Extrusion technology in food processing: Principles, innovations and applications in sustainable product development

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989100%3A27360%2F25%3A10258920" target="_blank" >RIV/61989100:27360/25:10258920 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S2949824425001764" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2949824425001764</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foohum.2025.100672" target="_blank" >10.1016/j.foohum.2025.100672</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Extrusion technology in food processing: Principles, innovations and applications in sustainable product development

Popis výsledku v původním jazyce

Extrusion technology has increasingly been used worldwide in the agro-food processing industry in the main process of mixing, forming, texturizing and cooking of the formulation for innovative food products, which results in the effective inactivation of enzymes and microbial contamination of a high-temperature short-time (HTST) process. Extrusion cooking is widely preferred due to higher productivity and better retention of nutrients as compared to conventional methods of cooking. This review systematically summarizes the background, principles, processing technologies and recent advances in food extrusion. Advances like twin-screw extrusion, high moisture extrusion and recent sophisticated technologies like hot melt extrusion, supercritical carbon dioxide (SC-CO2) and 3-D food printing have tremendously increased the avenues of extrusion in product development, flexibility and sustainability. Some of the most important production variables such as moisture content, temperature, screw speed and pressure are important factors in texture, appearance, and nutritional value of the final product. This review also highlights the use of sustainable raw materials and by-products and presents extrusion as a flexible and sustainable processing technology. This review also highlights the optimization process of extrusion parameters. On the whole, extrusion technology is a transformational tool in food processing: it&apos;s flexible, efficient, and offers an opportunity for product innovation to meet the changing needs of consumers for healthier, sustainable food products.

Název v anglickém jazyce

Extrusion technology in food processing: Principles, innovations and applications in sustainable product development

Popis výsledku anglicky

Extrusion technology has increasingly been used worldwide in the agro-food processing industry in the main process of mixing, forming, texturizing and cooking of the formulation for innovative food products, which results in the effective inactivation of enzymes and microbial contamination of a high-temperature short-time (HTST) process. Extrusion cooking is widely preferred due to higher productivity and better retention of nutrients as compared to conventional methods of cooking. This review systematically summarizes the background, principles, processing technologies and recent advances in food extrusion. Advances like twin-screw extrusion, high moisture extrusion and recent sophisticated technologies like hot melt extrusion, supercritical carbon dioxide (SC-CO2) and 3-D food printing have tremendously increased the avenues of extrusion in product development, flexibility and sustainability. Some of the most important production variables such as moisture content, temperature, screw speed and pressure are important factors in texture, appearance, and nutritional value of the final product. This review also highlights the use of sustainable raw materials and by-products and presents extrusion as a flexible and sustainable processing technology. This review also highlights the optimization process of extrusion parameters. On the whole, extrusion technology is a transformational tool in food processing: it&apos;s flexible, efficient, and offers an opportunity for product innovation to meet the changing needs of consumers for healthier, sustainable food products.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10700 - Other natural sciences

Projekt

—

Návaznosti

O - Projekt operacniho programu

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Humanity

ISSN

2949-8244

e-ISSN

2949-8244

Svazek periodika

5

Číslo periodika v rámci svazku

December 2025

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

14

Strana od-do

nestránkováno

Kód UT WoS článku

001553388400001

EID výsledku v databázi Scopus

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