Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

Lohani, U. C.; Muthukumarappan, Kasiviswanathan

doi:10.1016/j.ifset.2016.03.012

Cited by 76 publications

(37 citation statements)

References 32 publications

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“…Brij-58 resulted in the highest TPC and antioxidant capacity, followed by Brij-35, which produced even better results than organic solvents such as ethanol, methanol, and acetone. Lohani and Muthukumarappan (2016) applied pulsed electric field (PEF) to release bound phenolics from apple pomace at different flour to water ratios (FWR)-5, 8.75 and 12.5% (w/v). After natural fermentation, apple pomace was treated with 3 different electric field intensities (1, 2 and 3 kV/cm) for 500, 875, and 1250 μs.…”

Section: Other Methodsmentioning

confidence: 99%

“…Apple pomace's strong antioxidant properties are ascribed to the presence of phenolics such as epicatechin, quercetin, phloretin, chlorogenic acid, protocatechuic acid, caffeic acid, p-coumaric acid, ferulic acid, salicylic acid, phloridzin, and 3-hydroxyphloridzin, among others (Lu and Foo 2000;Rana and others 2015;Lohani and Muthukumarappan 2016). Polyphenols have an influence on sensory perception (bitterness, color, flavor, odor, and astringency) and also on oxidative stability of foods since they act as reducing agents and thus protect living cells from getting damaged by the unstable molecules known as free radicals and reactive oxygen species (ROS).…”

Section: Phenolicsmentioning

confidence: 99%

“…Although the authors suggest subsequent extractions using chemicals such as methanol and acetone to maximize extraction of phenolics from apple pomace, these methods still reduce the environmental problems associated with the high amounts of solvents (up to 80% concentration) required in the conventional method. Methods to enhance extraction rate and yield such as ultrasonication (Goula 2013), supercritical fluid extraction (Massias and others 2015), microwave (Kala and others 2016), hydrodynamic cavitation (Lohani and others 2016), pulse electric field (Lohani and Muthukumarappan 2016), and pressurized liquid-solid extraction (FranquinTrinquier and others 2014) have also been tested by researchers, be it in plant tissue or apple pomace specifically. In the following sections, a comparison between extraction methods is presented.…”

Section: Phenolicsmentioning

confidence: 99%

See 2 more Smart Citations

Valorization of Apple Pomace by Extraction of Valuable Compounds

Perussello

Zhang

Marzocchella

et al. 2017

Comp Rev Food Sci Food Safe

179

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Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.

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Section: Other Methodsmentioning

confidence: 99%

Section: Phenolicsmentioning

confidence: 99%

Section: Phenolicsmentioning

confidence: 99%

See 1 more Smart Citation

Valorization of Apple Pomace by Extraction of Valuable Compounds

Perussello

Zhang

Marzocchella

et al. 2017

Comp Rev Food Sci Food Safe

179

View full text Add to dashboard Cite

show abstract

“…Given the effects on the food matrix, and more precisely on the integrity of cell walls and membranes, interesting consequences regarding the bioaccessibility and bioavailability of phenolic compounds could be predicted from PEF application. In this sense, its use has been proposed to release cell wall-bound phenolic acids from sorghum flour and apple pomace (Lohani and Muthukumarappan, 2016). PEF treatment, under certain conditions, has been successfully used to increase the phenolic compounds content in apple fruit juices (Grimi et al, 2011;Schilling et al, 2008;Turk et al, 2012), while other works have shown no significant differences between PEF-treated and thermally-treated tomato juice or PEF-treated (Odriozola-Serrano et al, 2009) and untreated apple juice (Schilling et al, 2007).…”

Section: Pulsed Electric Fields (Pef) Treatmentmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

214

184

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Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

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“…Because of the above, new methods are being searched to increase the yield of extraction and to provide high quality of antioxidant components at the same time (Chemat et al, 2012). There are different methods of extraction aided: pulsed electric field (Lohani and Muthukumarappan 2016;Schillinga et al, 2007), microwave (Grigoras et al, 2013) or ultrasound (Kobus 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of Solvent Polarity on the Efficiency of Ultrasound-Assisted Extraction of Polyphenols From Apple Pomace

Kobus¹,

Wilczyński²,

Nadulski³

et al. 2017

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

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In this paper influence of solvent polarity on the efficiency of ultrasound-assisted extraction of polyphenols from apple pomace was studied. In the experiment, three solvents were used: water, 60% ethanol and 96% ethanol. The extraction process was aided by ultrasonic waves at intensity of 60 W. Efficiency of extraction was determined by measuring total phenolic content, antioxidant activity, energy consumption and unit energy consumption. It has been shown that a 60% solution of ethanol is the most effective solvent for ultrasound-assisted extraction of polyphenols from apple pomace. The application of an appropriate solvent allows a significant reduction in the energy consumption of the extraction process, what is important for the sustainable use of energy sources in the food and agriculture sector.

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Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

Cited by 76 publications

References 32 publications

Valorization of Apple Pomace by Extraction of Valuable Compounds

Valorization of Apple Pomace by Extraction of Valuable Compounds

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Effect of Solvent Polarity on the Efficiency of Ultrasound-Assisted Extraction of Polyphenols From Apple Pomace

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