Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

“…The increment of Z p values with increasing intensity of PEF treatment observed in our research is in agreement with previously reported data for different plant tissues (Asavasanti et al 2010;Luengo et al 2013;Puértolas et al 2013). However, it is worth noting that, in the study of Luengo et al (2013) it was observed that, for each value of the electric field applied, the value of Z p increased as the specific energy input was increased until a threshold saturation value was reached ).…”

“…Among the different methods proposed, the assessment of the cell disintegration index (Z p ) via impedance measurements has been successfully used as a reliable macroscopic indicator of the cell membrane disintegration in diverse fruits and vegetables (Donsi et al 2010a, b;Luengo et al 2013;Puértolas et al 2013). Figure 1 shows the influence of the electric field strength on the Z p of blueberry tissue at different energy inputs.…”

“…Likewise, it is expected that the amount of blueberry by-products, derived from the industrial processing of this fruit, will increase in the near future. Although these by-products, which mainly consist of skins and seeds, can create greater environmental problems, they also represents a low-cost source of anthocyanins and other phenolics with great potential industrial applications as natural colorants or nutraceuticals (Khanal et al 2010;Puértolas et al 2013). Blueberry anthocyanin extracts are already used in several clinical applications, mainly in the areas of ophthalmology and vasoprotection (Kalt and Dufour 1997;Ulbricht et al 2009), and there are hundreds of pharmaceutical products on the market containing extracts of Vaccinium myrtillus berries (Yamamoto et al 2013).…”

“…Furthermore, PEF also helps increase the extraction rates of colorants (anthocyainins, carotenoids, betanines, etc.) and bioactive compounds (polyphenols) from foods and food by-products and helps shorten extraction time and reduce solvent consumption and/or lower extraction temperatures (Boussetta et al 2012;Puértolas et al 2013).…”

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

“…This allows their isolation in the subsequent extraction step with less energy. Both, pulsed electric field (PEF) [39] and ultrasound assisted extraction (UAE) [40] operate by this principle and have been successfully applied for the extraction of phenolics from potato peels using water as solvent. Pereira, et al [41] applied a novel technological approach, namely ohmic heating to allow the use of water as solvent for the recovery of phenolics from potato peels.…”