Electrically Assisted Extraction of Soluble Matter from Chardonnay Grape Skins for Polyphenol Recovery

Boussetta, Nadia; Lebovka, Nikolaï; Vorobiev, Eugène; Adenier, Hervé; Bedel-Cloutour, Catherine; Lanoisellé, Jean‐Louis

doi:10.1021/jf802579x

Cited by 119 publications

(52 citation statements)

References 29 publications

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“…Immediately after PEF processing (day 0), the grape juice released from the Merlot mash processed at BPEF Highĉ ontained significantly higher (p < 0.05) total anthocyanin and phenolic contents as compared to the untreated, and the Merlot mash processed at BPEF Low^. This implies that a high-energy input PEF processing is required for grapes to improve polyphenol extraction, which is in accordance with previous observations (Boussetta et al 2009;Grimi et al 2009). The significant increase in the total anthocyanin content following BPEF High^did not coincide with a significant increase in the colour intensity of the grape juice.…”

Section: Resultssupporting

confidence: 90%

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

Leong

Burritt

Oey

2015

Food Bioprocess Technol

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The objective of this study was to investigate the effect of different maceration times (0, 2, 4, 8 and 14 days) after pulsed electric field (PEF) processing (1.5 kV/cm, either at 15 or 70 kJ/kg) on the release of anthocyanins from Merlot grapes (Vitis vinifera) and the bioprotective potentials of grape juice against H 2 O 2 -induced oxidative stress using human intestinal Caco-2 cell culture model. Cell viability, lactate dehydrogenase membrane leakage and nitric oxide production in Caco-2 cells were used as biomarkers to indicate general cellular health and integrity that ultimately represent the bioprotective potentials of grape juice. The results showed that PEF at 70 kJ/kg was the most effective in accelerating the release of anthocyanins from grape skin. Furthermore, the amount and the type of anthocyanins being released varied as a result of combined effect of PEF processing intensity and maceration time. Linear correlations between anthocyanins and the bioprotective capacity markers (R 2 = 0.4-0.8) were found. Compared to the untreated Merlot, PEF treatment either at 15 or 70 kJ/kg reduced the maceration time from 14 to 8 and 2 days, respectively, to achieve similar degree of bioprotective effect. This implies the possibility of using combined PEF and maceration time to tailor the profile of bioactive compounds with the same bioprotective potentials.

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Section: Resultssupporting

confidence: 90%

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

Leong

Burritt

Oey

2015

Food Bioprocess Technol

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“…The PEF pre-treatment resulted in the increase of juice yield from 67 to 75%, in the elevation of the content of polyphenols (more than 15%) as well as a reduction of turbidity [51]. When PEF-treated grape skins of Chardonnay grapes are subjected to aqueous extraction at ambient temperature, the quantity of extracted polyphenols was increased by about 10%, in comparison with untreated grapes [27].…”

Section: Impact Of Pulsed Electric Fields On Winemakingmentioning

confidence: 98%

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

2010

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In the last decades, several non-thermal technologies have been proposed as alternative to the traditional ones to improve the competitiveness of the food industry. The key to success was identified in offering to food industries the opportunity to improve food quality, to introduce new foods in the market, and to optimize the processing procedures while reducing energy costs. Pulsed electric fields (PEF) showed the potential to be one of the most promising novel technologies to reach these objectives.\ud The application of PEF as a pretreatment of permeabilization of vegetable and animal tissue to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices demonstrated its efficiency in drying, extraction, and diffusion processes. \ud This article reviews the basic mechanisms of electroporation of plant tissues, discusses the methods of detection of electrically\ud induced cell damage, and analyses the influence of process parameters on the efficiency of the treatment.\ud Furthermore, this article focuses on the applications of PEF, its advantages, and energy costs in different fields of food processing, such as juice expression, drying, and extraction, with special emphasis on the relevance of PEF to the winemaking industry

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“…20 The positive effect of PEF pretreatment of the grape skin at 1.3 and 5-10 kV/cm was recently demonstrated. 21,22 PEF facilitates extraction of phenolic compounds during must fermentation and improves red wine characteristics after fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

et al. 2009

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This work discusses the effects of pulsed electric field (PEF) application on low-pressure mechanical expression (the pressure maximum was 1 bar) and characteristics of juice produced from Chardonnay white grape. The experiments were carried out using a texture analyzer equipped with a PEF-treatment compression chamber operated at moderate electric field strength E=400 V/cm. Two regimes of extraction were compared: expression at constant pressure (0.5 or 1 bar) and expression at progressive pressure increase (from 0 to 1 bar). This last one was chosen for the scale-down modeling of industrial grape pressing process. It was shown that PEF treatment at the electric field E=400 V/cm and the total time of treatment t PEF ≈0.1 s allowed reaching of a high level of cell disintegration, Z≈0.8. The energy consumption of PEF treatment corresponding to this level of disintegration was rather low and equal to W≈15 kJ/kg. The PEF pretreatment resulted in juice yield increase from 67% to 75% (1 h of pressing at constant pressure of 1.0 bar). PEF treatment accelerated development of grape deformation. Decrease of difference between deformations of untreated and PEFtreated samples at high pressure and long-pressing time was observed. Statistical analysis showed no significant effect of PEF treatment on turbidity and content of polyphenols for the constant pressure regime. However, PEF treatment application resulted in elevation of the content of polyphenols (more than 15%) for the progressive pressureincrease regime.

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Electrically Assisted Extraction of Soluble Matter from Chardonnay Grape Skins for Polyphenol Recovery

Cited by 119 publications

References 29 publications

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

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