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Application of Extrusion Technology in Food Science
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Application of Extrusion Technology in Food Science

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 September 2025) | Viewed by 2048

Special Issue Editors

Dr. Maciej Combrzyński

E-Mail Website
Guest Editor
Department of Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Interests: mechanical engineering; extruder construction; extrusion parameters; functional food; extruded biopolymers; selected physical and chemical properties of extrudates; biogas
Dr. Tomasz Oniszczuk

E-Mail Website
Guest Editor
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Interests: food science and technology; bioproducts processing; nutrients

Special Issue Information

Dear Colleagues,

This Special Issue of our Journal is dedicated to the latest advancements and applications of the extrusion process in food technology. The articles included in this issue analyze the design of extruders, their impact on production efficiency and the quality of the resulting extrudates. Special attention is given to the selected physicochemical properties of extrudates, which determine their applicability in the food industry.

The issue also explores innovative approaches to utilizing biopolymers obtained through extrusion, which can be incorporated into the production of functional foods with enhanced health benefits. Additionally, it examines strategies for valorizing by-products from the agri-food industry in food production, aligning with the principles of a circular economy.

Particular emphasis is placed on research discussing the potential of extrusion technology in biofuel production, including the possibilities of utilizing extrusion techniques in biogas production. This issue serves as a comprehensive resource for researchers and industry professionals engaged in modern food processing technologies and sustainable development within the food sector.

Dr. Maciej Combrzyński
Dr. Tomasz Oniszczuk
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extrusion processing
  • extruder construction
  • selected physical and chemical properties of extrudates
  • extruded biopolymers
  • functional food
  • extruded snacks, food pellets, pet food, pasta, RTE products
  • extruded semi-finished products
  • management of post production waste in extrusion technology
  • biogas production

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

20 pages, 2364 KB  
Article
Enhancement of Bioactive Compounds and Antioxidant Properties in Codonopsis pilosula Through Extrusion Processing and Development of Codonopsis-Oat Powder
by Yuxuan Jia and Tie Jin
Foods 2025, 14(20), 3485; https://doi.org/10.3390/foods14203485 - 13 Oct 2025
Viewed by 171
Abstract
Codonopsis pilosula, a valuable traditional herb, is rich in bioactive compounds like polysaccharides and phenolics. However, conventional processing methods may limit its functional properties and application in modern food industries. Extrusion processing, as an efficient and versatile technology, offers a promising approach [...] Read more.
Codonopsis pilosula, a valuable traditional herb, is rich in bioactive compounds like polysaccharides and phenolics. However, conventional processing methods may limit its functional properties and application in modern food industries. Extrusion processing, as an efficient and versatile technology, offers a promising approach to enhancing the bioactivity and utilization of botanical materials. In this study, Codonopsis pilosula was enhanced through extrusion processing. The results demonstrated that extrusion under the optimal conditions (screw speed of 250 rpm, moisture content of 20%, and barrel temperature of 131 °C) significantly enhanced the properties of Codonopsis pilosula. Specifically, the polysaccharide content increased from 244.41 to 271.00 mg/g, and the water solubility index rose markedly from 12.99% to 40.79%. Concurrently, a significant improvement in antioxidant activity was observed, with the hydroxyl radical scavenging rate increasing from 52.89% to 69.27% and the DPPH radical scavenging rate from 60.43% to 67.35%. Based on the optimized extrusion conditions, a Codonopsis oat flour was developed. Through orthogonal experiments, the optimal formulation ratio was identified, resulting in a flour product with moderate color and viscosity, a distinctive aroma, and a maximum sensory score of 88.7. These results demonstrate that extrusion is a viable approach for enhancing the functional properties of Codonopsis pilosula, providing a theoretical basis for its application in food processing lines and the development of functional foods. Full article
(This article belongs to the Special Issue Application of Extrusion Technology in Food Science)
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18 pages, 2340 KB  
Article
Study on Configuration Design and Numerical Simulation of Twin-Screw Extruder Cooling Die Based on Pea Protein Isolate Flow Properties
by Miao Yang, Xun Zhang, Min Wu, Tianqi Zhang, Fanglei Zou and Shuqi Yang
Foods 2025, 14(17), 3137; https://doi.org/10.3390/foods14173137 - 8 Sep 2025
Viewed by 607
Abstract
This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulations based on the physical properties of pea protein isolate [...] Read more.
This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulations based on the physical properties of pea protein isolate (PPI) and extrusion parameters. The results show that PPI exhibits pronounced shear-thinning behavior, with viscosity decreasing by more than 85% as the temperature increases from 35 °C to 135 °C. Among all designs, the rectangular outlet with a serpentine cooling channel performed best, showing a center-to-wall temperature difference of 12.4 °C compared with 7.8 °C for the circular die, a 35% higher heat transfer coefficient, a wall-to-center viscosity ratio of 7.4 compared with 4.9 for the square die and 3.7 for the circular die, and a maximum wall shear rate of 3.42 s−1 compared with 2.15 s−1 for the circular die. The rectangular outlet increases the center-to-wall temperature gradient, while the serpentine channel extends the flow path to raise shear and velocity gradients, together promoting fiber alignment and improving the structure of plant-based meat. These findings provide a theoretical foundation for cooling die optimization and offer a practical approach to control fiber formation in plant-based meat. Full article
(This article belongs to the Special Issue Application of Extrusion Technology in Food Science)
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14 pages, 2103 KB  
Article
Enhancing the Quality of Ginseng–Astragalus Medicinal Food Using Twin-Screw Extrusion
by Yuankuo Sun, Tie Jin and Guanhao Li
Foods 2025, 14(16), 2886; https://doi.org/10.3390/foods14162886 - 20 Aug 2025
Viewed by 827
Abstract
Twin-screw extrusion is a promising method to transform medicinal herbs into functional food ingredients. However, limited research has focused on the application of this technique to ginseng–astragalus compounds. In this study, the response surface methodology (RSM) was used to optimize the extrusion process [...] Read more.
Twin-screw extrusion is a promising method to transform medicinal herbs into functional food ingredients. However, limited research has focused on the application of this technique to ginseng–astragalus compounds. In this study, the response surface methodology (RSM) was used to optimize the extrusion process (screw speed, temperature, and moisture content). The optimal parameters (208 rpm, 128 °C, 29%) significantly increased ginsenoside, polysaccharide, phenolic content, and antioxidant capacities (DPPH•, OH•, O2−•). Furthermore, extrusion improved the aroma profile while reducing bitterness, as revealed by electronic nose and electronic tongue, and PCA. The treated product also exhibited enhanced antibacterial activity. These findings demonstrate that twin-screw extrusion is an effective tool for developing medicinal food products with improved quality and biofunctionality. The response surface methodology model showed high reliability (R2 > 0.95) with prediction errors and relative standard deviations below 5%, confirming the robustness of the optimization. Full article
(This article belongs to the Special Issue Application of Extrusion Technology in Food Science)
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