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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

2019Journal article Open access
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dc.contributor.authorArribas, Claudia
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorAlves, Maria José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorGuillamón, Eva
dc.contributor.authorPedrosa, Mercedes M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:09:52Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:09:52Z
dc.date.issued2019
dc.description.abstractRice and legumes have great potential in the development of novel gluten-free snacks that are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50–80%, beans: 20–40% and carob: 5–10%) were analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioactive properties were evaluated. The total concentration of organic acids was not significantly affected by extrusion, while tocopherols showed a significant reduction. Extrusion did not produce an increase of the total phenolic content. For the bioactivity assays, commercial extruded rice, carob and most of the extruded samples showed anti-proliferative activity, which was higher than in the non-extruded samples, while for the anti-inflammatory activity, the extrusion process did not show a significant effect. Regarding the antimicrobial activity, low potential was observed with extruded and non-extruded samples showing high values of MIC and MBC as the microorganisms tested were multi-resistant isolated clinical strains.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2019), L. Barros and R. Calhelha contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E, to the Spanish Ministry of Economy and Competitiveness (Project RTA2012-00042-C02) and INIA for the financial support of C. Arribas.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationArribas, Claudia; Pereira, Eliana; Barros, Lillian; Alves, Maria José; Calhelha, Ricardo C.; Guillamón, Eva; Pedrosa, Mercedes M.; Ferreira, Isabel C.F.R. (2019). Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity. Food Chemistry. ISSN 0308-8146. 292, p. 304-313en_EN
dc.identifier.doi10.1016/j.foodchem.2019.04.074en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/20252
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationRTA2012-00042-C02
dc.subjectBean/rice/carob fruiten_EN
dc.subjectBioactivityen_EN
dc.subjectChemical compositionen_EN
dc.subjectExtrusionen_EN
dc.subjectPhenolic profileen_EN
dc.titleHealthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivityen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.familyNameBarros
person.familyNameAlves
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.ciencia-idBE17-462D-9A75
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person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridM-6624-2016
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person.identifier.scopus-author-id55938912300
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person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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