The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets
Source abstract
Abstract
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished product. The analysis focused on the impact of moisture content, screw speed, and blueberry concentration on extrusion efficiency and product properties. The results showed significant effects of blueberry addition on extrusion-cooking efficiency (14.40 to 37.12 kg/h) and energy consumption (0.003 to 0.021 kWh/kg). Durability, bulk density, water absorption index (WAI) and water solubility index (WSI) were evaluated with values ranging from 95.46 to 97.61%, 345.07 to 547.37 kg/m3, 2.90 to 3.88 g/g and 8.23 to 18.52%. The incorporation of blueberries also eliminated the need for drying, reducing water consumption and energy demand. Additionally, the antioxidant potential of the blueberry-enriched samples was assessed, indicating improved health benefits (DPPH from 22.71 to 94.22%). Based on the results, the incorporation of up to 30% blueberries is recommended for optimal physical properties and enhanced antioxidant activity.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Quality and Safety Studies · Freezing and Crystallization Processes · Food and Agricultural Sciences
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Process Engineering, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, Poland
Department of Inorganic Chemistry, Medical University of Lublin, Chodzki Street 4a, 20-093 Lublin, Poland
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
Department of Phytochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, Poland
Funding
The National Centre for Research and Development (NCBiR)
References (50)
Show source-provided references
1. Wang, L., Lan, W., and Chen, D. (2024). Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications. Foods, 13.10.3390/foods13172851 ↗
2. Krishna, P., Pandey, G., Thomas, R., and Parks, S. (2023). Improving Blueberry Fruit Nutritional Quality through Physiological and Genetic Interventions: A Review of Current Research and Future Directions. Antioxidants, 12.10.3390/antiox12040810 ↗
3. Recent Advances in Blueberry Transformation10.1080/15538362.2011.623083 ↗
4. Health promoting properties of blueberries: A review10.1080/10408398.2018.1518895 ↗
5. Lachowicz-Wiśniewska, S., Pratap-Singh, A., Ochmian, I., Kapusta, I., Kotowska, A., and Pluta, S. (2024). Biodiversity in nutrients and biological activities of 14 highbush blueberry (Vaccinium corymbosum L.) cultivars. Sci. Rep., 14.10.1038/s41598-024-71114-x ↗
6. Blueberries in focus: Exploring the phytochemical potentials and therapeutic applications
7. Jurikova, T., Skrovankova, S., Mlcek, J., Balla, S., and Snopek, L. (2019). Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos). Molecules, 24.10.3390/molecules24010024 ↗
8. Cerezo, A.B., Cătunescu, G.M., González, M.M.-P., Hornedo-Ortega, R., Pop, C.R., Rusu, C.C., Chirilă, F., Rotar, A.M., Garcia-Parrilla, M.C., and Troncoso, A.M. (2020). Anthocyanins in Blueberries Grown in Hot Climate Exert Strong Antioxidant Activity and May Be Effective against Urinary Tract Bacteria. Antioxidants, 9.10.3390/antiox9060478 ↗
9. Habitual intake of anthocyanins and flavanones and risk of cardiovascular disease in men10.3945/ajcn.116.133132 ↗
10. Neuroprotective effects of berry fruits on neurodegenerative diseases10.4103/1673-5374.139483 ↗
11. Evidence for anti-cancer properties of blueberries: A mini-review10.2174/18715206113139990137 ↗
12. Recent Research on the Health Benefits of Blueberries and Their Anthocyanins10.1093/advances/nmz065 ↗
13. Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods10.1016/j.foodchem.2018.04.047 ↗
14. Mieszczakowska-Frąc, M., Celejewska, K., and Płocharski, W. (2021). Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants, 10.10.3390/antiox10010054 ↗
15. Extrusion technology and its application in food processing: A review10.22271/tpi.2020.v9.i2d.4367 ↗
16. Šárka, E., Sluková, M., and Henke, S. (2021). Changes in Phenolics during Cooking Extrusion: A Review. Foods, 10.10.3390/foods10092100 ↗
17. Mironeasa, S., Coţovanu, I., Mironeasa, C., and Ungureanu-Iuga, M. (2023). A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants, 12.10.3390/antiox12071453 ↗
18. Extrusion processing of raw food materials and by-products: A review10.1080/10408398.2018.1480007 ↗
