Abstract
Grape and apple pomace powders, a good source of dietary fiber and nutrients, were incorporated in formulations containing milk protein concentrate with over 81% milk protein (MPC-81) to produce puffed products using supercritical fluid extrusion (SCFX). The cellular structure and cell nucleation dynamics in the extruded samples were evaluated as function of pressure drop and supercritical CO2 (SCCO2) injection rates. Results showed that SCFX generated pomace-based extruded products had an expansion ratio up to 12.3 and microcellular structure (ranging in cell size from 278 to 540 µm) and cell density of the order of 104–105 cells/cm3. The general trend of increased cell density and decreased cell size of extrudates was observed by increasing pressure drop rate and SCCO2 content and exhibited a uniform cellular architecture when the injected SCCO2 level was close its saturation solubility in the aqueous phase of the dough, and the pressure drop rate was high, up to 141.04 MPa/s. Beyond these values, some structural collapse was observed in both extrudates. Although the extrudates had the same level of expansion, their hardness values gradually decreased, indicating that the textural qualities and microcellular structure in extrudates can be controlled by regulating the SCCO2 injection and pressure drop rates. It is thus reasonable to suggest that the SCFX technology provides a unique strategy to control cellular morphology, expansion, and physicochemical characteristics of nutritionally superior extruded products.
Similar content being viewed by others
Data Availability
Data will be provided on request.
References
Agarwal, S., Beausire, R. L. W., Patel, S., & Patel, H. (2015). Innovative uses of milk protein concentrates in product development. Journal of Food Science, 80(S1), A23–A29.
Alavi, S., & Rizvi, S. S. H. (2005). Strategies for enhancing expansion in starch-based microcellular foams produced by supercritical fluid extrusion. International Journal of Food Properties, 8(1), 23–34.
Alavi, S., & Rizvi, S. S. H. (2009). Supercritical fluid extrusion—a novel method for producing microcellular structures in starch-based matrices. In Novel food processing—effects on rheological and functional properties, 403–420. CRC Press, Baca Raton, FL.
Allen, K. E., Carpenter, C. E., & Walsh, M. K. (2007). Influence of protein level and starch type on an extrusion-expanded whey product. International Journal of Food Science and Technology, 42(8), 953–960. https://doi.org/10.1111/j.1365-2621.2006.01316.x
Antonić, B., Jančíková, S., Dordević, D., & Tremlová, B. (2020). Grape pomace valorizatioN: A systematic review and meta-analysis. Foods, 9(11), 1627. https://doi.org/10.3390/foods9111627
Arora, B., & Rizvi, S. S. H. (2022). In-mouth, self-disintegrating milk protein puffs-I: process development. Journal of Food Process Engineering, 45(11), e14144. https://doi.org/10.1111/jfpe.14144
Arora, B., Schulz, P., & Rizvi, S. S. H. (2021). In-process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate. Journal of Food Processing and Preservation, 45(4), e15348.
Azdast, T., & Hasanzadeh, R. (2021). Increasing cell density/decreasing cell size to produce microcellular and nanocellular thermoplastic foams: A review. Journal of Cellular Plastics, 57(5), 769–797.
Barreira, J. C. M., Arraibi, A. A., & Ferreira, I. C. F. R. (2019). Bioactive and functional compounds in apple pomace from juice and cider manufacturing: potential use in dermal formulations. Trends in Food Science & Technology, 90, 76–87. https://doi.org/10.1016/j.tifs.2019.05.014
Bashir, S., Sharif, M. K., Butt, M. S., Rizvi, S. S. H., Paraman, I., & Ejaz, R. (2017). Preparation of micronutrients fortified Spirulina supplemented rice-soy crisps processed through novel supercritical fluid extrusion. Journal of Food Processing and Preservation, 41(3), e12986.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53(1), 1–14. https://doi.org/10.1016/j.foodres.2013.03.043
Bouvier, J. M., Collado, M., Gardiner, D., Scott, M., & Schuck, P. (2013). Physical and rehydration properties of milk protein concentrates: Comparison of spray-dried and extrusion-porosified powders. Dairy Science and Technology, 93(4–5), 387–399. https://doi.org/10.1007/s13594-012-0100-7
Brenes, A., Viveros, A., Chamorro, S., & Arija, I. (2016). Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Animal Feed Science and Technology, 211, 1–17.
Cecchi, L., Innocenti, M., Urciuoli, S., Arlorio, M., Paoli, P., & Mulinacci, N. (2019). In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties. Food Chemistry, 271, 380–387.
Cho, K. Y., & Rizvi, S. S. H. (2008). The time-delayed expansion profile of supercritical fluid extrudates. Food Research International, 41(1), 31–42.
Cho, K. Y., & Rizvi, S. S. H. (2009). 3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation. Food Research International, 42(5–6), 595–602.
Cunningham, S. E., Mcminn, W. A. M., Magee, T. R. A., & Richardson, P. S. (2008). Experimental study of rehydration kinetics of potato cylinders. Food and Bioproducts Processing, 86(1), 15–24. https://doi.org/10.1016/j.fbp.2007.10.008
Dogan, H., & Kokini, J. L. (2007). Psychophysical markers for crispness and influence of phase behavior and structure. Journal of Texture Studies, 38(3), 324–354.
FAOSTAT. (2021). Food and Agriculture Organization of the United Nations. https://www.fao.org/faostat/en/#data/QCL
Huang, D. P., & Rooney, L. W. (2001). Starches for snack foods. Snack foods processing, 115–130.
