New food compositions to increase the content of phenolic compounds in extrudates
Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0002_new-food-compositions-to-increase-the-content-of-phenolic-compounds-in-extrudates.php |
| _version_ | 1797899609619562496 |
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| author | Evžen Šárka Marcela Sluková Petra Smrčková |
| author_facet | Evžen Šárka Marcela Sluková Petra Smrčková |
| author_sort | Evžen Šárka |
| collection | DOAJ |
| description | Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes. |
| first_indexed | 2024-04-10T08:31:33Z |
| format | Article |
| id | doaj.art-6551e526326942cb91a5c5df36f2e300 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:33Z |
| publishDate | 2020-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-6551e526326942cb91a5c5df36f2e3002023-02-23T03:28:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172020-12-0138634735810.17221/223/2020-CJFScjf-202006-0002New food compositions to increase the content of phenolic compounds in extrudatesEvžen ŠárkaMarcela Sluková0Petra Smrčková1Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech RepublicPhenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0002_new-food-compositions-to-increase-the-content-of-phenolic-compounds-in-extrudates.phpthermal processingricesorghumextrusionphenolic acidsflavonols |
| spellingShingle | Evžen Šárka Marcela Sluková Petra Smrčková New food compositions to increase the content of phenolic compounds in extrudates Czech Journal of Food Sciences thermal processing rice sorghum extrusion phenolic acids flavonols |
| title | New food compositions to increase the content of phenolic compounds in extrudates |
| title_full | New food compositions to increase the content of phenolic compounds in extrudates |
| title_fullStr | New food compositions to increase the content of phenolic compounds in extrudates |
| title_full_unstemmed | New food compositions to increase the content of phenolic compounds in extrudates |
| title_short | New food compositions to increase the content of phenolic compounds in extrudates |
| title_sort | new food compositions to increase the content of phenolic compounds in extrudates |
| topic | thermal processing rice sorghum extrusion phenolic acids flavonols |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0002_new-food-compositions-to-increase-the-content-of-phenolic-compounds-in-extrudates.php |
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