A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds

Abstract

Summary Bioactive compounds are the naturally derived extra‐nutritional components with diversified arrangement and functionality, which makes them a promising source for the fabrication of functional foods, nutraceuticals and food additives. Extraction of these compounds by traditional techniques is a cumbersome process, which yields product with compromised quality and poor efficiency besides huge investment in terms of energy and time. This urges an acute need to develop an improved method that ensures the nutritional and organoleptic quality of these bioactive components is better preserved. Instant controlled pressure drop is one such novel and sustainable technique that allows the raw materials to be treated at high pressure and temperature first and latterly followed by an abrupt pressure drop towards a vacuum. The induced thermo‐mechanical effects in the sample ensure boost in availability and extractability of high‐value bioactive compounds. This technique has found numerous applications in food industry such as a pre‐treatment in drying and freezing of food product, enhanced extraction of bioactive compounds and to improve the colour, odour and texture quality of a variety of food products. This review article will emphasise on all these aspects of instant controlled pressure drop technology.

Methods for Extraction of Bioactive Compounds from Products: A Review

“…Ultrasound-assisted extraction can also increase the availability of bioactive compounds in food. It is likely that ultrasound assistance is a good alternative method to improve the yield and bioavailability of compounds compared to the heat reflux method [66].…”

“…The stability of bioactive compounds is an important criterion for bioavailability. Studies have observed that sonicated juice had lower oxygen levels, which was a favorable environment for carotenoid retention [66]. Ultrasonic technology is also useful in inhibiting the enzymatic browning process.…”

“…In addition, cavitation can also change the partial pressure of microbial cells, thereby promoting cell death caused by cell stress. Reducing the microbial load in products would extend shelf life, as microbes are always a major contributor to product spoilage [66]. Disadvantages could be limited recovery, efficiency, time and solvent consumption [67].…”