Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention

“…The extract samples recovered from the frozen peach residues provided higher flavonoids, anthocyanins, and vitamin C, compared to extracts from dry residues. Plazzotta et al ( 2021 ) used two extraction methods with ethanol (70%) to obtain unpurified bioactive compounds for peach pomace, a conventional thermal extraction, at 50 °C for up to 90 min, and the pulsed electric field (PEF) technology with an energy input of 0.0014 to 2.88 kJ/kg. The processing time required for PEF was much lower, in the order of microseconds (μs), compared to conventional thermal extraction (average time of 40 min, reaching similar extraction efficiency than PEF).…”

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

“…Pulsed electric field (PEF) is an innovative non-thermal processing technology regarded as environmentally friendly due to its low energy expenditure water depletion [ 1 ]. PEF technology has been successfully used to extract anthocyanins from different matrices [ 94 , 95 , 96 , 97 , 98 ]. As shown in Table 2 , PEF technology improved anthocyanin extraction from different agri-food by-products compared to conventional extraction technologies or even other innovative extraction technologies (e.g., US and high voltage electrical discharges).…”

“…However, intensification of specific energy input (0.02–20 kJ/kg) drastically and progressively reduced anthocyanin extraction yields in PEF technology. These findings suggest that anthocyanins from peach pomace are highly sensitive to degradation by PEF treatment intensification with a degradation constant equal to 8.2 kg/kJ [ 98 ]. In another study, Pataro et al [ 48 ] noticed that the cyanidin-3-glucoside content extracted from sweet cherry by-product decreases as the electric field intensity increases (0.5–3 kV/cm).…”

“…Meanwhile, moderate PEF treatment can affect anthocyanin stability from sweet cherry by-product during extraction since cyanidin-3-glucoside content progressively reduced as the electric field intensity increased (0.5–3 kV/cm) [ 48 ]. On the other hand, Plazzotta et al [ 98 ] proved that low electric field strengths (<0.8 kV/cm) are needed to extract anthocyanins from peach pomace since the application of electric field strengths higher than 0.8 kV/cm drastically degraded its anthocyanins. Studying the anthocyanin degradation kinetics, the authors found a high degradation constant (8.2 kg/kJ), showing that peach pomace anthocyanins are very sensitive to PEF treatment intensification [ 98 ].…”

“…On the other hand, Plazzotta et al [ 98 ] proved that low electric field strengths (<0.8 kV/cm) are needed to extract anthocyanins from peach pomace since the application of electric field strengths higher than 0.8 kV/cm drastically degraded its anthocyanins. Studying the anthocyanin degradation kinetics, the authors found a high degradation constant (8.2 kg/kJ), showing that peach pomace anthocyanins are very sensitive to PEF treatment intensification [ 98 ]. Similarly, previous studies demonstrated that degradation constants of cyanidin-3-glucoside exposed to PEF treatment were boosted as electric field strength increased [ 113 , 114 ].…”