Formulation of novel functional extrudates containing natural bioactive compounds.

Laina, Konstantina Theodora; Drosou, Christina; Giannenas, Ilias; Krokida, Magdalini

dc.contributor.author	Laina, Konstantina Theodora
dc.contributor.author	Drosou, Christina
dc.contributor.author	Giannenas, Ilias
dc.contributor.author	Krokida, Magdalini
dc.date.accessioned	2024-10-20T20:37:33Z
dc.date.available	2024-10-20T20:37:33Z
dc.identifier.issn	07373937	el
dc.identifier.other	https://doi.org/10.1080/07373937.2024.2389222	el
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/60296
dc.identifier.uri	http://dx.doi.org/10.26240/heal.ntua.27992
dc.rights	Default License
dc.subject	Extrusion Processing	en
dc.subject	Bioactive Compounds	en
dc.subject	Encapsulation	en
dc.subject	Whey Protein Isolate (WPI)	en
dc.subject	Pullulan	en
dc.subject	Essential oils	en
dc.subject	Controlled Release	en
dc.subject	Spray Drying	en
dc.subject	Freeze Drying	en
dc.subject	Electrohydrodynamic processing	en
dc.subject	Storage Stability	en
dc.title	Formulation of novel functional extrudates containing natural bioactive compounds.	en
heal.type	journalArticle
heal.classification	Food technology	en
heal.classification	Chemical Engineering	en
heal.language	en
heal.access	campus
heal.recordProvider	ntua	el
heal.publicationDate	2024-08-12
heal.bibliographicCitation	Konstantina Theodora Laina, Christina Drosou, Ilias Giannenas & Magdalini Krokida (2024) Formulation of novel functional extrudates containing natural bioactive compounds, Drying Technology, 42:11, 1778-1790, DOI: 10.1080/07373937.2024.2389222	en
heal.abstract	Incorporating natural antimicrobial agents into food systems is a promising alternative to synthetic additives. This study developed corn-based functional extrudates enriched with essential oils from oregano, rosemary, chamomile, and hypericum (EOB) via twin screw extrusion processing. EOB was introduced in both encapsulated and non-encapsulated forms using electrohydrodynamic processing, spray drying, and freeze drying within a whey protein isolate and pullulan matrix. Extrudates containing spray-dried EOB (SP-EOB) achieved the highest extrusion efficiency (72.94% ± 1.16%). Morphological analysis revealed homogeneous structures for XE and XS extrudates, while XF extrudates were more porous. The gastrointestinal release kinetics of EOB from the extrudates were best described by the Korsmeyer-Peppas model, indicating an anomalous diffusion mechanism with “n” values ranging from 0.480 to 0.650. These findings highlight the potential for naturally bioactive and sustainable food products via advanced processing methods, reducing dependence on synthetic additives.	en
heal.publisher	Taylor & Francis	en
heal.journalName	Drying Technology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false
dc.identifier.doi	10.1080/07373937.2024.2389222	el