Extrusion Process: Effects on Food Macromolecule Changes, Complex Formation, and Their Impact on Food Quality

The extrusion process is a widely utilized food processing technology owing to its versatility in transforming raw materials into diverse food products with tailored textures, structures, and nutritional properties. In addition, it has emerged as a high-temperature, high-pressure technology widely employed in food production due to its ability to alter the structural and functional properties of macronutrients such as starch, proteins, and lipids. These changes and complexes formed significantly influence the overall quality of extruded food products, including texture, digestibility, nutritional value, and shelf life. This review examines how raw materials and extrusion process parameters affect changes and macromolecule interactions and their resulting impact on food quality. Despite advancements in this area, certain gaps remain in understanding the mechanisms behind macronutrient interactions under extrusion conditions and how these interactions translate to textural, sensory, and nutritional outcomes, as well as acceptability. Proper control of extrusion conditions and co-ingredients leads to higher nutritional value, better texture, and sensory characteristics with high consumer acceptability. Challenges needing further consideration in extruded product development might include multi-component interactions, nutrient loss minimization, sustainable processing, real-time monitoring systems, understanding alternative protein sources, optimizing process variables, long-term stability of complexes, and impact on nutrient digestibility and bioavailability.