Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

Luengo, Elisa; Álvarez, Ignacio; Raso, Javier

doi:10.1016/j.ifset.2012.10.005

Cited by 247 publications

(131 citation statements)

References 34 publications

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“…Partially in contrast with our results, Luengo et al (2013) found that pressing (5 bar for 30 min) PEF-treated orange peels at 1, 3, 5 and 7 kV/cm significantly increased the total phenolic extraction yield by 20, 129, 153 and 159 %, respectively. 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).…”

Section: Resultscontrasting

confidence: 99%

“…The increment of Z p values with increasing intensity of PEF treatment observed in our research is in agreement with previously reported data for different plant tissues (Asavasanti et al 2010;Luengo et al 2013;Puértolas et al 2013). However, it is worth noting that, in the study of Luengo et al (2013) it was observed that, for each value of the electric field applied, the value of Z p increased as the specific energy input was increased until a threshold saturation value was reached ).…”

Section: Resultssupporting

confidence: 93%

“…Among the different methods proposed, the assessment of the cell disintegration index (Z p ) via impedance measurements has been successfully used as a reliable macroscopic indicator of the cell membrane disintegration in diverse fruits and vegetables (Donsi et al 2010a, b;Luengo et al 2013;Puértolas et al 2013). Figure 1 shows the influence of the electric field strength on the Z p of blueberry tissue at different energy inputs.…”

Section: Resultsmentioning

confidence: 99%

“…However, it is worth noting that, in the study of Luengo et al (2013) it was observed that, for each value of the electric field applied, the value of Z p increased as the specific energy input was increased until a threshold saturation value was reached ). This trend was not observed in our study; for each applied field strength, the Zp value still significantly rose when energy input increased from 1 to 10 kJ/kg.…”

Section: Resultsmentioning

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: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

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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“…Z p values are in agreement with other authors. For example, Z p values of sugar beet after PEF treatment were between 0.2 and 0.9 (Maskooki, Eshtiaghi, 2012), of orange peel -between 0.1 and 0.3 (Luengo et al, 2013). Lebovka et al (2014) have showed that both experimental and simulated Z p values of potato tissue were between 0 and 0.8.…”

Section: Resultsmentioning

confidence: 99%

Sulčių spaudimas iš sušaldytų/atšildytų mėlynių taikant impulsinio elektrinio lauko metodą

Lamanauskas

Bobinaitė

Šatkauskas

et al. 2015

Zemdirbyste-Agriculture

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Pulsed electric field is an efficient method for cell membrane permeabilization of food tissues with most research being done on fresh plant cells. Freeze/thawing is also known to be capable of cell membrane permeabilization. In this work, frozen/thawed European blueberry (Vaccinium myrtillus L.) fruits were treated with pulsed electric field in order to further enhance the cell membrane permeabilization and, hence, the quality of blueberry juice during the subsequent pressing process. Blueberries tissues were exposed to 20 µs monopolar square wave pulses of different electric field strength (E = 1-3-5 kV cm -1 ) and total specific energy input (W T = 1-5-10 kJ kg -1 ), with their permeabilization being characterized by electrical impedance measurements and cell disintegration index (Z p ). The juice, obtained after pressing (1.32 bar), was characterized for total polyphenols, anthocyanins content and antioxidant activity. The cell disintegration index (Z p ) significantly (p < 0.05) increased from 0.2 up to 0.6 with increasing pulsed electric field treatment intensity (E and W T ). As a results, in comparison with control, pulsed electric field treatment induced a slightly higher release of polyphenols (up to +8.0%) and anthocyanins (up to +8.3%), thus improving the antioxidant activity of the juice (up to +16.7%). In conclusion, frozen/thawed blueberries could be pulsed electric field treated in order to further increase juice quality.

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Bioactive Compounds and Extraction Techniques

Alam

Sarker

Ghafoor

et al. 2017

Recovering Bioactive Compounds From Agricultural Wastes

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Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

Cited by 247 publications

References 34 publications

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

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

Sulčių spaudimas iš sušaldytų/atšildytų mėlynių taikant impulsinio elektrinio lauko metodą

Bioactive Compounds and Extraction Techniques

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