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Changes in Phenolics during Cooking Extrusion: A Review
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469840/ https://www.ncbi.nlm.nih.gov/pubmed/34574210 http://dx.doi.org/10.3390/foods10092100 |
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author | Šárka, Evžen Sluková, Marcela Henke, Svatopluk |
author_facet | Šárka, Evžen Sluková, Marcela Henke, Svatopluk |
author_sort | Šárka, Evžen |
collection | PubMed |
description | In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins. |
format | Online Article Text |
id | pubmed-8469840 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-84698402021-09-27 Changes in Phenolics during Cooking Extrusion: A Review Šárka, Evžen Sluková, Marcela Henke, Svatopluk Foods Review In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins. MDPI 2021-09-05 /pmc/articles/PMC8469840/ /pubmed/34574210 http://dx.doi.org/10.3390/foods10092100 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Šárka, Evžen Sluková, Marcela Henke, Svatopluk Changes in Phenolics during Cooking Extrusion: A Review |
title | Changes in Phenolics during Cooking Extrusion: A Review |
title_full | Changes in Phenolics during Cooking Extrusion: A Review |
title_fullStr | Changes in Phenolics during Cooking Extrusion: A Review |
title_full_unstemmed | Changes in Phenolics during Cooking Extrusion: A Review |
title_short | Changes in Phenolics during Cooking Extrusion: A Review |
title_sort | changes in phenolics during cooking extrusion: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469840/ https://www.ncbi.nlm.nih.gov/pubmed/34574210 http://dx.doi.org/10.3390/foods10092100 |
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