Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties. Issue 1 (1st January 2019)

• Record Type: Journal Article
• Authors: Viacava, Fernando; Santana-Gálvez, Jesús; Heredia-Olea, Erick; Pérez-Carrillo, Esther; Jacobo-Velázquez, Daniel A.
• Is Part Of: CyTA: journal of food. Volume 17:Issue 1(2019)
• Page Start: 613
• Page End: 621
• Publication Date: 2019-01-01
• Subjects: Wounding stress -- plantcell-wall constituents -- functional properties -- novel food ingredients; Estrés de corte -- constituyentes de la pared celular -- propiedades funcionales -- nuevos ingredientes alimenticios; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2019.1624621
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Wounding stress induces the accumulation of phenolics in carrots. However, its effect on cell-wall constituents has not been studied. Extrusion generates modifications in high-fiber food matrices. In this study, the combined effect of wounding stress and extrusion on cell-wall constituents and functional properties of carrots was evaluated. Wounding stress was applied by shredding carrots and storing the tissue (48 h/15°C). The stressed tissue (wounding stress carrot, WSC) was dehydrated and then extruded at temperature, 60 or 100°C, and screw configuration, continuous or expansion. Extrudates were milled and analyzed for cell-wall constituents and other physicochemical parameters. Cellulose content increased (112%) as a response to wounding. Furthermore, extrudates obtained from WSC showed higher content of cell-wall components. For instance, insoluble and total lignin content increased (54–84%) with extrusion conditions. Furthermore, WSC showed higher oil absorption index and lower water solubility index (WSI); whereas extrudates showed the highest WSI.