Understanding the effect of extrusion on fiber and phenolic compounds of strawberry byproduct in starch-based extrudates
Year: 2026
Type: article
Abstract: Strawberry byproduct (SBP), generated during juice extraction, are rich in fiber and phenolic compounds, offering potential for functional ingredients. This study evaluated the hypothesis that interactions between fiber and phenolic compounds in extruded snacks may confer to phenolic compounds a protection against extrusion-induced degradation. The study was designed to test this through controlled snack formulations with tapioca starch: either SBP, isolated cell wall, isolated phenolic extracts, or a combination between cell walls and phenolic compounds. Mid-Infrared spectroscopy (FTIR), microscopy (SEM), and chemical analysis confirmed that extrusion significantly reduced anthocyanins and flavonoids, except kaempferol-3- O -glucuronide and (−)-epicatechin for which content increased under certain conditions. Regarding, cell wall composition rhamnogalacturonans were the most affected, while hemicelluloses and cellulose remained stable. Cell wall presence favored proanthocyanidin retention, especially highly polymerized forms. These findings highlight the cell wall role in conferring phenolic compounds protection against extrusion-induced degradation. This new knowledge opens avenues for optimizing extrusion processes to enhance the nutritional quality of plant-based products, particularly those incorporating phenolic-rich byproducts.
Source: LWT
Authors: Jeimmy Rocío Bonilla Méndez, Jeffrey León Pulido, Sylvie Bureau, Carine Le Bourvellec
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W7154487553