Impact of extrusion processing on bioactive compound enriched plant-based extrudates: A comprehensive study and optimization using RSM and ANN-GA

Abstract

The present study aimed to investigate the influence of extrusion process parameters, specifically screw speed (300 to 500 rpm) and temperature (130 to 150 °C) on the stability of phytosterols and the physical, functional, and structural characteristics of extrudates made from composite blends containing pea protein isolate (PPI). Response Surface Methodology (RSM) and Artificial Neural Network-Genetic Algorithm (ANN-GA) were employed to optimize the process parameters.Extrudates produced at lower temperatures exhibited higher phytosterol retention compared to those produced at higher temperatures. X-ray diffraction analysis showed that incorporating PPI significantly increased crystallinity from 22% to 33%. Fourier Transform Infrared analysis revealed a reduction in the Amide II stretching of the secondary structure in pea protein isolate following extrusion. Scanning electron microscopy images demonstrated that the addition of PPI and functional oil altered the structure of the extrudates.Statistical comparison of the process parameters using higher R2 values, lower root mean square as well as mean absolute percentage error indicated that the ANN model outperformed the RSM model in predicting all responses. Overall, incorporating PPI and phytosterols into corn-based extrudates improved their nutritional quality. These findings contribute to meeting the demand for fortified foods.

Keywords

• Extrusion
• Phytosterol
• Pea protein isolate
• Corn flour
• ANN