Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

Andreou, Varvara; Dimopoulos, George; Dermesonlouoglou, Efimia; Taoukis, Petros

doi:10.1016/j.jfoodeng.2019.109778

Cited by 103 publications

(51 citation statements)

References 60 publications

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“…HHPAE could be used as an alternative and sustainable tool for the recovery of phenolic compounds from olive pomace. Recently, Andreou et al [ 47 ] reported that by applying 200 MPa for 10 min, the obtained extracts possessed high TPC (2.06 mg GA/L) and enriched phenolic compounds in terms of oleuropein, hydroxytyrosol, tyrosol, rutin, and luteolin concentrations. HHPAE promotes the penetration of solvent into cells allowing the release of phenolic compounds into the solvent.…”

Section: Valorization Of Olive Pomacementioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

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Section: Valorization Of Olive Pomacementioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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“…Besides OH, pulsed electric fields (PEF) could also be an interesting option to explore, as it acts by destroying the cell wall and plant tissue structure and facilitating extraction. Though to our knowledge it has never been applied to pine matrices, it was successfully applied in the extraction of different compounds from many agri-food wastes (e.g., Norway spruce bark, tomato, and potato peels, among others) [131][132][133].…”

Section: Ohmic Heating Extractionmentioning

confidence: 99%

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

et al. 2020

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In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

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“…The selected PEF conditions were based on cell disintegration index Z , measured with the low‐high frequency method as described by Andreou, Dimopoulos et al. (2020), in order to achieve a wide range of permeabilization levels and energy inputs. Specifically, the selected treatment conditions were as follows: 2.5 kV/cm electric field strength at 1.2 (50 pulses), 3.6 (150 pulses), and 12 (500 pulses) kJ/kg energy inputs, and 3.3 kV/cm electric field strength at 0.2 (5 pulses), 0.9 (20 pulses), 2.9 (50 pulses), and 8.3 (200 pulses) kJ/kg energy inputs.…”

Section: Methodsmentioning

confidence: 99%

Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas

Andreou

Sigala

Limnaios

et al. 2021

Journal of Food Science

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This study investigated the effect of pulsed electric fields (PEF) pretreatment on rehydration kinetics, firmness, and release of intracellular components of dried chickpeas during rehydration at 35 to 65°C. After soaking preconditioning, chickpeas were subjected to PEF treatments (2.5 and 3.3 kV/cm, 0.2 to 12.0 kJ/kg, 15 µs pulse width, 20 Hz frequency). PEF treated and untreated chickpeas were dried in crossflow air dryer and their rehydration at constant seed/water ratio of 1:5 was studied for 24 hr. During rehydration, moisture, firmness, and concentration of released proteins, carbohydrates and raffinose family oligosaccharides (RFO) were determined and described using appropriate mathematical models. PEF treatment led to up to 70% higher rehydration rates of dried chickpeas. This increase corresponds to rehydration time of approximately 1.5 hr, as opposed to 5 hr for untreated samples. Firmness of PEF treated chickpeas (for energy inputs higher than 3 kJ/kg) during rehydration decreased up to 30% compared to untreated samples. The firmness of untreated samples after 300 min of rehydration was achieved at much shorter times (up to 30 min) for PEF treated samples. At the end of 300 min of rehydration, more than 47.7%, 76.1%, and 86.6% of total raffinose, stachyose, and verbascose, respectively has been extracted, but only 0.03% of nutritionally valuable proteins from PEF treated chickpeas. Consequently, this study demonstrates that PEF processing could be implemented in dried chickpeas processing as pretreatment, for the reduction of rehydration time prior to cooking and of intestinal discomfort caused by RFO.

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Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

Cited by 103 publications

References 60 publications

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas

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