Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (<i>Aronia melanocarpa<...
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/518 |
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| author | Vera Schmid Jan Steck Esther Mayer-Miebach Diana Behsnilian Mirko Bunzel Heike P. Karbstein M. Azad Emin |
| author_facet | Vera Schmid Jan Steck Esther Mayer-Miebach Diana Behsnilian Mirko Bunzel Heike P. Karbstein M. Azad Emin |
| author_sort | Vera Schmid |
| collection | DOAJ |
| description | The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (<i>Aronia melanocarpa</i>) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (c<sub>w</sub>), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg<sup>−1</sup> and material temperatures (T<sub>M</sub>) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg<sup>−1</sup>, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP. |
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| language | English |
| last_indexed | 2024-03-09T05:56:33Z |
| publishDate | 2021-03-01 |
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| spelling | doaj.art-b40605c90eab4dec8f3a90cb522e58912023-12-03T12:13:12ZengMDPI AGFoods2304-81582021-03-0110351810.3390/foods10030518Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive CompoundsVera Schmid0Jan Steck1Esther Mayer-Miebach2Diana Behsnilian3Mirko Bunzel4Heike P. Karbstein5M. Azad Emin6Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, GermanyInstitute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, GermanyDepartment of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, GermanyDepartment of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, GermanyInstitute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, GermanyThe partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (<i>Aronia melanocarpa</i>) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (c<sub>w</sub>), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg<sup>−1</sup> and material temperatures (T<sub>M</sub>) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg<sup>−1</sup>, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.https://www.mdpi.com/2304-8158/10/3/518arabinan sidechainsmonosaccharide compositionglycosidic linkagepectic arabinan oligosaccharidesdietary fiber stabilitypolyphenols stability |
| spellingShingle | Vera Schmid Jan Steck Esther Mayer-Miebach Diana Behsnilian Mirko Bunzel Heike P. Karbstein M. Azad Emin Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds Foods arabinan sidechains monosaccharide composition glycosidic linkage pectic arabinan oligosaccharides dietary fiber stability polyphenols stability |
| title | Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
| title_full | Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
| title_fullStr | Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
| title_full_unstemmed | Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
| title_short | Extrusion Processing of Pure Chokeberry (<i>Aronia melanocarpa</i>) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
| title_sort | extrusion processing of pure chokeberry i aronia melanocarpa i pomace impact on dietary fiber profile and bioactive compounds |
| topic | arabinan sidechains monosaccharide composition glycosidic linkage pectic arabinan oligosaccharides dietary fiber stability polyphenols stability |
| url | https://www.mdpi.com/2304-8158/10/3/518 |
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