"Impact of instant controlled pressure drop (DIC) technology on the antioxidant properties of Camelina sativa cake" Academic Article in Scopus uri icon

abstract

  • Camelina sativa cake, a by-product of oil extraction, contains valuable phenolic compounds and flavonoids with potential functional food applications. Its dense cellular structure limits bioactive recovery. Instant Controlled Pressure Drop (DIC) technology may enhance extraction efficiency, but its effects on the phytochemical profile and antioxidant activity of Camelina sativa cake remain underexplored. Camelina cake was treated under varying DIC conditions combining steam pressures (0.10¿0.55 MPa), processing times (12¿60 s), and numbers of steam/vacuum cycles (1¿7). Total phenolic content (TPC) and total flavonoid content (TFC) were determined by standard assays. Antioxidant capacity was measured using DPPH and ABTS radical scavenging assays. Response surface methodology and Pareto charts assessed the influence of processing variables. Moderate-to-high steam pressure with intermediate times or cycle numbers significantly increased TPC, with the highest value (1574.00 ± 26.98 mg GAE/100 g) achieved for DIC 19 (0.4 MPa, 36 s), a ~40% increase over the control. RSA by DPPH rose up to 36% under similar conditions. In contrast, all DIC treatments reduced TFC, with losses up to 81% under high-pressure, prolonged conditions. RSA by ABTS decreased in treatments that increased TPC, consistent with the thermal degradation of flavonoids. DIC can enhance phenolic extraction and DPPH antioxidant activity in Camelina sativa cake, but flavonoid retention requires precise parameter control. DIC 19 (0.4 MPa, 36 s) offered the best balance, maximizing phenolic release, limiting flavonoid loss, and improving antioxidant capacity, making it suitable for developing functional ingredients with enhanced bioactivity. © 2025

publication date

  • December 1, 2025