Understanding the Effect of Extrusion in Food Processing: Challenges and Disadvantages

Looking for more information regarding extrusion? Among other food processing techniques, extrusion is probably one of the most widely encountered processes utilized by the food industry and other industries. But even tho this is the case, we do find that there are still some hurdles and disadvantages that are tied to extrusion. So, have you ever wondered what these souvenirs are? Then, read this article as we cover many challenges and extrusion mechanics. After reading this article, you should have a far better understanding of extrusion and how this process affects the quality of the food being produced. So, we invite you to join us as we take a closer look at all the hurdles and disadvantages tied to extrusion.

What are the effects of extrusion on nutritional quality?

Like everything in this world, which has its merits and drawbacks, the extrusion process dramatically impacts the nutritional value of the foods. Specific processes like the extrusion can indeed ‘enhance’ the nutritional value of certain nutrients but also lead to the degradation and the loss of other nutrients. Some certain vitamins and nutrients are heat sensitive and can be lost due to the application of shipping temperatures. But that again depends on the formulation of the food product. Some ingredients, extrusion conditions, or other aspects of the food formulation can lead to people losing nutrients. Certain steps can be taken to lessen the damage. For instance, enriching the nutrients, changing the extrusion parameters, or even adding important nutrients at the end. Nutrition is indeed something very important to consider, and this, in turn, would make it easy to help retain important nutrients. Ultimately, it is all about the right balance of ingredients and the methods used. Using the correct combination will allow manufacturers to protect the nutrients in the food/nutrients while also retaining the desired nutrition profile of the food.

How does the extrusion process impact nutrient retention?

Nutrient conservation in certain foods may be affected by the extrusion process. When subjected to heat and shear, nutrients can degrade and be lost during this process. For instance, heat-sensitive vitamins like certain B vitamins and vitamin C are degraded during an extrusion process. Furthermore, biochemical alterations experienced during the extruding process and the pressure used can also cause losses of great amounts of water-soluble vitamins and some phytochemicals.

However, food processors can use various measures to avoid loss of nutrients during extrusion. It helps to reduce damage to nutrients to maximize the extruder’s parameters, temperature, moisture, and time. Filling with nutrient ingredients, like fortified flours or fortified pre-mixes, is also helpful to compensate for the losses. In addition, vitamin and mineral enrichment of extruded food can improve, at least to some extent, the nutrient value of the product and represent a plausible application in food processing technology.

Extrusion has nutritional ramifications, and food extrusion manufacturers should be careful and considerate about it and do what is necessary to preserve the main nutrients in extruded foods. Careful product design and process parameters are necessary to manufacture extruded products that are nutritious and of good quality in the market.

Can extrusion cooking lead to nutrient loss in extruded food?

Through an extruder, various sorts of uncooked foods are turned into products such as extruded snacks, and the process is known as extrusion cooking, which is popular in the food industry. However, extruder operators need to pay close attention to the risk of losing nutrients in raw material during extrusion cooking. Food extrusion can indeed modify the characteristics of a food product such that it becomes easier to digest and more nutritious. Still, some nutrients may also be impaired or eliminated through heat, shear forces, and processing.

A systematic review of studies is needed to determine the effects of extrusion cooking on nutrient content. These studies have indicated that losses of different nutrients could range from nil to people’s estimates, accentuated by the food type, formulation, extrusion conditions, and extrusion processing parameters. Some nutrients, such as vitamins, may be more affected during extrusion cooking than others, while some remain fairly stable.

For instance, vitamin C and some B vitamins are heat-sensitive and likely to break down during the extrusion cooking process. However, other nutrients like minerals, proteins, and dietary fibers may be more stable and retained. Food manufacturers need to assess the nutrient composition of the raw materials thoroughly, determine potential losses due to extrusion, and develop best strategies to improve the nutritional value of the final product.

Proper formulation and process optimization techniques adapted by manufacturers may decrease nutrient losses and help develop extruded foods of good nutritional quality. Considering the constant studies and improvements made in technology, the food industry is consistently looking for new solutions to protect and add nutritional value to extruded products, enabling consumers to have easy access to healthy snacks.

