Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot

Çabas, Buse Melek; İçıer, Fılız

doi:10.1007/s11947-021-02698-9

Cited by 17 publications

(6 citation statements)

References 50 publications

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“…The values of improvement potential from 67.07 to 85.50% increased the voltage gradient from 6 to 16 V/cm in tomato drying. The results of an investigation on the ohmic heating extraction of red beetroot showed that energy efficiency was increased as voltage increased [ 39 ]. According to a study on the ohmic cooking of noodles, heat loss was found at lower electric field conditions.…”

Section: Resultsmentioning

confidence: 99%

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

Gavahian

Chu

2022

Foods

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Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.

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Section: Resultsmentioning

confidence: 99%

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

Gavahian

Chu

2022

Foods

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“…Several experiments have been performed on OH-assisted extraction of valuable compounds in vegetables and fruits: Lower levels of ovalbumin denaturation and gelation. Gels with a more open and porous structure when applying OH [144] pectins from the peel of pomegranate, grapefruit, lemon, and oranges [46,128], anthocyanins from grape peel [42], polyphenols from tomato peel and seeds [45], betalain from red beetroot [129], and phytochemical and steviol from Stevia rebaudiana leaves [32]. For instance, Pereira et al [42] evaluated the application of two ohmic pre-treatments at 16 and 70 V/cm and 25 kHz (mild heating 40 °C/ 20 min and flash heating from 40 to 100 °C in 20 s) on grape peel to favor the extraction of anthocyanins in water.…”

Section: Extractionmentioning

confidence: 99%

“…At this point, it should be remarked that there are some factors that seem to highly influence the effect of ohmic extraction such as the solvent, applied electric field, and frequency. Cabas and Icier [129] studied the extraction (40 °C / 1 h) of betalain in water, ethanol-water, and acidified water-ethanol from beetroot at 11, 17, and 23 V/cm at 25, 100, and 400 Hz. The extraction medium had a significant effect on the total extraction yield for low gradients (11 V/cm at all frequencies) with the highest extraction being obtained when using acidified water-ethanol.…”

Section: Extractionmentioning

confidence: 99%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed.

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“…Moreover, loose reverse osmosis were able to remove up to 96% salt and 47% other dissolved solids while retaining majority of the pigment (∼98%) in the betalain‐rich extract (Mereddy et al., 2017). In addition, ohmic heating could also be applied in the extraction process, which could increase the yield of betalains, ranging from 27 mg/100 g (in dry basis) and 54 mg/100 g (in dry basis) for betacyanins (Cabas & Icier, 2021).…”

Section: Drying Operating Conditionsmentioning

confidence: 99%

Betalain extracts: Drying techniques, encapsulation, and application in food industry

2023

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One of the important food additives used in the food industry is betalain, which is applied as a natural dye. Red beet is the most common resource of betalain. To increase its shelf life, encapsulation followed by drying is commonly carried out. However, betalain is a heat‐sensitive pigment that is susceptible to degradation on thermal exposure. Moreover, drying could affect the color, shape, structure, nutrition, and content of other ingredients in betalain. This review paper provides a discussion of (1) various drying methods such as spray drying, freeze drying, vacuum drying, and their effects on the quality of the dried betalain products; (2) stability and properties of betalain pigment obtained by encapsulation using different carrier agents such as maltodextrin, gum arabic, starch, inulin, and protein; (3) several drying pretreatment and posttreatment processes to improve the recovery and stability of betalain such as extraction and optimum storage conditions. Additionally, a summary and future perspectives for further research are also provided in each section of drying methods.

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Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot

Cited by 17 publications

References 50 publications

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Betalain extracts: Drying techniques, encapsulation, and application in food industry

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