Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity

Detalhes bibliográficos
Autor(a) principal: Morales, Patricia
Data de Publicação: 2015
Outros Autores: Cebadera-Miranda, Laura, Cámara Hurtado, Montaña, Reis, Filipa S., Barros, Lillian, Berrios, José de J., Ferreira, Isabel C.F.R.
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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spelling 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 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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