Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds

Autor: Boussetta, Nadia, Vorobiev, E., Le, L.H., Cordin-Falcimaigne, A., Lanoisellé, J.L.
Přispěvatelé: Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC), Génie Enzymatique et Cellulaire (GEC), Université de Technologie de Compiègne (UTC)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS), David, Chantal
Jazyk: angličtina
Rok vydání: 2012
Předmět:
Zdroj: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2012, 46, pp.127-134
ISSN: 0023-6438
1096-1127
Popis: International audience; The polyphenols extraction from grape seeds was studied. In order to increase the polyphenols yield and the extraction kinetics, three different pre-treatments were applied on grape seeds: pulsed electric fields (PEF) (8-20 kV/cm, 0-20 ms), high-voltage electrical discharges (HVED) (10 kA/40 kV, 1 ms) and grinding (180 W, 40 s). These electrical treatments can damage cell membranes (PEF/HVED) and cell walls (HVED) thus accelerating the compounds extraction but have different effects on the product fragmentation. The diffusion was then performed after pre-treatment with a mixture of water and ethanol. The PEF efficiency was improved when the treatment was performed at 50 °C in the presence of ethanol. PEF-assisted diffusion was then compared to HVED-assisted diffusion and to diffusion of ground grape seeds. These two pre-treatments increased both the extraction kinetics and the maximum polyphenols yield. For both cases, the final polyphenols content was 9 g GAE/100 g DM after 15 min of extraction with grinding and after 60 min with HVED. When PEF were applied in a suspension containing ethanol, the maximum polyphenols yield was also reached after 60 min. The subsequent solid-liquid separation was faster with PEF as compared to ground and HVED-treatments.
Databáze: OpenAIRE
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