Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols

摘要

Chokeberry polyphenols could be used to design functional snacks and breakfast cereals. High-temperature, short-time extrusion processing is a unique technique to design such cereal based products. However, the intense amount of thermomechanical energy, which is necessary to generate crispy structures, can lead to losses of those bioactives. In order to gather information about the retention of chokeberry polyphenols in extrusion processing, the influence of process parameters, e.g. screw speed (300 and 500 1/min), barrel temperature (100 and 140 degrees C) and water content (15 and 22 g/100 g, wet basis), on changes of anthocyanins, procyanidins, and hydroxycinnamic acids was investigated using a model based on maize starch.