Enhancing Wheat Sprout Attributes Using “Intensification of Vaporization by Decompression to the Vacuum”, an Innovative Drying–Texturizing Technology

Highly valued for their nutritional benefits, sprouts are characterized by high water content, which promotes microbial proliferation, potentially leading to toxicity and a reduced shelf life. To address this challenge, the present study explores the application of a novel drying–texturizing approach, named IVDV (Intensification of Vaporization by Decompression to the Vacuum), to sprouts. This technique would enable faster drying of the sprouts and better preservation of their nutritional content, compared to traditional hot-air drying. Using Response Surface Methodology, optimal IVDV parameters (saturated steam pressure P, processing time t, and water content W) for wheat sprouts were defined, with a focus on preserving vitamins, proteins, and lipids, and optimizing the expansion ratio. This optimization process identified optimal experimental conditions at 5.5 bars, a duration of 15 s, and 8.8% d.b. water content. Under these conditions, the use of IVDV endowed the expanded sprouts with a crunchier and more friable texture. In addition, it significantly improved the preservation of vitamins B6 and E by 412% and 42%, respectively, compared to traditional mild hot-air drying, without significantly affecting vitamin B2, proteins, and lipids. When combined with conventional hot-air drying, IVDV not only enhanced the preservation of the sprouts’ nutritional content but also reduced drying time and energy consumption. This marks a significant advancement in sprouts preservation techniques, paving the way for novel potential applications.