Abstract
The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.
Highlights
Pecan nuts (Carya illinoinensis) have been part of the human diet for hundreds of years and they are commonly used in the bakery and snack industry [1]
In a study presented by Borchani et al it has been found that in a by-product from dates with the incorporation of a temperature treatment, the dry matter increased as well as the content of Total dietary fiber (TDF) [31]
This research uses a response surface method to determine the effect of extrusion techno-functional properties and antioxidant activity
Summary
Pecan nuts (Carya illinoinensis) have been part of the human diet for hundreds of years and they are commonly used in the bakery and snack industry [1]. This type of nut has beneficial nutritional components, including polyunsaturated fatty acids, vitamins, minerals, protein, and other functional compounds, such as polyphenols [2]. Mexico and the United States are responsible for 93% of the world’s production of pecan nuts, with an average of nearly 60,000 and 40,000 metric tons per year, respectively [3]. Prado et al found that a pecan nutshell infusion presents antibacterial activity [5].
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