Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

Grimi, Nabil; Mamouni, Fatine; Lebovka, Nikolaï; Vorobiev, Eugène; Vaxelaire, Jean

doi:10.1016/j.jfoodeng.2010.09.019

Cited by 122 publications

(55 citation statements)

References 33 publications

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“…On the other hand, a positive impact of PEF on extraction of polyphenols was also observed in juices obtained after PEF treatment of grapes (Donsi et al 2010b;Grimi et al 2009) and apple mash (Grimi et al 2011;Jaeger et al 2012;Schilling et al 2008). For example, the PEF pre-treatment of crushed grapes during wine-making induced a significantly higher release of polyphenols (+20 %) and anthocyanins (+ 75 %) than in the untreated samples (Donsi et al 2010b).…”

Section: Resultsmentioning

confidence: 89%

“…In addition, an investigation of apple juice extracts obtained after pressing PEF pre-treated cut or whole apples revealed an increase in antioxidant activity in the range 30-50 % compared to the control extraction (Grimi et al 2011). …”

Section: Resultsmentioning

confidence: 99%

“…Due to its non-thermal impact on foodstuffs, PEF treatment may exert a selective permeability of the membranes (tonoplast and plasma membrane) whereas the cell wall remains intact, which improves the purity and the yield of the extracts. It has been shown that in combination with mechanical pressing, PEF treatment is likely to increase the yield and quality of the juice extracted from fruits and vegetables such as apples, grapes, and carrots (Grimi et al 2011;Jaeger et al 2012;Praporscic et al 2007). Furthermore, PEF also helps increase the extraction rates of colorants (anthocyainins, carotenoids, betanines, etc.)…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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 studies of Grimi et al (Grimi et al, 2011) show an increase of the polyphenol content in apple juice in comparison to the non PEF treated sample. Similar results were reported by Puertolas et al and Corrales et al (Corrales et al, 2008;Puertolas et al, 2010) studying the extraction of polyphenols from red wine grapes.…”

Section: Extractionmentioning

confidence: 92%

“…An increase of the nutrient content of the juice was not observed (Schilling et al, 2007). Grimi et al (Grimi et al, 2011) studied the extraction yield, clarity, polyphenol content and the antioxidant activity of the pre-treated apples. Additionally they differ between the treatment of whole apples and sliced apples.…”

Section: Extractionmentioning

confidence: 99%