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Applied Sciences
Volume 15
Issue 23
10.3390/app152312390
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties

by
Beata Biernacka
1,*,
Jakub Soja
2,*,
Karolina Wojtunik-Kulesza
3,
Marek Gancarz
4,5,6,
Mateusz Stasiak
6,
Magdalena Kręcisz
7 and
Maciej Combrzyński
2,*
1
Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, Poland
2
Department of Food Process Engineering, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, Poland
3
Department of Inorganic Chemistry, Medical University of Lublin, Chodzki Street 4a, 20-093 Lublin, Poland
4
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland
5
Centre for Innovation and Research on Pro-Healthy and Safe Food, University of Agriculture in Krakow, Balicka 104, 30-149 Krakow, Poland
6
Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
7
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2025, 15(23), 12390; https://doi.org/10.3390/app152312390
Submission received: 17 October 2025 / Revised: 11 November 2025 / Accepted: 14 November 2025 / Published: 21 November 2025
(This article belongs to the Special Issue Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods)
Review Reports Versions Notes

Abstract

The study aimed to develop extruded snack pellets enriched with fresh lucerne sprouts and to evaluate the effects of this type of additive and processing parameters on extrusion-cooking efficiency, specific energy consumption, and selected physical and antioxidant properties. The results showed that screw speed, feed moisture, and lucerne content were the main factors influencing process efficiency and product quality. Higher lucerne content and feed moisture reduced extrusion-cooking efficiency and increased energy consumption, while a moderate addition (10%) ensured positive physical characteristics and stable processing conditions. Enriching the extrudates with lucerne sprouts significantly increased total phenolic content and antioxidant activity, confirming functional potential. The incorporation of up to 30% fresh lucerne sprouts offers a promising approach to producing functional extruded snacks with improved nutritional value and more sustainable processing.
Keywords: extrusion-cooking; food pellets; lucerne sprouts; physical properties; antioxidant extrusion-cooking; food pellets; lucerne sprouts; physical properties; antioxidant

Share and Cite

MDPI and ACS Style

Biernacka, B.; Soja, J.; Wojtunik-Kulesza, K.; Gancarz, M.; Stasiak, M.; Kręcisz, M.; Combrzyński, M. Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties. Appl. Sci. 2025, 15, 12390. https://doi.org/10.3390/app152312390

AMA Style

Biernacka B, Soja J, Wojtunik-Kulesza K, Gancarz M, Stasiak M, Kręcisz M, Combrzyński M. Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties. Applied Sciences. 2025; 15(23):12390. https://doi.org/10.3390/app152312390

Chicago/Turabian Style

Biernacka, Beata, Jakub Soja, Karolina Wojtunik-Kulesza, Marek Gancarz, Mateusz Stasiak, Magdalena Kręcisz, and Maciej Combrzyński. 2025. "Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties" Applied Sciences 15, no. 23: 12390. https://doi.org/10.3390/app152312390

APA Style

Biernacka, B., Soja, J., Wojtunik-Kulesza, K., Gancarz, M., Stasiak, M., Kręcisz, M., & Combrzyński, M. (2025). Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties. Applied Sciences, 15(23), 12390. https://doi.org/10.3390/app152312390

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