Extrusion for the sustainable development of novel food: basics, principles, and applications.

GUIDO ROLANDELLI; ABEL EDUARDO FARRONI; MARÍA DEL PILAR BUERA

Smart Food Industry: The Blockchain for Sustainable Engineering (Volume I ? Fundamentals, Technologies, and Management)

CRC Press

Año: 2023; p. 199 - 217

During the last decades extrusion has raised as an innovative technique for the development of novel food products. Its versatility allows the combination of different raw materials, which facilitates the generation of new products with improved nutritional profile, enhanced sensory or functional characteristics, or better physicochemical properties, at low costs. Extrusion can also be considered a valuable tool for food wastes utilization, thus helping to close the loop of food value chain. Due to its unique characteristics of blending, cooking, and forming in the same step by a combination of mechanical energy and thermal input, extrusion allows the incorporation of a wide variety of undervalued grains or by-products from other food production lines, thus promoting circular economy and contributing to accomplish the Sustainable Development Goals established by the United Nations. Nevertheless, to achieve desired characteristics it is necessary to consider the thermo-mechanical transformations underwent in the process by the main components of the selected ingredients.In this chapter we present general tips for the management of the different extrusion processing conditions, the inclusion of various ingredients of interest and their effects on the final products’ characteristics. Finally, we review the recent advances on the food extrudates developments.