Eastern-European Journal of Enterprise Technologies,
Год журнала:
2024,
Номер
6(11 (132)), С. 15 - 23
Опубликована: Дек. 27, 2024
The
object
of
the
study
is
dependence
technological
indicators
extruded
system
with
an
increased
ALA
content
on
composition
raw
materials.
problem
need
to
increase
oxidative
stability
lipid
component
extrudates,
preserve
their
nutritional
value
and
improve
characteristics
(in
particular,
porosity).
An
alpha-linolenic
polyunsaturated
fatty
acid
(ALA)
based
a
mixture
barley
groats
flax
seeds
has
been
developed.
influence
flaxseed
parameters
model
systems,
in
particular
porosity
component,
was
studied.
It
found
that
rational
extrusion
7.0
%,
providing
necessary
(80
%)
induction
period
accelerated
oxidation
at
temperature
80
°C
(10
hours).
proposed
approach
makes
it
possible
shelf
life
products
while
preserving
value.
developed
promising
for
further
implementation
food
industry,
which
will
contribute
expanding
range
increasing
market
competitiveness.
effect
antioxidants
–
ascorbic
ferulic
acids
lipids
studied:
0.06...0.09
0.10...0.15
%.
demonstrates
high
level
(oxidation
up
22
obtained
results
indicate
possibility
using
systems
create
specialized
extended
reduced
material
costs
Future Foods,
Год журнала:
2024,
Номер
9, С. 100318 - 100318
Опубликована: Фев. 12, 2024
The
world
population
is
expected
to
reach
9.8
billion
by
2050
according
a
report
the
United
Nations.
global
demand
for
alternative
proteins
from
different
sources,
such
as
microalgae,
mycoproteins,
insects,
cell-based,
cultured
meat,
meat
substitutes,
dairy
alternatives,
and
fungi-based
proteins,
projected
USD
290
2035.
Due
their
similar
characteristics,
offered
at
relatively
more
affordable
cost
than
animal
plant-based
are
experiencing
significant
demand.
In
recent
years,
industrial
production
of
microalgal
biomass
has
received
attention
due
its
rich
content
quality
lipids,
fatty
acids,
pigments,
whose
products
commercial
interest
in
field
food
technology
engineering.
Microalgae
can
be
grown
easily
open
closed
systems
high-value
products.
Spirulina
Chlorella
have
outstanding
ability
accumulate
protein
already
been
used
products,
feed,
nutraceuticals,
pharmaceuticals.
Here,
we
review
current
literature,
including
new
insights
into
patent
landscape
about
algal
wholistically
quality,
culture
conditions,
recovery,
potential
applications
uses,
discuss
find
sources
needs.
Food and Bioprocess Technology,
Год журнала:
2024,
Номер
17(12), С. 5199 - 5207
Опубликована: Май 22, 2024
Abstract
Edible
insect
powder
is
a
new
ingredient
that
can
be
used
to
create
innovative
functional
and
nutritional
properties
in
food
products.
However,
adding
bakery
goods
could
impact
the
dough’s
technological
sensory
attributes.
This
study
aims
investigate
possible
alterations
dough
enriched
with
examine
texture
of
salty
snacks
produced
using
3D
printer.
The
doughs
were
prepared
varying
quantities
two
types
edible
powders.
stiff
flow
showed
pseudoplastic
behaviour
fit
well
power-law
equation.
Viscosity
pseudoplasticity
increased
proportion
concentration,
strongest
effect
observed
for
L.
migratoria
.
linear
viscoelastic
exhibited
G′
values
exceeding
G″
values,
both
moduli
concentration.
A.
displayed
greater
elastic
contribution
(lower
tan
δ)
compared
diaperinus
,
which
correlates
lower
printability
demonstrated
rise
breaking
force
as
concentration
corresponding
profile
control
4.6%
sample.
Moreover,
addition
heightened
crispiness.
Foods,
Год журнала:
2023,
Номер
12(7), С. 1525 - 1525
Опубликована: Апрель 4, 2023
The
extrusion
process
may
influence
the
nutritional
profiles
of
carbohydrate-rich
food
ingredients,
including
glycemic
index
(GI)
and
antioxidant
capacity.
This
study
aimed
to
evaluate
profile
extruded
purple
sweet
potato
(EPSP)
substituted
with
kidney
bean
flour
(KBF)
(0,
30,
40%).
These
foods
were
further
characterized
by
their
proximate
composition,
resistant
starch,
polyphenols,
GI,
capacities.
40%
KBF
substitution
enhanced
protein
fiber
contents
EPSP
up
8%
6%,
respectively.
Moreover,
it
also
revealed
that
had
a
low-GI
category
(53.1),
while
0
30%
levels
high-GI
category,
i.e.,
77.4
74.7,
However,
processing
reduced
anthocyanin
content
capacity
containing
48%
19%,
There
was
significant
relationship
between
GI
values
proteins,
fats,
fibers
(p
<
0.05).
insignificant
effect
starch
phenol
on
value
recorded
due
low
concentrations
those
components.
could
ameliorate
protein,
fiber,
but
not
for
other
innovative
processes
preserving
might
improve
product
quality.