What role do process conditions play in preserving nutrients?

Inherent characteristics of the processes exerted during the extrusion of food products have been observed to significantly affect the nutrient content and the overall quality of the food product. These conditions involve the parameters of the cooking process, like the temperature, moisture content, and extrusion variables, among others. Enforcing targeted conditions during the process can assist in retaining nutrients while reducing nutrient shedding during the extrusion process.

One of them is the temperature of extrusion, which has to be maintained at certain levels. It is important to note that each nutrient has its range of heat tolerance; otherwise, exposure can be detrimental. Indeed, selecting the optimal temperature required for extrusion can help conserve the lost nutrients of plants.

Consider the moisture content to retain nutritional content. The optimal moisture content ratio to the extrusion conditions defines how the end product will be structured after cooking. It provides the ideal parameters for how long the product will be cooked and its fiber content. Enhancing the moisture extrusion is essential to achieving the required texture without jeopardizing the nutrients of the extruded snacks.

Moreover, the extrusion process settings, such as the speed of the screw, the temperature at the barrel, and the feeding rate, also affect nutrient retention. Nutritive destruction can be reduced by modifying these parameters and guaranteeing the desired characteristics of the extruded snacks.

Para los fabricantes de comida extrusada el conocimiento y optimización de estas condiciones de proceso únicamente ayuda en la mitigación de nutrientes perdidos sino que también es a su vez el esfuerzo para sacar extrusados que son de calidad y nutricional. La ciencia y technology continur ricerca in merito all’industria alimentare, per la quale sarà valorato qualunque tipo di alimento già estrudato, per la facilità dell’uso da parte dei consumatori, ma senza compromettere il valore nutrizionale di questo cibo.

How do process conditions affect the quality of extruded snacks?

What extrusion conditions lead to optimal texture?

Different extrusion conditions can be used to maintain the required texture for extruded snacks, and everyone can play a crucial role in the resultant texture. The following factors serve important in achieving the desired texture:

1. Temperature Profile: As extrusion takes place through gelatinization, the expansion of ingredients affects the temperature profile and, thus, the texture of the final product. A few temperature ranges of ingredients or formulations must be used to achieve the desired texture.
2. Screw Speed and Residence Time: The length of time the ingredients are in the extruder, along with the screw rotation speed, determines the extent of ingredient cooking and mixing. The result is perfect texture as the combination of screw speed and duration of components in the extruder scare ideal; thus, cooking and shearing in the food extrusion method is optimized.
3. Feed Rate and Screw Configuration: Shear, pressure, and mix within the extruder depend on the feed rate along with screw configuration, which in turn determines the shear level and the speed at which the extruder vas fed with ingredients. This degree of protein denaturation and starch gelatinization determines the final texture.
4. Moisture Content: The moisture content of ingredients and the amount of water added during extrusion are two important factors influencing the texture. Moisture content must be controlled as required to obtain the fully inflated and crisped extrusion snack.
5. Die Design: The design of the die, which includes the shape of the openings and the dimensions of the die, can also affect the texture of the extruded snacks. Different types of die can give different combinations of texture, crispness, and pores that extract moisture and air.

Establishing precise extrusion parameters requires considering the breadth of the product’s requirements and texture expectations. By focusing on and regulating these parameters, companies can produce a variety of extruded snacks with the specified texture and mouthfeel that customers expect.

How does moisture extrusion influence the final product?

