VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY

Öz

Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wheat flour (WF) - based extrudates. Feeds were prepared to have extrudates with ALP:WF ratios of 0:100, 3:97, 6:94, and 9:91. Increasing ALP ratio reduced sectional and volume expansion indexes but increased bulk density and hardness values. The water absorption index decreased for the highest ALP: WF ratio (9:91), while the water solubility index was not affected by ALP addition. Rapidly and slowly digestible glucose fractions were not significantly affected by ALP addition. The overall acceptability of products was only affected at the 9:91 ALP: WF ratio. The findings showed that ALP could be valorized as a food ingredient. The information gained could guide future studies that will focus on developing nutritious ready-to-expanded snacks enriched with high fiber ingredients.

Anahtar Kelimeler

• Artichoke
• extrusion
• dietary fiber
• available glucose

Destekleyen Kurum

TÜBİTAK

Proje Numarası

TUBITAK COST-213O208

ENGİNAR YAPRAĞI TOZUNUN EKSTRÜDE ATIŞTIRMALIKLARDA KULLANILMASI: ÜRÜN KALİTESİ VE IN VITRO NİŞASTA SİNDİRİLEBİLİRLİĞİ

Öz

Enginar üretimi esnasında ortaya çıkan atıklar zengin lif ve biyoaktif fenolik madde kaynağıdır. Bu çalışma, enginar yaprağı tozu (ALP) ilavesinin, buğday unu (WF) bazlı ekstrüdatların fiziksel özelliklerine ve in vitro nişasta sindirilebilirliğine etkisini araştırmayı amaçlamaktadır. Çalışmada, ALP:WF oranları sırasıyla 0:100, 3:97, 6:94 ve 9:91 olacak şekilde ekstrüdatlar üretilmiştir. ALP oranının artırılması, genleşme indekslerini azaltmış, ancak yığın yoğunluğu ve sertlik değerlerini artırmıştır. Su emme indeksi en yüksek ALP:WF oranında (9:91) azalırken, suda çözünürlük indeksi ALP ilavesinden etkilenmemiştir. Hızlı ve yavaş sindirilebilen glikoz fraksiyonları ALP ilavesinden önemli ölçüde etkilenmemiştir. Ürünlerin genel kabul edilebilirliği yalnızca 9:91 ALP:WF oranında etkilenmiş olup bulgular, ALP'nin ekstrüdatlarda bir gıda bileşeni olarak değerlendirilebileceğini göstermiştir. Elde edilen bilgiler, yüksek lif içeriği ile zenginleştirilmiş, besleyici atıştırmalıkların geliştirilmesine yönelik gelecekteki çalışmalara rehberlik edebilir.

Anahtar Kelimeler

• Artichoke
• extrusion
• dietary fiber
• available glucose

Destekleyen Kurum

TÜBİTAK

Proje Numarası

TUBITAK COST-213O208

Teşekkür

Funding: This work was supported by The Scientific and Technological Council of Turkey [Project number: TUBITAK COST-213O208] and the council did not have a role in study design; in the collection, analysis and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.

Kaynakça

1. Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B., Panak Balentić, J., Šubarić, D. (2018). Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products. Innovative Food Science and Emerging Technologies, 47(November 2017), 517–524. https://doi.org/ 10.1016/j.ifset.2018.05.004
2. Altan, A., McCarthy, K. L., Maskan, M. (2008a). Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. Journal of Food Engineering, 84(2), 231–242. https://doi.org/ 10.1016/j.jfoodeng.2007.05.014
3. Altan, A., McCarthy, K. L., Maskan, M. (2008b). Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89(1), 24–32. https://doi.org/10.1016/j.jfoodeng.2008.03.025
4. Artz, W. E., Warren, C., Villota, R. (1990). Twin‐screw extrusion modification of a corn fiber and corn starch extruded blend. Journal of Food Science, 55(3), 746–754. https://doi.org/10.1111/j.1365-2621.1990.tb05220.x
5. Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53(1), 1–14. https://doi.org/ 10.1016/j.foodres.2013.03.043
6. Blandino, M., Bresciani, A., Loscalzo, M., Vanara, F., Marti, A. (2022). Extruded snacks from pigmented rice: Phenolic profile and physical properties. Journal of Cereal Science, 103, 103347. https://doi.org/10.1016/J.JCS.2021.103347
7. Brennan, M. A., Derbyshire, E., Tiwari, B. K., Brennan, C. S. (2012). Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: Interactions between dietary fiber, physicochemical characteristics, and glycemic load. Journal of Agricultural and Food Chemistry, 60(17), 4396–4401. https://doi.org/10.1021/ jf3008635
8. Brennan, M. A., Monro, J. A., Brennan, C. S. (2008). Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration. International Journal of Food Science and Technology, 43(12), 2278–2288. https://doi.org/10.1111/ j.1365-2621.2008.01867.x

