Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing

Gachovska, Tanya Kirilova; Cassada, David A.; Subbiah, Jeyamkondan; Hanna, Milford A.; Thippareddi, Harshavardhan; Snow, Daniel D.

doi:10.1111/j.1750-3841.2010.01699.x

Cited by 104 publications

(43 citation statements)

References 34 publications

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“…Anthocyanins were also extracted from red cabbage by PEF treatment [39]. These authors showed that PEF treatment enhanced total extraction of anthocyanins in water 2.15 times with a higher proportion of non-acylated forms than control.…”

Section: Applicationsmentioning

confidence: 91%

“…PEF was demonstrated to improve mass-transfer processes, resulting in greater extraction of different hydrophilic intracellular materials {e.g., polyphenols from a large number of fruits, vegetables and agricultural waste [38][39][40][41], sucrose from the sugar beet [42], and betalains from red beets [43]}. These references provide a brief overview of the many applications of PEF-assisted extraction of valuable compounds from natural products ( Table 4).…”

Section: Applicationsmentioning

confidence: 99%

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Solvent-free extraction of food and natural products

Chémat

Fabiano-Tixier

Vian

et al. 2015

TrAC Trends in Analytical Chemistry

156

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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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Section: Applicationsmentioning

confidence: 91%

Section: Applicationsmentioning

confidence: 99%

Solvent-free extraction of food and natural products

Chémat

Fabiano-Tixier

Vian

et al. 2015

TrAC Trends in Analytical Chemistry

156

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Section: Unauthenticatedmentioning

confidence: 99%

“…HP is described as a technique with ability to induce protein unfolding, leading to loss of enzyme activity [Ludikhuyze et al, 2003], while PEF processing may lead to inactivation of enzymes at certain processing conditions, maybe due to interference from the electric pulses with metal co-factors or due to local Joule heating [Aguiló-Aguayo et al, 2008. Only a few studies have dealt with PEF treatment of Brassica plants [Gachovska et al, 2010;Guderjan et al, 2007], and none of these has investigated the effects of PEF on glucosinolates and myrosinase.Brassicaceae plants are rich in bioactive compounds including those considered as health promoting phytochemicals such as glucosinolates [Andersen et al, 2010a;Holst & Williamson, 2004; Jeffery & Aray, 2009;Sørensen et al, 2001]. Glucosinolates and their degradation products in broccoli and other cruciferous vegetables have as group attracted much attention owing to their odor and "taste" [Hansen et al, 1995[Hansen et al, , 1997.…”

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confidence: 99%

Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Frandsen¹,

Markedal²,

Martı́n-Belloso³

et al. 2014

Pol. J. Food Nutr. Sci.

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longed shelf-life by inactivation of micro-organisms and enzymes. HP/HT can at temperatures above 50 o C lead to pasteurization using pressure levels from 250-500 MPa [Wilson et al., 2008], while sterilization can be obtained with HP at temperatures higher than 70 o C . Focus is thus on the application of HP in combination with high temperatures (HT), which may lead to tissue compression, cell wall breakage and cell membrane disruption, depending on the HP and HT levels as well as the type of vegetable or fruit that are treated [Michel & Autio, 2002]. In the present study, where broccoli has been processed, the food quality is particularly connected with the enzyme-substrate (myrosinase--glucosinolate) system, where the different types of non-enzymatic and enzymatic catalyzed hydrolysis products give rise to effects from being health promoting to affecting the taste and odor [Hansen et al., 1995[Hansen et al., , 1997 Jeffery & Aray, 2009].PEF is considered a non-thermal treatment, which can lead to pasteurization at ambient temperatures using electrical field strengths of 20-30 kV/cm, and short pulses of 1-10 µs [Mosqueda-Melgar et al., 2008]. Application of short electric pulses may result in pore formation in cell membranes, and depending on the treatment intensity, time, electric field and pulse energy the membrane permeabilisation High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing. Processing of broccoli and autolysis reaction...

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“…So far, many anthocyanin extraction methods such as conventional acidified water (Soxhlet extraction), ultrasound, high pressure extraction with CO 2 and co-solvents, microwave pre-treatment, accelerated fluid extraction and pulsed electric field (PEF) have been proposed by researchers [2], [3], [4], [5], [6], [7], [8], [9], [10]. However, several drawbacks of the methods were reported such as time consuming, insufficient rate, degradation of anthocyanin due to high temperature use, hydrolysis of anthocyanin by using acidified organic solvents; and no single extraction method could be applied for all plants.…”

Section: Introductionmentioning

confidence: 99%

Advances in the Extraction of Anthocyanin from Vegetables

Khanh¹

2015

JFNS

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Abstract:Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.

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Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing

Cited by 104 publications

References 34 publications

Solvent-free extraction of food and natural products

Solvent-free extraction of food and natural products

Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Advances in the Extraction of Anthocyanin from Vegetables

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