A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/12/7/1453 |
| _version_ | 1797590549643919360 |
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| author | Silvia Mironeasa Ionica Coţovanu Costel Mironeasa Mădălina Ungureanu-Iuga |
| author_facet | Silvia Mironeasa Ionica Coţovanu Costel Mironeasa Mădălina Ungureanu-Iuga |
| author_sort | Silvia Mironeasa |
| collection | DOAJ |
| description | The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect. |
| first_indexed | 2024-03-11T01:22:06Z |
| format | Article |
| id | doaj.art-f5ce7369020a469f8e1e1be6d5a13121 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T01:22:06Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-f5ce7369020a469f8e1e1be6d5a131212023-11-18T18:06:12ZengMDPI AGAntioxidants2076-39212023-07-01127145310.3390/antiox12071453A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal SourcesSilvia Mironeasa0Ionica Coţovanu1Costel Mironeasa2Mădălina Ungureanu-Iuga3Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaFaculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaFaculty of Mechanical Engineering, Automotive and Robotics, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaIntegrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaThe demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.https://www.mdpi.com/2076-3921/12/7/1453antioxidantscereals and pseudo-cerealsextruded snacksfibersfruits and vegetablesherbs |
| spellingShingle | Silvia Mironeasa Ionica Coţovanu Costel Mironeasa Mădălina Ungureanu-Iuga A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources Antioxidants antioxidants cereals and pseudo-cereals extruded snacks fibers fruits and vegetables herbs |
| title | A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources |
| title_full | A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources |
| title_fullStr | A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources |
| title_full_unstemmed | A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources |
| title_short | A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources |
| title_sort | review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources |
| topic | antioxidants cereals and pseudo-cereals extruded snacks fibers fruits and vegetables herbs |
| url | https://www.mdpi.com/2076-3921/12/7/1453 |
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