Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

被引：152

作者：

Puertolas, Eduardo ^{[1
]}

Cregenzan, Oliver ^{[1
]}

Luengo, Elisa ^{[1
]}

Alvarez, Ignacio ^{[1
]}

Raso, Javier ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet, E-50013 Zaragoza, Spain

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 3-4期

关键词：

Pulsed electric fields; Extraction; Anthocyanin; Purple-fleshed potato; SOLID-LIQUID EXTRACTION; RED BEETROOT; COLORANTS; DISINTEGRATION; TISSUES; MODEL;

D O I：

10.1016/j.foodchem.2012.09.080

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of pulsed electric field (PEF) treatment on the anthocyanin extraction yield (AEY) from purple-fleshed potato (PFP) at different extraction times (60-480 min) and temperatures (10-40 degrees C) using water and ethanol (48% and 96%) as solvents has been investigated. Response surface methodology was used to determine optimal PEF treatment and optimise anthocyanin extraction. A PEF treatment of 3.4 kV/cm and 105 us (35 pulses of 3 us) resulted in the highest cell disintegration index (Z(p) = I) at the lowest specific energy requirements (8.92 kJ/kg). This PEF treatment increased the AEY, the effect being higher at lower extraction temperature with water as solvent. After 480 min at 40 degrees C, the AEY obtained for the untreated sample using 96% ethanol as the solvent (63.9 mg/100 g fw) was similar to that obtained in the PEF-treated sample using water (65.8 mg/100 g fw). Therefore, PEF was possible with water, a more environmental-friendly solvent than ethanol, without decreasing the AEY from PFP. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1330 / 1336

页数：7

共 38 条

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