Enhancement of oleaster (Elaeagnus angustifolia L.) flour properties via instant controlled pressure drop (DIC) technique

Abstract

SummaryThe instant controlled pressure drop (DIC) technology represents a highly efficient and eco‐friendly process that enhances the texture of food matrices. In this study, oleaster flour (OF) was subjected to DIC treatment at varying pressures (200 and 500 kPa) and processing times (30, 60, and 120 s) for the purpose of analysing its techno‐functional, chemical, concentration of bioactive components, and structural properties. The results demonstrated statistically significant differences between the untreated and DIC‐treated OF samples (P < 0.05). The application of DIC treatment resulted in a notable enhancement in the water activity, fat, ash, SDF, bound phenolic content, and antioxidant capacity of the OF (P < 0.05). The mineral content and structural properties were analysed in two samples of OF (DIC‐treated at 200 and 500 kPa for 60 s), which were selected for their superior bioactive components in comparison to the untreated OF. The 200 and 500‐kPa 60‐s DIC treatment also enhanced the mineral (Cu, Na, Mn, Mg, P, Ca, Fe, and K) and structural properties of OF, thereby rendering it a more functional flour. The utilisation of the DIC method enhances the overall quality of the end product, resulting in a visually acceptable appearance, an extended shelf life and heightened nutritional content, thereby rendering the product more practical and convenient.