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

Foods ◽  
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.

scholarly journals Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 444
Author(s):  
Mariana Monteiro ◽  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Susana S. Braga ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Product ◽  
Research Needs ◽  
Processing Conditions ◽  
Antitumor Activities ◽  
Food Ingredients ◽  
Wide Range ◽  
Health Promoting ◽  
The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

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

Foods ◽  
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.

scholarly journals Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

2018 ◽  
Vol 22 (2) ◽  
pp. 49-57 ◽  
Author(s):  
Arkadiusz Matysiak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Energy Demand ◽  
Rotation Speed ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
Raw Material ◽  
Process Efficiency ◽  
Specific Mechanical Energy

AbstractThe aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

scholarly journals Making Sense of Information Overload: Consumer Ranking of Nutritional Claims in Cereal Based Products

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2858 ◽  
Author(s):  
Gracia ◽  
Barreiro-Hurlé
Keyword(s):  
Food Industry ◽  
Information Overload ◽  
Food Products ◽  
Consumer Awareness ◽  
Cereal Products ◽  
Average Consumer ◽  
Making Sense ◽  
The Impact ◽  
Day By Day ◽  
Spanish Region

As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both “healthy” (i.e., fiber) and “unhealthy” (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific.

Polycarbonate Colours Optimization Using Box Behnken Design (BBD)

2021 ◽  
Vol 13 (3) ◽  
pp. 398-406
Author(s):  
Usman Saeed
Keyword(s):  
Feed Rate ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Extrusion Process ◽  
Strong Impact ◽  
Functional Requirements ◽  
Box Behnken Design ◽  
Specific Mechanical Energy ◽  
Polymer Compound ◽  
Optimized Model

The principal objective of incorporating pigments in the polymer is to introduce color either for aesthetic reasons or for the functional requirements. The enhancement of extrusion process parameters is necessary for the proper dispersion of pigment in the polymer. In the study presented three influential processing parameters during extrusion of polymer compound are speed, temperature and feed rate. The experimental design software with Box Behnken (BBD) methodology is being utilized for the optimization. The optimized model and experimental data exceeds the analytical examination making the formulation of model crucial. Also, it was found that the extrusion parameters have strong impact on color characteristics DL, Da and Db which is determined through the analysis of variance (ANOVA). Moreover, specific mechanical energy was calculated for the experimental runs and it was revealed that the specific energy decreases with increase in feed rate.

Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

2016 ◽  
Vol 20 (2) ◽  
pp. 125-131 ◽  
Author(s):  
Magdalena Kręcisz
Keyword(s):  
Energy Consumption ◽  
Mechanical Energy ◽  
Raw Material ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Process Measurement ◽  
Cooking Process ◽  
Specific Mechanical Energy ◽  
The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
The-Thiri Maung ◽  
Bon-Yeob Gu ◽  
Gi-Hyung Ryu
Keyword(s):  
Physical Properties ◽  
Process Parameters ◽  
Corn Starch ◽  
Mechanical Energy ◽  
Wheat Gluten ◽  
Extrusion Process ◽  
High Moisture ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Feed Moisture

AbstractTo investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

scholarly journals Retail Potential for Upcycled Foods: Evidence from New Zealand

2021 ◽  
Vol 13 (5) ◽  
pp. 2624
Author(s):  
Francesca Goodman-Smith ◽  
Siddharth Bhatt ◽  
Robyn Moore ◽  
Miranda Mirosa ◽  
Hongjun Ye ◽  
...  
Keyword(s):  
Supply Chain ◽  
New Zealand ◽  
Food Waste ◽  
Food Supply ◽  
Food Industry ◽  
Food Products ◽  
Food Supply Chain ◽  
Food Ingredients ◽  
Willingness To Buy ◽  
Promising Solution

Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.

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