Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

Kantar, Sally El; Boussetta, Nadia; Lebovka, Nikolaï; Foucart, Félix; Rajha, Hiba N.; Maroun, Richard G.; Louka, Nicolas; Vorobiev, Eugène

doi:10.1016/j.ifset.2017.09.024

Cited by 163 publications

(67 citation statements)

References 35 publications

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“…PEF has also been applied as a pre-treatment for extraction yield improvement through the electroporation phenomenon, for instance in the case of juice extraction from whole fruits, where the yield increased by 25% for orange, 37% for grapefruit and 59% for lemon [ 142 ]. Moreover, PEF treatment improved the polyphenol content after extraction [ 143 ], where the yield of total polyphenols extracted from orange peel increased from 20% to 159% for PEF pre-treated at 1 to 7 kV/cm, respectively.…”

Section: Drying and Extraction In Fvw By-products Processingmentioning

confidence: 99%

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

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Section: Drying and Extraction In Fvw By-products Processingmentioning

confidence: 99%

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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“…Applying physical methods of pulp treatment may reduce the negative alterations in the raw material and, as a result, in juice [19]. For physical pulp pretreatment, the following methods are used: ohmic heating [20], pulsed electric field [21,22], electro-osmosis [23], radiation [24], microwave heating [25,26], sonication [27], as well as freezing and thawing of the pulp [13,28,29]. Freezing is used to preserve foods.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

2020

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The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.

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“…PEF technology can improve the extraction efficiency by increasing the yield, decreasing the processing time, and reducing the energy requirements of the process and subsequent processes [10]. Kantar et al [18] evaluated the impact of PEF treatment on oranges, pomelos, and lemons in aqueous media. They observed juice extraction yield increases, after pressing, of 25% for oranges, 37% for pomelos, and 59% for lemons.…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

et al. 2019

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The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

Cited by 163 publications

References 35 publications

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

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