Moisture extrusion is an important aspect affecting the texture and quality of products in extrusion-based food industries. Therefore, maintaining and controlling the moisture content during the extrusion is critical in obtaining the required product attributes. Following are some points related to moisture extrusion that must be understood:

• Product Texture: The texture of extruded products is determined by moisture content. A high-moisture mixture produces soft and highly porous extrudates, while low moisture gives a dense and crispy mixture. A correct blend is essential to attaining the target sensory characteristics of the product.
• Expansion and Puffing: During extrusion, moisture serves as a plasticizer, allowing the product to expand and puff. Moisture control ensures optimal conditions are created for air voids within the product, giving it a light texture. Control of moisture content assists in determining the extent of expansion and puffing.
• Product Stability: Appropriate moisture content in extruded products enhances their stability, longevity, and shelf life. High moisture content favors the proliferation of microbes, harming the product’s stability under extrusion cooking. On the other hand, low moisture causes breakage of the product, reducing its longevity.
• Ingredient Interaction: Moisture plays a key role in the functionality of ingredients during extrusion. It influences the gelatinization of starches, protein denaturation, and the functionality of other ingredients. These interactions eventually determine the characteristics, including texture, structure, and general taste, of the product extracted by extrusion.

To control the effect of moisture in the resultant product, manufacturers vary the extrusion parameters during the food extrusion process to achieve certain product parameters and texture specifications. Controlling and monitoring moisture content during extrusion is important for maintaining product quality and consumer satisfaction.

What are the implications of extrusion temperature on taste?

In my practice, I have held the conviction that the extrusion temperature has an essential influence on the final product’s taste. Increasing extrusion temperatures may lead to the degradation of flavors, and therefore, the taste profile would be desirable. Otherwise, lower temperatures, on the other hand, may help contain the natural flavors within the threshold of acceptable taste to be desirable. It is also imperative that within the extrusion process, the temperature range is controlled to comply with the consumer’s expectations in terms of product taste and the offer of a satisfying sensory experience.

What are the challenges of using the extrusion technique in the food industry?

What are the common issues faced during the extrusion process?

Here are some common problems encountered during an extrusion process:

• Constant quality issues: Because of variations in raw material characteristics, including the degree of moisture and the size of particles, the quality of the end product changes, and hence, certain properties like texture, appearance, and taste of the end product also change.
• Wear or maintenance of equipment: Since the extrusion process’s temperature and pressure are so high, the equipment tends to wear out, requiring much maintenance, furniture, and downtime.
• Low and excessive heating: One of the major factors in extrusion is heating and ensuring it’s up to the required level. If too much heat is applied, the produced item is damaged, and some of its components taste unpleasant; however, with less heat, the product expands poorly, and its cooking is incomplete.
• Mixes or changes in formulation: It isn’t easy to find the right proportions when mixing the ingredients to achieve the desired texture, nutritional value, and processing characteristics. Ingredients may interact differently during the extrusion and change the product’s characteristics, making it less stable and consistent.
• Control and optimization of the process: Supervision and control of several variables, like screw speed, feed quantity, and barrel heating, need experience and improvement so that the productivity and efficiency of the process are unaffected.
• Energy consumption: Manufacturers find it challenging to manage energy consumption proportions, as the extrusion process uses a lot of energy. Energy consumption must be controlled without compromising quality.

To combat these concerns, the extrusion process and its factors must be fully comprehended to develop effective countermeasures. If these problems are fixed, manufacturers can increase the efficiency of production and create products in high demand.

How do extrusion parameters impact production efficiency?

In the extrusion process, the extrusion parameters determine production efficiency. There are many parameters, such as temperature, barrel configuration, screw speed, and feed rate which can be altered to improve the extrusion process and the extrusion products. Control of these parameters allows for proper material flow, mixing, and shearing action, as well as low energy consumption. For instance, higher screw speeds may boost output rates, while lower temperatures may provide for improved product texture and lowered energy requirements. These parameters must be optimized depending on the particular product to boost production rates and satisfy market needs.

What are the challenges in scaling extrusion technology?

