Influence of Pulse Width on Polyphenol Extraction from Agricultural Products by Pulsed Electric Field

Nakagawa, Akira; Hatayama, H.; Takaki, Koichi; Shoji, K.; Kawamura, Yukio

doi:10.1541/ieejfms.133.32

Cited by 9 publications

(8 citation statements)

References 12 publications

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“…The microscopic observation showed that membranes of anthocyanoplasts were raptured by PEF exposure, and the red-colored pigments in the anthocyanoplasts were extracted into the cell and solvent, as shown in Figure 29 . The polyphenol extraction was enhanced with an increasing pulse width in the PEF treatment, i.e., the energy required for polyphenol extraction decreased with an increasing pulse width, as shown in Figure 30 [ 69 ].…”

Section: Pef Poration Process Of Cell Membranes and Its Applicationsmentioning

confidence: 99%

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Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

et al. 2021

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Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using pulsed power technologies are reviewed as novel, nonthermal food processes. Compact pulsed power systems have been developed with repetitive operation and moderate output power for application in food processing. Firstly, the compact pulsed power systems for the enzyme activity change and permeabilization are outlined. Exposure to electric fields affects hydrogen bonds in the secondary and tertiary structures of proteins; as a result, the protein conformation is induced to be changed. The conformational change induces an activity change in enzymes such as α-amylase and peroxidase. Secondly, the conformational change in proteins and the induced protein functional change are reviewed. The permeabilization of agricultural products is caused through the poration of cell membranes by applying PEFs produced by pulsed discharges. The permeabilization of cell membranes can be used for the extraction of nutrients and health-promoting agents such as polyphenols and vitamins. The electrical poration can also be used as a pre-treatment for food drying and blanching processes. Finally, the permeabilization of cell membranes and its applications in food processing are reviewed.

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Section: Pef Poration Process Of Cell Membranes and Its Applicationsmentioning

confidence: 99%

“… Increased rates of polyphenol extraction by PEF treatment for different pulse widths compared to water extraction at the same temperatures [ 69 ]. © The Institute of Electrical Engineers of Japan 2013.…”

Section: Figurementioning

confidence: 99%

Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

et al. 2021

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“…The PEF extraction efficiency is affected by the PEF conditions (e.g. pulse width, input energy, etc), as shown in figure 51 [202].…”

Section: Extraction Of Intracellular Contents For Food Processingmentioning

confidence: 99%

High-voltage technologies for agriculture and food processing

Takaki

Hayashi²,

Wang

et al. 2019

J. Phys. D: Appl. Phys.

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High-voltage technologies, including plasma, are used in agriculture and food processing applications. Repetitively operated, compact high-voltage power supplies with moderate peak power have been developed for controlling discharge plasmas and electric field distribution for agricultural and food processing applications. These applications are mainly based on the biological effects of a spatially distributed electric field and the chemically active species produced by the plasma. The intense pulse electric fields (PEFs) that have biological effects are caused by applying pulse voltage between the electrodes. When the applied voltage exceeds the corona discharge criterion, discharge plasmas that produce free radicals, UV radiation, an intense electric field and shock waves are generated by the accelerated electrons within the intense electric field in a gas or liquid medium. Different high voltages and plasmas may have different biological effects on substrates via the electric field and reactive species. For instance, intense electric fields form pores on the cell membrane (i.e. electroporation) or influence the nucleus. The agricultural applications of plasma are categorized as seed germination promotion, plant growth acceleration, the inactivation of bacteria in soil and liquid hydroponic media, and the promotion of fruit-body formation such as in mushrooms and fruits in the pre-harvest phase. In the postharvest phase, maintaining the freshness of agricultural products is important for a sustainable food supply chain. High-voltage and plasma technologies can contribute to maintaining freshness by decontaminating the air and liquid in agricultural products storage containers. In the food processing phase, an intense PEF can be used to extract juice, nutritional agents and antioxidant metabolites such as vitamin, carotenoids and polyphenols from fruits and vegetables. Some foods and liquors are made by fermenting a food substance. Fermentation is a metabolic process enabled by yeast and bacteria, the activity of which can be controlled by an intense electric field.

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“…PEF treatment enhanced compression kinetics and extraction of polyphenols from Chardonnay grapes [45]. PEFassisted extraction of polyphenols from grape skins by water was investigated experimentally [50]. A microscopic observation has clearly shown that PEF treatment invoked extraction of red color pigments from anthocyanoplasts into the cell.…”

Section: Grapesmentioning

confidence: 99%