Xu Yao, Jia Fan, Wu Yuhang, Jiang Jiani, Zheng Tao, Zheng Hui, Yang Yong
College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China.
Foods. 2025 May 24;14(11):1869. doi: 10.3390/foods14111869.
Extrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural medicinal and edible plants (NMEPs) have attracted increasing attention from researchers. This review, based on recent literature on extrusion cooking, systematically summarizes its impact on the physical properties; functional components, such as total polyphenols, total flavonoids, total polysaccharides, and total saponins; and pharmacological activities, including antioxidant, hypoglycemic, hypolipidemic, and anti-inflammatory effects, of NMEPs. The aim is to provide a scientific basis for the application of extrusion cooking technology in the advanced processing of these resources.
挤压蒸煮是一种创新的先进加工技术，广泛应用于食品和饲料行业。随着人们对食品健康属性的关注度不断提高，挤压蒸煮对天然药食两用植物（NMEPs）功能特性的影响已引起研究人员越来越多的关注。本综述基于近期关于挤压蒸煮的文献，系统总结了其对NMEPs的物理性质、功能成分（如总多酚、总黄酮、总多糖和总皂苷）以及药理活性（包括抗氧化、降血糖、降血脂和抗炎作用）的影响。目的是为挤压蒸煮技术在这些资源的深加工中的应用提供科学依据。
