Recent advancements and applications of explosion puffing

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.

Automated summary

This article discusses the applications and effects of explosion puffing (EP) technology in food processing, highlighting its potential in improving food quality and the challenges it faces.