New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

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 ter...

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Autores: 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
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/385717
Acceso en línea:http://hdl.handle.net/10261/385717
Access Level:acceso abierto
Palabra clave:Pulses
Gluten-free
Extrusion
Phenolic compounds
Non-nutritional factors
Antioxidant activity
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spelling New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant PropertiesCiudad-Mulero, MaríaVega, Erika N.García-Herrera, PatriciaFernández-Tomé, SamuelPedrosa, Mercedes M.Arribas, ClaudiaBerrios, José De J.Pan, JamesLeal, PriscilaCámara, MontañaFernández-Ruiz, VirginiaMorales, PatriciaPulsesGluten-freeExtrusionPhenolic compoundsNon-nutritional factorsAntioxidant activityThe 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<sup>®</sup> 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 (<i>p</i> < 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<sup>®</sup>. A significant reduction (<i>p</i> < 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<sup>®</sup> and passion fruit but also by the interaction between these two ingredients.This research was funded by UCM ALIMNOVA Research Group 951505 (Ref. GRFN32-23 and GRFN24-24).Peer reviewedMultidisciplinary Digital Publishing InstituteUniversidad Complutense de MadridFernández-Tomé, Samuel [0000-0002-6893-4833]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/385717reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/https://doi.org/10.3390/molecules30061225https://doi.org/10.3390/molecules30061225Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3857172026-05-22T06:33:51Z
dc.title.none.fl_str_mv New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
title New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
spellingShingle New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
Ciudad-Mulero, María
Pulses
Gluten-free
Extrusion
Phenolic compounds
Non-nutritional factors
Antioxidant activity
title_short New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
title_full New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
title_fullStr New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
title_full_unstemmed New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
title_sort New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
dc.creator.none.fl_str_mv 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
author Ciudad-Mulero, María
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
Fernández-Tomé, Samuel [0000-0002-6893-4833]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Pulses
Gluten-free
Extrusion
Phenolic compounds
Non-nutritional factors
Antioxidant activity
topic Pulses
Gluten-free
Extrusion
Phenolic compounds
Non-nutritional factors
Antioxidant activity
description 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<sup>®</sup> 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 (<i>p</i> < 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<sup>®</sup>. A significant reduction (<i>p</i> < 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<sup>®</sup> and passion fruit but also by the interaction between these two ingredients.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/385717
url http://hdl.handle.net/10261/385717
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/https://doi.org/10.3390/molecules30061225
https://doi.org/10.3390/molecules30061225
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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