Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant

Abstract

The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

“…Another factor that affects the yield of the extraction is the initial temperature of the process. Thus, Gagneten et al [ 97 ] evaluated the effect of the initial temperature at 10 or 22 °C. They observed that the efficiency of the extraction was higher at 22 °C.…”

“…In addition, they observed that during the extraction the temperature increased 5 °C in both experiments and the correlation with the electric current was linear. Thus, cold temperatures can provoke a decrease in the electroporation efficiency [ 97 ]. This technique has been applied to improve the extraction efficiency of anthocyanins in different natural matrices.…”

“…Thus, Gagneten et al [97] evaluated the effect of the initial temperature at 10 or 22 • C. They observed that the efficiency of the extraction was higher at 22 • C. The temperature at 22 • C was associated with a higher electric current than the temperature at 10 • C. In addition, they observed that during the extraction the temperature increased 5 • C in both experiments and the correlation with the electric current was linear. Thus, cold temperatures can provoke a decrease in the electroporation efficiency [97]. This technique has been applied to improve the extraction efficiency of anthocyanins in different natural matrices.…”

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).…”

Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds

“…Several emerging technologies have been employed to recover phytochemical compounds from biomasses inside a biorefinery approach or even aiming for bioactive compounds extraction from by-products or residues. Innovative techniques such as low-frequency ultrasound [ 64 , 65 ], supercritical CO 2 [ 34 , 66 ], pressurized liquids [ 47 , 67 ], high-pressure processing [ 68 , 69 ], pulsed electric fields [ 70 , 71 ], and others, allow the recovery of bioactive compounds using non-thermal treatments and green solvents. In this way, the extracts obtained by these techniques are promising in technological applications for enhancing food quality and health attributes since they are free of toxic solvents.…”