EKSTRÜZYON İŞLEMİYLE ARTTIRILMIŞ BİYOERİŞİM VE KIRMIZI BİBER POSASI EKLENMİŞ EKSTRÜDE ÜRÜNLERİN KALİTE PARAMETRELERİ

Abstract

Sadece biyolojik olarak erişilebilir besinler biyolojik olarak kullanılabilir ve vücut tarafından sağlığa katkıda bulunmak için kullanılabilirler. Çalışma, ekstrüzyon işleminin kırmızı biber küspesi eklenmiş ekstrüdatlarda β-kriptoksantin ve zeaksantin’in in vitro biyoerişilebilirliği üzerine etkisini araştırmayı amaçlamıştır. Ekstrüzyon işlemi, zeaksantin’in in vitro biyoerişilebilirliğini önemli ölçüde arttırmıştır, ancak β-kriptoksantin için istatistiksel olarak anlamlı bir fark izlenmemiştir. Ekstrüzyon işleminden sonra antioksidan aktiviteye sahip toplam fenolik, β-kriptoksantin ve zeaksantin içerikleri daha düşük bulunmuştur. Sertlik, genleşme, su emme ve suda çözünürlük indeks değerleri gibi fiziksel kalite parametreleri kırmızı biber küspesi ilavesinden etkilenmemiştir. Gözeneklilik azalmış ve dolayısıyla yığın yoğunluğu biraz artmıştır. Duyusal analiz, kırmızı biber küspesi ilave edilen numuneler için panelistlerin tercih puanlarının kontrolden farklı olmadığını göstermiştir. Bu çalışma, ekstrüzyon işleminin fonksiyonel bileşenlerin in vitro biyoerişilebilirliğini iyileştirebileceğini göstermiştir. Ek olarak, kırmızı biber küspesi, tüketici tercihlerini değiştirmeden yeni ürünler geliştirmek için ekstrüdatlara fonksiyonel bir bileşen olarak eklenebilir.

Keywords

• Ekstrüzyon
• biyoerişilebilirlik
• kalite
• fonksiyonel
• sindirim
• duyusal

ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES

Abstract

Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrudates supplemented with red pepper pulp. Corn grits mixed with red pepper pulp were extruded. β-cryptoxanthin, zeaxanthin, and total phenolic content with antioxidant activity analysis were conducted on the feed and extruded samples. Quality parameters of the corn grit extrudates, prepared with and without red pepper pulp, were also investigated. The extrusion process significantly increased the in vitro bioaccesibiliy of zeaxanthin, but no statistically significant difference was observed for β-cryptoxanthin. After the extrusion process, total phenolic, β-cryptoxanthin, and zeaxanthin contents with antioxidant activity were lower. Physical quality parameters such as hardness, expansion, and water absorption with water solubility index values were not affected by the addition of red pepper meal. The porosity decreased, and hence the bulk density increased. Sensory analysis showed that the preference scores of the panelists for the samples with the addition of red pepper meal were not different from the control. This study showed that the extrusion process could improve the in vitro bioaccessibility of functional components. Additionally, red pepper pulp can be added as a functional ingredient to extrudates to develop new products without changing consumer preferences. 

