Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

被引：272

作者：

Brennan, Charles ^{[1
]}

Brennan, Margaret ^{[1
]}

Derbyshire, Emma ^{[1
]}

Tiwari, Brijesh K. ^{[1
]}

机构：

[1] Manchester Metropolitan Univ, Hollings Fac, Dept Food & Tourism, Manchester M14 6HR, Lancs, England

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2011年 / 22卷 / 10期

关键词：

PHASEOLUS-VULGARIS L; EXTRUDED SNACKS; DIETARY FIBER; BY-PRODUCTS; CEREAL; BLUEBERRY; COOKING; POMACE; BEANS; FORTIFICATION;

D O I：

10.1016/j.tifs.2011.05.007

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Greater consumer demand for nutritious extruded food products with enhanced bioactive compounds has shifted research focus towards incorporation of bioactive rich ingredients with traditionally extruded starch materials. Recent research has highlighted the importance of bioactive compounds in human health and nutrition. An evaluation of the available literature reveals that the level of bioactive compounds in extruded products is influenced by extrusion process variables. Shear, temperature, resonance time and water content are all factors which contribute to the overall composition of extruded products. In addition, food structure may also exhibit a role in the potential release of functional bioactives. This paper reviews the effect of extrusion on bioactive compounds such as phenolic compounds, anthocyanins, isoflavones and their antioxidant activity. Factors influencing levels and stability during extrusion are also discussed.

引用

页码：570 / 575

页数：6

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