Use this url to cite publication: https://hdl.handle.net/20.500.12259/56733
Publication type
type::text::periodical::journal::contribution to journal::journal article::research article
Type of publication (PDB)
Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Author(s)
Pataro, Gianpiero
University of Salerno, Fisciano (SA), Italy
LAMMC Sodininkystės ir daržininkystės institutas
LAMMC Sodininkystės ir daržininkystės institutas
Raudonis, Raimondas
Lietuvos sveikatos mokslų universitetas
Visockis, Mindaugas
LAMMC Sodininkystės ir daržininkystės institutas
Ferrari, Giovanna
University of Salerno, Fisciano (SA), Italy
LAMMC Sodininkystės ir daržininkystės institutas
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
Publisher
New York : Springer
Publisher (trusted)
Springer
Date Issued
2017
Description
ISSN: 1935-5149 (Online). WOS:000406743900002
ISSN (of the container)
1935-5130
DOI
https://doi.org/10.1007/s11947-017-1928-x
WOS
WOS:000406743900002
Other Identifier(s)
VDU02-000021381
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.
Bibliographic Details
33
Coverage Spatial
US
Language
Anglų / English (en)