Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cotacallapa-Sucapuca, Mario; Vega, Erika N.; Maieves, Helayne A.; Berrios, José De J.; Morales, Patricia; Fernández-Ruiz, Virginia; Cámara, Montaña

doi:10.3390/foods10051096

Open AccessReview

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

by

Mario Cotacallapa-Sucapuca

^1,2,†

,

Erika N. Vega

^1,†,

Helayne A. Maieves

^1,3

,

José De J. Berrios

⁴

,

Patricia Morales

¹

,

Virginia Fernández-Ruiz

¹

and

Montaña Cámara

^1,*

¹

Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain

²

Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru

³

Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil

⁴

E USDA-ARS-WRRC, 800 Buchanan Street, Albany, CA 94710-1105, USA

^*

Author to whom correspondence should be addressed.

^†

Both (These) authors contributed equally to this work.

Foods 2021, 10(5), 1096; https://doi.org/10.3390/foods10051096

Submission received: 20 April 2021 / Revised: 10 May 2021 / Accepted: 11 May 2021 / Published: 15 May 2021

(This article belongs to the Special Issue Culinary and Technological Processes Effects in Plant Bioactive Compounds)

Download Versions Notes

Abstract

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Keywords: extrusion process; pulses; nutritional compounds; phytochemicals

Share and Cite

MDPI and ACS Style

Cotacallapa-Sucapuca, M.; Vega, E.N.; Maieves, H.A.; Berrios, J.D.J.; Morales, P.; Fernández-Ruiz, V.; Cámara, M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021, 10, 1096. https://doi.org/10.3390/foods10051096

AMA Style

Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods. 2021; 10(5):1096. https://doi.org/10.3390/foods10051096

Chicago/Turabian Style

Cotacallapa-Sucapuca, Mario, Erika N. Vega, Helayne A. Maieves, José De J. Berrios, Patricia Morales, Virginia Fernández-Ruiz, and Montaña Cámara. 2021. "Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review" Foods 10, no. 5: 1096. https://doi.org/10.3390/foods10051096

APA Style

Cotacallapa-Sucapuca, M., Vega, E. N., Maieves, H. A., Berrios, J. D. J., Morales, P., Fernández-Ruiz, V., & Cámara, M. (2021). Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods, 10(5), 1096. https://doi.org/10.3390/foods10051096

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI