The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue

Wiktor, Artur; Śledź, M.; Nowacka, Małgorzata; Rybak, Katarzyna; Chudoba, Tadeusz; Łojkowski, Witold; Witrowa‐Rajchert, Dorota

doi:10.1016/j.ifset.2015.04.004

Cited by 95 publications

(72 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…What is interesting, smaller content of carotenoids was found in sample treated by higher energy input (3 kJ/kg). Similar reports were previously presented in the literature for carrot PEF treatment [ 35 ]. Authors found out that PEF treatment can improve extraction of carotenoids when 1.85 kV/cm was used, or it can lead to degradation of them when higher electric field (and hence higher energy input) of 3 kV/cm was applied.…”

Section: Resultssupporting

confidence: 89%

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

Self Cite

View full text Add to dashboard Cite

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

show abstract

Section: Resultssupporting

confidence: 89%

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…As observed, application of combined microwave-PEF pretreatment may lead to 2.79% increase in tocopherol content of extracted oils from Niger seeds, particularly in α-and Δ-tocopherols which could be explained in lower reactions between these natural antioxidants and polysaccharides, proteins and different peptides within the seeds (Hamid Bakhshabadi, Mirzaei, Ghodsvali, Jafari, Ziaiifar, et al, 2017). Our results were in agreement with the obtained data of Wiktor et al (2015) and Oomah, Liang, Godfrey, and Mazza (1998)…”

Section: The Effects Of Microwave-pef Pretreatment On Tocopherol Cosupporting

confidence: 92%

Optimized extraction and quality evaluation of Niger seed oil via microwave‐pulsed electric field pretreatments

Mohseni

Mirzaei

Moghimi

2020

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, oil extraction from Niger seeds was evaluated with different microwave irradiation times (0–200 s) and pulsed electric fields (PEF) intensities (0–5 kV/cm) as pretreatments. Then, oil extraction was completed with a screw press at different rotation speeds (11–57 rpm). Quality parameters including extraction efficiency, acidity and peroxide values (PVs), chlorophyll, and phenolic contents along with fatty acid profiles and tocopherol levels of the extracted oils were determined as responses. With enhancements in microwave time, PEF intensity and press rotation, the chlorophyll contents, acidity/PVs, and total phenolics of oils increased similar to oil extraction efficiency although it was reduced later. The optimized conditions selected by response surface methodology were determined as 156.23 s, 1.18 kV/cm, and 20 rpm for microwave time, PEF intensity and press speed, respectively. Fatty acid analysis revealed that linoleic acid was the most predominant fatty acid in the extracted oil. Application of the mentioned pretreatments may lead to a reduction in unsaturated fatty acids and escalation of saturated ones (p < .05). High‐performance liquid chromatography results indicated that α‐tocopherols are the most common tocopherols in Niger seed oil and microwave‐PEF pretreatments may lead to 2.79% increase in tocopherols content.

show abstract

“…Applying the combined pretreatment during the oil extraction causes more tocopherols to enter the oil because of a decrease in the reaction between antioxidant compounds with polysaccharides, proteins, and peptides of seed (Bakhshabadi et al, 2018). The results of this part confirmed with the findings in other studies (Wiktor et al, 2015). It was reported an increase in the amount of vitamin E in the grape oil using MW pretreatment, and the most amount of tocopherol was obtained during 9 min of treatment (Oomah et al, 1998).…”

Section: The Influence Of Mw-pef On the Number Of Total Tocopherols Isupporting

confidence: 87%

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Mohseni

Mirzaei

Moghimi

2020

OCL

View full text Add to dashboard Cite

In this study, optimization of the extraction of canola seeds oil was investigated using microwave-pulsed electric field seeds pretreatment (MW-PEF) with different MW times (0 to 200 s) and PEF intensities (0 to 5 kV/cm). The seeds oil was then extracted using screw press with different speeds (11 to 57 rpm). Oil extraction efficiency, refractive index, peroxide and phenolic compounds of oil and meal protein were measured. Tocopherols content of the best sample was also measured. The results showed that the peroxide and phenolic compounds increased at higher time, intensity and speed. An increase in the MW time and PEF intensity at first led to an increase in the oil extraction efficiency and meal protein but then both parameters decreased. The efficiency of oil extraction and protein decreased at higher speeds. The refractive index of all samples was 1.475. Gamma tocopherol was predominate one in canola oil and applying the pretreatment led to an increase in the number of total tocopherols. Treating at 1.28 kV/cm for 140.5 s and 28.71 rpm was chosen as the optimum condition with high desirability (0.744).

show abstract

The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue

Cited by 95 publications

References 56 publications

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Optimized extraction and quality evaluation of Niger seed oil via microwave‐pulsed electric field pretreatments

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Contact Info

Product

Resources

About