3G extruded snacks enriched with catechin for high antioxidant capacity

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dc.article.number115674
dc.contributor.authorZambrano Y.
dc.contributor.authorMariotti-Celis M.S.
dc.contributor.authorBouchon P.
dc.date.accessioned2024-05-15T08:00:24Z
dc.date.available2024-05-15T08:00:24Z
dc.date.issued2024
dc.description.abstract© 2023 The AuthorsExtrusion yields either an expanded product or a non-expanded pellet. Non-expanded pellets undergo subsequent indirect expansion in a separate thermal device, such as a microwave oven, resulting in a third-generation (3G) snack. The utilization of milder conditions, makes this an encouraging approach for functional food development. Currently, the effects of both processes on retaining functional ingredients and the evolution of their structure are not yet fully understood. Accordingly, this work aimed to analyze how extrusion temperature (110, 135, and 150 °C) and moisture content (27 and 31%) affect the physical characteristics of 3G expanded rice-flour products enriched with catechins, using a microstructural approach, to better understand the relationship between catechin retention, antioxidant capacity, and structure development. The results showed that products with catechin exhibited higher expansion and increased crispiness/crunchiness, with a relatively higher percentage of small pores, as revealed by X-ray microtomography. Additionally, there was a remarkable retention of catechin and antioxidant capacity (DPPH) in the expanded products, reaching nearly 100%. The preservation of antioxidant capacity in the expanded products may be attributed to the high-temperature-short-time process, which favors catechin stability, along with the dense glassy structure of the extruded pellets obtained, protecting them through encapsulation until their subsequent expansion.
dc.description.funderAdvanced National Human Capital Formation Program
dc.description.funderFondecyt
dc.description.funderANID
dc.fechaingreso.objetodigital2024-09-03
dc.format.extent68 páginas
dc.fuente.origenScopus
dc.identifier.doi10.1016/j.lwt.2023.115674
dc.identifier.eisbn978-0-367-52006-9
dc.identifier.eissn2227-7102
dc.identifier.isbn978-1-032-19975-7
dc.identifier.isbn978-0-367-52004-5
dc.identifier.issn00236438
dc.identifier.scopusidSCOPUS_ID:85182507728
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.115674
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/85641
dc.identifier.wosidWOS:001014140000001
dc.information.autorucFacultad de Ingeniería; Bouchon Aguirre, Pedro Alejandro; S/I; 71999
dc.issue.numero6
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final49
dc.pagina.inicio40
dc.publisherTaylor and Francis
dc.relation.ispartofRevista de Critica Literaria Latinoamericana
dc.revistaLWT
dc.rightsacceso abierto
dc.subjectExtrusion
dc.subjectMicro-CT
dc.subjectMicrostructure
dc.subjectPolyphenols
dc.subjectThird generation snack
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.title3G extruded snacks enriched with catechin for high antioxidant capacity
dc.typeartículo
dc.volumen192
sipa.codpersvinculados71999
sipa.indexScopus
sipa.trazabilidadCarga WOS-SCOPUS;15-05-2024
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