Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (c(w)), which resulted in specific mechanical energies (SME) in the range of 145-222 Whkg(-1) and material temperatures (T-M) in the range of 123-155 degrees C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 +/- 0.8 g/100 g dm as compared to CPP (11.5 +/- 1.2 g/100 g dm), but total DF (TDF) contents (58.6 +/- 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 +/- 0.09 g/100 g dm in CPP to 0.24 +/- 0.06 g/100 g dm (222 Whkg(-1), 155 degrees C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.

Automated summary

The study focused on the impact of extrusion processing on chokeberry pomace powder rich in dietary fiber and polyphenols, showing that high molecular weight soluble DF contents slightly increase while total DF contents remain unchanged. The contents of thermolabile anthocyanins decrease with increased mechanical stress and temperature, but phenolic acids and flavonoids are largely unaffected. Techno-functional and physical properties of the extrudates support the potential use of granulated chokeberry pomace powder as a rich food ingredient.