Scaling extrusion technology comes with some challenges which need to be adequately dealt with. Some of the key challenges include:

1. Equipment Capability: Scaling an extrusion process up means considering the machines to be employed to deliver a higher output. The number of machines might have to change, or the original machines could be enhanced to enable higher outputs while still maintaining quality.
2. Process Optimisation: With high production levels, the extrusion technique becomes tougher and tougher in terms of making the same quality product. In this case, it becomes essential to control the screw speed, temperature, and residence time so that the product is leveled out in terms of its characteristics and quality required.
3. Ingredient Handling: Procuring, controlling, and storing all components makes handling a larger volume of components more complicated. This means that to ensure the right quality of the final product, there must be a constant supply of all necessary components throughout the growth period.
4. Quality Control: Just because the extrusion technology is available doesn’t mean it can be used without proper testing and quality control protocols. The product must conform to the desired quality. Setting up proper testing protocols and monitoring systems is important because it enables correcting any latent or apparent faults in the designed quality.
5. Energy Efficiency: With set extrusion processes in place, the energy levels required for production will surely increase, owing to the volume of output produced. Hence, there is a need to use power more efficiently and reduce waste for economic and environmentally friendly reasons.

If such challenges are addressed proactively, manufacturers can successfully increase the volume of extrusion technology while achieving the desired quality standard, uniformity, and production efficiency.

Are there any disadvantages of extrusion in the pet food industry?

What are the effects of extrusion on pet food quality?

With the help of extrusion, pet food improves its quality parameters, which include nutritional value, palatability, and digestibility. This occurs because the high temperature and pressure of the extrusion process lead to the gelatinization of starch, thereby enhancing carbohydrate digestibility in the pet food. Also, heat assists in the denaturation of proteins during the food extrusion process, thereby increasing the protein digestibility of pet foods. Also, extrusion provides pet food with the desired structure, increasing its palatability and level of acceptance in the animals. Plus, the extrusion process also works to remove pathogens and enhance the pet food’s safety profile and shelf life. Considering the above extrusion features, the quality index of pet food is consistently improved, and our pets eat pleasant and nutritious food.

How does cold extrusion in the pet food differ from hot extrusion?

Pet food can be processed through extrusion, either cold extrusion or hot extrusion. Hot extrusion is characterized by the application of high temperatures, which generally exceed 100 degrees Celsius, onto the pet food ingredients. On the other hand, cold extrusion lies between 40 to 50 degrees Celsius. Pet food hot extrusion and cold extrusion can be distinguished by the applied temperature. This temperature has a major impact on nutritional quality. Minimizing any further damage to heat-sensitive nutrients and bioactive compounds by excess heat that supports the process. Cold extrusion does eliminate the warning factors of nutrient loss. It ensures that the natural odors and flavors of the ingredients are retained, allowing for the end product to be substantially closer both in taste and nutrition to the raw materials used. Providing a prepared product that is easy to use while being optimal in substances satisfying our pets’ diet is the ideal goal of a pet food extruder and a pet food manufacturer; ideally, this goal can be accomplished through cold extrusion.

What challenges arise with extrusion in pet food production?

The process of extrusion is essential in pet food manufacture but comes with some concerns that manufacturers must handle. So here are some of the challenges concerning extrusion in the pet food manufacturing process:

1. Compatibility of Ingredients: The distinct ingredients utilized in the formulation of pet foods have characteristics that respond differently to extrusion. It can be a bit difficult to find the ideal extrusion conditions that can process and work all the ingredients together while ensuring the desired nutritional properties.
2. Homogeneity and Homogenization Consistency in extruded pet food of the same quality are the primary concerns. The final product’s texture, appearance, and palatability may be affected by ingredient properties, moisture content, and even changes in process parameters. Applying great precision and regulating these parameters is fundamental for the production of homogenized batches of pet food.
3. Protection of Nutrients While Maintenance of Quality of Extruded Products through several Food Processing Aspects is Vital The use of extrusion is effective in cooking. However, it may lead to the loss of some nutrients due to increased temperatures during food processing. Providing the best possible pet nutrition while addressing issues with retaining nutrients, particularly bioactive compounds and other sensitive elements, is crucial for pet food manufacturers.
4. Process Cost and Efficiency are key issues in formulating any food extrusion technique application. Extrusion is characterized by energy-intensive processes such as heating, mixing, and shaping. This is always a problem, especially with pet food manufacturers, who have to find ways to improve the extrusion process so that efficient, cost-effective, and less energy-reliant methods can be implemented.
5. This is the promise of extrusion, and making it a reality requires a lot of exploration and investment/expenditure: Different pet owners have different pet types. Each pet has his own set of preferences as well as other types of diets, hence designing a single pet food which caters to all the pets along with their preferences is not easy. The same goes for creating the brews and the molds and guaranteeing the end product’s safety and quality.

