Ciudad-Mulero María, Vega Erika N, García-Herrera Patricia, Fernández-Tomé Samuel, Pedrosa Mercedes M, Arribas Claudia, Berrios José De J, Pan James, Leal Priscila, Cámara Montaña, Fernández-Ruiz Virginia, Morales Patricia
Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), 28040 Madrid, Spain.
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain.
Molecules. 2025 Mar 9;30(6):1225. doi: 10.3390/molecules30061225.
The incorporation of pulse flour into gluten-free extruded snacks based on cereals improves the functional properties as well as the nutritional value of these types of products. The aim of this study was to investigate the changes induced by the extrusion process on the functional properties in terms of the concentration of total phenolic compounds (TPC), phenolic families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonols), and non-nutritional factors (inositol phosphates and trypsin inhibitors) of extruded snack-type products developed from novel formulations based on rice-chickpea flours and fortified with different percentages of Fibersol and passion-fruit-skin flour. The in vitro antioxidant activity of the studied formulations was evaluated to explore their potential for developing sustainable snack-type products with added functional value. The results demonstrated that extrusion treatment caused a statistically significant ( < 0.05) decrease (12-30%) in TPC. Despite this reduction, the extruded formulations preserve an interesting content of these compounds, with hydroxybenzoic acids being the majority in the analyzed formulations. The extrusion process maintained or decreased the content of phytate and total inositol phosphates in samples fortified with passion fruit and Fibersol. A significant reduction ( < 0.05) of trypsin inhibitor activity (between 86.7% and 95.8%) was observed when comparing extruded samples to their raw counterpart. The antioxidant activity in vitro of the formulations was assessed. The results obtained by the Folin-Ciocalteu method indicated that extrusion caused a decrease in the antioxidant activity of 50% of the analyzed samples, while in the others, no changes were observed. DPPH and FRAP assays tended to demonstrate an increase in antioxidant activity. In general, the highest values were obtained by applying the DPPH method. Additionally, the effects of the ingredients used for fortifying the formulations were investigated. The results highlighted the complexity of the analyzed formulations, revealing that their composition is influenced not only by the presence of Fibersol and passion fruit but also by the interaction between these two ingredients.
将豆类粉添加到基于谷物的无麸质挤压休闲食品中，可改善这类产品的功能特性和营养价值。本研究的目的是，针对以米-鹰嘴豆粉为基础、添加不同比例Fibersol和西番莲果皮粉制成的挤压休闲食品，研究挤压过程对其总酚化合物（TPC）浓度、酚类家族（羟基苯甲酸、羟基肉桂酸和黄酮醇）以及非营养因子（肌醇磷酸酯和胰蛋白酶抑制剂）等功能特性所产生的变化。对所研究配方的体外抗氧化活性进行评估，以探索其开发具有附加功能价值的可持续休闲食品的潜力。结果表明，挤压处理使TPC出现了具有统计学意义的显著降低（<0.05）（降低12%-30%）。尽管有所降低，但挤压配方中这些化合物的含量仍较为可观，在分析的配方中，羟基苯甲酸占多数。挤压过程使添加了西番莲和Fibersol的样品中植酸和总肌醇磷酸酯的含量维持不变或有所降低。与未挤压的样品相比，挤压样品的胰蛋白酶抑制剂活性显著降低（<0.05）（降低86.7%-95.8%）。对配方的体外抗氧化活性进行了评估。福林-西奥尔特法得到的结果表明，挤压使50%的分析样品的抗氧化活性降低，而其他样品则未观察到变化。DPPH和FRAP分析倾向于表明抗氧化活性有所增加。一般来说，采用DPPH法得到的数值最高。此外，还研究了用于强化配方的成分的影响。结果突出了所分析配方的复杂性，表明其组成不仅受Fibersol和西番莲的影响，还受这两种成分之间相互作用的影响。
