Impact of instant controlled pressure drop on phenolic compounds extraction from pomegranate peel

2016 ◽  
Vol 37 ◽  
pp. 177-183 ◽  
Author(s):  
Negar Ranjbar ◽  
Mohammad H. Eikani ◽  
Majid Javanmard ◽  
Fereshteh Golmohammad
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Pomegranate Peel ◽  
Instant Controlled Pressure Drop

scholarly journals Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 151 ◽  
Author(s):  
Angel I. Hernandez-Aguirre ◽  
Carmen Téllez-Pérez ◽  
Alejandra San Martín-Azócar ◽  
Anaberta Cardador-Martínez
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Condensed Tannins ◽  
Total Phenolic ◽  
Human Consumption ◽  
Vicia Sativa ◽  
Total Phenolic Compounds ◽  
Common Vetch ◽  
Nutritional Factors ◽  
Instant Controlled Pressure Drop

Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

2021 ◽  
Author(s):  
Yuridia Martínez-Meza ◽  
Jara Pérez-Jiménez ◽  
Eduardo Castaño-Tostado ◽  
Iza F. Pérez-Ramírez ◽  
Maritza Alonzo-Macías ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Grape Pomace ◽  
Instant Controlled Pressure Drop

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop
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