International Multidisciplinary Scientific GeoConference SGEM ...,
Journal Year:
2023,
Volume and Issue:
23, P. 133 - 140
Published: Dec. 15, 2023
The
extrusion
process
is
recognized
as
the
most
versatile
processing
technology,
and
it
can
be
used
to
produce
food
with
higher
nutritional,
functional,
sensory
qualities.
involves
forcing
a
mixture
of
ingredients
through
small
die
under
controlled
conditions
temperature,
pressure,
shear.
This
review
highlights
main
effects
parameters
(feed
rate,
feed
moisture,
screw
speed,
barrel
raw
material
characteristics,
etc.)
system
(specific
mechanical
energy,
residence
time,
product
on
features
extruded
products
(expansion
ratio,
bulk
density,
texture
color
parameters,
water
absorption
capacity,
swelling
thermal
properties,
etc.).
Extrusion
decrease
expansion
ratio
increase
apparent
density.
When
humidity
decreases
temperature
increases,
Maillard
reaction
improves,
while
speed
negatively
affects
change
because
influences
time.
Product
final
porosity,
texture,
moisture
content
are
also
subject
various
changes.
lead
changes
in
particle
size
distribution,
influencing
mouthfeel
attributes
product.
At
high
temperatures,
low
capacity
decrease,
whereas,
at
increases.
these
properties
vary
depending
specific
formulations
used,
interactions
between
different
complex,
leading
intricate
products.
Thus,
more
advanced
research
needs
done.
Trends in Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
149, P. 104553 - 104553
Published: May 20, 2024
Snacks
constitute
a
huge
share
of
the
food
market.
In
recent
years
there
has
been
global
change
involving
implementation
sustainable
production
techniques
and
an
increase
in
consumer
awareness
impact
they
consume
on
their
well-being
health.
There
is
increasing
interest
snacks
with
health-promoting
properties,
especially
vegetables.
This
trend
reflected
search
for
new,
both
thermal
non-thermal,
technical
solutions
drying
process.
The
article
describes
comprehensive
review
changing
methodologies
roasting
plant
materials
supporting
treatments,
creating
hybrid
processes
that
have
significant
quality
dried
contribute
to
process
optimization
energy
savings.
use
microwaves,
infrared,
ultrasound,
blanching,
pulsed
electric
field,
vacuum,
cold
plasma,
also
osmotic
treatment/enrichment,
edible
coatings
are
included.
Combining
methods,
particularly
those
assisted
by
microwave,
effective
reducing
times
maintaining
high
nutritional
quality.
Microwave,
superheated
steam,
infrared-hot
air
prove
efficient
achieving
savings,
retaining
functional
compounds,
enhancing
sensory
value
roasted
products.
Selecting
from
wide
range
methods
crucial
ensuring
desired
considering
issues
dietary
trends
toward
savings
MOJ Food Processing & Technology,
Journal Year:
2024,
Volume and Issue:
12(1), P. 74 - 84
Published: March 22, 2024
This
review
explores
applications
of
food
extrusion
technology.
Extrusion
cooking,
a
thermal
processing
method,
applies
high
heat,
pressure,
and
shear
forces
to
uncooked
masses,
yielding
broad
spectrum
products
like
snacks,
ready-to-eat
cereals,
confectioneries,
weaning
foods,
crisp
bread,
dairy
products,
pasta,
meat
analogs
extenders.
The
characteristics
working
operations
the
extruded
as
well
materials
used
in
have
been
highlighted.
Raw
undergo
grinding,
conditioning,
extrusion,
leading
significant
changes
starch,
proteins,
vitamins,
lipids,
fibre.
process
not
only
enhances
sensory
nutritional
aspects
but
also
reduces
lipid
oxidation,
shelf
life,
production
cost
eliminates
anti-nutritional
factors.
Applications
span
human
animal
value-added
from
waste,
rice
bran
stabilization,
oil
expelling.