Achieving all the above conditions is nearly impossible if the manufacturers do not integrate good research, explore new ideas, and advance their technology. After all these steps, the manufacturers have a great opportunity to introduce a good line of pet food products with various nutrients and pleasant tastes for pets and their owners, making their lives easier.

What impact does extrusion cooking have on food chemistry?

How does extrusion affect the chemical structure of food materials?

Extrusion cooking has been of significance in changing the food materials and its nutritional value. Let us examine how extrusion affects food chemistries. Williams 2023:

1. The E-7500 micronized directly influences the critical gelatinization temperature, which is crucial for the extrusion process. Starches present in food materials also gelatinize during extrusion, the process of breaking down the granules of starch into a semi-liquid gel. Due to this gelatinization process, starches become more digestible and will be absorbed into the body faster.
2. Protein denaturation: The process of extrusion requires huge temperatures and mechanical forces, all of which affect the polymer protein structure. Denaturation improves the functionality of the protein, such as increasing its soluble content or emulsifying ability, and ultimately improves the texture and stability of extruded food products.
3. A Maillard Reaction: During the extrusion process, many reducing sugars and amino acids containing complex molecules are used, leading to a Maillard reaction. This reaction helps to enhance the micronized ACM plus nutraceutical foods and aromas and produces brand flavor.
4. Nutrient Retention: The nutrients may be, to some degree, lost during extrusion processors due to high temperatures and particular conditions of processing. However, some reinforcement of nutrition and some nutrients become more available, and their bioavailability increases. Heating up the foodstuff helps utilize proteins and carbohydrates better, and even vitamins and minerals creativeness are amplified.

Nonetheless, the general nature of these changes, just like the specific effects of extruding on the chemistry of any foodstuff, is subject to factors like the nature of the materials to be extruded, extruder parameters, and the formulation. More investigations and improvements in the variance of the extrusion process are needed to achieve great results in the chemistry of food materials and maintain the nutritional quality and the organoleptic characteristics of extrudates even more.

What are the chemical reactions involved in the extrusion process?

The extrusion process leads to several chemical reactions that aid in the alteration of food substances and the enhancement of certain properties in the food products obtained – benefits that are often sought after in extruded foods. A few of the chemical processes that take place in this process are given below :

1. Gelatinization: Gelatinization involves the loss in structure of starches contained in food materials due to being subjected to various extrusion conditions. This involves the alteration of starch granules by heating and mechanical shear forces. As a result, it alters the property of the food, as starches can absorb more water and swell, forming a gel.
2. Maillard Reaction: Maillard reactions are chemical changes that occur when food is heated and contains both amino acids and certain sugars. This reaction develops the emulsification characteristic of many food products, thus providing certain desirable flavors, aromas, and colored aspects. Maillard reaction is one of the few processes that provides prominent features such as color and flavor, particularly in the extruded cascade.
3. Protein Denaturation: Proteins contained in raw materials are said to be denatured during extrusion, which mechanically unfolds the heat and shears protein structures. Denaturation of the protein, more specifically the various proteins, is very important to factor in, as, in the end, it increases the functionality and texture of the extruded items and forms a network that strengthens the final product, increasing its elasticity and better structural strength.
4. Lipid oxidation can occur in light and heat or even with just heat, making it one of the most detrimental processes to food. Lipids in food can also undergo oxidation during extrusion, which affects flavor, aroma, and the nutritional quality of the good. These conditions, due to high temperatures during extrusion, lead to the breakdown of lipid molecules, hence resulting in off flavors and damaging some essential fatty acids. Therefore, lipid oxidation sensitivity should be taken into consideration, and thereby, optimizing the extrusion parameters would ensure lipid oxidation and minimal quality of the extrudates.

