Steam explosion (SE) technology enhances the extraction efficiency of bioactive compounds and their physicochemical properties. This study compared the structural characteristics of κ-carrageenan extracted by SE-assisted alkali treatment and conventional alkali treatment from Eucheuma, as well as the quality attributes of the resulting jellies. The results indicate that SE treatment did not alter the species of carrageenan, but it significantly elevated the content of characteristic carrageenan groups, with the sulfate group content and 3,6-anhydrogalactose (3,6-AG) content increasing by 15.86% and 45.08%, respectively. The jellies prepared with κ-carrageenan following SE treatment demonstrated a more stable gel network structure, with an 80.9% increase in gel strength at a 1.5% κ-carrageenan concentration; the water precipitation rate of these jellies was minimized to 7.96 ± 0.69% when κ-carrageenan was added at a 1.7% concentration. These results suggest that SE treatment provides useful information for the application of κ-carrageenan in jelly.

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.

"Fo Tiao Qiang" is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography-ion mobility spectroscopy, and other technologies, the present study explored the quality characteristics and flavor differences of Fo Tiao Qiang by using different thawing methods (natural thawing, ultrasonic thawing, microwave thawing, and water bath thawing). The results show that the protein content was slightly higher in Fo Tiao Qiang with ultrasonic thawing than others. The fat content of the microwave-thawed Fo Tiao Qiang was significantly lower than the other three kinds of samples. After ultrasonic thawing, the number of free amino acids in the samples were the highest and the umami taste was the best. Compared with natural thawing, most of the flavor substances decreased in ultrasonic thawing, microwave thawing, and water bath thawing. However, several substances increased, such as alpha-terpineol, beta-phenylethyl alcohol, phenylacetaldehyde, cis-rose oxide, isobutyl acetate, and 2-3-pentanedione. This study revealed the changing laws of different thawing methods on the quality characteristics and flavor characteristics of Fo Tiao Qiang. It provides theoretical guidance for the industrial production and quality control of Fo Tiao Qiang.