{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T22:50:10Z","timestamp":1781563810556,"version":"3.54.5"},"reference-count":147,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,7,19]],"date-time":"2023-07-19T00:00:00Z","timestamp":1689724800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005802","name":"Ministry of Research, Innovation and Digitization, CNCS\u2014UEFISCDI","doi-asserted-by":"publisher","award":["PN-III-P4-PCE-2021-0718"],"award-info":[{"award-number":["PN-III-P4-PCE-2021-0718"]}],"id":[{"id":"10.13039\/501100005802","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.<\/jats:p>","DOI":"10.3390\/antiox12071453","type":"journal-article","created":{"date-parts":[[2023,7,19]],"date-time":"2023-07-19T21:20:14Z","timestamp":1689801614000},"page":"1453","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":51,"title":["A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5817-5220","authenticated-orcid":false,"given":"Silvia","family":"Mironeasa","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, \u201c\u015etefan cel Mare\u201d University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1224-6203","authenticated-orcid":false,"given":"Ionica","family":"Co\u0163ovanu","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, \u201c\u015etefan cel Mare\u201d University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6276-9382","authenticated-orcid":false,"given":"Costel","family":"Mironeasa","sequence":"additional","affiliation":[{"name":"Faculty of Mechanical Engineering, Automotive and Robotics, \u201c\u015etefan cel Mare\u201d University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1314-5957","authenticated-orcid":false,"given":"M\u0103d\u0103lina","family":"Ungureanu-Iuga","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), \u201c\u015etefan cel Mare\u201d University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania"},{"name":"Mountain Economy Center (CE-MONT), \u201cCostin C. Kiri\u0163escu\u201d National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Watson, R.R., and Preedy, V.R. (2010). Bioactive Foods and Extracts: Cancer Treatment and Prevention, CRC Press.","DOI":"10.1201\/b10330"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"M\u00e9rillon, J.-M., and Ramawat, K.G. (2019). Bioactive Molecules in Food, Springer Nature Publishing AG.","DOI":"10.1007\/978-3-319-78030-6"},{"key":"ref_3","unstructured":"Twombly, W. (2020). Extrusion Cooking, Elsevier."},{"key":"ref_4","unstructured":"Ek, P., Kowalski, R.J., and Ganjyal, G.M. (2020). 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