Stability of goji bioactives during extrusion cooking process.

Agnieszka Kosińska-Cagnazzo, Dimitri Bocquel, Isabelle Marmillod, Wilfried Andlauer

Food chemistry 2017 Sep 01

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Due to the increasing popularity of goji berries, efforts are made to enlarge the offer of goji containing foods. In this study, rice flour based extrudates enriched with goji berries were investigated. The extrusion was performed using a twin screw extruder with constant feed moisture and screw speed. Raw mixtures as well as extruded products obtained were analysed in order to determine antioxidant activity and contents of rutin, zeaxanthin dipalmitate and 2-O-β-d-glucopyranosyl-l-ascorbic acid. The antioxidant activity of goji extrudates was boosted up to 20times compared to the extrudates without any addition. The process of extrusion increased the antioxidant activity despite of decrease in rutin content. Regardless of extrusion conditions rutin retention in the extrudates was not lower than 60% compared to the respective raw mixtures. In the case of zeaxanthin dipalmitate the retention level was around 40%. 2-O-β-d-glucopyranosyl-l-ascorbic acid was stable at the conditions applied. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Agnieszka Kosińska-Cagnazzo, Dimitri Bocquel, Isabelle Marmillod, Wilfried Andlauer. Stability of goji bioactives during extrusion cooking process. Food chemistry. 2017 Sep 01;230:250-256