Journal of Food Science,
Год журнала:
2025,
Номер
90(2)
Опубликована: Фев. 1, 2025
Abstract
Consumer
recognition
of
the
health
benefits
industrial
hemp
cannabidiol
(CBD)
products
has
increased
its
value
to
consumers.
Consequently,
there
is
a
need
explore
byproducts
improve
sustainability
and
foster
circular
economy.
Extrusion
processing
was
conducted
with
formulations
made
flakes
,
byproduct
CBD
oil
extraction
based
on
corn
flour
5%,
10%,
15%
replacement
using
laboratory‐scale
conical
twin‐screw
extruder.
The
impacts
formulation,
barrel
temperature,
screw
speed
extrudates
were
evaluated.
Cannabichromene
(CBC),
cannabinol
(CBN),
cannabidiolic
acid
(CBDA),
cannabigerol
(CBG),
determined
high‐performance
liquid
chromatography
before
postextrusion.
Antioxidant
potential
(total
polyphenol
content
[TPC]
1,1‐diphenyl‐1‐picrylhydrazyl
radical
scavenging
assay
[DPPH])
ferric‐reducing
antioxidant
(FRAP)
similarly.
Increasing
in
formula
reduced
pasting
properties
significantly
(
p
≤
0.05).
Expansion
ratio
(ER)
showed
significant
linear
effects
amount
0.05)
die
temperature
0.05),
while
10%
recorded
highest
ER
3.24
generally
TPC,
DPPH,
FRAP,
cannabinoids
compared
raw
formulas.
Low
speeds
medium
temperatures
displayed
high
retention
antioxidants.
might
have
allowed
adequate
shearing,
mixing,
an
extended
high‐pressure
exposure
leading
release
bound
polyphenols,
antioxidants,
cannabinoids.
Some
extrusion
parameters
can
maintain
antioxidants
transforming
them
into
puffed
food
products.
These
findings
directly
affect
industry,
providing
valuable
insights
for
practical
application.
Practical
Application
cooking
remains
one
most
economical
methods
valorizing
agricultural
byproducts.
This
work
developed
applicable
industry
making
quality
It
could
apply
snacks,
breakfast
cereals,
animal
feed,
others
desirable
consumer
retained
functionality
improving
wellness.
Molecules,
Год журнала:
2025,
Номер
30(6), С. 1390 - 1390
Опубликована: Март 20, 2025
Hemp
seeds
(HSs)
are
a
rich
source
of
essential
fatty
acids,
proteins,
and
antioxidant
compounds,
making
them
an
attractive
ingredient
for
the
food
industry.
This
work
studies
viability
enriching
corn
extrudates
with
hemp
seeds,
specifically
to
improve
their
acid
profile
phenolic
content,
thereby
enhancing
nutritional
value
snack.
Extrudate
formulations
different
concentrations
HSs
(up
12.5%)
were
evaluated,
physicochemical,
textural,
properties
resulting
products
analyzed.
The
results
showed
that
increasing
HS
concentration
improved
lipid
products,
raising
content
unsaturated
acids
75.6%
in
snack
fortified
12.5%
lowering
proportion
saturated
acids.
may
reduce
risk
cardiovascular
diseases
compared
extrudates.
total
snacks
capacity
also
increased
linearly
increase
formulation.
A
reduction
specific
mechanical
energy
during
extrusion
was
observed,
attributed
higher
fat
which
facilitates
lubrication
process.
At
physicochemical
level,
HS-enriched
improvements
texture.
These
softer,
reducing
hardness
while
maintaining
crunchiness.
They
even
more
stable
due
lower
water
content.
fortification
provides
consumers
healthier
option,
appealing
crunchy
texture
visual
appearance
regardless
some
changes
color
attributes.
Journal of Food Biochemistry,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
The
edible
mushroom
powder
has
an
essential
role
in
sustainable
food
technology
and
innovation,
therefore,
it
is
considered
a
multifaceted
functional
ingredient.
Edible
mushrooms
are
rich
proteins,
fibers,
vitamins,
bioactive
compounds
like
polysaccharides
antioxidants,
making
them
valuable
for
product
innovation.
Mushroom
enhances
texture,
stability,
nutritional
value,
aligning
with
consumer
preferences
nutritious
eco‐friendly
alternatives.
present
review
highlights
the
of
improving
health
attributes
sensory
qualities
products,
providing
comprehensive
overview
its
benefits,
processing
methods,
applications
industry.
By
incorporating
powder,
technologists
can
develop
health‐oriented
products
that
meet
demands
modern
consumers
seeking
dietary
diversity
sustainability.
This
manuscript
emphasizes
powder’s
utility
development,
promising
significant
advancements
solutions.
