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Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
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Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
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Intensifying Effect of Instant Controlled Pressure Drop (DIC) Pre-Treatment on Hesperidin Recovery from Orange Byproducts: In Vitro Antioxidant and Antidiabetic Activities of the Extracts. Molecules 2023; 28:molecules28041858. [PMID: 36838846 PMCID: PMC9959620 DOI: 10.3390/molecules28041858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/18/2023] [Accepted: 01/18/2023] [Indexed: 02/18/2023] Open
Abstract
The orange byproduct is a widely accessible and valuable source of functional phenolic compounds, particularly hesperidin. Hesperidin extraction remains a challenging phase in its valorization chain due to its low solubility and limited extractability in solvents. This work aims to examine the effect of conventional solvent extraction (CSE) compared to emerging and innovative extraction methods: accelerated solvent extraction (ASE) and ultrasound-assisted extraction (UAE) when applied with or without a pretreatment process of instant controlled pressure drop (DIC) to intensify extraction, antioxidant, and antidiabetic activities. The total phenols, flavonoids, hesperidin contents, radical scavenging activities, iron chelating activity, and in vitro α-amylase inhibition of the extracts were determined for CSE (80%, 70 °C), UAE (ethanol 80%, 70 °C, 200 W), and ASE (ethanol 60%, 100 °C, 100 bars) with or without DIC pretreatment (pressure = 0.4 MPa, total thermal time = 30 s). The hesperidin amounts obtained were 0.771 ± 0.008 g/100 g DM, 0.823 ± 0.054 g/100 g DM, and 1.368 ± 0.058 g/100 g DM, for CSE, UAE, and ASE, respectively. DIC pretreatment of orange byproducts increased hesperidin recovery by 67%, 25.6%, and 141% for DIC-CSE, DIC-UAE, and DIC-ASE, respectively. The DPPH and ABTS radical scavenging and iron chelating activities of extracts were also significantly enhanced, and the in vitro antidiabetic activity of extracts was preserved.
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Effect of Swell-Drying on Mango ( Mangifera indica) Drying Kinetics. Foods 2022; 11:foods11152220. [PMID: 35892803 PMCID: PMC9330133 DOI: 10.3390/foods11152220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/16/2022] [Accepted: 07/20/2022] [Indexed: 11/17/2022] Open
Abstract
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the Dapp and the δW. By comparing to the control, SD (0.54 MPa and 48 s) increased the Dapp and δW to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (tf = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.
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Chaudhary N, Dangi P, Chaudhary V, Dewan A, Sharma SP, Poonia A, Kumar M. A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nisha Chaudhary
- Department of Food Science and Technology College of Agriculture, Nagaur Agriculture University Jodhpur Rajasthan 341001 India
| | - Priya Dangi
- Department of Food and Nutrition and Food Technology University of Delhi Institute of Home Economics F‐4, Hauz Khas Enclave New Delhi 110016 India
| | - Vandana Chaudhary
- Department of Dairy Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar Haryana 125001 India
| | - Aastha Dewan
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar Haryana 125001 India
| | - Sujata Pandit Sharma
- Department of Life Sciences Sharda University Uttar Pradesh Plot No 32‐34, Knowledge Park III Greater Noida Uttar Pradesh 201310 India
| | - Amrita Poonia
- Department of Dairy Science and Food Technology Banaras Hindu University Uttar Pradesh Varanasi Uttar Pradesh 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Adenwala Road, Matunga (East) Mumbai Maharashtra 400019 India
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Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 2021; 26:molecules26216519. [PMID: 34770927 PMCID: PMC8588140 DOI: 10.3390/molecules26216519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 11/16/2022] Open
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.
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Mounir S, Ghandour A, Mustafa R, Allaf K. Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. Journal of Food Science and Technology 2021; 58:451-464. [PMID: 33568839 DOI: 10.1007/s13197-020-04553-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 11/29/2022]
Abstract
This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, deodorizing to eliminate the undesirable flavor, and texturing to favor the physical/micro-mechanical changes that regulate the microstructure of the end product, in order to obtain an expanded-granule powder that can be used in many food formulations. The effect of saturated steam pressure of 0.30-0.60 MPa (133.5-158.8 °C) and processing time of 40-70 s, on the sensory attributes, physical and functional properties, and color characteristics were evaluated and optimized using response surface methodology (RSM). DIC-texturing/roasting could be used to improve the sensory and color characteristics, increase the expansion ratio and oil holding capacity, and decrease the bulk density of DIC-textured/roasted carob powder. The desired quality of textured/roasted carob powder was obtained at 0.60 MPa (158.8 °C) for 55 s (experimental conditions) with water holding capacity close to those of non-textured/unroasted sample. DIC can be used as a coupled process of texturing and roasting at 0.60 MPa for 68 s as predicted by RSM.
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Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.,Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
| | - Atef Ghandour
- Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - Rana Mustafa
- College of Agriculture and Bioresources, Department Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, S7N 5A8 Canada
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
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Alonzo-Macías M, Cardador-Martínez A, Besombes C, Allaf K, Tejada-Ortigoza V, Soria-Mejía MC, Vázquez-García R, Téllez-Pérez C. Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot ( Beta vulgaris L.). Molecules 2020; 25:molecules25184132. [PMID: 32927600 PMCID: PMC7570538 DOI: 10.3390/molecules25184132] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 11/18/2022] Open
Abstract
Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.
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Affiliation(s)
- Maritza Alonzo-Macías
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Anaberta Cardador-Martínez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Colette Besombes
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Karim Allaf
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Viridiana Tejada-Ortigoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Marla C. Soria-Mejía
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Rosa Vázquez-García
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Carmen Téllez-Pérez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
- Correspondence:
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