Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg−1) on grapes of the low-color red cv. Rondinella, after crushing-destemming. Pressing yield, the evolution of color, and total phenolic index (TPI) were measured during skin maceration. Moreover, the wines were characterized for basic compositional parameters, color, anthocyanin profile, phenolic composition (glories indices), metal content (Fe, Cr, and Ni), and sensory characters, two and twelve months after the processing, in comparison with untreated samples and pectolytic enzymes (PE). PEF did not affect fermentation evolution, nor did it modify wine basic composition or metal content. Treatments at 10 and 20 kJ kg−1 led to higher color and TPI in wines, in comparison to PE, because of increased content of anthocyanins and tannins. The sensory evaluation confirmed these findings. Modifications remained stable in wines after twelve months. Glories indices and vitisin A content highlighted greater potential stability of wine color in PEF-treated wines.

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Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽

10.3390/foods10081943 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1943

Author(s):

Artur Wiktor ◽

Aleš Landfeld ◽

Aleksandra Matys ◽

Pavla Novotná ◽

Magdalena Dadan ◽

...

Keyword(s):

High Pressure ◽

Electric Field ◽

Total Phenolic Content ◽

Phenolic Content ◽

Reference Sample ◽

Pulsed Electric Field ◽

Quality Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

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Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY ◽

10.3906/tar-1211-17 ◽

2013 ◽

Vol 37 ◽

pp. 772-780 ◽

Cited By ~ 10

Author(s):

Mustafa Fatih ERTUGAY ◽

Mehmet BAŞLAR ◽

Fatih ORTAKCI

Keyword(s):

Phenolic Compounds ◽

Electric Field ◽

Polyphenol Oxidase ◽

Apple Juice ◽

Microbial Growth ◽

Pulsed Electric Field ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Pulsed Electric Field Treatment ◽

Electric Field Treatment

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Quality Evaluation of Winery By-Products from Ionian Islands Grape Varieties in the Concept of Circular Bioeconomy

10.20944/preprints202103.0688.v1 ◽

2021 ◽

Author(s):

Marinos Xagoraris ◽

Ioanna Oikonomou ◽

Dimitra Daferera ◽

Charalambos Kanakis ◽

Iliada K. Lappa ◽

...

Keyword(s):

Methyl Esters ◽

Oil Quality ◽

Total Phenolic ◽

Spectroscopic Techniques ◽

Grape Seeds ◽

Phenolic Fraction ◽

Ionian Islands ◽

Grape Seed Oil ◽

Grape Skins ◽

By Products

The aim of this work was the study and evaluation of winery by-products in the framework of circular bioeconomy. Grape seeds and grape skins from Greek traditional Ionian Islands varieties were analyzed in an attempt to provide the appropriate basis for model development of their sustainable exploitation at a local or regional level. The wastes collected directly from the wineries immediately after the vinification process and analyzed by chromatographic and spectroscopic techniques. Also, annual production and yields were estimated. Grape seed oil quality was evaluated based on fatty acid methyl esters (FAMEs) composition. Grape skins phenolic fraction was extracted by an eco-friendly, non-toxic water-glycerol solvent system and were detected qualitatively. Also, total phenolic content (TPC) and antioxidant activity were measured. Based on estimated yields, our results demonstrate that winery by-products have the potential to promote the cyclical bioeconomy in a modern economic growth model that will reduce waste, and environmental costs as they can be reused as whole material in foods, dietary supplements, cosmetic ingredients, food colorants and preservatives.

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Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Food Chemistry ◽

10.1016/j.foodchem.2018.04.116 ◽

2018 ◽

Vol 264 ◽

pp. 16-23 ◽

Cited By ~ 11

Author(s):

Piergiorgio Comuzzo ◽

Marco Marconi ◽

Gianmaria Zanella ◽

Marco Querzè

Keyword(s):

Electric Field ◽

Volatile Compounds ◽

Pulsed Electric Field ◽

Wine Composition

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Enhancement of the Antioxidant, Anti-Tyrosinase, and Anti-Hyaluronidase Activity of Morus alba L. Leaf Extract by Pulsed Electric Field Extraction

Molecules ◽

10.3390/molecules25092212 ◽

2020 ◽

Vol 25 (9) ◽

pp. 2212

Author(s):

Wantida Chaiyana ◽

Jakkapan Sirithunyalug ◽

Suvimol Somwongin ◽

Chanun Punyoyai ◽

Natnaree Laothaweerungsawat ◽

...

