Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics

Ćurko, Natka; Lukić, Katarina; Tušek, Ana Jurinjak; Balbino, Sandra; Pavičić, Tomislava Vukušić; Tomašević, Marina; Redovniković, Ivana Radojčić; Ganić, Karin Kovačević

doi:10.1016/j.lwt.2023.114974

Cited by 10 publications

(2 citation statements)

References 47 publications

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“…The acidity and peroxide value of peanut oil were found to be significantly increased by PEF treatment as reported by Zeng, Han, and Zi (2010) . Furthermore, as reported by Ćurko et al (2023) , the application of PEF treatment increased the total phenolic content as well as the oxygen radical absorbance capacity (ORAC) of grape seed oil. In addition, Rábago-Panduro, Romero-Fabregat, Martín-Belloso and Welti-Chanes (2021) found that PEF significantly improved the ability of walnut oil to scavenge free radicals such as DPPH and increased oil yield.…”

Section: Introductionsupporting

confidence: 55%

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Yang,

Li,

et al. 2024

Food Chemistry: X

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Section: Introductionsupporting

confidence: 55%

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Yang,

Li,

et al. 2024

Food Chemistry: X

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“…Supercritical carbon dioxide (SC-CO 2 ) and PEF-assisted SC-CO 2 oil extraction from Graševina (Vitis vinifera L.) white grape seeds were compared to the traditional technique of cold pressing (CP) by Curko et al [69]. The SC-CO 2 extraction conditions had a temperature set at 45 • C and a flow rate of 45 g CO 2 /min.…”

Section: Grapesmentioning

confidence: 99%

Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review

Chatzimitakos,

Athanasiadis,

Kalompatsios

et al. 2023

Biomass

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The food processing industry is a continuously developing sector that uses innovative technologies to efficiently process food products. During processing, food industries generate substantial amounts of by-products in the form of waste materials. This food waste consists of organic matter rich in bioactive compounds, such as polyphenols, carotenoids, and flavonoids. Improper management of food waste can adversely affect both the environment and human health, leading to environmental pollution and the release of greenhouse gas emissions. Thus, proper food waste management has become an urgent global issue. The presence of bioactive compounds (mainly polyphenols, flavonoids, and anthocyanins, but also carotenoids, alkaloids, proteins, lipids, and carbohydrates) in food waste holds the potential to transform them into valuable resources. Several sectors, including food and energy, have recognized food waste as an innovative source. Recently, much emphasis has been placed on optimizing the extraction yield of such bioactive compounds through the utilization of environmentally friendly and sustainable methodologies and solvents. Pulsed electric field (PEF)-assisted extraction is an emerging technique that holds promise for the utilization of waste materials. PEF technology can efficiently optimize the extraction of valuable compounds within a shorter time while minimizing solvent and energy consumption. In this review, we provide a comprehensive overview of the current state of PEF technology and its implications for recovering bioactive compounds from food waste. The integration of innovative technologies like PEF in the food processing industry can play a crucial role in managing food waste sustainably, reducing environmental impact, and harnessing the full potential of bioactive compounds contained in these waste materials. The objective of this critical review is to provide an overview of the utilization of PEF pretreatment for food by-products and to conduct a comparative analysis with other extraction techniques.

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Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes

Voss,

Gaudino,

Tabasso

et al. 2023

Curr Food Sci Tech Rep

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This review aims to highlight current emerging technologies for the valorization of the bioactive fraction of waste from cherry and grape processing industries through its recovery and conversion into high added-value products. Due to its richness in diverse functional and health-related metabolites, the valorization of cherry residue and grape residue as a source of bioactive compounds for new food, nutraceutical, and pharmaceutical products has great interest and potential. Furthermore, aiming for more sustainable processes, several process intensification technologies (UAE, SWE, MAE, PEF, ASE, and NaDES) have emerged in recent decades to extract bioactive compounds from these byproducts, according to a circular economy approach. These techniques allow a considerable reduction in extraction time, greater mass transfer, lower energy consumption, volume of solvents, and energy. Consequently, these new technologies have potential for application on a pilot scale.

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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics

Cited by 10 publications

References 47 publications

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review

Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes

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