Pulsed electric field assisted aqueous extraction of colorants from red beet

Solvent-free extraction of food and natural products

“…PEF treatment, using trains of monopolar rectangular 100 μs pulses with electric-field strength E = 375-1500 V/cm, and total treatment time t PEF = 0-0.2 s, was found effective for accelerating the extraction of betalains and reducing the time of extraction [43].…”

“…PEF was demonstrated to improve mass-transfer processes, resulting in greater extraction of different hydrophilic intracellular materials {e.g., polyphenols from a large number of fruits, vegetables and agricultural waste [38][39][40][41], sucrose from the sugar beet [42], and betalains from red beets [43]}. These references provide a brief overview of the many applications of PEF-assisted extraction of valuable compounds from natural products ( Table 4).…”

Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks

“…It is widely used for industrial production of juices, concentrates and powders, which find further applications in dairy products, fruit fillings, confectionary, meat substitutes and sausages (Gliszczynska-Swiglo et al 2006;Kanner et al 2001;Stinzing and Carle 2007). The pigment present in the red beet (betalain) exhibit good antiviral and antimicrobial activities, cancer preventive agents, and may be used as a source of essential dietary amino acids (Delgado-Vargas et al 2000;Loginova et al 2011). After harvesting of red beet, the stalks of red beet were discarded as a waste materials and it may pollute the environment.…”

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

“…Very good extractability of betalains (release of about 90% of their total red pigment) after PEF treatment at field strength of 1 kV cm −1 was demonstrated [36,37]. Application of the PEF treatment at 7 kV cm −1 enabled increase of the maximum yield of betanine by a factor of 4.2 compared to samples not subjected to PEF treatment and achievement of almost complete betanine release [36].…”

“…It can be noted that effective electroporation of the red beet tissue at ambient temperature can be attained even at lower electric fields of 400-600 V cm −1 [38]. A discussion of the PEF and temperature effects (T = 30-80 ∘ C) on degradation of colorants and the kinetics of their extraction from the red beet was presented in [37]. PEF treatment was done using trains of monopolar rectangular 100 μs pulses at electric field strength E = 375-1500 V cm −1 with total treatment time t PEF = 0-0.2 s. The degradation of colorants and their extraction were characterized by means of absorbance and electrical conductivity measurements.…”