4.7 Review

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Guidelines on reporting treatment conditions for emerging technologies in food processing

Vicente M. Gomez-Lopez et al.

Summary: This study aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Different thermal and non-thermal technologies are categorized and discussed, with the highlighting of future perspectives.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Chemistry, Applied

High hydrostatic pressure for recovery of anthocyanins: effects, performance, and applications

Julia Martin et al.

Summary: Anthocyanins have high potential in the food industry due to their coloring properties and high antioxidant activity. High hydrostatic pressure (HHP) assisted extraction is a promising alternative to conventional techniques, allowing for enhanced mass transfer rates and higher extraction yields. The HHP process is based on Pascal and Le Chatelier's principles, and offers advantages including fewer impurities, preservation of thermo-sensitive structures, and extractions at room temperature.

SEPARATION AND PURIFICATION REVIEWS (2021)

Review Food Science & Technology

Anthocyanin food colorant and its application in pH-responsive color change indicator films

Swarup Roy et al.

Summary: Anthocyanins, as natural pigments, have shown great potential in the field of smart packaging, with their pH-responsive color-changing properties being particularly useful for monitoring the freshness and quality of food products. Studies have highlighted the practical application value of eco-friendly biodegradable polymer-based color indicator films incorporating anthocyanins.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Review Biochemistry & Molecular Biology

Anthocyanins, Microbiome and Health Benefits in Aging

Rachel Hair et al.

Summary: By 2050, the percentage of individuals over the age of 60 is projected to reach 22%, with chronic diseases associated with aging presenting challenges for this demographic. Anthocyanins and the gut microbiome have shown positive effects on cardiovascular and bone health, as well as potential in cancer prevention and treatment.

MOLECULES (2021)

Review Acoustics

Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

Kshitiz Kumar et al.

Summary: Growing fruit and vegetable processing industries produce significant amounts of by-products with bioactive compounds. Ultrasound assisted extraction (UAE) is an efficient technique for extracting these compounds, but requires optimization of various variables for each type of by-product.

ULTRASONICS SONOCHEMISTRY (2021)

Article Chemistry, Applied

Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality

C. Gamonpilas et al.

Summary: In this study, pectin extracted from pomelo peels was degraded using an electron beam, resulting in a decrease in molecular weight with higher dosages. The degree of esterification of pectin increased with increased e-beam dosage above 50 kGy. Irradiated pomelo pectins showed a linearly proportional decrease in viscosity to the decrease in molecular weight, indicating promising prebiotic functionality.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines

Mylene Ross Arcena et al.

Summary: The study found that pulsed electric fields treatment had a significant effect on the volatile and phenolic profiles of Merlot grapes, extracting more anthocyanins and phenolic compounds to improve the flavor and aroma of the wine. Merlot wines vinified with PEF-treated grapes had higher intensities of blackcurrant flavor and odor, as well as significantly different spice flavor intensity. Overall, PEF treatment provides winemakers with the capability to tailor the extraction of phenolic compounds for creating red wines with distinct sensory characteristics.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Food Science & Technology

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Cristian Vaquero et al.

Summary: The use of Pulsed Electric Fields (PEF) in nonthermal food processing can improve yeast implantation and fermentation, resulting in increased production of desired metabolites while preserving sensory qualities. Yeasts treated with PEF showed higher production of lactic acid and anthocyanins, indicating better fermentation outcomes.
Article Food Science & Technology

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Carlos Escott et al.

Summary: Pulsed light irradiation technology can significantly reduce yeast counts and has the potential to replace traditional methods in grape fermentation.
Review Food Science & Technology

Healthy expectations of high hydrostatic pressure treatment in food processing industry

Hsiao-Wen Huang et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2020)

Review Biochemistry & Molecular Biology

Anthocyanins and Human Health-A Focus on Oxidative Stress, Inflammation and Disease

Hollie Speer et al.

ANTIOXIDANTS (2020)

Article Food Science & Technology

Limit SO2 content of wines by applying High Hydrostatic Pressure

Stefania Christofi et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Article Food Science & Technology

Effects of electron-beam irradiation on postharvest strawberry quality

Yeong-Seok Yoon et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Review Food Science & Technology

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Maria E. Martin et al.

Article Food Science & Technology

Preservation treatment of fresh raspberries by e-beam irradiation

M. Elias et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Review Nutrition & Dietetics

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

Antonio Morata et al.

