Natural Antioxidants

Dugan, L. R.

doi:10.1007/978-1-4757-9351-2_17

Cited by 38 publications

(16 citation statements)

References 39 publications

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“…These polyphenols have attracted a great interest as far as they exhibit antibacterial, antiviral and antioxidant properties and can prevent cardiovascular diseases (Dugand 1980). Boussetta et al [13] have studied application of HVED for extraction of polyphenols from the pomace, obtained as a residue of pressed white grapes (Vitis vinifera L., cultivar ''Chardonnay'', vintage 2007).…”

Section: Grape Pomacementioning

confidence: 99%

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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The purpose of this article is to review matters dealing with application of electrical pulsed energy (pulsed electric field, pulsed ohmic heating and high voltage electrical discharges) for enhancing the solid-liquid extraction in the food industry. The quality of products (e.g., purity, color, texture, flavor and nutritients) extracted from solid foods (sugar beets, apples, grapes, etc.) and quality of proteins and polysaccharides extracted from biosuspensions (aqueous suspensions of yeast, e.coli cells, etc.) may be degraded by conventional mechanical, thermal or chemical pretreatment. The traditional treatments are restricted by temperature elevation and require high energy consumptions; moreover, chemical methods are based on application of unsafe organic solvents, enzymes and detergents. Physical treatments assisted by electrical pulsed energy are shown to be very remarkable for enhancing the solvent and pressure extraction and dehydration processes and of high interest for the food industry. This article provides an overview of the pulsed energy extraction technologies showing promise for commercial food processing.

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Section: Grape Pomacementioning

confidence: 99%

“…The PEF and HVED were applied at electric field strengths of 10 and 40 kV/cm, respectively. The HPH was applied within the pressure range MPa at different number of HPH passes (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20).…”

Section: Combination Of Physical Treatmentsmentioning

confidence: 99%

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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“…While this can create greater environmental problems, the concentrated waste can often be more easily reassimilated into the food cycle. Grape by-products, for instance, constituted mainly by peels, contain a high amount of secondary metabolites including phenolic acids, flavanols and anthocyanins (Macheix, Sapies & Fleuriet, 1991;Singleton & Trousdale, 1983) which are reported to possess antibacterial, antiviral, antioxidant, anti-inflammatory, anti-cancerogenic properties and can prevent cardiovascular diseases (Bravo, 1998;Dugan, 1980;Frankel, Waterhouse, & Teissedre, 1995). These compounds exist in plants enclosed in insoluble structures such as the vacuoles of plant cells and lipoproteins bilayers which complicate their extraction.…”

Section: Introductionmentioning

confidence: 98%

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

López-Corrales¹,

Toepfl

Butz³

et al. 2008

Innovative Food Science & Emerging Technologies

694

386

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“…Moreover, flavanoids extracted from grape and grape byproducts [5][6][7] attracted great interest as they exhibit antibacterial, antiviral, antioxidant, anti-inflammatory, and anti-carcinogenic properties and can prevent cardiovascular diseases. 8,9 The organic solvent-based methodology is widely used for extraction of polyphenols 10 ; however, it exerts a negative environmental impact. Alternative extraction techniques assisted by enzymes, supercritical fluids, or pressurized liquids are also developed.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

et al. 2009

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This work discusses the effects of pulsed electric field (PEF) application on low-pressure mechanical expression (the pressure maximum was 1 bar) and characteristics of juice produced from Chardonnay white grape. The experiments were carried out using a texture analyzer equipped with a PEF-treatment compression chamber operated at moderate electric field strength E=400 V/cm. Two regimes of extraction were compared: expression at constant pressure (0.5 or 1 bar) and expression at progressive pressure increase (from 0 to 1 bar). This last one was chosen for the scale-down modeling of industrial grape pressing process. It was shown that PEF treatment at the electric field E=400 V/cm and the total time of treatment t PEF ≈0.1 s allowed reaching of a high level of cell disintegration, Z≈0.8. The energy consumption of PEF treatment corresponding to this level of disintegration was rather low and equal to W≈15 kJ/kg. The PEF pretreatment resulted in juice yield increase from 67% to 75% (1 h of pressing at constant pressure of 1.0 bar). PEF treatment accelerated development of grape deformation. Decrease of difference between deformations of untreated and PEFtreated samples at high pressure and long-pressing time was observed. Statistical analysis showed no significant effect of PEF treatment on turbidity and content of polyphenols for the constant pressure regime. However, PEF treatment application resulted in elevation of the content of polyphenols (more than 15%) for the progressive pressureincrease regime.

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Natural Antioxidants

Cited by 38 publications

References 39 publications

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

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

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

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