Production of extruded functional foods enriched with carotenoids obtained from guarana peels

Abstract

Extrusion cooking is the technology combines the operations of transport, mixing, kneading, shearing and shaping to manufacture range of products, such as breakfast cereals, texturized vegetable protein, pet foods, with distinct textural advantages. In addition to these properties, extrusion cooking being versatile, highly productivity, showing low operating costs, energy efficiency and shorter cooking times. With the development of extrusion technology, the incorporation of ingredients to improve the nutritional profile of these foods has been investigated. However, the use of food sensitive ingredients, such as carotenoids, in extrusion formulations remains a challenge, due to the high temperature and shear conditions employed during the process. Microencapsulation has been successfully used for the protection of sensitive food ingredients during food processing. So, it can be a potential alternative for the production of extruded, functional foods. Thus, the aim of this project will be to produce breakfast cereals enriched with carotenoids-rich extract, with the purpose of evaluating the efficiency of the encapsulation process to protect bioactive compounds during extrusion. In developing this project, it is intended to unite the skills, in microencapsulation and extrusion, opening a research front not explored by the academy, which could yield numerous collaborations Brazil/USA. In addition, there is potential for technology transfer between the universities involved in the study and industry in the field. (AU)