These reactions generate a variety of biochemical changes, which in turn contribute to further altering the composition, structure, and sensory characteristic properties of the extrudates during the extrusion process. Gaining insight into how the specific reactions work is essential because it helps to determine the dose parameters used in extrusion that will give food products favorable quality attributes in nutrition and other sensory properties.

How do process parameters influence food chemistry?

What is the role of food process parameters in impacting food chemistry? Let us start with an in-depth analysis of the relationships between extrusion process parameters and food chemistry and the effects combinations that they bring. As contemporary literature and science have demonstrated, this area has a particular novelty that has been missed in consideration of the modern literature, particularly key findings that were ignored in the content captured by the search engines.

1. Extrusion is characterized by the interaction of four factors: temperature, pressure, shear forces, and residence time, which in turn determine the reactions that take place inside the food materials. Some of the factors include;
2. Moisture Content: The average moisture content of the extruded raw materials is one of the moisture content that determines changes in the feed’s physical and chemical states throughout the extrusion process. Adequate levels of moisture enhance gelatinization, protein denaturation, and starch hydrolysis, thereby improving textural features and increasing their nutritional value.
3. Temperature and Heating Rate: Carefully managing temperature and heating rate is critical in extrusion processing. These parameters determine the degree to which protein denaturation, starch gelatinization, and the Maillard reaction proceed.
4. Residence Time: The time it takes for a material to reside in the extruder barrel is significant as it determines the extent of the chemical alterations that take place. In such cases, prolonged residence times may increase the levels of starch gelatinization and protein denaturation and deplete some heat-sensitive nutrients.
5. Screw Speed: It turns out that the rotational screw speed of the extruder has some effect on the shear forces acting on the food materials. These shear forces work towards the disintegration of the complex structures, and this, combined with starch gelatinization and protein denaturation, influences the rheological properties of the finished product.

Consequently, by changing these process parameters, the extruder would be able to produce a number of foods and food materials that food scientists and engineers would have wanted. Optimizing parameters was necessary to modulate the various chemical reactions taking place so that the amounts of nutrients, texture, and sensory properties were met.

As a fundamental point, it should be highlighted that the precise effects of all operating parameters on food chemistry are likely to be specific to food material and food product characteristics; i.e., certain foods might require certain amounts of each parameter. A combination of fundamental insight into the chemical pathways involved and a set of practical and data-driven insights makes it possible to optimize extrusion parameters for a particular food matrix in a regular food production system.

Frequently Asked Questions (FAQs)

Q: What is the consequence of the extrusion process on the nutritional value of food products?

A: The consequences of extrusion processes on the same food products might differ. Although some nutrients, such as proteins, lose value due to extruding at higher temperatures and pressure, they also have the opposite effect: they improve starches’ digestibility. Research is still ongoing in food science and technology to further understand these effects and best improve nutrition.

Q: What are the specific characteristics of food material extrusions make them better than other processed products?

A: Such extrusions, in turn, usually include better texture paste, better flavor, and also longer adequate life periods when compared to such made through other processing methods. However, this is contingent on the use of a particular food product with a unique extrusion phase and, thus, its conditions.

Q: Which significant issues have been identified with cold extrusion in food processing?

A: Some of the cold extrusion challenges to contend with include maintaining the structural integrity of the food product during cold extrusion without the application of heat, dealing with increased viscosity during and after extrusion, and the effect of extrusion conditions on the final appearance and texture of the extrudate.

Q: How does the twin-screw extrusion process enhance the bulk quality of the food products discharged from the extrusion machine?

A: Twin-screw extrusion is more effective than the mixing and cooking cycle because the configuration allows different food constituents to be appropriately blended. This guarantees uniformity of the product and may improve the effectiveness of the extrusion cooking process as a whole.

Q: How does food research international assist in the comprehension of a particular extrusion process?

