Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

Journal of Food Science and Technology
Ramunė BobinaitėGiovanna Ferrari

Abstract

The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extrac...Continue Reading

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Citations

Apr 30, 2016·Biotechnology for Biofuels·Alexander GolbergWolfgang Frey
Jan 21, 2017·Antioxidants·Gádor-Indra Hidalgo, María Pilar Almajano
Oct 12, 2017·Applied Biochemistry and Biotechnology·Valentina GanevaManfred Suckow
Dec 21, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Claudia PerezAna Curutchet
Sep 19, 2018·International Journal of Molecular Sciences·Luyao MaJiazhen Yang
Apr 10, 2019·Current Pharmaceutical Biotechnology·Charalampia DimouAntonios E Koutelidakis
Nov 5, 2019·Frontiers in Bioengineering and Biotechnology·Leandro Buchmann, Alexander Mathys
Feb 11, 2021·Journal of Food Science and Technology·Karolina NowosadRadosław Kowalski
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Wenjuan XiangDa-Wen Sun
Mar 26, 2021·Critical Reviews in Food Science and Nutrition·Vicente M Gómez-LópezAntonio Morata
May 6, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Henrique Silvano ArrudaMario Roberto Marostica Junior
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Muhammad Modassar A N RanjhaRana Muhammad Aadil
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sonia TrombinoEugenio Barone

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