Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity.

Amaranth is a pre-Columbian staple crop used as a nutritious gluten-free grain associated with several health properties. Instant Controlled Pressure Drop (DIC) is an emerging technology used in many food industries. This study evaluates the effect of DIC treatment on amaranth.

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

Cardamom Essential oils are highly demanded because of their antimicrobial, anti-inflammatory, and antioxidant activities. Nonetheless, retrieving quality extracts quickly with efficient energy savings has been challenging. Therefore, green technologies are emerging as possible alternatives.

Effect of the Instant Controlled Pressure Drop Technology in Cardamom () Essential Oil Extraction and Antioxidant Activity.

Green cardamom () is an outspread spice native to Asia, which is well appreciated for its sensory characteristics, delicate aroma, and unique taste. Currently, the main cardamom extracts are essential oils (EOs), and regarding current market tendencies, this market is in high growth. For this reason, technologies such as the instant controlled pressure drop (DIC) have been applied to reach higher yields and better quality of EO.

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

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.