期刊
FOOD RESEARCH INTERNATIONAL
卷 65, 期 -, 页码 462-468出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.04.024
关键词
Polyphenols; Proteins; Ultrasounds; High-voltage electrical discharges; Pulsed electric fields
资金
- Research Council of Saint Joseph University [FS54]
This work examined the potential of valorization of vine shoots through their polyphenol and protein contents. However the choice of the experimental conditions targeted polyphenol extraction at the expense of proteins for further simplification of the purification process. The intensification of polyphenol and protein extraction by physical treatments (pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound (US)) was studied. A significant enhancement of polyphenol extraction was noticed with HVED, PEF and US. However, and for each treatment the improvement of the extraction process started beyond a specific energetic threshold (HVED (10 kJ/kg), PEF (50 kJ/kg) and US (1010 kJ/kg)). HVED had the highest polyphenol and protein extraction yields with the lowest energetic prerequisite. Extracts of high polyphenol yield (34.5 mg of gallic acid equivalent (GAE) per g of dry matter (DM)) and high purity (89%) were obtained with HVED. Polyphenol and protein diffusion coefficients (m(2)/s) demonstrated HVED to better enhance the extraction process of those bio-molecules. Similarly, the calculation of the electrical conductivity disintegration index, Z, showed the highest tissue damage for HVED and a rising cellular damage with the increased energetic requirement of each treatment. (C) 2014 Elsevier Ltd. All rights reserved.
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