A: Food Research International enables people to disseminate and communicate new knowledge in food sciences and technologies, such as investigations covering the influence of extrusion processing. Extrusion processing research assists in evaluating difficulties and refining the use of extrusion technology in food manufacturing.

Q: How can the method of extrusion cooking be improved to gain the best possible quality of food products?

A: It involves adjusting the temperature, pressure, and moisture content extrusion parameters. Such adjustments enhance the extruded item’s texture, taste, and nutrition fortification level.

Q: What are the disadvantages of employing extrusion as one of the processing methods?

A: Limitations of extrusion include possible nutrient degradation due to the temperatures employed in the processing and high equipment costs, especially at the beginning. In addition, it may not be ideal for some categories of food products, especially heat-sensitive ones.

Q: As extrusion cooking technology becomes more advanced, how will it assist the manufacturing of starch-based foods?

A: Starch made through advanced extrusion cooking technology has many functional characteristics. Its sourcing would aid the gelatinization and dissolution of starch, thus allowing a variety of food items with different textures and solutions.

Q: What are specific extrusion conditions’ individual and combined effects on the final food product?

A: In particular, extrusion will result in products with varying textures, moisture content, and expansion. These will depend on the speed of the screw, the temperature of the barrel, and the composition of the ingredients.

Reference Sources

1. The original work by Nooshin Nikmaram et al. ((Nikmaram et al., 2015)) examines the impacts of extrusion cooking of foods. It indicates that the process of extrusion has numerous advantages, such as gelatinization of starch, destruction of anti-nutritional factors, and even depreciation of lipids oxidative processes and contaminative microorganisms. It also says, however, that high temperatures cause several drawbacks. Among them is the Maillard reaction, which can potentially decrease the protein’s biological value and heat-sensitive vitamin loss. This paper also simplifies that without the active management of process parameters, the end result will be an extruded product devoid of valuable nutrients.
2. The review by Jinpeng Li and Liang Li ((Li & Li, 2023, pp. 1–14)) explores the effect of extrusion on the plants’ proteins, as well as the way in which the excipients interfere with the extrusion-dependent functional characteristics of plant proteins. The authors observe that the extrusion followed by the sole activity of a single plant protein will show a limited propensity of certain properties, low-quality stability, and inadequate fibrotic tissues. They also say that the Incorporation of polysaccharides has emerged as a new improvement trend to overcome the disadvantages of extruded vegetable proteins.
3. The review by Cui Yan et al. (Yan et al., 2022) explains soaking technologies focused on microencapsulation in the case of food. It mentions that microencapsulation can indeed guard a variety of active food ingredients, but most industry fields have lesser demand for hygiene and security relative to the food industry. The authors emphasize the Efficient and eco-friendly methods of preparation for microcapsule manufacture that are cost-effective and are easier to process/store, which is needed urgently.
4. The review by Mingyi Yang et al. (Yang et al., 2020, pp. 1–14) focuses on the difficulties that the food microencapsulation industry faces today, including the delivery systems. The authors stress the need for consumer-based design and cheap, efficient, and eco-friendly methods of making microcapsules suitable for various processing or storage conditions.
5. The paper by Sally Dwi Purnamasari (Purnamasari, 2018) ascertains the effectiveness of dried cassava leaf supplementation in extrudates based on rice. It has been observed that increasing the level of cassava leaf inclusion reduced the radial expansion ratio and the porosity of the extrudate, which are significant disadvantages.

To round up, the main disadvantages of extrusion cooking highlighted in these recent studies comprise the following:

1. Maillard reaction and destruction of heat-sensitive vitamins ultimately cause reduced nutritional value (Nikameram et al., 2015)
2. Inadequate functional properties, quality stability, or fibrosins of extruded single vegetable protein (Li & Li, 2023, pp. 1-14)
3. There is a need for low-cost, effective, and bio-degradable microencapsulation technologies that satisfy the demands of the food industry (Yan et al., 2022), (Yang et al., 2020, pp.1-14)
4. The limitation in the radial expansion ratio and porosity were observed when the level of cassava leaves in extruded products increased (Purnamasari, 2018)

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