Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process)

Dangi

et al. 2022

Int J of Food Sci Tech

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.

Section: Application Of Dic In Extraction Of Bioactive Compoundsmentioning

confidence: 99%

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

Dangi

et al. 2022

Int J of Food Sci Tech

“…Melki et al [40] also studied the impact of DIC treatment on vitamins A, B1, B3, and B8 of fenugreek (Trigonella-foenum-graecum) and carob (Ceratonia siliqua) germinated seeds. As germination promotes the increase of biogenic compounds of seeds, DIC was applied to ensure its preservation.…”

Section: Swell-drying In Increasing Functional Availability Of Activementioning

confidence: 99%

Instant Controlled Pressure-Drop DIC as a Strategic Technology for Different Types of Natural Functional Foods

Téllez‐Pérez¹,

Alonzo‐Macías²,

Mounir³

et al. 2019

Functional Foods

Self Cite

The increasing demand for functional foods requires the design, simulation, and further optimization of preservation processes of food with the purpose of keeping as high as possible the functionality of food products. Many studies have shown that the high consumption of fruit and vegetables prevent chronic diseases such as obesity, type 2 diabetes mellitus, cancer, among others. Fruits and vegetables are important sources of nutrients, dietary fibers, and phytochemicals. However, after harvest, they are highly perishable because of their high moisture content of almost 3-9 g H 2 O/g db. Solar and airflow drying processes have been the most popular methods to increase the shelf life of these products. Nevertheless, low organoleptic and nutritional quality, hygiene problems, and long drying periods constitute significant barriers to a more widespread use. "Swell-drying" is a special drying process convective airflow drying (CAD) to the instant controlled pressure-drop (DIC) expansion. This process is well-known as guaranteeing (1) the preservation of functional properties; (2) the organoleptic quality; (3) the effective microbiological/fungi decontamination; and (4) a reduced energy consumption and a lower drying time. DIC treatment is a high temperature/short time (HTST) process that improves both performance of drying process and high-quality functional foods.

IOP Conf. Ser.: Earth Environ. Sci.

“…Fenugreek seed is widely used as herbal medicine with antidiabetic effects in asia Iraq addition, the seeds are a great source of plant proteins with total protein content of about 250.00 to 386.00 g kg -1 [4]. Plant proteins are in high demand due to their greater availability in nature, reduced production costs, and the preferences of some customers based on religious or other beliefs and dietary requirements [5]. Functional characteristics are physical and chemical factors that influence protein behaviour in food systems throughout processing, storage, preparation, and consumption [6].…”

Section: Introductionmentioning

confidence: 99%

Study of the Physiochemical and Functional Properties of Fenugreek Protein Isolate

Ayoub,

Abdul-Rahman

2023

The aim of the research was to isolate Fenugreek Protein from local defatted seed powder and to investigate its physical and functional properties. The results showed that protein yield was 2.3% on dry weight basis, physical and functional properties results where the Isoelectric point of fenugreek protein is 4.5. The highest solubility was recorded at pH 2,10 56.60-%,58.0% respectively. the highest emulsification ability was at pH10=36% and at pH 3=35%. fenugreek protein isolate has a water holding capacity 2.46 ml / g. The oil binding capacity depends on the presence of hydrophobic amino acids. The oil binding capacity was 6.26 ml / g. Fenugreek protein isolate with 90.14% protein content was extracted from fenugreek seeds, Traces of fat (1.285), fiber (0.10%), carbohydrate (0.75%), ash (1.53%). Also, FTIR and spectroscopy was used to characterize the Fenugreek protein isolate powder, (Protein was isolated from Iraq fenugreek seeds and converted to powders using freeze drying)