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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Pulsed electric field

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Full-Text Articles in Life Sciences

Pulsed Electric Field (P.E.F) And Pectinase For The Extraction Of Polyphenols From Grape Pomace And Peel, Julien Khalil Aug 2011

Pulsed Electric Field (P.E.F) And Pectinase For The Extraction Of Polyphenols From Grape Pomace And Peel, Julien Khalil

Dissertations, Theses, & Student Research in Food Science and Technology

Grapes are an important source of bioactive compounds such as gallic acid, resveratrol, and catechin. The consumption of grapes is associated with a lower risk of diseases such as cardiovascular diseases and some types of cancer. Grape pomace and skins are good sources of many phytochemicals known for their antioxidant potential.

In this research, the peel of the Chilean “Flame” grape cultivar and the pomace of St. Croix, Frontenac and St. Pepin grape cultivars were subjected to a pulsed electric field (5 KV, 1 μFarad, 20 Pulses) and to an enzymatic treatment (Pectinase, 5KU). The total phenolic content, determined in ...


Extraction Of Bioactive Compounds From Whole Red Cabbage And Beetroot Using Pulsed Electric Fields And Evaluation Of Their Functionality, Valli Kannan May 2011

Extraction Of Bioactive Compounds From Whole Red Cabbage And Beetroot Using Pulsed Electric Fields And Evaluation Of Their Functionality, Valli Kannan

Dissertations, Theses, & Student Research in Food Science and Technology

Application of high voltage pulsed electric fields (PEF) to plant tissues increases porosity of the plant cells, enhancing juice extraction from fruits and vegetables. Red cabbage and beetroot are rich sources of bioactive compounds anthocyanins and betalains, respectively. Pulsed electric field (red cabbage: 1 kV/cm electric field strength, 0.66 µF and 20 pulses; red beets: 1.5 kV/cm electric field strength, 0.66 µF and 20 pulses) was applied to whole red cabbage and beetroot to enhance juice extraction. Total polyphenols, anthocyanins (red cabbage), betalains (beetroot) and total antioxidant activity (ABTS and DPPH) of the extracted juice ...