Exploring the role of instant controlled pressure-drop (DIC) treatment in ensuring safe food consumption

Ensuring food safety is not only a fundamental human need but also a basic human right. In the 21st century, the substantial increase in foodborne illnesses, along with the rising prevalence of food allergies and the low digestibility and poor protein absorption of legumes, associated with compounds that hinder nutrient utilization, has emerged as a major issue affecting population health. Commonly used preservation methods like solar or convective air drying, chilling, and thermal treatments have limitations, including nutritional losses and quality reduction. This review investigates how Instant Controlled Pressure-Drop (DIC) technology can effectively address these challenges. DIC, developed in 1988, consists into thermomechanical treatments by employing saturated steam heating and instant pressure drops towards the vacuum. The review focuses on recent applications of DIC in microbial decontamination, allergen reduction, and mitigation of anti-nutritional compounds. Various studies have shown that DIC treatment significantly decreases bacterial content. Furthermore, DIC technology looks promising in reducing allergenicity in tree nuts, legumes, gluten-containing grains, and milk proteins. Finally, DIC significantly reduces a wide range of anti-nutritional compounds, including tannins, phytic acid, raffinose, stachyose, inositol phosphates, trypsin inhibitors, and glucosinolates, in various legumes.