FRONTIERS IN NUTRITION (2020)

Review Food Science & Technology

Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry

Aitana Santamera et al.

BEVERAGES (2020)

Article Biotechnology & Applied Microbiology

Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis tyinifera cv Tannat grape pomace

Mariana Gonzalez et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

Article Food Science & Technology

Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification

Andrea Osete-Alcaraz et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation

Magdalena Blaszak et al.

MOLECULES (2019)

Review Food Science & Technology

Potential Applications of High Pressure Homogenization in Winemaking: A Review

Piergiorgio Comuzzo et al.

BEVERAGES (2019)

Article Chemistry, Applied

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Karina R. Avalos-Llano et al.

FOOD CHEMISTRY (2018)

Review Food Science & Technology

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Antonio Bevilacqua et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Article Food Science & Technology

Pulsed Light Effect in Red Grape Quality and Fermentation

Carlos Escott et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Review Biochemistry & Molecular Biology

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

Krystian Marszalek et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Review Food Science & Technology

Emerging preservation technologies in grapes for winemaking

Antonio Morata et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Biochemistry & Molecular Biology

Food processing by high hydrostatic pressure

Kazutaka Yamamoto

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2017)

Article Food Science & Technology

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Maria Antonia Banuelos et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Review Microbiology

Applications of High and Ultra High Pressure Homogenization for Food Safety

Francesca Patrignani et al.

FRONTIERS IN MICROBIOLOGY (2016)

Article Food Science & Technology

Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Antonio Morata et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Food Science & Technology

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Francisco J. Barba et al.

FOOD RESEARCH INTERNATIONAL (2015)

Review Chemistry, Analytical

Ultrasound: A clean, green extraction technology

Brijesh K. Tiwari

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2015)

Review Food Science & Technology

Microbial decontamination of food by electron beam irradiation

Hsiang-Mei Lung et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Antonio Morata et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Food Science & Technology

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

A. Zamora et al.

FOOD ENGINEERING REVIEWS (2015)

Article Food Science & Technology

Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes

Elisa Luengo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

Nada El Darra et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Food Science & Technology

High hydrostatic pressure treatment of beer and wine: A review

Sencer Buzrul

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Agriculture, Multidisciplinary

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Naiara Busse-Valverde et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Biochemistry & Molecular Biology

OPTIMIZATION OF ULTRASONIC-ASSISTED EXTRACTION OF TOTAL ANTHOCYANINS FROM GRAPE PEEL USING RESPONSE SURFACE METHODOLOGY

Kashif Ghafoor et al.

JOURNAL OF FOOD BIOCHEMISTRY (2011)

Review Food Science & Technology

History and future of food irradiation

Jozsef Farkas et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

Article Acoustics

Applications of ultrasound in food technology: Processing, preservation and extraction

Farid Chemat et al.

ULTRASONICS SONOCHEMISTRY (2011)

Article Food Science & Technology

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

Daniela Bermudez-Aguirre et al.

FOOD ENGINEERING REVIEWS (2011)

Article Food Science & Technology

Potential applications of PEF to improve red wine quality

E. Puertolas et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Article Acoustics

Effect of ultrasound processing on anthocyanins and color of red grape juice

B. K. Tiwari et al.

ULTRASONICS SONOCHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds

Kashif Ghafoor et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Engineering, Chemical

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

Margarita Corrales et al.

JOURNAL OF FOOD ENGINEERING (2009)

Review Food Science & Technology

Effects of pulsed electric fields on bioactive compounds in foods: a review

Robert Soliva-Fortuny et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)

Review Food Science & Technology

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

B. K. Tiwari et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)

Article Food Science & Technology

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

N. Lopez et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Food Science & Technology

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

M. Corrales et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Review Food Science & Technology

Pulsed light for food decontamination: a review

Vicente M. Gomez-Lopez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Acoustics

Ultrasonic depolymerization of aqueous carboxymethylcellulose

A Gronroos et al.

ULTRASONICS SONOCHEMISTRY (2004)

Article Food Science & Technology

Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design

V Heinz et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)

Review Biochemistry & Molecular Biology

Anthocyanins and other flavonoids

JB Harborne et al.

NATURAL PRODUCT REPORTS (2001)

Article Chemistry, Physical

Using gamma irradiation for the recovery of anthocyanins from grape pomace

N Ayed et al.

RADIATION PHYSICS AND CHEMISTRY (2000)