Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics

Ćurko, Natka; Lukić, Katarina; Tušek, Ana Jurinjak; Balbino, Sandra; Pavičić, Tomislava Vukušić; Tomašević, Marina; Redovniković, Ivana Radojčić; Ganić, Karin Kovačević

doi:10.1016/j.lwt.2023.114974

Cited by 6 publications

(1 citation statement)

References 47 publications

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“…The acidity and peroxide value of peanut oil were found to be significantly increased by PEF treatment as reported by Zeng, Han, and Zi (2010) . Furthermore, as reported by Ćurko et al (2023) , the application of PEF treatment increased the total phenolic content as well as the oxygen radical absorbance capacity (ORAC) of grape seed oil. In addition, Rábago-Panduro, Romero-Fabregat, Martín-Belloso and Welti-Chanes (2021) found that PEF significantly improved the ability of walnut oil to scavenge free radicals such as DPPH and increased oil yield.…”

Section: Introductionsupporting

confidence: 55%

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Yang,

Li,

et al. 2024

Food Chemistry: X

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Section: Introductionsupporting

confidence: 55%

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Yang,

Li,

et al. 2024

Food Chemistry: X

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Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes

Voss,

Gaudino,

Tabasso

et al. 2023

Curr Food Sci Tech Rep

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This review aims to highlight current emerging technologies for the valorization of the bioactive fraction of waste from cherry and grape processing industries through its recovery and conversion into high added-value products. Due to its richness in diverse functional and health-related metabolites, the valorization of cherry residue and grape residue as a source of bioactive compounds for new food, nutraceutical, and pharmaceutical products has great interest and potential. Furthermore, aiming for more sustainable processes, several process intensification technologies (UAE, SWE, MAE, PEF, ASE, and NaDES) have emerged in recent decades to extract bioactive compounds from these byproducts, according to a circular economy approach. These techniques allow a considerable reduction in extraction time, greater mass transfer, lower energy consumption, volume of solvents, and energy. Consequently, these new technologies have potential for application on a pilot scale.

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Use of Grape Pomace from the Wine Industry for the Extraction of Valuable Compounds with potential use in the Food Industry

Siller-Sánchez,

Luna-Sánchez,

Bautista-Hernández

et al. 2024

Curr Food Sci Tech Rep

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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics

Cited by 6 publications

References 47 publications

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes

Use of Grape Pomace from the Wine Industry for the Extraction of Valuable Compounds with potential use in the Food Industry

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