Keyword(s):

Electric Field ◽

Leaf Extract ◽

Phenolic Content ◽

Pulsed Electric Field ◽

Morus Alba ◽

Total Phenolic ◽

Frap Assay ◽

Antioxidant Power ◽

Hyaluronidase Activity

In this study we aimed to compare the chemical composition and biological activity between Morus alba L. leaf extract obtained with 95% v/v ethanol using a pulsed electric field (PEF) and the conventional maceration method. Extracts of M. alba leaves collected from Chiang Mai (CM), Sakon Nakon (SK), and Buriram (BR), Thailand, were investigated for 1-deoxynojirimycin content by high-performance liquid chromatography and for total phenolic content by the Folin–Ciocalteu method. Antioxidant activity was investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azinobis-3-ethylbenzothiazoline-6-sulphonate (ABTS), and ferric reducing antioxidant power (FRAP) assay. Anti-tyrosinase and anti-hyaluronidase activity was investigated by in vitro spectrophotometry. The results show that this is the first study to indicate PEF as a novel method for enhancing the phenolic content and antioxidant, anti-tyrosinase, and anti-hyaluronidase activity of M. alba leaf extract (P < 0.05). PEF extract of M. alba leaves collected from BR had comparable ABTS•+ scavenging activity to l-ascorbic acid and comparable anti-tyrosinase activity to kojic acid (P > 0.05). On the other hand, PEF extract of M. alba leaves collected from SK exhibited significantly high anti-hyaluronidase activity, comparable to that of oleanolic acid (P > 0.05). Therefore, PEF is suggested for further M. alba leaf extraction in the production of natural whitening and anti-aging cosmetic ingredients.

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Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field

Foods and raw materials ◽

10.21603/2308-4057-2020-1-186-195 ◽

2020 ◽

pp. 186-195

Author(s):

Shohreh Arab Shirazi ◽

Ahmad Pedram Nia ◽

Mohammad Reza Saeidi Asl ◽

Fariba Naghipour ◽

Hamid Tavakolipour

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Electric Field ◽

Antioxidant Activities ◽

Pulse Electric Field ◽

Antioxidant Properties ◽

Pulsed Electric Field ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Positive Effects

Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods. Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932). Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.

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Quality Evaluation of Winery By-Products from Ionian Islands Grape Varieties in the Concept of Circular Bioeconomy

Sustainability ◽

10.3390/su13105454 ◽

2021 ◽

Vol 13 (10) ◽

pp. 5454

Author(s):

Marinos Xagoraris ◽

Ioanna Oikonomou ◽

Dimitra Daferera ◽

Charalambos Kanakis ◽

Iliada K. Lappa ◽

...

Keyword(s):

Oil Quality ◽

Acid Methyl Ester ◽

Total Phenolic ◽

Spectroscopic Techniques ◽

Grape Seeds ◽

Phenolic Fraction ◽

Ionian Islands ◽

Grape Seed Oil ◽

Grape Skins ◽

By Products

The aim of this work was the study and evaluation of winery by-products in the framework of the circular bioeconomy. Grape seeds and grape skins from Greek Ionian Islands varieties were analyzed in an attempt to provide the appropriate basis for model development of their sustainable exploitation at a local or regional level. The by-products were collected directly from the wineries immediately after the vinification process and were analyzed by chromatographic and spectroscopic techniques. In addition, annual production and yields were estimated. Grape seed oil quality was evaluated based on fatty acid methyl ester (FAME) composition. The grape skins’ phenolic fraction was extracted by an eco-friendly, nontoxic water-glycerol solvent system and was detected qualitatively. In addition, total phenolic content (TPC) and antioxidant activity (ABTS, DPPH) were measured. Based on estimated yields, our results demonstrate that winery by-products have the potential to promote the cyclical bioeconomy in a modern economic growth model that will reduce by-products and environmental costs as they can be reused as whole material in foods, dietary supplements, cosmetic ingredients, food colorants, and preservatives.

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