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Retention of Bioactives in Food Processing pp 247–275Cite as

Influence of Extrusion on Food Bioactives

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Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

Today, consumers are concerned with the fact that the food they eat should not only be tasty, but also healthy and should include more bioactive compounds. Extrusion cooking technology provides consumers with multiple choices in terms of nourishment and functionality, as well as palatability. Food extrusion has grown over the past 50 years and become a well-known industrial technology with different food applications such as production of snacks, breakfast cereals and supplementary foods. The versatility of extrusion technology makes it possible to develop fortified food products by incorporating inexpensive ingredients such as fruit by-products and their extracts into cereal and pulse-based raw materials, making them more appealing to consumers. However, extrusion processing conditions such as temperature, screw speed and moisture content should be carefully controlled to prevent degradation of the bioactive compounds including phenolics, anthocyanins, flavonoids, and etc. Many studies have shown reduction in bioactive components of raw ingredients after extrusion cooking. On the other hand, some researchers have reported the increase of free/bound phenolic acid content due to structural modification, causing the release of these compounds. Extrusion also provides elimination of antinutrient factors in legumes. Novel application of extrusion is microencapsulation, which allows to encapsulate sensitive bioactive components within a stable polymer without the use of organic solvents and controlled release of bioactives when the food is consumed. This chapter covers the effect of extrusion on bioactive compounds and recent applications of extrusion technology in encapsulation of active ingredients.

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Authors and Affiliations

  1. Food Engineering Department, Balıkesir University, Engineering Faculty, Balıkesir, Turkey

    Sibel Yağci

  2. Food Engineering Department, Mersin University, Engineering Faculty, Mersin, Turkey

    Aylin Altan

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  1. Sibel Yağci
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  2. Aylin Altan
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Correspondence to Sibel Yağci .

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Editors and Affiliations

  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  2. Department of Food Engineering Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

    Esra Capanoglu

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Yağci, S., Altan, A. (2022). Influence of Extrusion on Food Bioactives. In: Jafari, S.M., Capanoglu, E. (eds) Retention of Bioactives in Food Processing. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-96885-4_8

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