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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 6
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Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures

Efren Delgado-Licon Technological Institute of Durango, Department of Chemistry and Biochemistry Engineering, Graduate School of Biochemistry Engineering, Durango, Mexico
,
Alma Leticia Martinez Ayala Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Tlaxcala, México
,
Nuria Elizabeth Rocha-Guzman Technological Institute of Durango, Department of Chemistry and Biochemistry Engineering, Graduate School of Biochemistry Engineering, Durango, Mexico
,
José-Alberto Gallegos-Infante Technological Institute of Durango, Department of Chemistry and Biochemistry Engineering, Graduate School of Biochemistry Engineering, Durango, Mexico
,
Martin Atienzo-Lazos Technological Institute of Durango, Department of Chemistry and Biochemistry Engineering, Graduate School of Biochemistry Engineering, Durango, Mexico
,
Jerzy Drzewiecki Plant Breeding and Acclimatization Institute, Radzikow, Poland
,
Cecilia Eugenia Martínez-Sánchez Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México
&
Shela Gorinstein Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University—Hadassah Medical School, Jerusalem, IsraelCorrespondence[email protected]
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Pages 522-532 | Published online: 09 Sep 2009

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M. S. Alam, Jasmeen Kaur, Harjot Khaira & Kalika Gupta. (2016) Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition 56:3, pages 445-473.
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Articles from other publishers (35)

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Inger-Cecilia Mayer Labba, Hannah Steinhausen, Linnéa Almius, Knud Erik Bach Knudsen & Ann-Sofie Sandberg. (2022) Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 14:19, pages 3903.
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Amber TEHSEEN, Nazir AHMAD, Mahr Un NISA & Farhan SAEED. (2022) Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity. Food Science and Technology 42.
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Raquel Rodríguez-Solana, Anabela Romano & José Manuel Moreno-Rojas. (2021) Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes 9:7, pages 1146.
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Mercedes M. Pedrosa, Eva Guillamón & Claudia Arribas. (2021) Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 10:2, pages 379.
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Sajad Ahmad Wani & Pradyuman Kumar. (2019) Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea. Journal of the Saudi Society of Agricultural Sciences 18:4, pages 389-395.
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Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón & Mercedes M. Pedrosa. (2019) Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours. Foods 8:9, pages 381.
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Claudia Arribas, Eliana Pereira, Lillian Barros, Maria José Alves, Ricardo C. Calhelha, Eva Guillamón, Mercedes M. Pedrosa & Isabel C.F.R. Ferreira. (2019) Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity. Food Chemistry 292, pages 304-313.
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Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón & Mercedes M. Pedrosa. (2019) The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends. Innovative Food Science & Emerging Technologies 52, pages 100-107.
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Jelena PerovićN.N., Boško MarićD.D., Nemanja TeslićV.V., Jovana KojićS.S., Jelena KruljA.A., Bojana FilipčevV.V., Nebojša IlićM.M. & Marijai Solarov-Bodroža. (2019) Physico-chemical properties of corn-based snack fortified with raspberry seeds. Food and Feed Research 46:1, pages 61-71.
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D. GumulA. AreczukR. ZiobroE. IvanišováT. Zięba. (2018) The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks. Quality Assurance and Safety of Crops & Foods 10:1, pages 51-60.
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Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo & Saraid Mora Rochín. 2018. Extrusion of Metals, Polymers and Food Products. Extrusion of Metals, Polymers and Food Products.
María Ciudad-Mulero, Lillian Barros, Ângela Fernandes, José De J. Berrios, Montaña Cámara, Patricia Morales, Virginia Fernández-Ruiz & Isabel C. F. R. Ferreira. (2018) Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food & Function 9:2, pages 819-829.
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Sheetal Thakur, Narpinder Singh, Amritpal Kaur & Baljit Singh. (2017) Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn. Journal of Food Science 82:5, pages 1101-1109.
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Nydia Estrellita Buitimea-CantúaPatricia Isabel Torres-ChávezBenjamín Ramírez-WongSergio Othón Serna-SaldívarOfelia Rouzaud-SándezEma Carina Rosas-BurgosLuis Carlos Platt-LuceroMaría Guadalupe Salazar-García. (2017) Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran. Cereal Chemistry Journal 94:2, pages 277-283.
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Zicong Zeng, Yuting Li, Rong Yang, Chengmei Liu, Xiuting Hu, Shunjing Luo, Ersheng Gong & Jiangping Ye. (2017) The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. Journal of Cereal Science 74, pages 244-249.
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Enbo Xu, Zhengzong Wu, Xiaowei Pan, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin & Aiquan Jiao. (2016) Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. Food Chemistry 197, pages 114-123.
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Antun Jozinović, Drago Šubarić, Đurđica Ačkar, Jurislav Babić & Borislav Miličević. (2016) Influence of spelt flour addition on properties of extruded products based on corn grits. Journal of Food Engineering 172, pages 31-37.
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Yogesh Gat & Laxmi Ananthanarayan. (2015) Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks. Nutrafoods 14:3, pages 141-149.
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Enbo Xu, Zhengzong Wu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin & Aiquan Jiao. (2015) Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis. Journal of Functional Foods 17, pages 214-226.
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Chiranjib Bhattacharjee, Arijit Nath, Alfredo Cassano, Reza Tahergorabi & Sudip Chakraborty. 2015. Food Waste Recovery. Food Waste Recovery 105 126 .
Yang Yao & Guixing Ren. (2014) Suppressive effect of extruded adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in rats. Industrial Crops and Products 52, pages 228-232.
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N. Di Benedetto, C. Fares, V. Menga, M. Laus, D. Pastore & Z. Flagella. (2013) Effects of Milling-process and pasta making on ABTS •+ scavenging activity of hydrophilic and lipophilic extracts of durum wheat varieties . Cereal Research Communications 41:3, pages 482-492.
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Kshitiz Kumar, Navdeep Jindal, Savita Sharma & Vikas Nanda. (2013) Physico-chemical and antioxidant properties of extrudates developed from honey and barley. International Journal of Food Science & Technology 48:8, pages 1750-1761.
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Ying Gui & Gi Hyung Ryu. (2013) The effect of extrusion conditions on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng. Journal of Ginseng Research 37:2, pages 219-226.
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Cuauhtémoc Reyes-Moreno, Oscar D. Argüelles-López, Jesús J. Rochín-Medina, Jorge Milán-Carrillo, Javier Rivera-López, Angel Valdez-Ortiz, José A. López-Valenzuela & Roberto Gutiérrez-Dorado. (2012) High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation. Plant Foods for Human Nutrition 67:4, pages 450-456.
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Paras Sharma, Hardeep Singh Gujral & Baljeet Singh. (2012) Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry 131:4, pages 1406-1413.
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Charles Brennan, Margaret Brennan, Emma Derbyshire & Brijesh K. Tiwari. (2011) Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology 22:10, pages 570-575.
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S. YağcıF. Göğüş. (2010) Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods. Food Science and Technology International 15:6, pages 571-581.
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