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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing

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Abstract

Studies have reported evidence that consumption of carotenoids provides many health benefits. Therefore, assuring the maintenance of their nutritional/nutraceutical properties after food processing is gaining increasing interest. Products such as breakfast cereals and ready-to-eat snacks are commonly consumed foods that potentially could serve as ideal vehicles of bioactive compounds, such as carotenoids. Some of these foods are produced by extrusion. The impact of the extrusion process on bioactive compounds is harsh and may require control of the processing conditions to alleviate the negative effects of the process on the product’s nutritional quality. Extrusion process parameters, such as temperature, screw speed, shear rate, and the feed moisture content, can affect the retention of carotenoids in the final product. The influence of those parameters on products is discussed in this review, taking into account aspects of carotenoid stability and the conservation of its nutritional properties. Further, some strategies to increase carotenoid retention during extrusion processes are discussed.

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Funding

The present work was supported by the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP, Brazil), for doctoral fellowship granted to L.S. Pinho (#2016/24916-2 and #2019/11113-7). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brasil (CAPES)-Finance Code 001.

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  1. College of Food, Agricultural, and Environmental Sciences, Department of Food Science and Technology, Ohio State University, Columbus, OH, USA

    L S Pinho & O H Campanella

  2. Departamento de Engenharia de Alimentos, Universidade de São Paulo, Faculdade de Zootecnia E Engenharia de Alimentos, Pirassununga, São Paulo, Brazil

    L S Pinho, C E C Rodrigues & C S Favaro-Trindade

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  1. L S Pinho
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  2. C E C Rodrigues
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  3. C S Favaro-Trindade
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  4. O H Campanella
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Correspondence to O H Campanella.

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Pinho, L.S., Rodrigues, C.E.C., Favaro-Trindade, C. et al. The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. Food Eng Rev 13, 902–915 (2021). https://doi.org/10.1007/s12393-021-09285-w

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