Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/56733
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Biologija / Biology (N010)
Author(s): Pataro, Gianpiero;Bobinas, Česlovas;Raudonis, Raimondas;Visockis, Mindaugas;Ferrari, Giovanna;Bobinaitė, Ramunė;Šatkauskas, Saulius;Viškelis, Pranas
Title: Improving the extraction of juice and anthocyanins from blueberry fruits and their by-products by application of pulsed electric fields
Is part of: Food and bioprocess technology. New York : Springer, 2017, Vol. 10, iss. 9
Extent: p. 1595-1605
Date: 2017
Note: ISSN: 1935-5149 (Online). WOS:000406743900002
Keywords: Antioxidant activity;Vaccinium myrtillus;Anthocyanins;PEF;Extraction
Abstract: Pulsed electric field (PEF) treatments (1–10 kJ/kg at 3 kV/cm) were applied before pressing of blueberry fruits to improve the yield and quality of expressed juice as well as the recovery of anthocyanins from blueberry by-products (press cake) via solid–liquid extraction. A PEF pre-treatment at 1 kJ/ kg was sufficient to significantly increase the juice yield (by 32%) with respect to the untreated sample. Higher energy input (10 kJ/kg) was most favorable for the largest increment of anthocyanin content (55%) and antioxidant capacity (36 and 41%, determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assay, respectively) in juice. Extracts obtained from the press cake of PEF-treated blueberries at 10 kJ/kg possessed an anthocyanin content (75%) and antioxidant capacity (71 and 109%, determined by FRAP and DPPH assay, respectively) higher than that of the extracts obtained from non-treated berries press cake. HPLC analyses revealed the major classes of the detected anthocyanins as glycosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin, and no significant degradation of individual anthocyanins due to PEF application was observed. The present PEF pretreatment could be a promising approach to facilitate efficient extraction of juice and antioxidants especially anthocyanins from blueberry and their by-products
Internet: https://hdl.handle.net/20.500.12259/56733
Affiliation(s): Biologijos katedra
Gamtos mokslų fakultetas
LAMMC Sodininkystės ir daržininkystės institutas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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