Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/12649 |
Resumo: | Extrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these food ingredients to obtain bioactive compounds enriched snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, hydroxycinnamic acids, hydroxybenzoic acids and flavonols, as well as on the antioxidant capacity of different lentil-based, fiber-enriched flours were evaluated. Total dietary fiber (TDF) in the extruded flours ranged between 7.49 and 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber soluble fraction. α-, γ- and δ-Tocopherols were characterized in all the analyzed samples, being γ-tocopherol the major isoform, before and after extrusion. Additionally, a marked decrease of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant on quinic acid content. Conversely, an increase in most polyphenolic fractions was observed, probably due to the effect of extrusion process to induce hydrolysis of polyphenols bound fiber and/or proteins moieties, changing from non-extractable to extractable polyphenols. Similar increase in antioxidant activity was also observed in most formulated lentil-based flours, measured by four different antioxidant assays. Only flavonols presented an extensive content decrease of about 62 to 82%, after extrusion treatment. |
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Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacityFunctional snacksFibre enriched pulse floursAntioxidantsBioactivityExtrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these food ingredients to obtain bioactive compounds enriched snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, hydroxycinnamic acids, hydroxybenzoic acids and flavonols, as well as on the antioxidant capacity of different lentil-based, fiber-enriched flours were evaluated. Total dietary fiber (TDF) in the extruded flours ranged between 7.49 and 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber soluble fraction. α-, γ- and δ-Tocopherols were characterized in all the analyzed samples, being γ-tocopherol the major isoform, before and after extrusion. Additionally, a marked decrease of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant on quinic acid content. Conversely, an increase in most polyphenolic fractions was observed, probably due to the effect of extrusion process to induce hydrolysis of polyphenols bound fiber and/or proteins moieties, changing from non-extractable to extractable polyphenols. Similar increase in antioxidant activity was also observed in most formulated lentil-based flours, measured by four different antioxidant assays. Only flavonols presented an extensive content decrease of about 62 to 82%, after extrusion treatment.The authors are grateful to ALIMNOVA research group (UCM-GR35/10A) and to the CIMO research centre (Pest-OE/AGR/UI0690/2014) for financial support, and L. Barros’ research contract (“Compromisso para a Ciência 2008”).ElsevierBiblioteca Digital do IPBMorales, PatriciaCebadera-Miranda, LauraCámara Hurtado, MontañaReis, Filipa S.Barros, LillianBerrios, José de J.Ferreira, Isabel C.F.R.2016-01-19T14:49:30Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/12649engMorales, Patricia; Cebadera-Miranda, Laura; Cámara, Rosa M.; Reis, Filipa S.; Barros, Lillian; Berrios, José de J.; Ferreira, Isabel C.F.R.; Cámara, Montaña ( 2015). Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity. Journal of Functional Foods. ISSN 1756-4646. 19:Part A, p. 537–5441756-464610.1016/j.jff.2015.09.044info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:29:40Zoai:bibliotecadigital.ipb.pt:10198/12649Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:55.217742Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
title |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
spellingShingle |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity Morales, Patricia Functional snacks Fibre enriched pulse flours Antioxidants Bioactivity |
title_short |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
title_full |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
title_fullStr |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
title_full_unstemmed |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
title_sort |
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity |
author |
Morales, Patricia |
author_facet |
Morales, Patricia Cebadera-Miranda, Laura Cámara Hurtado, Montaña Reis, Filipa S. Barros, Lillian Berrios, José de J. Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Cebadera-Miranda, Laura Cámara Hurtado, Montaña Reis, Filipa S. Barros, Lillian Berrios, José de J. Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Morales, Patricia Cebadera-Miranda, Laura Cámara Hurtado, Montaña Reis, Filipa S. Barros, Lillian Berrios, José de J. Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Functional snacks Fibre enriched pulse flours Antioxidants Bioactivity |
topic |
Functional snacks Fibre enriched pulse flours Antioxidants Bioactivity |
description |
Extrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these food ingredients to obtain bioactive compounds enriched snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, hydroxycinnamic acids, hydroxybenzoic acids and flavonols, as well as on the antioxidant capacity of different lentil-based, fiber-enriched flours were evaluated. Total dietary fiber (TDF) in the extruded flours ranged between 7.49 and 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber soluble fraction. α-, γ- and δ-Tocopherols were characterized in all the analyzed samples, being γ-tocopherol the major isoform, before and after extrusion. Additionally, a marked decrease of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant on quinic acid content. Conversely, an increase in most polyphenolic fractions was observed, probably due to the effect of extrusion process to induce hydrolysis of polyphenols bound fiber and/or proteins moieties, changing from non-extractable to extractable polyphenols. Similar increase in antioxidant activity was also observed in most formulated lentil-based flours, measured by four different antioxidant assays. Only flavonols presented an extensive content decrease of about 62 to 82%, after extrusion treatment. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2016-01-19T14:49:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/12649 |
url |
http://hdl.handle.net/10198/12649 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Morales, Patricia; Cebadera-Miranda, Laura; Cámara, Rosa M.; Reis, Filipa S.; Barros, Lillian; Berrios, José de J.; Ferreira, Isabel C.F.R.; Cámara, Montaña ( 2015). Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity. Journal of Functional Foods. ISSN 1756-4646. 19:Part A, p. 537–544 1756-4646 10.1016/j.jff.2015.09.044 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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