Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press

Turk, Mohammad; Billaud, Catherine; Vorobiev, Eugène; Baron, Alain

doi:10.1016/j.ifset.2012.02.001

Cited by 29 publications

(10 citation statements)

References 31 publications

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“…The improvement of the juice recovery after PEF pretreatment was reported previously for other plant tissues, but the reported juice recovery increase varies in a wide range, most probably due to different intrinsic characteristics of the plant tissues and/or PEF treatment parameters (Jaeger et al, 2012). After PEF pretreatment the juice yield of apple mash increased just 4.1% or 6% (Schilling et al, 2007;Turk et al, 2012). On the other hand, the juice content increase after PEF pretreatment is as high as 24% for grapes variety 'Muscadelle', 'Sauvignon' and 'Semillon' (Praporscic et al, 2007) or by more than 30% for blueberries (Bobinaitė et al, 2015).…”

supporting

confidence: 58%

Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products

Lamanauskas

Pataro

Bobinas

et al. 2016

Zemdirbyste-Agriculture

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Pulsed electric field (PEF) is a non thermal treatment, which could be employed for plant tissue disintegration which leads to increased juice yield and enhanced extraction of bioactive compounds. Since 97% of red raspberries (Rubus idaeus L.) are sold processed into juices or other products, it is important to increase juice yield and bioactive compounds extraction. This study investigated the effect of PEF pretreatment on red raspberries processing. After PEF pretreatment and mechanical pressing (1.32 bar for 6 min) the juice recovery from raspberries increased in the range of 9-25%. Compared to the untreated sample, press cake extracts contained significantly higher amounts of total phenolics (up to 22%), total anthocyanins (up to 26%) and higher ferric reducing antioxidant power (FRAP) (up to 24%). Mild PEF pretreatment (1 kV cm-1 electric field strength and 6 kJ kg-1 total specific energy) was sufficient to achieve higher raspberry juice recovery and to enhance extraction of bioactive compounds from raspberry press cake left after the juice pressing. PEF pretreatment of red raspberries is a promising technique to improve the efficiency of industrial processing of raspberries.

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supporting

confidence: 58%

Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products

Lamanauskas

Pataro

Bobinas

et al. 2016

Zemdirbyste-Agriculture

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“…Increasing juice yield, PEF treatment also increased the extraction of solutes so that the sugar and acid composition of the juice did not vary. These results were in agreement with those previously obtained at pilot scale (Schilling et al, 2007;Turk et al, 2012).…”

Section: Chemical Analysis Of Mash Juice and Pomacesupporting

confidence: 93%

“…1). This observation confirmed the increase of juice yield due to the electric treatment as previously reported at pilot scale (Turk, Billaud, Vorobiev, & Baron, 2012) or at industrial scale (Müller et al, 2007). In fact, the comparison of results between studies is difficult because the processing conditions are very variable.…”

Section: Juice Yieldsupporting

confidence: 91%

Improving apple juice expression and quality by pulsed electric field on an industrial scale

Turk

Vorobiev

Baron³

2012

LWT - Food Science and Technology

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“…It has been reported that PEF pre-treatment of grapes accelerated the juice expression and increased juice yield by approximately 24 % for Muscadelle, Sauvignon and Semillon varieties (Praporscic et al 2007) and by 8 % for the Chardonnay variety (Grimi et al 2009). PEF treatment of apple mash increased juice yield by 4.1 % (Turk et al 2012) or from 1.7 to 7.7 % (Schilling et al 2007). Compared to the above-mentioned studies, our results showed a higher increase in juice yield of PEF-treated berries by a 30 % increase compared with the untreated samples.…”

Section: Resultsmentioning

confidence: 95%

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

et al. 2014

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The influence of Pulsed Electric Field (PEF) pretreatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+ 43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+ 63 %), total athocyanins (+78 %) and antioxidant activity (+ 65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pretreatment method to improve the efficiency of the industrial processing of berry fruits.

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Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press

Cited by 29 publications

References 31 publications

Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products

Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products

Improving apple juice expression and quality by pulsed electric field on an industrial scale

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

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