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Impact of the high speed extrusion process (HTST) for the design of functional cereal products: Stability of secondary plant metabolites
Project
Project code: MRI-LBV-08-60
Contract period: 01.08.2009
- 31.12.2010
Purpose of research: Experimental development
Keywords: secondary plant metabolites, extrusion, degradation kinetics
Several secondary plant metabolites (SPM), e.g. polyphenols and carotenoids, in particular when combined with a high vegetable and fruit consumption, are associated with a decreased risk of cardiovascular diseases and cancer. Whether these health effects are due to a broad spectrum of plant metabolites or due to single substances is unknown, however. A high intake of fresh vegetables and fruit and preserved products made thereof as well as consumption of products containing bioactive metabolites is highly recommendable. SPM are generally quite susceptible to losses during thermal or mechanical processing. This makes incorporation of SPM into food products (with high consumer acceptance) often very difficult, mainly because the degradation kinetics of many of them is mostly not well known yet. Extrusion processes, as those used for the production of breakfast cereals, enable a high energy input within a very short processing time (high-temperature-short-time- or HTST-process). Extrusion can be used to enhance product quality by applying the combinations of high temperature and short processing time that minimise SPM losses, according to the SPM-degradation kinetics. The aim of the project is to study the effect that the applied mechanical and thermal energy during extrusion has on the stability of selected secondary plant metabolites resulting e.g. from vegetable and fruit extracts and pomace.
Section overview
Subjects
- Food Chemistry
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
