Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity

Amaranth is a pre-Columbian staple crop used as a nutritious gluten-free grain associated with several health properties. Instant Controlled Pressure Drop (DIC) is an emerging technology used in many food industries. This study evaluates the effect of DIC treatment on amaranth. A. hypochondriacus was submitted to DIC treatments. Proximal analyses were assessed according to AOAC methodologies, phenolic compounds, flavonoids, and antioxidant capacity were measured using standard methods. The application of DIC treatments did not yield significant alterations in amaranth composition. However, a marginal yet statistically significant reduction was observed in the protein percentage. Pressure and time exert a visible increase in the phenolic and flavonoid contents and in the antioxidant activity. The combination of 0.36 MPa and 22 s held the best results in both varieties studied. The significant increase in TPC, TFC, and antioxidant capacities following DIC treatment highlights the potential of this technology as a novel method for enhancing the functional attributes of amaranth.