Background The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng. Method The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), screw speed (200 rpm), and feeding rate (100 g/min). Result The extruded ginseng of screw configuration 6 has the highest DPPH free radical scavenging rate, reducing power and total phenol, which is the most suitable configuration for the development of ginseng extract products. In addition, the extruded ginseng of screw configuration 9 has the highest content of total saponin, and the content of rare ginsenoside Rg3 which is scarcely present in the ginseng raw material powder was significantly increased. This intended that twin‐screw extrusion process enables the mutual conversion between ginsenosides and rare ginsenoside Rg3 had achieved. Conclusion The extrusion process promotes the development and utilization of ginseng and provides theoretical basis for the design and development of screw configuration of twin‐screw extruded ginseng.

Background With the change in consumers' lifestyles, the global demand for meat analogs is growing rapidly. However, soy has many drawbacks as a raw material to produce meat analogs, such as its allergy potential (glycinin and β‐conglycinin) and some unpredictable alterations in genetic DNA, proteins, and biochemical processing due to genetic modification. This paper aims to study the physicochemical and textural properties of meat analogs obtained under different pea protein contents and extrusion types to explore the potential of applying pea protein to meat analogs. Results High‐moisture meat analog (HMMA) is superior to low‐moisture meat analog (LMMA) based on the physical properties (integrity index and nitrogen solubility index) and texture properties (texture profile analysis and cutting strength). The higher the amount of pea protein added, the higher the degree of sample texturization. At low‐moisture extrusion cooking (LMEC), higher isolated pea protein content is accompanied by lower water holding capacity and higher texturization. Hydrophobic interactions play a slightly greater role than disulfide bonds in stabilizing the protein structure of the extrudates. The type of extrusion significantly affected the free sulfhydryl and disulfide bond content of the extrudate, while the source of raw material has an important relationship with protein solubility and free sulfhydryl content. Dodecyl sulfated gel electrophoresis (SDS‐PAGE) showed that most of the protein subunits remained after extrusion. Conclusions Extrusion types and isolated pea protein contents showed significant effects on the properties of meat analogs, and isolated pea protein has great potential for application in the production of meat analogs.

Background and Objectives Rice bran is rich in nutrients but not very stable and available, so extrusion of it broadens its utilization value. The objective was to investigate the effects of extrusion parameter variables on the physicochemical properties and lipoxygenase activity of extruded rice bran. The extrusion parameter variables were set as extrusion temperature (80, 90, 110, 140°C); CO2 injection, and no CO2 injection; screw speed (200, 300 rpm). Findings CO2 injection significantly affected the expansion characteristics and lipoxygenase activity of extruded rice bran. It better inhibits lipoxygenase activity and at a fixed screw speed of 200 rpm, the bulk density of extruded rice bran with CO2 injection was higher than that of conventional extrusion. After extrusion, the soluble dietary fiber content was significantly increased in the extruded samples compared with the raw material. In contrast, the content of dietary fiber was not significantly affected by CO2 injection. Conclusions Compared with the conventional extrusion method, the CO2‐injected extrusion has significant effects on the expansion characteristics and nutritional composition. Extrusion with CO2 injection can reduce lipoxygenase activity more effectively. Significance and Novelty The results prove that CO2 extrusion can inhibit the lipoxygenase activity, and change the physicochemical properties of rice bran compared with conventional extrusion. It provides a basis for the application of CO2 as a medium in extruded rice bran food and a new process for processing rice bran by‐products.