28/11/2025
📣🎉We are pleased to present our most recent publication, a comprehensive review by PhD Candidate Dona Ayala advised by Dr Maritza Alonzo . 👏
Ensuring food safety is not only a basic need but also a fundamental human right. In this article, we review how Instant Controlled Pressure-Drop (DIC) technology can help address three major challenges:
The rise of foodborne illnesses 🦠
The increasing prevalence of food allergies 🤧
The low digestibility and poor protein absorption of legumes due to anti-nutritional compounds 🌱
Recent studies show that DIC:
✅ Significantly reduces bacterial loads
✅ Decreases allergenicity in tree nuts, legumes, gluten-containing grains, and milk proteins
✅ Mitigates a broad range of anti-nutritional compounds, including tannins, phytic acid, raffinose, stachyose, inositol phosphates, trypsin inhibitors, and glucosinolates
Altogether, DIC appears as a promising tool to enhance food safety, nutritional quality, and protein digestibility, especially in legume-based foods.
🔬💡 We’re excited to contribute to innovative processing strategies for safer, better-tolerated, and more nutritious foods.
📄 Read the full article here: 🔗 https://www.sciencedirect.com/science/article/pii/S2666833525003132?via%3Dihub