Iqbal, A., Schulz, P., & Rizvi, S. S. H. (2021). Valorization of bioactive compounds in fruit pomace from agro-fruit industries: present insights and future challenges. Food Bioscience, 44(PA), 101384. https://doi.org/10.1016/j.fbio.2021.101384
Kabir, F., Sultana, M. S., & Kurnianta, H. (2015). Polyphenolic contents and antioxidant activities of underutilized grape (Vitis vinifera L.) pomace extracts. Preventive Nutrition and Food Science, 20(3), 210–214. https://doi.org/10.3746/pnf.2015.20.3.210
Kammerer, D. R., Kammerer, J., Valet, R., & Carle, R. (2014). Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients. Food Research International, 65, 2–12.
Karkle, E. L., Alavi, S., & Dogan, H. (2012). Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Research International, 46(1), 10–21. https://doi.org/10.1016/j.foodres.2011.11.003
Kim, E., Kweon, M. S., Romero-Diez, S., Gupta, A., Yan, X., Spofford, C., et al. (2021). Effects of pressure drop rate and CO2 content on the foaming behavior of newly developed high-melt-strength polypropylene in continuous extrusion. Journal of Cellular Plastics, 57(4), 413–432.
Lee, P. C., Kaewmesri, W., Wang, J., Park, C. B., Pumchusak, J., Folland, R., & Praller, A. (2008). Effect of die geometry on foaming behaviors of high-melt-strength polypropylene with CO2. Journal of Applied Polymer Science, 109(5), 3122–3132.
Liu, H., Hebb, R. L., Putri, N., & Rizvi, S. S. H. (2018). Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates. International Journal of Food Science & Technology, 53(3), 847–856. https://doi.org/10.1111/ijfs.13624
Lue, S., Hsieh, F., Peng, I. C., & Huff, H. E. (1990). Expansion of corn extrudates containing dietary fiber: a microstructure study. Lebensmittel-Wissenschaft+ Technologie, 23(2), 165–173.
Lyu, F., Luiz, S. F., Azeredo, D. R. P., Cruz, A. G., Ajlouni, S., & Ranadheera, C. S. (2020). Apple pomace as a functional and healthy ingredient in food products: A review. Processes, 8(3), 1–15. https://doi.org/10.3390/pr8030319
Maskan, M., & Altan, A. (2011). Advances in food extrusion technology. CRC Press.
Osorio, L. L. D. R., Flórez-López, E., & Grande-Tovar, C. D. (2021). The potential of selected agri-food loss and waste to contribute to a circular economy: applications in the food, cosmetic and pharmaceutical industries. Molecules (Basel, Switzerland), 26(2). https://doi.org/10.3390/molecules26020515
Paraman, I., Sharif, M. K., Supriyadi, S., & Rizvi, S. S. H. (2015). Agro-food industry byproducts into value-added extruded foods. Food and Bioproducts Processing, 96, 78–85. https://doi.org/10.1016/j.fbp.2015.07.003
Paraman, I., Wagner, M. E., & Rizvi, S. S. H. (2012). Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusion. Journal of Agricultural and Food Chemistry, 60(44), 11188–11194.
Park, C. B., & Cheung, L. K. (1997). A study of cell nucleation in the extrusion of polypropylene foams. Polymer Engineering & Science, 37(1), 1–10.
Pugliese, A., Paciulli, M., Chiavaro, E., & Mucchetti, G. (2016). Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 123(3), 2583–2590. https://doi.org/10.1007/s10973-016-5243-y
Rizvi, S. S. H., & Mulvaney, S. (1992, June 9). Extrusion processing with supercritical fluids. Google Patents.
Rostami, M., Azdast, T., Hasanzadeh, R., & Moradian, M. (2021). A study on fabrication of nanocomposite polyethylene foam through extrusion foaming procedure. Cellular Polymers, 40(6), 231–243.
Sun, V. Z., Paraman, I., & Rizvi, S. S. H. (2015). Supercritical fluid extrusion of protein puff made with fruit pomace and liquid whey. Food and Bioprocess Technology, 8(8), 1707–1715.
Walsh, M. K., & Wood, A. M. (2010). Properties of extrusion-expanded whey protein products containing fiber. International Journal of Food Properties, 13(4), 702–712.
Webb, P. A. (2001). Volume and density determinations for particle technologists. Micromeritics Instrument Corp, 2(16), 1.
Xu, X., Park, C. B., Xu, D., & Pop-Iliev, R. (2003). Effects of die geometry on cell nucleation of PS foams blown with CO2. Polymer Engineering & Science, 43(7), 1378–1390.
Yoon, A. K., & Rizvi, S. S. H. (2020). Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey. International Journal of Food Properties, 23(1), 708–721. https://doi.org/10.1080/10942912.2020.1753768
Yoon, A. K., Singha, P., & Rizvi, S. S. H. (2021). Steam vs. SC–CO2–based extrusion: comparison of physical properties of milk protein concentrate extrudates. Journal of Food Engineering, 292, 110244.
Funding
This work was supported by the Foundation for Food and Agriculture Research, USDA. Wenger Manufacturing, Inc., Sabetha, KS, USA, also provided continued support with the extruder system.
Author information
Authors and Affiliations
Contributions
Aamir Iqbal: concept and design, investigation, methodology, writing — original draft.
Syed Husain Rizvi: critical revision, supervision.
Corresponding author
Ethics declarations
Competing interests
The authors declare no competing interests.
Conflicts of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Iqbal, A., Rizvi, S.S.H. Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion. Food Bioprocess Technol 16, 1746–1756 (2023). https://doi.org/10.1007/s11947-023-03018-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-023-03018-z