An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Abstract

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.

Antioxidant Activity and GC-MS Profile of Cardamom (Elettaria cardamomum) Essential Oil Obtained by a Combined Extraction Method—Instant Controlled Pressure Drop Technology Coupled with Sonication

“…The data are presented by three principal components defined as a linear combination and correlation between each other. This PCA analysis improved discrimination and group classification in the three-dimensional visualization ( Figure 6 ) [ 16 ]. Likewise, a well-defined classification of groups was distinguished in the two-dimensional visualization.…”

“…), lavender Grosso ( Lavandula intermedia var. Grosso ), and black cumin seeds ( Bunium persicum ) [ 15 , 16 ].…”

Hydrogen‐rich solvent method in phytochemical extraction: Potential mechanisms and perspectives

“…Some of these methods require specific and costly equipment, cost‐intensive maintenance and service, filtration and cleanup steps, expensive reagents, and additional steps and processes 3 . The commonly used emerging methods for extracting phytochemicals from plant materials are supercritical fluid extraction, pressurized liquid extraction, microwave‐assisted extraction, ultrasound‐assisted extraction, and instant controlled pressure drop extraction 4,5 …”

“…3 The commonly used emerging methods for extracting phytochemicals from plant materials are supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, ultrasound-assisted extraction, and instant controlled pressure drop extraction. 4,5 Furthermore, these methods lack uniformity in the process, have a limited ability to dissolve polar compounds, are limited to specific products, can damage labile bioactive compounds, and require more parameters to optimize, higher solvent and power consumption (electricity), and longer preparation and process periods. 6 The extraction of phytochemicals from plant products is a crucial process in the fields of research, development, and pharmaceutical manufacturing.…”

Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)

“…In this respect, instant controlled pressure drop technology (DIC: Détente Instantanée Contrôlée ) is a promising emerging technology to preserve the macro- and micronutrients of lentils. DIC technology is a thermomechanical treatment that causes the expansion of the biological matrix by applying high pressures with saturated steam (generally between 100 and 700 kPa) during short periods (a few seconds), followed by an instant pressure drop through a vacuum (between 5 and 10 kPa) [ 9 ]. This causes an expansion of the food matrix, releasing multiple bioactive compounds without damaging their properties [ 9 , 10 , 11 , 12 , 13 ].…”