Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications

Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1007/978-0-387-79374-0_2

Cited by 68 publications

(75 citation statements)

References 101 publications

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“…Due to the thickness of the a typical vegetal cell membrane (≈5 nm), which is very low compared to a typical plant cell radius (≈100 µm), the electric field accumulates distributing opposite charges at the two interfaces (inner/outer) of the membrane itself; the electrostatic attraction of opposite charges operates along the membrane, inducing a squeezing of tissues. When the electric field reaches a critical value (Ec), ranging 0.2-1 V/m for vegetal cells, the compression induces a reversible (E ≈ Ec) or irreversible (E >> Ec) formation of pores [32,33].…”

Section: Enhancement Of Mass Transfer From Vegetable Tissues By Pefmentioning

confidence: 99%

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

2018

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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.

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Section: Enhancement Of Mass Transfer From Vegetable Tissues By Pefmentioning

confidence: 99%

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

2018

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“…Then, it was used as a pre-treatment step prior to juice pressing or as an intermediate treatment after producing the juice. Recently, the benefits of the PEF technology were demonstrated in extracting valuable compounds from a large number of fruits and vegetables, and agricultural waste [36].…”

Section: Principlementioning

confidence: 99%

Solvent-free extraction of food and natural products

Chémat

Fabiano-Tixier

Vian

et al. 2015

TrAC Trends in Analytical Chemistry

153

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This review presents useful and green techniques of solvent-free extraction used in ancient times, such as extraction of olive oil and citrus essential oil, and innovative techniques, such as pulsed electric field, microwave, instantaneous controlled pressure drop, and extrusion. We discuss the devices, their applications, mechanisms, and parameters influencing sample preparation prior to analysis of natural products.

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“…To develop the extraction model for the UAE process of glycyrrhizic acid, the Fick's diffusion Equation for the behavior of solid-liquid extraction from cellular tissue was described on the basis of the reported studies [21][22][23][24]. The solution of this equation for an infinite slab can be written as [25][26][27]:…”

Section: Modeling Theoreticalmentioning

confidence: 99%

Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Using Ultrasound and Its Process Extraction Model

Liao

Zheng

2016

Applied Sciences

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This work focused on the intensification of extraction process of glycyrrhizic acid (GA) from Glycyrrhiza uralensis using ultrasound-assisted extraction (UAE) method. Various process parameters such as ultrasonic power, ultrasonic frequency, extraction temperature, and extraction time which affect the extraction yield were optimized. The results showed that all process parameters had exhibited significant influences on the GA extraction. The highest GA yield of 217.7 mg/g was obtained at optimized parameters of 125 W, 55 kHz, 25 • C, and 10 min. Furthermore, the extraction kinetics model of this process was also investigated based on Fick's first law available in the literature. Kinetic parameters such as equilibrium concentration (C e ) and integrated influence coefficient (λ) for different ultrasonic powers, ultrasonic frequencies, and extraction temperatures were predicted. Model validations were done successfully with the average of relative deviation between 0.96% and 4.36% by plotting experimental and predicted values of concentration of GA in extract. This indicated that the developed extraction model could reflect the effectiveness of the extraction of GA from Glycyrrhiza uralensis and therefore serve as the guide for comprehending other UAE process.

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Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications

Cited by 68 publications

References 101 publications

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

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

Solvent-free extraction of food and natural products

Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Using Ultrasound and Its Process Extraction Model

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