Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

“…Several materials have been used as the MEF electrodes (Table ) including stainless steel (Al‐Hilphy et al., ; Boonchoo et al., ; Lebovka, Shynkaryk, & Vorobiev, ; Nair et al., ; Pare et al., ; Pereira et al., ; Praporscic et al., ; Sakharam et al., ; Tongprasan et al., ), titanium (Aamir & Jittanit, ; Kulshrestha & Sastry, ; Lakkakula et al., ; Loypimai et al., ; Wang & Sastry, ), platinum (de Oliveira, Giordani, Gurak, Cladera‐Olivera, & Marczak, ; Saberian et al., , b), and platinized titanium (Yodsuwan, Kamonpatana, Chisti, & Sirisansaneeyakul, ). Among these materials, the low‐cost stainless steel has the highest corrosion rates in MEF conditions.…”

“…This material showed to be superior to platinum electrodes for food materials (Samaranayake & Sastry, ; Tzedakis, Basseguy, & Comtat, ). Non‐electroconductive materials such as glass (Aamir & Jittanit, ; Al‐Hilphy et al., ; de Oliveira et al., ; Kulshrestha & Sastry, ; Lebovka et al., , ; Pereira et al., ; Saberian et al., , b), polyvinyl chloride (Pare et al., ; Sakharam et al., ; Salengke et al., ; Salengke, Waris, & Mochtar, ), acrylic (Boonchoo et al., ; Khuenpet et al., ; Nair et al., ; Tongprasan et al., ;), Teflon (Loypimai et al., ), ceramic (Pootao & Kanjanapongkul, ), and polypropylene (Praporscic et al., ) have been used as the MEF extraction chamber. However, selecting the appropriate materials as the electrode and chamber of the MEF systems is among the considerations for a successful MEF extraction process, because the possible interactions between feed material and electrodes/chamber may pollute the extract and increase the maintenance costs (Ramaswamy et al., ; Samaranayake & Sastry, ).…”

“…At the same time, the Joule effect directly heats the feed materials. It was reported that increasing temperature also increases the electrical conductivity of many food materials (Aamir & Jittanit, ; Castro, Teixeira, Salengke, Sastry, & Vicente, ; Lebovka et al., ; Sarang et al., ). Therefore, the ohmic‐induced temperature rise, along with the nonthermally induced cell constituents’ leakage, enhance the thermal conductivity of the material which increases the heating rate of the materials during the MEF process (Tongprasan et al., ).…”

“…Therefore, industries are seeking alternative methods which can satisfy the demand for higher production rates, while reducing production costs associated with the increasing price of energy (Chemat, Rombaut, Fabiano‐Tixier, Pierson, & Bily, ). Thus, various alternative extraction techniques are being investigated, including ultrasound (Vinatoru et al., ), supercritical fluids (Paula et al., ), pulsed electric field (Fincan, DeVito, & Dejmek, ), microwave (Eskilsson & Björklund, ), and moderate electric field (MEF) (Aamir & Jittanit, ; Al‐Hilphy, AlRikabi, & Al‐Salim, ; Coelho, Pereira, Teixeira & Pintado, ; El Darra, Grimi, Vorobiev, Louka, & Maroun, ; Fraccola et al., ; Khuenpet, Fukuoka, Jittanit, & Sirisansaneeyakul, ; Kowittaya & Asavasanti, ; Lakkakula, Lima, & Walker, ; Loypimai, Moongngarm, Chottanom, & Moontree, ; Nair et al., ; Pare, Nema, Singh, & Mandhyan, ; Pereira et al., ; Saberian, Hamidi‐Esfahani, Gavlighi, Banakar, & Barzegar, ; Saberian, Hamidi‐Esfahani, Gavlighi, & Barzegar, ; Sakharam, Pandey, Singh, Kumar, & Shukla, ; Salengke et al., ; Sensoy & Sastry, ; Tongprasan, Tangduangdee, Soontrunnarudrungsri, Yasurin, & Asavasanti, ; Zhu, Bals, Grimi, Ding, & Vorobiev, ).…”

Microwave–vacuum drying of pomegranate arils ( Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content

“…Arils were placed in a plastic weighing dish (89 × 89 mm) and measurements were taken from four different locations of the single‐layered samples using a handheld digital chromameter (CR 400, Minolta, Japan). After measuring brightness ( L *), redness–blueness ( a *), and yellowness–greenness ( b *) values, the hue angle ( h *) was calculated using the following formula (Aamir & Jittanit, );…”