Work

Modeling extrusion-driven changes in phenolic composition and techno-functional properties of strawberry-enriched starch extrudates

Year: 2026

Type: article

Abstract: The incorporation of fruit ingredients into extruded snacks has gained increasing interest due to their potential to enhance nutritional and functional properties, particularly through the contribution of phenolic compounds with antioxidant activity. This study evaluated the influence of feed moisture (FM), temperature profile (TP), and screw speed (SS) on system behavior, physicochemical properties, and phenolic composition in free and bound fractions, and antioxidant activity of starch-based extrudates containing strawberry. FM was the main factor governing system behavior, significantly affecting expansion index (EI), bulk density (BD), hardness (H), and phenolic content. Lower FM and higher SS promoted greater expansion and lower density. In the free fraction, lower FM was associated with higher FPC and antioxidant activity, whereas increasing SS reduced FPC. In contrast, BPC increased with TP and SS and decreased with FM. Extrusion reduced most phenolic compounds in the free fraction while increasing the concentration of compounds in the bound fraction. Response surface models showed good predictive capacity for structural and compositional variables, whereas lower predictive accuracy was observed for color and antioxidant activity. The optimal conditions for maximizing EI, free and bound phenolic content, and minimizing BD and H were 119.02°C, 190.84 min⁻¹, and 21.95 g/100 g DM for TP, SS, and FM, respectively. Multivariate analysis confirmed associations between phenolic composition and techno-functional properties. These findings provide an integrated understanding of how extrusion conditions influence physical properties and phenolic composition, supporting the development of fruit-enriched extruded snacks with balanced technological and functional attributes.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.102759

Authors: Jeimmy Rocío Bonilla Méndez, Juan David Rivera Escobar, Victor Hugo Rosero Benavides, Jhan Carlos Delgado, José Luis Hoyos Concha

Institution: Universidad del Cauca

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050