Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant

Autores
Gagneten, Maite; Leiva, Graciela Edith; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Olaiz, Nahuel Manuel
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.
Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Olaiz, Nahuel Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física del Plasma. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física del Plasma; Argentina
Materia
ANTHOCYANINS
ANTIOXIDANT ACTIVITY
BLACKCURRANT
PEF
POLYPHENOLS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/150197
Acceder
id CONICETDig_5999efe62bf559fdbf5da7b6ba7e4ce1
oai_identifier_str oai:ri.conicet.gov.ar:11336/150197
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from BlackcurrantGagneten, MaiteLeiva, Graciela EdithSalvatori, Daniela MarisolSchebor, Carolina ClaudiaOlaiz, Nahuel ManuelANTHOCYANINSANTIOXIDANT ACTIVITYBLACKCURRANTPEFPOLYPHENOLShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Leiva, Graciela Edith. Universidad de Buenos Aires; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Olaiz, Nahuel Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física del Plasma. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física del Plasma; ArgentinaSpringer2019-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/150197Gagneten, Maite; Leiva, Graciela Edith; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Olaiz, Nahuel Manuel; Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant; Springer; Food and Bioprocess Technology; 12; 7; 4-2019; 1102-11091935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-019-02283-1info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-019-02283-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:05:34Zoai:ri.conicet.gov.ar:11336/150197instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:05:34.789CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
title Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
spellingShingle Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
Gagneten, Maite
ANTHOCYANINS
ANTIOXIDANT ACTIVITY
BLACKCURRANT
PEF
POLYPHENOLS
title_short Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
title_full Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
title_fullStr Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
title_full_unstemmed Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
title_sort Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
dc.creator.none.fl_str_mv Gagneten, Maite
Leiva, Graciela Edith
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Olaiz, Nahuel Manuel
author Gagneten, Maite
author_facet Gagneten, Maite
Leiva, Graciela Edith
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Olaiz, Nahuel Manuel
author_role author
author2 Leiva, Graciela Edith
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Olaiz, Nahuel Manuel
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANTHOCYANINS
ANTIOXIDANT ACTIVITY
BLACKCURRANT
PEF
POLYPHENOLS
topic ANTHOCYANINS
ANTIOXIDANT ACTIVITY
BLACKCURRANT
PEF
POLYPHENOLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.
Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Olaiz, Nahuel Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física del Plasma. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física del Plasma; Argentina
description The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.
publishDate 2019
dc.date.none.fl_str_mv 2019-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/150197
Gagneten, Maite; Leiva, Graciela Edith; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Olaiz, Nahuel Manuel; Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant; Springer; Food and Bioprocess Technology; 12; 7; 4-2019; 1102-1109
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/150197
identifier_str_mv Gagneten, Maite; Leiva, Graciela Edith; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Olaiz, Nahuel Manuel; Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant; Springer; Food and Bioprocess Technology; 12; 7; 4-2019; 1102-1109
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-019-02283-1
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-019-02283-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083198128226304
score 13.22299

Publicaciones similares