Pulsed electric field enhanced expression and juice quality of white grapes

Praporscic, Iurie; Lebovka, Nikolaï; Vorobiev, Eugène; Mietton‐Peuchot, Martine

doi:10.1016/j.seppur.2006.06.007

Cited by 104 publications

(71 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cellular destruction results in the acceleration of mass transport from the grape pulp to the juice. Praporscic et al, 2007 proved that the application of PEF to white grapes ('Sauvignon', 'Muscadelle', and 'Semillon') resulted in an increase in the yield of juice production of over 49%. Table 2 shows the oenological parameters of red wines measured for control samples (MT_M and PN_M) and PEF wine samples.…”

Section: Resultsmentioning

confidence: 98%

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from 'Pinot Noir' and 'Merlot' grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of 'Pinot Noir' and 'Merlot' wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of 'Pinot Noir' and 'Merlot', respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of 'Pinot Noir' and 'Merlot', respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.

show abstract

Section: Resultsmentioning

confidence: 98%

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

show abstract

“…The reported improvement of the juice yields varies widely, most likely due to different intrinsic characteristics of the tissues and process conditions employed in different studies (degree of particles fragmentation, PEF parameters and compression pressure) (Jaeger et al 2012). It has been reported that PEF pre-treatment of grapes accelerated the juice expression and increased juice yield by approximately 24 % for Muscadelle, Sauvignon and Semillon varieties (Praporscic et al 2007) and by 8 % for the Chardonnay variety (Grimi et al 2009). PEF treatment of apple mash increased juice yield by 4.1 % (Turk et al 2012) or from 1.7 to 7.7 % (Schilling et al 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Due to its non-thermal impact on foodstuffs, PEF treatment may exert a selective permeability of the membranes (tonoplast and plasma membrane) whereas the cell wall remains intact, which improves the purity and the yield of the extracts. It has been shown that in combination with mechanical pressing, PEF treatment is likely to increase the yield and quality of the juice extracted from fruits and vegetables such as apples, grapes, and carrots (Grimi et al 2011;Jaeger et al 2012;Praporscic et al 2007). Furthermore, PEF also helps increase the extraction rates of colorants (anthocyainins, carotenoids, betanines, etc.)…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

View full text Add to dashboard Cite

The influence of Pulsed Electric Field (PEF) pretreatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+ 43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+ 63 %), total athocyanins (+78 %) and antioxidant activity (+ 65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pretreatment method to improve the efficiency of the industrial processing of berry fruits.

show abstract

“…An early-stage trial conducted using a PEF-assisted juice expression of red grapes resulted in an increasing anthocyanins content juice compared to non-thermal processes, such as high pressure treatment, supercritical CO 2 , or the subjection to ultrasounds [35]. In 2007, the experiment was extended to Muscadelle, Sauvignon and Semillon white grape varieties, with the aim of increasing the expression and quality of juice: the PEF-assisted expression provided an increase of juice yield from 50% to 80% following a 5 bar pressing for 45 min [36]. Following the improvement in grape juice quality, an increasing number of experiment were conducted in the years 2008-2009, aimed to monitor not only the improvement of juice expression, but also the possibility to increase the polyphenols extraction in grape juice.…”

Section: Pef Technology In Red Winemaking (Decade 2007-2017)mentioning

confidence: 99%

Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

2018

View full text Add to dashboard Cite

Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.

show abstract

Pulsed electric field enhanced expression and juice quality of white grapes

Cited by 104 publications

References 23 publications

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

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

Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

Contact Info

Product

Resources

About