Novelties in Extrusion Technology | Chapter 6 | Extrusion Technology: Transforming Food Processing

The novel gateways for processing is one of the major developments in extrusion technology. The novelties in functional food processing, the extended application of extrusion through porosification, texturization and 3D printing offer numerous advantages to develop novel food products by extrusion. The supercritical extrusion provides additional advantages over and above the extrusion in terms of expansion, bioactive component stability etc. The low temperature application of an extruder in ice cream making provides novel texture and organoleptic experience in the finished product.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14300

Applications of Extrusion in Food Processing | Chapter 4 | Extrusion Technology: Transforming Food Processing

Extrusion technology has emerged as a versatile tool in the food processing industry, offering numerous advantages such as enhanced product functionality, improved nutritional value, extended shelf-life, and cost-effectiveness. This chapter provides a comprehensive overview of the application of extrusion technology in food processing, covering various aspects ranging from the basic principles of extrusion to its diverse applications in different food categories. This chapter delves into the application of extrusion technology in the production of a wide array of food products, including breakfast cereals, snacks, pasta, pet foods, meat analogs, confectioneries and functional ingredients. This chapter underscores the significant role of extrusion technology as a versatile and efficient tool for industry by-product utilization, offering unparalleled opportunities for innovation and product development in the food industry.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14298

Extrusion Technology: Transforming Food Processing | Chapter 1 | Extrusion Technology: Transforming Food Processing

Extrusion technology has revolutionized the landscape of food processing, offering a versatile and efficient means of transforming raw ingredients into a diverse array of value-added food products. This book, "Extrusion Technology: Transforming Food Processing," provides a comprehensive overview of the principles, applications, and advancements in food extrusion, catering to the needs of students, researchers, and professionals in the food industry. The book begins by elucidating the fundamental principles underlying extrusion technology, including the mechanisms of mixing, shearing, heating, and shaping that characterize the extrusion process. Readers will gain a deeper understanding of the various types of extruders, their design features, and operational parameters, laying the groundwork for exploring the diverse applications of extrusion in food processing.
 
Subsequent chapters delve into the application of extrusion technology across different food categories, ranging from traditional staples like pasta and breakfast cereals, and confectioneries to emerging products such as meat analogs, functional ingredients, and plant-based alternatives. Moreover, the book explores the latest advancements and innovations in extrusion technology, including the incorporation of novel ingredients, the use of advanced processing techniques, and the integration of sustainability principles into extrusion processes.
 
In conclusion, "Extrusion Technology: Transforming Food Processing" serves as valuable resource for anyone seeking to deepen their understanding of food extrusion technology and harness its transformative potential in food product development.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14295

Edible Coatings and Films in Grapevine By-Product Infusions and Freshly Processed Products | Chapter 7 | Research Perspectives of Microbiology and Biotechnology Vol. 1

This book chapter focuses on the environmental issues linked with the wine industry, mainly the amount of waste it generates. However, studies have shown that the by-products of this waste, including grapes, skins, seeds, and leaves, contain essential biocompounds and nutrients like phenolic compounds, flavonoids, procyanidins, and vitamin C that are beneficial to human health. These by-products have been found to possess antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer properties. However, due to their perishable nature, they need preservation methods. This chapter recommends using edible films and coatings, a novel and eco-friendly post-harvest preservation technique. This method helps maintain the quality of lightly processed foods, preserve essential nutrients, protect against microorganisms, and maintain their original appearance. Therefore, this review aims to explore different techniques and types of edible coatings like chitosan, agar-agar, gelatin, alginate, guar gum, soy lecithin, maltodextrin, inulin, and propolis for the preparation of grape by-products in foods and drinks. More research is required to optimize coating formulations for the best quality.

Author(s) Details:

Teresa Pinto,
CITAB, Department of Biology and Environment, Institute for Innovation, Capacity Building and Sustainability of Agrifood Production, School of Life and Environmental Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Ana Pinto,
University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Alice Vilela,
CQ-VR, Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Please see the link here: https://stm.bookpi.org/RPMAB-V1/article/view/13852

Development of Matrix Tablets by Extrusion/ Spheronization Process Using Laboratory Extruder | Chapter 13 | Novel Aspects on Pharmaceutical Research Vol. 2

 The basic goal concerning this study is to plan and evaluate model tablets (MTs) of Nicotinic acid by extrusion/Spheronization process utilizing extruder. Wherein, a detailed test of the influence of the process factors has more been intense. Extrusion is a process of converting natural resources into a product of uniform shape and mass by forcing it through a wither under controlled environments. Extruded MTs were initially created straightforwardly from the extruder rod wither and then repeated by compressing the extruded granules utilizing mixed polymers all along spheronization. These MTs were then distinguished to those made by compressing powders straightforwardly. These extruded MTs had a more protracted release pattern and were found to have superior material qualities, facial characteristics of drug solubility, and uniformity of drug content. As all formulations best fit into first order release action and Higuchi's equation, the artificial drug release data supports the spread-controlled type of the release mechanism. The dossier were fitted into the Korsmeyer-Peppas model, that exposed uncommon transport kinetics, to reinforce the results of the diffusion system. The release rate result t20%, t50%, and t80%, of formulations tend to show related to market output (MP) release rate. According to the model independent pair-intelligent approach 1 and 2 analysis, the MP sketch and the dissolution characterization of formulations can be laid over something else. It was evident from the increased security analyses of the enhanced formulations GEM.2 and TEM.2 that very little of the medication content run-down. At the end of six months, the release pattern was essentially unchanged and could be respected as stable. Therefore, it maybe said that banishing/ Spheronization has higher potential as a process for building MTs.

Author(s) Details:

R. K. Mohamed Mutahar,
Department of Pharmaceutics, Global College of Pharmacy, Chilkur (V), Moinabad (M), RR Dist. Telangana-501504, India.

Nagaraja Sreeharsha,
Department of Pharmaceutical Sciences, College of Clinical Pharmacy, King Faisal University, Al –Ahsa-31982, Kingdom of Saudi Arabia.

Aqsa Farheen,
Department of Pharmaceutics, Global College of Pharmacy, Chilkur (V), Moinabad (M), RR Dist. Telangana-501504, India.

Sanjay Kumar Gupta,
Department of Pharmaceutics, Global College of Pharmacy, Chilkur (V), Moinabad (M), RR Dist. Telangana-501504, India.

Azmath Fatima,
Department of Pharmaceutics, Global College of Pharmacy, Chilkur (V), Moinabad (M), RR Dist. Telangana-501504, India.

Please see the link here: https://stm.bookpi.org/NAPR-V2/article/view/10618