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Article

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

1
Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, Germany
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Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
3
Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
*
Author to whom correspondence should be addressed.
Academic Editors: Harald Rohm and Susanne Struck
Foods 2021, 10(3), 518; https://doi.org/10.3390/foods10030518
Received: 26 January 2021 / Revised: 23 February 2021 / Accepted: 24 February 2021 / Published: 2 March 2021
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP. View Full-Text
Keywords: arabinan sidechains; monosaccharide composition; glycosidic linkage; pectic arabinan oligosaccharides; dietary fiber stability; polyphenols stability; water solubility index; water absorption index; texture; color arabinan sidechains; monosaccharide composition; glycosidic linkage; pectic arabinan oligosaccharides; dietary fiber stability; polyphenols stability; water solubility index; water absorption index; texture; color
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MDPI and ACS Style

Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds. Foods 2021, 10, 518. https://doi.org/10.3390/foods10030518

AMA Style

Schmid V, Steck J, Mayer-Miebach E, Behsnilian D, Bunzel M, Karbstein HP, Emin MA. Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds. Foods. 2021; 10(3):518. https://doi.org/10.3390/foods10030518

Chicago/Turabian Style

Schmid, Vera, Jan Steck, Esther Mayer-Miebach, Diana Behsnilian, Mirko Bunzel, Heike P. Karbstein, and M. A. Emin. 2021. "Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds" Foods 10, no. 3: 518. https://doi.org/10.3390/foods10030518

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