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The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets
The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds,...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9964093/ https://www.ncbi.nlm.nih.gov/pubmed/36838822 http://dx.doi.org/10.3390/molecules28041835 |
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author | Soja, Jakub Combrzyński, Maciej Oniszczuk, Tomasz Biernacka, Beata Wójtowicz, Agnieszka Kupryaniuk, Karol Wojtunik-Kulesza, Karolina Bąkowski, Maciej Gancarz, Marek Mołdoch, Jarosław Szponar, Jarosław Oniszczuk, Anna |
author_facet | Soja, Jakub Combrzyński, Maciej Oniszczuk, Tomasz Biernacka, Beata Wójtowicz, Agnieszka Kupryaniuk, Karol Wojtunik-Kulesza, Karolina Bąkowski, Maciej Gancarz, Marek Mołdoch, Jarosław Szponar, Jarosław Oniszczuk, Anna |
author_sort | Soja, Jakub |
collection | PubMed |
description | The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant. The amount of fresh kale and the applied processing variables (extruder screw speed and the moisture content of the raw material blends) were also found to significantly affect the water absorption index, water solubility index, fat absorption index, fatty acid profile, and basic chemical composition of the obtained extrudates. The sample with the highest phenolic content (72.8 μg GAE/g d.w.), the most advantageous chemical composition (protein, ash, fat, carbohydrates, and fiber content), and high antioxidant properties was produced at a fresh kale content of 30%, a 36% moisture content, and a 100 rpm screw speed. The following phenolic acids were identified in this sample: protocatechuic, 4-OH-benzoic, vanillic, syringic, salicylic, caffeic, coumaric, ferulic, and sinapic. Sinapic acid was the prevailing phenolic acid. |
format | Online Article Text |
id | pubmed-9964093 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99640932023-02-26 The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets Soja, Jakub Combrzyński, Maciej Oniszczuk, Tomasz Biernacka, Beata Wójtowicz, Agnieszka Kupryaniuk, Karol Wojtunik-Kulesza, Karolina Bąkowski, Maciej Gancarz, Marek Mołdoch, Jarosław Szponar, Jarosław Oniszczuk, Anna Molecules Article The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant. The amount of fresh kale and the applied processing variables (extruder screw speed and the moisture content of the raw material blends) were also found to significantly affect the water absorption index, water solubility index, fat absorption index, fatty acid profile, and basic chemical composition of the obtained extrudates. The sample with the highest phenolic content (72.8 μg GAE/g d.w.), the most advantageous chemical composition (protein, ash, fat, carbohydrates, and fiber content), and high antioxidant properties was produced at a fresh kale content of 30%, a 36% moisture content, and a 100 rpm screw speed. The following phenolic acids were identified in this sample: protocatechuic, 4-OH-benzoic, vanillic, syringic, salicylic, caffeic, coumaric, ferulic, and sinapic. Sinapic acid was the prevailing phenolic acid. MDPI 2023-02-15 /pmc/articles/PMC9964093/ /pubmed/36838822 http://dx.doi.org/10.3390/molecules28041835 Text en © 2023 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 | Article Soja, Jakub Combrzyński, Maciej Oniszczuk, Tomasz Biernacka, Beata Wójtowicz, Agnieszka Kupryaniuk, Karol Wojtunik-Kulesza, Karolina Bąkowski, Maciej Gancarz, Marek Mołdoch, Jarosław Szponar, Jarosław Oniszczuk, Anna The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title | The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title_full | The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title_fullStr | The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title_full_unstemmed | The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title_short | The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets |
title_sort | effect of fresh kale (brassica oleracea var. sabellica) addition and processing conditions on selected biological, physical, and chemical properties of extruded snack pellets |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9964093/ https://www.ncbi.nlm.nih.gov/pubmed/36838822 http://dx.doi.org/10.3390/molecules28041835 |
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