Keywords

• Extrusion
• bioaccessibility
• quality
• functional
• digestion
• sensory

References

1. Abdel-Aal, E.-S., Akhtar, H., Zaheer, K. and Ali, R. (2013). Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients 5, 1169-1185.
2. Anton, A. A., Fulcher, R. G. and Arntfield, S. D. (2009). Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking. Food Chemistry, 113, 989-996.
3. Çaltinoğlu, Ç. (2014). Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates. Master of Science Thesis, Middle East Technical University, Ankara, TURKEY.
4. Caltinoglu, C., Tonyalı, B. and Sensoy, I. (2014). Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates. International Journal of Food Science and Technology, 49(2), 587-594.
5. Carrilo C., Buve, C., Panozzo A., Grauwet, T. and Hendrickx, M. (2017). Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids. Food Chemistry, 227, 271-279.
6. Cemeroglu, B. (2010). Gıda Analizleri. Ankara: Gıda Teknolojisi Derneği Yayınları.
7. Dehghan-Shoar, Z., Mandimika, T., Hardacre, A. K., Reynolds, G. W. and Brennan, C. S. (2011). Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives. Journal of Agricultural and Food Chemistry, 59, 12047-12053.
8. Guven, O., Sensoy, I., Senyuva, H., & Karakaya, S. (2018). Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT - Food Science and Technology, 90, 232-237. https://doi.org/10.1016/j.lwt.2017.12.042

9. Karakaya, S., Simsek, S., Eker, A.T., Pineda-Vadillo, C., Dupont, D., Perez, B., Viadel, B., Sanz-Buenhombre, M., Rodriguez, A.G., Kertesz, Z. ; Hegyi, A., Bordoni, A., El, S.N. (2016). Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins. Food and Function, 7(8), 3488-3496
10. Kopf-Bolanz, K. A, Schwander, F., Gijs, M., Vergeres, G., Portmann, R. and Egger, L. (2012). Validation of an in vitro digestive system for studying macronutrient decomposition in humans. Journal of Nutrition, 142, 245-250.
11. Krinsky, N. I., Landrum, J. T. and Bone, R. A. (2003). Biologic mechanisms of the protective role of lutein and zeaxanthin in the eye. Annual Review of Nutrition, 23, 171-201.
12. Martos, G., Conteras, P., Molina, E. and Lopez-Fandino R. (2010). Egg white ovalbumin digestion mimicking physiological conditions. Journal of Agricultural and Food Chemistry, 58, 5640-5648.
13. Minguez-Mosquera, M. I. and Hornero-Mendez, D. (1993). Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. Journal of Agricultural and Food Chemistry, 41, 1616-1620.
14. Mozaffarieh, M., Sacu, S. and Wedrich, A. (2003). The role of carotenoids, lutein and zeaxanthin, in protecting against age-related macular degeneration: a review based on controversial evidence. Nutrition Journal, 11, 20-28.
15. O'Connell, O. F., Ryan, L. and O'Brien, N. M. (2007). Xanthophyll carotenoids are more bioaccessible from fruits than dark green vegetables. Nutrition Research, 27, 258-264.
16. O'Sullivan, L., Jiwan, M. A., Daly, T., O'Brien, N. M. and Aherne, S. A. (2010). Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. Journal of Agricultural and Food Chemistry, 58, 5374-5379.
17. Pai, D. A., Blake, O. A., Hamaker, B. R. and Campanella, O. H. (2009). Importance of Extensional Rheological Properties on Fiber-Enriched Corn Extrudates. Journal of Cereal Science, 50(2), 227-234.
18. Pineda-Vadillo, C. , Nau, F. , Guerin-Dubiard, C ., Jardin, J., Lechevalier, V., Sanz-Buenhombre, M., Guadarrama, A., Toth, T., Csavajda, E., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., Dupont, D. (2017). The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry, 214, 486-496.
19. Sahin, S. and Sumnu, S. G. (2006). Physical Properties of Foods, Springer: New York.
20. Tonyali, B., Sensoy, I., & Karakaya, S. (2020). Effects of processing on onion skin powder added extrudates. Journal of Food Science and Technology, 57, 3426–3435.
21. Van Buggenhout, S., Alminger, M., Lemmens, L., Colle, I., Knockaert, G. and Moelants, K. (2010). In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes. Trends in Food Science Techology 21(12), 607-618.
22. Yeğin, Ö. (2014). Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin. Master of Science Thesis, Middle East Technical University, Ankara, TURKEY.
23. Zielinski, H., Kozlowska, H. and Lewczuk, B. (2001). Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technology, 2, 159-169.