Recent advancements and applications of explosion puffing

Ramandeep Kaur; Ankit Kumar; Vikas Kumar; Satish Kumar; Ramesh Kumar Saini; Pratik Nayi; Rakesh Gehlot

doi:10.1016/j.foodchem.2022.134452

Recent advancements and applications of explosion puffing

Food Chem. 2023 Mar 1:403:134452. doi: 10.1016/j.foodchem.2022.134452. Epub 2022 Sep 28.

Authors

Ramandeep Kaur¹, Ankit Kumar², Vikas Kumar³, Satish Kumar⁴, Ramesh Kumar Saini⁵, Pratik Nayi⁶, Rakesh Gehlot²

Affiliations

¹ Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India. Electronic address: rsandhu047@gmail.com.
² Center of Food Science and Technology, CCS-HAU, Hisar 125001, India.
³ Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India. Electronic address: vkchoprafst@rediffmail.com.
⁴ College of Horticulture and Forestry, Thunag, Mandi, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 HP, India.
⁵ Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, South Korea.
⁶ Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Neipu, Taiwan.

PMID: 36194935
DOI: 10.1016/j.foodchem.2022.134452

Abstract

In modern days, to meet the steadily growing demand for novel and nutritional food products several innovative technologies have been used in the food industry. Among them, explosion puffing (EP) is considered an efficient method for the processing of food products and is proposed as an alternative to conventional processing methods. This review discusses the wide applications of EP in drying, puffing, extraction of bioactive compounds, removal of anti-nutritional compounds, etc. Thus, it provides a complete picture of the applications of EP for the development of different food products and tries to elucidate the effect on the quality attributes of the food. EP act as a promising tool in the food industry. The improvements in the food products quality can be achieved through EP. However, several challenges such as protein denaturation, Maillard reaction, unsuitability for some food products, etc. should be addressed before the industrial adaptation of this technique.

Keywords: Drying; Emerging technology; Extraction; Limitations; Texture.

Publication types

Review

MeSH terms

Desiccation
Explosions*
Food Handling* / methods
Food-Processing Industry / methods
Maillard Reaction