9. Caltinoglu, C., Tonyalı, B., Sensoy, I. (2013). 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 & Technology, 49(2), 587–594. https://doi.org/10.1111/ ijfs.12341
10. Chang, Y. K., Silva, M. R., Gutkoski, L. C., Sebio, L., Silva, M. A. A. P. Da. (1998). Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends. Journal of the Science of Food and Agriculture, 78, 59–66.
11. Delgado-Nieblas, C., Ruiz-Beltrán, K., Sánchez-Lizárraga, J., Zazueta-Morales, J. de J., Aguilar-Palazuelos, E., Carrillo-López, A., … Quintero-Ramos, A. (2019). Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace. CyTA - Journal of Food, 17(1), 240–250. https://doi.org/ 10.1080/19476337.2019.1566276
12. Ding, Q. B., Ainsworth, P., Tucker, G., Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66(3), 283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019
13. Englyst, K. N., Englyst, H. N., Hudson, G. J., Cole, T. J., Cummings, J. H. (1999). Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition, 69(3), 448–454. https://doi.org/10.1093/ajcn/69.3.448
14. Falcone, R. G., Phillips, R. D. (1988). Effects of feed composition, feed moisture, and barrel temperature on the physical and rheological properties of snack‐like products prepared from cowpea and sorghum flours by extrusion. Journal of Food Science, 53(5), 1464–1469. https://doi.org/ 10.1111/j.1365-2621.1988.tb09300.x
15. Gui, Y., Ryu, G. H. (2014). Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder). Journal of Ginseng Research, 38(2), 146–153. https://doi.org/ 10.1016/j.jgr.2013.12.002
16. Gutkoski, L. C., El-Dash, A. A. (1999). Effect of extrusion process variables on physical and chemical properties of extruded oat products. Plant Foods for Human Nutrition, 54, 315–325. https://doi.org/10.1023/A:1008101209353
17. 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
18. Jin, Z., Hsieh, F., Huff, H. E. (1995). Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. Journal of Cereal Science, 22(2), 185–194. https://doi.org/10.1016/0733-5210(95)90049-7
19. Karkle, E. L., Alavi, S., Dogan, H. (2012). Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Research International, 46(1), 10–21. https://doi.org/10.1016/ j.foodres.2011.11.003
20. Karkle, E. L., Keller, L., Dogan, H., Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171–182. https://doi.org/10.1016/ j.jfoodeng.2011.06.020
21. Kaur, L., Singh, J. (2016). Microstructure, starch digestion, and glycemic index of potatoes. (J. Singh, L. Kaur, Eds.), Advances in potato chemistry and technology. 2nd Edition, Elsevier Academic Press, USA. https://doi.org/10.1016/B978-0-12-800002-1.00013-3
22. Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561–570. https://doi.org/10.1007/ s13197-015-2039-1
23. Lattanzio, V., Kroon, P. A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods, 1(2), 131–144. https://doi.org/10.1016/j.jff.2009.01.002
24. Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., … Shewry, P. R. (2017). Role of polysaccharides in food, digestion, and health. Critical Reviews in Food Science and Nutrition, 57(2), 237–253. https://doi.org/10.1080/ 10408398.2014.939263
25. Lu, H., Yang, Z., Yu, M., Ji, N., Dai, L., Dong, X., … Sun, Q. (2021). Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths. International Journal of Biological Macromolecules, 167, 595–604. https://doi.org/10.1016/ j.ijbiomac.2020.11.198
26. Lu, X., Brennan, M. A., Narciso, J., Guan, W., Zhang, J., Yuan, L., … Brennan, C. S. (2020). Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. LWT - Food Science and Technology, 118, 108730. https://doi.org/ 10.1016/j.lwt.2019.108730
27. Lue, S., Hsieh, F., Huff, H. E. (1991). Extrusion cooking of corn meal and sugar beet fiber: Effects on expansion properties, starch gelatinization, and dietary fiber content. Cereal Chemistry, 68(3), 227–234.
28. Moraru, C. I., Kokini, J. L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety, 2(4), 147–165. https://doi.org/10.1111/j.1541-4337.2003.tb00020.x
29. Nascimento, E. M. da G. C. do, Carvalho, C. W. P., Takeiti, C. Y., Freitas, D. D. G. C., Ascheri, J. L. R. (2012). Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates. Food Research International, 45(1), 434–443. https://doi.org/10.1016/j.foodres.2011.11.009
30. Ortak, M., Caltinoglu, C., Sensoy, I., Karakaya, S., Mert, B. (2017). Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing. Journal of Food Science and Technology, 54(11), 3543–3551. https://doi.org/10.1007/s13197-017-2812-4
31. Pai, D. A., Blake, O. A., Hamaker, B. R., Campanella, O. H. (2009). Importance of extensional rheological properties on fiber-enriched corn extrudates. Journal of Cereal Science, 50(2), 227–234. https://doi.org/10.1016/ j.jcs.2009.05.007
