Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

LUCAS, Bárbara Franco; GUELPA, Raffaele; VAIHINGER, Markus; BRUNNER, Thomas; COSTA, Jorge Alberto Vieira; DENKEL, Christoph

doi:10.1590/fst.14822

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.14822 copy

Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

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Abstract

This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extruder and characterized towards proximate composition, the concentration of anthocyanin and carotenoids, and typical process-related extrudate characteristics. The addition of açaí increased the total anthocyanins (from 0 to 20.1 mg 100 g^-1) and total carotenoid content (from 1.6 to 6.2 µg g^-1). Açaí enrichment elevated the protein and mineral content by 6.3% and 32.2%, respectively. There was no significant difference between the samples regarding the expansion index. Higher incorporation of açaí resulted in crispier snacks extrudates and high total color difference (ΔE). Therefore, açaí (up to 6%) can be regarded as stable in the extrusion conditions applied and be used in extrudates to enhance their bioactive and nutritional properties, providing color and suitable physical characteristics. Açaí extrudates can serve as an alternative for consumers interested in convenience food with bioactive constituents.

Keywords:
acai; açaí pulp; anthocyanin; extrudates; extrusion; innovative food

	C	A2	A4	A6
Bioactive compounds
Total anthocyanins (mg/100g)	n.d.	8.29 ± 0.44^c	12.67 ± 0.39^b	20.10 ± 0.20^a
Total carotenoids (µg/g)	1.60 ± 0.10^d	2.77 ± 0.01^c	4.50 ± 0.05^b	6.20 ± 0.02^a
Proximate composition
Protein (g/100g)	8.80 ± 0.01^d	8.97 ± 0.10^c	9.20 ± 0.03^b	9.35 ± 0.01^a
Lipids (g/100g)	0.10 ± 0.02^d	0.24 ± 0.00^c	0.51 ± 0.06^b	0.86 ± 0.08^a
Ashes (g/100g)	0.59 ± 0.01^d	0.65 ± 0.00^c	0.71 ± 0.02^b	0.78 ± 0.01^a
Carbohydrates (g/100g)	90.51	90.14	89.58	89.01
Protein digestibility (%)	83.69 ± 3.34^a	87.72 ± 2.77^a	82.11 ± 5.65^a	87.05 ± 1.77^a

Trial	L*	a*	b*	C*	h	ΔE
C	61.32 ± 0.61^a	0.65 ± 0.23^c	16.81 ± 1.23^a	16.83 ± 1.23^a	87.81 ± 0.77^a	(-)
A2	51.23 ± 0.88^b	3.36 ± 0.57^b	11.71 ± 1.37^b	12.18 ± 1.47^b	74.09 ± 0.94^b	11.71 ± 0.75^c
A4	43.25 ± 0.74^c	4.43 ± 0.35^a	9.75 ± 0.39^c	10.71 ± 0.49^b,c	65.59 ± 1.00^c	19.77 ± 0.71^b
A6	38.63 ± 1.36^d	4.86 ± 0.41^a	8.96 ± 0.64^c	10.20 ± 0.72^c	61.52 ± 1.34^d	24.39 ± 1.11^a

Trial	Expansion index (cm/cm)	Bulk density (g/cm³)	Texture		WAI (g/g)	WSI (%)
Trial	Expansion index (cm/cm)	Bulk density (g/cm³)	Hardness (N)	Crispness¹	WAI (g/g)	WSI (%)
C	4.81 ± 0.03^a	0.056 ± 0.002^c	20.39 ± 1.37^b	100.00 ± 5.29^b	5.32 ± 0.10^a	44.12 ± 1.47^a
A2	4.81 ± 0.08^a	0.059 ± 0.001^b,c	21.42 ± 1.00^a,b	101.33 ± 5.03^b	4.97 ± 0.18^b	44.02 ± 1.50^a
A4	4.80 ± 0.03^a	0.064 ± 0.004^a,b	23.61 ± 1.45^a,b	116.67 ± 7.09^a	4.86 ± 0.11^b	39.52 ± 1.53^b
A6	4.77 ± 0.04^a	0.066 ± 0.002^a	23.85 ± 1.26^a	117.33 ± 2.52^a	4.91 ± 0.02^b	37.10 ± 1.33^b

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[1] *Corresponding author: barbarafranco_eng@hotmail.com