Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

“…The phenolic extraction during fermentation of the red grapes was tested with continuous PEF system at the pilot-plant scale. The obtained data evidenced attractiveness of this PEF-assisted technology at the commercial scale [80,81]. Moreover, it was demonstrated that PEF processing of Cabernet Sauvignon grapes allowed bottling of wines with better characteristics (Folin-Ciocalteu index, color intensity and polyphenols concentrations) using a shorter maceration time [81,82].…”

“…It was shown that these parameters increased in the final wine when the electric field strength was raised from 2 to 10 kV/cm [67,68,80]. Lopez et al [71] have studied PEF treatment (5 kV/cm, 50 pulses) application to the destemmed, crushed and slightly compressed grape pomace (skins, pulp and seeds) of Cabernet Sauvignon grapes.…”

Techniques for extraction of bioactive compounds from plant materials: A review

“…It has a treatment chamber consisting of two electrodes where plant materials are placed. Depending on the design of treatment chamber PEF process can operate in either continuous or batch mode (Puértolas et al, 2010). The effectiveness of PEF treatment strictly depends on the process parameters, including field strength, specific energy input, pulse number, treatment temperature and properties of the materials to be treated (Heinz et al, 2003).…”

Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology

“…The efficiency of bioactive compound extraction using PEF depends on electric field strength, pulse duration, and number of pulses (10). PEF has been applied for extraction of polyphenol compounds from grape pomace and peel (11), red grape (12), and grape seed (13) in which PEF increased polyphenol extraction yields from these plant materials in a short time under optimum conditions, compared with conventional extraction methods shaking and agitation. There is no known research regarding optimization of PEF-assisted extraction of polyphenols from defatted flax seed cake.…”