Evaluation of functional extrudates enriched with essential oils for enhanced stability

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

dc.contributor.author	Laina, Konstantina Theodora
dc.contributor.author	Drosou, Christina
dc.contributor.author	Krokida, Magdalini
dc.date.accessioned	2024-10-21T09:24:14Z
dc.date.available	2024-10-21T09:24:14Z
dc.identifier.issn	09603085	el
dc.identifier.other	https://doi.org/10.1016/j.fbp.2024.07.014	el
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/60300
dc.identifier.uri	http://dx.doi.org/10.26240/heal.ntua.27996
dc.rights	Default License
dc.subject	Encapsulation	en
dc.subject	Essential oils	en
dc.subject	Extrusion Processing	en
dc.subject	Functional extrudates	en
dc.subject	Moisture sorption	en
dc.subject	Storage Stability	en
dc.title	Evaluation of functional extrudates enriched with essential oils for enhanced stability	en
heal.type	journalArticle
heal.classification	Food Engineering	en
heal.classification	Chemical Engineering	el
heal.language	en
heal.access	campus
heal.recordProvider	ntua	el
heal.publicationDate	2024-07-19
heal.bibliographicCitation	Laina, K. T., Drosou, C., & Krokida, M. (2024). Evaluation of functional extrudates enriched with essential oils for enhanced stability. Food and Bioproducts Processing, 147, 264–276.	en
heal.abstract	This study evaluates the performance and storage stability of functional extrudates enriched with natural additives, utilizing advanced food engineering and processing techniques. Essential oils from oregano, rosemary, hypericum, and chamomile were incorporated in both free and encapsulated forms using electrohydrodynamic processing, spray drying, and freeze drying, and added to the food matrix through extrusion processing. The encapsulated additives demonstrated superior retention and controlled release of bioactive compounds, with spray-dried agents achieving the highest total phenolic content (1.66 mg GAE/g) post-extrusion. During storage, these extrudates exhibited enhanced stability with low degradation rate constants (1.90×10⁻³ days⁻¹ at aw=0.33, 25°C, over 240 days). The bioactive extrudates maintained remarkable stability in terms of hardness and colour change, with hardness inversely correlated to moisture content. These findings highlight the potential of using encapsulation and extrusion processing to create stable, naturally bioactive food products, reducing dependence on synthetic additives. The research underscores the integration of emerging technologies in food science to enhance the stability and delivery of essential oils, supporting the development of sustainable and health-promoting food systems.	en
heal.publisher	Institution of Chemical Engineers	en
heal.journalName	Food and Bioproducts Processing	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false
dc.identifier.doi	10.1016/j.fbp.2024.07.014	el