32. Parada, J., Aguilera, J. M., Brennan, C. (2011). Effect of guar gum content on some physical and nutritional properties of extruded products. Journal of Food Engineering, 103(3), 324–332. https://doi.org/10.1016/j.jfoodeng.2010.11.001
33. Rathod, R. P., Annapure, U. S. (2017). Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing. LWT - Food Science and Technology, 80, 121–130. https://doi.org/10.1016/ j.lwt.2017.02.001
34. Robin, F., Dubois, C., Curti, D., Schuchmann, H. P., Palzer, S. (2011). Effect of wheat bran on the mechanical properties of extruded starchy foams. Food Research International, 44(9), 2880–2888. https://doi.org/10.1016/j.foodres.2011.06.041
35. Robin, F., Schuchmann, H. P., Palzer, S. (2012). Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science and Technology, 28(1), 23–32. https://doi.org/10.1016/ j.tifs.2012.06.008
36. Rolandelli, G., García-Navarro, Y. T., García-Pinilla, S., Farroni, A. E., Gutiérrez-López, G. F., Buera, M. del P. (2020). Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. Food Structure, 25, 100140. https://doi.org/ 10.1016/j.foostr.2020.100140
37. Sahin, S., Sumnu, S. G. (2006). Physical Properties of Foods. 1st Edition, Springer, New York, USA. Schuchardt, J. P., Wonik, J., Bindrich, U., Heinemann, M., Kohrs, H., Schneider, I., … Hahn, A. (2016). Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Food & Function, 7, 464–474. https://doi.org/10.1039/c5fo01137j
38. Schütz, K., Kammerer, D., Carle, R., Schieber, A. (2004). Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MSn. Journal of Agricultural and Food Chemistry, 52(13), 4090–4096. https://doi.org/10.1021/jf049625x
39. Schütz, K., Muks, E., Carle, R., Schieber, A. (2006a). Quantitative determination of phenolic compounds in artichoke-based dietary supplements and pharmaceuticals by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 54(23), 8812–8817. https://doi.org/10.1021/jf062009b
40. Schütz, K., Persike, M., Carle, R., Schieber, A. (2006b). Characterization and quantification of anthocyanins in selected artichoke (Cynara scolymus L.) cultivars by HPLC-DAD-ESI-MS n. Analytical and Bioanalytical Chemistry, 384(7–8), 1511–1517. https://doi.org/10.1007/s00216-006-0316-6
41. Singh, B., Sekhon, K. S., Singh, N. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100(1), 198–202. https://doi.org/10.1016/j.foodchem.2005.09.042
42. Singh, J. P., Kaur, A., Shevkani, K., Singh, N., Singh, B. (2016). Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. International Journal of Food Science and Technology, 51(4), 911–919. https://doi.org/10.1111/ijfs.13051
43. Sriburi, P., Hill, S. E. (2000). Extrusion of cassava starch with either variations in ascorbic acid concentration or pH. International Journal of Food Science and Technology, 35(2), 141–154. https://doi.org/10.1046/j.1365-2621.2000.00360.x
44. Stojceska, V., Ainsworth, P., Plunkett, A., İbanoǧlu, E., İbanoǧlu, Ş. (2008). Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering, 87(4), 554–563. https://doi.org/10.1016/ j.jfoodeng.2008.01.009
45. Tonyali, B., Sensoy, I., Karakaya, S. (2015). The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates. Food & Function. https://doi.org/10.1039/c5fo01185j
46. 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. https://doi.org/ 10.1007/s13197-020-04376-8
47. Villanueva-Suárez, M. J., Mateos-Aparicio, I., Pérez-Cózar, M. L., Yokoyama, W., Redondo-Cuenca, A. (2019). Hypolipidemic effects of dietary fibre from an artichoke by-product in Syrian hamsters. Journal of Functional Foods, 56, 156–162. https://doi.org/10.1016/ j.jff.2019.03.013
48. Wani, S. A., Kumar, P. (2016). Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks. Journal of Food Processing and Preservation, 40(2), 166–173. https://doi.org/ 10.1111/jfpp.12593
49. Yadav, K. C., Mishra, P., Dhungana, P. K., Rajbanshi, R., Gartaula, G., Dhital, S. (2015). Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates. African Journal of Food Science, 9(8), 448–455. https://doi.org/10.5897/ AJFS2014.1243
50. Yaǧcı, S., Göǧüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86(1), 122–132. https://doi.org/ 10.1016/j.jfoodeng.2007.09.018
51. Yanniotis, S., Petraki, A., Soumpasi, E. (2007). Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal of Food Engineering, 80(2), 594–599. https://doi.org/ 10.1016/j.jfoodeng.2006.06.018
52. Zhu, L. J., Shukri, R., De Mesa-Stonestreet, N. J., Alavi, S., Dogan, H., Shi, Y. C. (2010). Mechanical and microstructural properties of soy protein - High amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion. Journal of Food Engineering, 100(2), 232–238. https://doi.org/10.1016/ j.jfoodeng.2010.04.004
53. Zhu, X., Zhang, H., Lo, R. (2004). Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities. Journal of Agricultural and Food Chemistry, 52(24), 7272–7278. https://doi.org/ 10.1021/jf0490192