title: The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts.
abstract: This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.89% to 21.17% in a concentration dependant manner without affecting its antimicrobial activity that varied from 250 to 500 mg. The time-kill assay confirmed the ability of extruded chestnut to reduce Pseudomonas aeruginosa count below detectable limit that reduced the original inoculum by 3log10 CFU/mL. Overall, the results showed that extrusion cooking might serve as a tool for tannin reduction and could improve the antioxidant and antimicrobial properties of chestnut, which might be helpful for chestnut related products in the food industry.
authors.affiliation: Department of Food Science and Technology, Kongju National University, Chungnam 340-802, South Korea.
authors.forename: Brice Wilfried
authors.initials: BW
authors.lastname: Obiang-Obounou
authors.forename: Gi Hyung
authors.initials: GH
authors.lastname: Ryu
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D003296:Cooking / Q000379:methods*; D029962:Fagaceae / Q000737:chemistry*; D009754:Nuts / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis* / Q000494:pharmacology; D013634:Tannins / Q000032:analysis* / Q000494:pharmacology; D013696:Temperature; D014867:Water / Q000032:analysis
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D010936:Plant Extracts; D013634:Tannins; D014867:Water
keywords: Antibacterial; Antioxidant; Chestnut; Extrusion; Phenolic compounds; Tannin