive strength (CS) and flexural strength (FS) were achieved at 2.5% of sawdust content. Furthermore, it was observed that SP-b (CS—4.74 MPa, FS—2.00 MPa) samples showed the highest strength followed by SP-a (CS—4.09 MPa, FS—1.69 MPa) and SP-c (CS—3.90 MPa, FS—1.63 MPa) samples. Consequently, good-quality unfired clay blocks can be manufactured using sawdust up to 2.5% with particle sizes ranging between 600 and 425 μm.

Download Full-text

The Intake of High Purity Insoluble Dietary Fiber from Okara Ameliorate the Colonic Environment Disturbance Caused by Acute Ulcerative Colitis

Food & Function ◽

10.1039/d1fo02264d ◽

2021 ◽

Author(s):

Bo Lyu ◽

Yi Wang ◽

Hongling Fu ◽

Jiaxin Li ◽

Xiaoqing Yang ◽

...

Keyword(s):

Ulcerative Colitis ◽

Dietary Fiber ◽

High Purity ◽

Raw Material ◽

Insoluble Dietary Fiber ◽

Positive Effect ◽

Colonic Environment

High purity insoluble dietary fiber from okara (Okara-HPIDF) is a raw material with a potentially positive effect on colon health. However, the mechanisms of the effect are far from clear....

Download Full-text