19. Cotacallapa-Sucapuca, M., Vega, E.N., Maieves, H.A., Berrios, J.D.J., Morales, P., Fernández-Ruiz, V., and Cámara, M. (2021). Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods, 10.10.3390/foods10051096 ↗
20. Roye, C., Henrion, M., Chanvrier, H., De Roeck, K., De Bondt, Y., Liberloo, I., King, R., and Courtin, C.M. (2020). Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods, 9.10.3390/foods9060738 ↗
21. Combrzyński, M., Oniszczuk, T., Wójtowicz, A., Biernacka, B., Wojtunik-Kulesza, K., Bąkowski, M., Różyło, R., Szponar, J., Soja, J., and Oniszczuk, A. (2023). Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. Antioxidants, 12.10.3390/antiox12061253 ↗
22. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products10.1007/s13197-015-2039-1 ↗
23. Zhang, X., Gao, Y., Wang, R., Sun, Y., Li, X., and Liang, J. (2022). Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour. Biology, 11.10.3390/biology11121817 ↗
24. Estupiñan-Amaya, M., Fuenmayor, C.A., and López-Córdoba, A. (2020). New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features. Molecules, 25.10.3390/molecules25235635 ↗
25. Extruded snacks enriched with açaí berry: Physicochemical properties and bioactive constituents10.1590/fst.14822 ↗
26. Wójtowicz, A., Combrzyński, M., Biernacka, B., Różyło, R., Bąkowski, M., Wojtunik-Kulesza, K., Mołdoch, J., and Kowalska, I. (2023). Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties. Plants, 12.10.3390/plants12183276 ↗
27. Process efficiency and energy consumption during the extrusion of potato and multigram formulations
28. Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale10.31545/intagr/168434 ↗
29. Wójtowicz, A., Combrzyński, M., Biernacka, B., Oniszczuk, T., Mitrus, M., Różyło, R., Gancarz, M., and Oniszczuk, A. (2023). Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics. Processes, 11.10.3390/pr11092561 ↗
30. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure10.1016/j.lwt.2016.10.005 ↗
31. Kupryaniuk, K., Oniszczuk, T., Combrzyński, M., Lisiecka, K., and Janczak, D. (2022). Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. Materials, 15.10.3390/ma15145039 ↗
32. Antioxidant and antiradical activities of flavonoids10.1021/jf001413m ↗
33. Effect of genotype and crop management systems on phenolic acid content in winter wheat grain
34. Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products
35. Lewko, P., Wójtowicz, A., and Różańska-Boczula, M. (2024). Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition. Processes, 12.10.3390/pr12061159 ↗
36. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology10.1007/s13197-018-3271-2 ↗
37. Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein10.1111/1750-3841.16991 ↗
38. Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture10.5897/AJFS2022.2180 ↗
39. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks10.1016/j.lwt.2021.110919 ↗
40. Mitrus, M., Combrzyński, M., Biernacka, B., Wójtowicz, A., Milanowski, M., Kupryaniuk, K., Gancarz, M., Soja, J., and Różyło, R. (2023). Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics. Appl. Sci., 13.10.3390/app13148138 ↗
41. Soja, J., Combrzyński, M., Oniszczuk, T., Gancarz, M., and Oniszczuk, A. (2024). Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace. Appl. Sci., 14.10.3390/app14198754 ↗
42. Dushkova, M., Simitchiev, A., Petrova, T., Menkov, N., Desseva, I., and Mihaylova, D. (2023). Physical and Functional Characteristics of Extrudates Prepared from Quinoa Enriched with Goji Berry. Appl. Sci., 13.10.3390/app13063503 ↗
43. Use of blackcurrant and chokeberry press residue in snack products10.2478/pjct-2019-0003 ↗
44. Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla10.1016/j.jcs.2016.05.024 ↗
45. The link between the phenolic composition and the antioxidant activity in different small berries: A metabolomic approach10.1016/j.lwt.2023.114853 ↗
46. Diverse polyphenol components contribute to antioxidant activity and hypoglycemic potential of mulberry varieties10.1016/j.lwt.2022.114308 ↗
47. Antioxidant enzymes and human diseases10.1016/S0009-9120(99)00075-2 ↗
48. Polyphenols: A concise overview on the chemistry, occurrence, and human health10.1002/ptr.6419 ↗
49. Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)10.1016/j.fbio.2017.06.004 ↗
50. Carranza-Gomez, M., Valle-Guadarrama, S., Domínguez-Puerto, R., Sandoval-Castilla, O., and Guerra-Ramírez, D. (2025). Bioactive Compounds and Pigmenting Potential of Vaccinium corymbosum Extracts Separated with Aqueous Biphasic Systems Aided by Centrifugation. Processes, 13.10.3390/pr13041072 ↗