Stability of goji bioactives during extrusion cooking process
| Autor: | Dimitri Bocquel, Agnieszka Kosińska-Cagnazzo, Wilfried Andlauer, Isabelle Marmillod |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
medicine.medical_treatment Food chemistry Antioxidants Analytical Chemistry Rutin chemistry.chemical_compound 0404 agricultural biotechnology food medicine Organic chemistry Cooking Food science chemistry.chemical_classification Moisture Goji berry 04 agricultural and veterinary sciences General Medicine Lycium 040401 food science food.food Zeaxanthin chemistry Xanthophyll Extrusion Oxidation-Reduction Food Science |
| Zdroj: | Food Chemistry. 230:250-256 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.03.035 |
| Popis: | Due to the increasing popularity of goji berries, efforts are made to enlarge the offer of goji containing foods. In this study, rice flour based extrudates enriched with goji berries were investigated. The extrusion was performed using a twin screw extruder with constant feed moisture and screw speed. Raw mixtures as well as extruded products obtained were analysed in order to determine antioxidant activity and contents of rutin, zeaxanthin dipalmitate and 2-O-β-d-glucopyranosyl-l-ascorbic acid. The antioxidant activity of goji extrudates was boosted up to 20times compared to the extrudates without any addition. The process of extrusion increased the antioxidant activity despite of decrease in rutin content. Regardless of extrusion conditions rutin retention in the extrudates was not lower than 60% compared to the respective raw mixtures. In the case of zeaxanthin dipalmitate the retention level was around 40%. 2-O-β-d-glucopyranosyl-l-ascorbic acid was stable at the conditions applied. |
| Databáze: | OpenAIRE |
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