{"id":6615,"date":"2013-01-09T03:58:53","date_gmt":"2013-01-09T09:58:53","guid":{"rendered":"https:\/\/www.insta-pro.com\/fr\/2013\/01\/09\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/"},"modified":"2022-04-26T16:13:44","modified_gmt":"2022-04-26T21:13:44","slug":"impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/","title":{"rendered":"Impact de l\u2019extrusion sur les nutriments &#8211; 2e&#160;partie&#160;: Lipides, graisses, et eau"},"content":{"rendered":"<p>J\u2019ai <a href=\"https:\/\/www.insta-pro.com\/?p=868\">d\u00e9j\u00e0 \u00e9crit un article<\/a> au sujet de l\u2019impact de l\u2019extrusion sur les prot\u00e9ines et les glucides. Je vais \u00e0 pr\u00e9sent expliquer l\u2019importance des <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipid\">lipides<\/a>, des graisses, et de l\u2019eau.<\/p>\n<p>Les effets de l\u2019extrusion sur les lipides ou les graisses sont dus \u00e0 l\u2019inactivation des enzymes hydrolytiques telles que les <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipase\">lipases<\/a>, <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipoxygenase\">lipoxyg\u00e9nases<\/a> et <a href=\"http:\/\/en.wikipedia.org\/wiki\/Peroxidase\">p\u00e9roxydases<\/a>. Cette inactivation \u00e9vite le rancissement.<\/p>\n<p>L\u2019un des effets de l\u2019extrusion est la rupture des parois cellulaires, qui entra\u00eene la lib\u00e9ration des anti-oxydants naturels (<a href=\"http:\/\/en.wikipedia.org\/wiki\/Tocopherol\">tocoph\u00e9rols<\/a>, compos\u00e9s qui sont une forme de la vitamine E) pr\u00e9sents dans l\u2019ol\u00e9agineux, et aide ainsi \u00e0 prot\u00e9ger l\u2019huile insatur\u00e9e du rancissement.<\/p>\n<p>Il est \u00e9galement \u00e0 noter que dans les produits extrud\u00e9s, les graisses forment des compos\u00e9s avec les glucides suivant une proportion de 1 \u00e0 10. C\u2019est pourquoi l\u2019hydrolyse acide, plut\u00f4t que la m\u00e9thode classique avec solvant (<a href=\"http:\/\/www.merriam-webster.com\/dictionary\/ether%20extract\">extrait \u00e9ther<\/a>), est n\u00e9cessaire pour mesurer la teneur en huile r\u00e9elle.<\/p>\n<p>L\u2019extrusion ne pr\u00e9sente pas d\u2019effets favorables sur les <a href=\"http:\/\/en.wikipedia.org\/wiki\/Vitamin\">vitamines<\/a>. Les vitamines sont sensibles \u00e0 la chaleur, \u00e0 la pression et aux frottements.<\/p>\n<p>Dans un produit extrud\u00e9, la perte d\u2019efficacit\u00e9 des vitamines peut aller de 15 \u00e0 100&#160;%, suivant la vitamine consid\u00e9r\u00e9e. La pratique courante, lors de l\u2019\u00e9laboration d\u2019un produit alimentaire pour la consommation humaine ou animale, consiste soit \u00e0 tenir compte de la perte pr\u00e9vue, soit \u00e0 ajouter les vitamines apr\u00e8s extrusion. L\u2019autre alternative, c\u2019est d\u2019utiliser des vitamines r\u00e9sistantes \u00e0 la chaleur, comme la vitamine C r\u00e9sistante \u00e0 la chaleur utilis\u00e9e dans les aliments pour animaux aquatiques et pour humains.<\/p>\n<p>Aucun effet positif de l\u2019extrusion sur les min\u00e9raux, \u00e0 une exception pr\u00e8s&#160;: la disponibilit\u00e9 en phosphore de compos\u00e9s d\u2019origine v\u00e9g\u00e9tale (<a href=\"http:\/\/en.wikipedia.org\/wiki\/Phytate\">phytates<\/a>) est susceptible d\u2019augmenter du fait de l\u2019action de l\u2019extrusion sur la structure des phytates.<\/p>\n<p>Enfin, l\u2019extrusion entra\u00eene une perte en eau ou en humidit\u00e9 r\u00e9sultant d\u2019une d\u00e9shydratation partielle due \u00e0 la chute de pression soudaine lorsque l\u2019extrudat sort du fourreau de l\u2019extrudeuse.<\/p>\n<p>En prenant conscience des diff\u00e9rentes fonctions d\u2019une extrudeuse de cuisson, on peut exploiter ces fonctions pour optimiser la qualit\u00e9 des aliments pour animaux ou pour humains.<\/p>\n<p>Les \u00e9changes avec le fabricant de l\u2019extrudeuse et ses employ\u00e9s sont essentiels pour minimiser les t\u00e2tonnements qui m\u00e8nent \u00e0 la r\u00e9alisation des objectifs en mati\u00e8re d\u2019effets positifs sur la valeur nutritive.<\/p>\n<p>&#160;<\/p>\n<p>&#160;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>J\u2019ai d\u00e9j\u00e0 \u00e9crit un article au sujet de l\u2019impact de l\u2019extrusion sur les prot\u00e9ines et les glucides. Je vais \u00e0 pr\u00e9sent expliquer l\u2019importance des lipides, des graisses, et de l\u2019eau. Les effets de l\u2019extrusion sur les lipides ou les graisses sont dus \u00e0 l\u2019inactivation des enzymes hydrolytiques telles que les lipases, lipoxyg\u00e9nases et p\u00e9roxydases. Cette [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":11236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[616,637,550,592],"class_list":["post-6615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-cuisson-par-extrusion-fr","tag-formulation-de-lalimentation-animale","tag-produits-extrudes-fr","tag-transformation-pour-lalimentation-humaine-ou-animale-fr-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>2e\u00a0partie\u00a0: Impact de l\u2019extrusion sur les nutriments<\/title>\n<meta name=\"description\" content=\"Le proc\u00e9d\u00e9 d\u2019extrusion a \u00e9galement un impact sur les lipides, les graisses, et l\u2019eau contenue dans les produits alimentaires. 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