Abstract
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.
Highlights
Over the last decade, the emerging trends in food processing have been based on a few pillars, from which the design of health-promoting food and waste reduction is crucial [1,2]
The result is in line with our recent study Igual et al [30] where we showed that the addition of 8% of rose hip (Rosa canina) powder increased flavonols content mixtures, reaching values of 737.79 μg/gd.w., 148.0, and 205.2 μg/gd.w for Di-Gallic acid, Procyanidin dimmers 1 and 2
Phenolic acids increased from a value of 165.63 μg/g dry weight for the control sample to a final value of 173.3 μg/g dry weight for 10RHCoE, whilst total flavonols 10 RHCoE samples were enriched to higher extended values (694.0 μg/g dry weight)
Summary
The emerging trends in food processing have been based on a few pillars, from which the design of health-promoting food and waste reduction is crucial [1,2] Using this approach, the bio-functional molecules from different unused raw materials, or part of them, could be delivered to the human body, especially when innovative processing technologies are used [3]. This could lead to solving global issues regarding the availability of sufficient food with good nutritional and safety quality and assuring the sustainability of food systems [4,5] With this idea, in our recent publication, we emphasized the possibility to use alfalfa (Medicago sativa L.) in corn extrudates manufacturing [6], meantime, Pasqualone et al [7] highlighted the importance of using legumes in extruded ready-to-eat foods such as lentil [8,9]. Herrera-Cazares et al [10] mentioned that mango (Mangifera indica L.) bagasse could be successfully used to manufacture functional confections, whilst microalgae and apple pomace were used in corn extrudates by Uribe-Wandurraga et al [11] and Karkle et al [12].
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