ReviewAntioxidants (Basel, Switzerland)2023
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.
Review in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour.Journal of food science · 2026Article
- Extrusion and Pancreatin Superdosing Modulate the Metabolic Impact of 20% Chlorella vulgaris Inclusion in Broiler Diets.Journal of animal physiology and animal nutrition · 2026Article
- Terpenoids: Emerging Natural Modulators for Reversing ABC Transporter-Mediated Multidrug Resistance in Cancer Chemotherapy.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Modeling and Optimization of Extruded Corn Product Fortification.Foods (Basel, Switzerland) · 2026Article
- Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours.Foods (Basel, Switzerland) · 2025Article
- Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates.Methods and protocols · 2025Article
- Innovative Gluten-FreeFoods (Basel, Switzerland) · 2025Article
- Nutritional, Functional and Microbiological Potential of AndeanFoods (Basel, Switzerland) · 2025Review
- New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties.Molecules (Basel, Switzerland) · 2025Article
- Targeting ultra-processed foods for prevention of type 2 diabetes: state of the evidence and future directions.Diabetologia · 2025Review
- Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars.Foods (Basel, Switzerland) · 2024Article
- Field Cricket (Foods (Basel, Switzerland) · 2024Article
- Hydration and Fortification of Common Bean (Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Registered trials
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