Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

López-Corrales, M.; Toepfl, Stefan; Butz, Peter; Knorr, Dietrich; Tauscher, B.

doi:10.1016/j.ifset.2007.06.002

Cited by 692 publications

(446 citation statements)

References 30 publications

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“…This effect is due to cell organelles disruption that improves the phenolic extraction and reduces the destruction flavonoids structure, which results in higher antioxidant capacity of the samples submitted to HPP (JING et al, 2016). Similar results were noticed for some authors who studied grape (CORRALES et al, 2008) SINGLA et al (2010) evaluated the effect of OD as pre-treatment to vacuum drying in mushrooms and verified that OD reduced the drying time, which favors a higher retention of the nutritional substances that are usually instable, when it was exposed to a high temperature for a long time.…”

Section: Almeida Et Al (2014)supporting

confidence: 82%

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

2016

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Section: Almeida Et Al (2014)supporting

confidence: 82%

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

2016

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“…The application of a PEF pre-treatment at 1, 3 and 5 kV/cm yielded an increase in TAC by 50, 72 and 111 %, respectively, compared with the control extraction. It has been shown that the cell membranes permeabilization induced by PEF treatment improved the extraction yield of phenolic compounds from grape seeds (Boussetta et al 2012), grape by-products (Corrales et al 2008) and from the external bracts of artichokes (Battipaglia et al 2009). For example, Corrales et al (2008) extracted bioactive compounds from grape byproducts and found that PEF treatment increased the extraction yields of total phenolics by 50 % and anthocyanins by 17 % compared to conventional extraction.…”

Section: Resultsmentioning

confidence: 99%

“…It has been shown that the cell membranes permeabilization induced by PEF treatment improved the extraction yield of phenolic compounds from grape seeds (Boussetta et al 2012), grape by-products (Corrales et al 2008) and from the external bracts of artichokes (Battipaglia et al 2009). For example, Corrales et al (2008) extracted bioactive compounds from grape byproducts and found that PEF treatment increased the extraction yields of total phenolics by 50 % and anthocyanins by 17 % compared to conventional extraction. Antioxidant activity of blueberry press cake extracts Extracts obtained from the press cake of PEF-treated blueberries possessed a significantly (p≤0.05) stronger antioxidant activity than the control extracts (Fig.…”

Section: Resultsmentioning

confidence: 99%

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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“…Also, Corrales et al (2008) drew the comparison between ultrasonics and pulsed electric field in the extractability of anthocyannins from grape by-products. Further researches have been conducted in wine processed with pulsed electric fields.…”

Section: Introductionmentioning

confidence: 99%

An assessment of potential applications with pulsed electric field in wines

et al. 2017

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Abstract. Pulsed electric fields (PEF) is a non-thermal processing technology that uses instantaneous, pulses of high voltage for a short period in the range of milliseconds to microseconds; the application of high intensity electric field on toasted wood chips leads to a quick diffusion of extractable molecules. Currently most PEF studies, in the field of oenology, have been focusing on the application of PEF as a pretreatment of grape musts by examining the microbial inactivation and the enhancement of polyphenol extraction. In this study a posttreatment of wine is introduced as method to enhance the wood flavor in the wine with a green noninvasive technology. Major phenolic aldehydes that have been identified as the characteristic compounds of oak volatile compounds were selected as markers and were analyzed instrumentally to compare the influence of PEF processing to non-treated samples. PEF treated samples brought about higher concentrations of the examined oak compounds in the samples treated with PEF, which may explain the advantages of its application. The modulation of the intensity of the electric field and the period of pulses influenced the concentrations of the volatile phenols that were leached out. Differences found between the assayed treatments indicate that PEF application could be a potential practice for a rapid extraction of volatile compounds from oak.

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Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

Cited by 692 publications

References 30 publications

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

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

An assessment of potential applications with pulsed electric field in wines

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