Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

Abstract

The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.

超临界流体挤压乳制品和水果产品,生成富含 GOS 的营养丰富的零食泡芙
食用超加工零食通常被认为是不健康的,因为这类食物通常能量密度高,营养价值低。它们含有大量淀粉、脂肪和糖分,而纤维、蛋白质和生物活性化合物等必需营养素含量却很低。因此,人们需要营养均衡的休闲食品,既能满足当今人们随身携带的生活方式,又不会妨碍人们更好地进食。本研究旨在通过利用食品生产副产品来制造营养丰富的挤压膨化食品,并阐明混合挤压加工的独特性及其对产品质量参数的影响。超临界流体挤压(SCFX)被用于在零废弃系统中将苹果渣、淀粉或乳制品成分配方转化为高附加值产品。酸奶和奶酪生产过程中产生的副产品酸性乳清被用来代替挤压机中的水,以减轻与水处理相关的环境问题。SCFX 系统还用于在加工过程中聚合来自乳糖水解脱脂奶粉(LHSMP)的半乳糖和来自牛奶蛋白浓缩物(MPC)和酸性乳清的乳糖,以生产半乳寡糖(GOS),这种益生元具有多种健康益处,使乳糖不耐受的消费者也能接受该产品。对挤压膨化食品的分析表明,果渣和乳制品配料的组合显著改善了产品的营养成分,特别是增加了纤维(5.0 克/30 克食用)、蛋白质(13.6 克/30 克食用)、生物活性化合物(酚类化合物 21.4 毫克 GAE/30 克,维生素 C 0.3 毫克/30 克食用)、矿物质和 GOS(0.4 克/30 克食用)的含量。感官验收测试(n=91)显示,与市场上的酮类泡芙相比,在零食中加入水果和乳制品副产品可提高或保持 "差不多就好(JAR)"的评分。总之,在 SCFX 生产的挤压产品中使用果渣和酸性乳清,不仅能够利用廉价的农产食品副产品原料生产出营养均衡的功能性零食,还有助于缓解环境和废物问题。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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