We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant.
- Authors
Gagneten, Maite; Leiva, Graciela; Salvatori, Daniela; Schebor, Carolina; Olaiz, Nahuel
- Abstract
The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.
- Subjects
ELECTRIC fields; BIOACTIVE compounds; ELECTROPORATION; ANTHOCYANINS; POLYPHENOLS
- Publication
Food & Bioprocess Technology, 2019, Vol 12, Issue 7, p1102
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-019-02283-1