Recent
advancements
technology
include
hot
melt
supercritical
carbon
dioxide
3-D
printing,
other
innovative
applications,
making
sustainable
versatile
method
for
meeting
evolving
market
demands,
contingent
upon
specialized
knowledge.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(6), P. 1225 - 1225
Published: March 9, 2025
The
incorporation
of
pulse
flour
into
gluten-free
extruded
snacks
based
on
cereals
improves
the
functional
properties
as
well
nutritional
value
these
types
products.
aim
this
study
was
to
investigate
changes
induced
by
extrusion
process
in
terms
concentration
total
phenolic
compounds
(TPC),
families
(hydroxybenzoic
acids,
hydroxycinnamic
and
flavonols),
non-nutritional
factors
(inositol
phosphates
trypsin
inhibitors)
snack-type
products
developed
from
novel
formulations
rice-chickpea
flours
fortified
with
different
percentages
Fibersol®
passion-fruit-skin
flour.
vitro
antioxidant
activity
studied
evaluated
explore
their
potential
for
developing
sustainable
added
value.
results
demonstrated
that
treatment
caused
a
statistically
significant
(p
<
0.05)
decrease
(12–30%)
TPC.
Despite
reduction,
preserve
an
interesting
content
compounds,
hydroxybenzoic
acids
being
majority
analyzed
formulations.
maintained
or
decreased
phytate
inositol
samples
passion
fruit
Fibersol®.
A
reduction
inhibitor
(between
86.7%
95.8%)
observed
when
comparing
raw
counterpart.
assessed.
obtained
Folin–Ciocalteu
method
indicated
50%
samples,
while
others,
no
were
observed.
DPPH
FRAP
assays
tended
demonstrate
increase
activity.
In
general,
highest
values
applying
method.
Additionally,
effects
ingredients
used
fortifying
investigated.
highlighted
complexity
formulations,
revealing
composition
is
influenced
not
only
presence
but
also
interaction
between
two
ingredients.
Processes,
Journal Year:
2025,
Volume and Issue:
13(4), P. 1247 - 1247
Published: April 20, 2025
By-products
generated
in
the
agri-food
industry
are
frequently
regarded
as
waste,
despite
their
significant
potential
for
reutilization
valuable
raw
materials
with
both
nutritional
and
functional
properties.
Nigella
flaxseed
pomace,
rich
sources
of
bioactive
compounds,
have
capacity
to
enhance
profile
characteristics
extruded
products
while
simultaneously
contributing
reduction
food
waste.
Uniquely,
present
study
analyzed
effect
extrusion-cooking
process
conditions
on
efficiency,
energy
consumption,
selected
physical
properties
extrudates
enriched
nigella
pomace.
The
samples
were
made
using
a
single-screw
extruder-cooker.
Two
plasticizing
(L/D
16
20)
systems
compared.
highest
23.16
kg/h,
was
reached
20%
pomace
L/D
system.
During
whole
process,
specific
mechanical
ranged
from
0.006
0.105
kWh/kg.
New
information
obtained
interaction
between
content
extrudates.
results
showed
that
use
10%
maximized
WAI
4.90
WSI
11.73%
pellets
30%
seed
20
influenced
change
bulk
density,
indicating
double
innovation:
an
improvement
extrudate
quality
efficient
by-products.
Phytotherapy Research,
Journal Year:
2025,
Volume and Issue:
unknown
Published: April 22, 2025
ABSTRACT
Resveratrol,
a
natural
bioactive
compound
derived
from
plants,
has
shown
potential
anti‐colorectal
cancer
effects
in
preclinical
studies,
though
population‐based
epidemiologic
evidence
is
limited.
This
study
aimed
to
investigate
the
association
between
resveratrol
intake
and
colorectal
risk
population
Guangdong,
China.
Conducted
July
2010
January
2024,
this
case–control
included
3030
newly
diagnosed
patients
3044
frequency‐matched
controls
by
sex
age
(±
5
years).
Dietary
data
were
collected
using
validated
food
frequency
questionnaire
with
81
items,
was
estimated
piceid
content
based
on
China
Food
Composition
Table
Standard
Edition.
Multivariable
unconditional
logistic
regression
models
applied
estimate
odds
ratios
(OR)
95%
confidence
intervals
(CI)
for
risk.
The
results
indicated
that
higher
dietary
associated
reduced
of
cancer.
highest
quintile
total
44%
lower
compared
lowest
(OR:
0.56,
CI:
0.44–0.72,
p
trend
<
0.001).
consistent
vegetables,
fruits,
edible
fungi,
nuts.
Sex‐stratified
analysis
revealed
stronger
protective
effect
men
(
interaction
=
0.033).
Overall,
these
findings
suggest
achievable
levels
may
be
Further
prospective
cohort
studies
randomized
controlled
trials
are
needed
confirm
results.
