ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Comprehensive Characterization of Bioactive and Undesirable Compounds in Mezcal-Derived Vinasse for Potential Circular Applications.Foods (Basel, Switzerland) · 2026Article
- Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2024Review
- Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights.Frontiers in nutrition · 2024Review
- Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study.Foods (Basel, Switzerland) · 2023Article
- Phytochemical Composition and In Vitro Antioxidant, Anti-Inflammatory, Anticancer, and Enzyme-Inhibitory Activities ofMolecules (Basel, Switzerland) · 2022Article
- Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.Foods (Basel, Switzerland) · 2022Review
- Natural Polyphenols for the Preservation of Meat and Dairy Products.Molecules (Basel, Switzerland) · 2022Review
- Phytochemical profiling ofSaudi journal of biological sciences · 2021Article
- Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets.Frontiers in nutrition · 2021Article
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds concentrated in bran, which could be beneficial to human health due to its high antioxidant capacity. However, these bioactive compounds are bound within the cell wall matrix; it is necessary to release these compounds to take advantage of their antioxidant properties. The extrusion process increases the accessibility of bound phenolic compounds, breaking their bonds from the bran matrix. The aim of this study was to determine the optimal extrusion conditions for maximizing the phenolic compound content and antioxidant capacity of sorghum bran extrudate. The extrusion process factors evaluated were feed moisture (FM) from 25 to 35% and the fourth extrusion zone temperature (T) in the range of 140-180 °C. Analysis of variance and response surface analysis were used in the evaluation. The prediction coefficient, (FM)
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