Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
Highlights
Extrusion cooking is used for the production of a large number of food products, e.g., breakfast cereals [1], confectionery products, biscuits [2], ready-to-eat expanded snacks, meat analogues [3,4], modified starches, and pet foods [2]
The largest values of phenolic acids in extrudates were found in rice bran, and the highest content in gallic acid
Extrusion cooking induces the alteration of raw materials in physicochemical and functional properties, phenolic compounds, and their antioxidant activities
Summary
Extrusion cooking is used for the production of a large number of food products, e.g., breakfast cereals [1], confectionery products, biscuits [2], ready-to-eat expanded snacks, meat analogues [3,4], modified starches, and pet foods [2]. Numerous TPC data of extrudates are presented in the literature for which, in addition to water and one main component, additives were used, e.g., materials rich in phenolics and/or waste from the food industry. The data of the individual phenolic acids from the literature in Table 2 show that the maximum content was only found for rosmarinic acid, which showed a high antioxidant potential and a radical scavenging activity in extruded corn snacks containing Moldavian dragonhead leaves, when a high content of additive was used. Zeng et al [29] found retention of 266% of caffeic acid in extrudates of brown rice flour, resulting in very low content, of 0.26 mg/100 g DM. Diferulic acid and 4-OH-benzoic acid were identified by Gong et al [38] in brown rice flour
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