Valorization of Rose Hip (<i>Rosa canina</i>) Puree Co-Product in Enriched Corn Extrudates
Marta Igual,
Maria Simona Chiş,
Adriana Păucean,
Dan Cristian Vodnar,
Sevastița Muste,
Simona Man,
Javier Martínez-Monzó,
Purificación García-Segovia
Affiliations
Marta Igual
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Maria Simona Chiş
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Adriana Păucean
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Dan Cristian Vodnar
Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3–5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
Sevastița Muste
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Simona Man
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Javier Martínez-Monzó
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Purificación García-Segovia
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.
