Skip to main content
SpringerLink
Log in

Potential Application of Pulsed Electric Fields for Improving Extraction of Plant Pigments

Handbook of Electroporation

  • 120 Accesses

Abstract

Regarding the potential of pulsed electric field (PEF) to extract pigments from plant tissue, research interest has over the last decade steadily grown with novel findings. PEF has repeatedly been referred to as a novel nonthermal tissue disintegration method that can offer less detrimental changes to tissue and to the extraction of heat-labile pigments. Moreover, it was believed that PEFs can improve the pigment extraction processes and color attributes of some plant-based products. Despite the early evidence, the research on PEF-assisted extraction of plant pigments is still at the development stage and requires better understanding in particular of the effects of different pigments, changes at the cellular level, and favorable extraction strategies. So far, the extractability of the red beetroot betanin through PEF has been most widely studied using aqueous solid-liquid extraction systems. Secondarily, the extraction of anthocyanins from various tissues was proved to be enhanced by the PEF treatment, while less research was carried out on the extraction of oil-soluble pigments, chlorophyll, and carotenoids.

This work was conducted mainly to give readers an introductory and fundamental knowledge on plant pigment extraction assisted by PEF in light of recent developments. The first part of the work focuses on the role of PEF treatment in line with general extraction principles. In the final part, specific examples of extracting major plant pigments, namely chlorophylls, carotenoids, betalains, and anthocyanins, from selected research works were introduced; thereby, the approaches, methodologies, and major findings were summarized.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Ade-Omowaye BIO, Angersbach A, Taiwo KA, Knorr D (2001) The use of pulsed electric fields in producing juice from paprika (Capsicum annuum L.) J Food Process Preserv 25:353–365. doi:10.1111/j.1745-4549.2001.tb00466.x

    Article  Google Scholar 

  • Andersen OM, Christinet L, Cuttriss AJ et al (2004) Plant pigments and their manipulation. Annu Plant Rev 14:369. doi:10.1093/aob/mci287

    Google Scholar 

  • Barba FJ, Parniakov O, Pereira SA et al (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 77:773–798. doi:10.1016/j.foodres.2015.09.015

    Article  Google Scholar 

  • Brianceau S, Turk M, Vitrac X, Vorobiev E (2015) Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace. Innovative Food Sci Emerg Technol 29:2–8. doi:10.1016/j.ifset.2014.07.010

    Article  Google Scholar 

  • Cemeroğlu B, Yemenicioğlu A, Özkan M (2004) Meyve ve Sebze İşleme Teknolojisi. In: Cemeroğlu B (ed) Meyve ve Sebzelerin Bileşimi, 2nd edn. Kültür ve Turizm Bakanlığı, Ankara, pp 88–116

    Google Scholar 

  • Chalermchat Y, Fincan M, Dejmek P (2004) Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment: mathematical modelling of mass transfer. J Food Eng 64:229–236. doi:10.1016/j.jfoodeng.2003.10.002

    Article  Google Scholar 

  • Chigurupati N, Saiki L, Gayser C, Dash AK (2002) Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. Int J Pharm 241:293–299. doi:10.1016/S0378-5173(02)00246-6

    Article  Google Scholar 

  • Corrales M, Toepfl S, Butz P et al (2008) Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison. Innovative Food Sci Emerg Technol 9:85–91. doi:10.1016/j.ifset.2007.06.002

    Article  Google Scholar 

  • Donsì F, Ferrari G, Pataro G (2010) Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue. Food Eng Rev 2:109–130. doi:10.1007/s12393-010-9015-3

    Article  Google Scholar 

  • Dörnenburg H, Knorr D (1993) Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolites. Food Biotechnol 7:35–48. doi:10.1080/08905439309549844

    Article  Google Scholar 

  • Eshtiaghi MN, Knorr D (2002) High electric field pulse pretreatment: potential for sugar beet processing. J Food Eng 52:265–272. doi:10.1016/S0260-8774(01)00114-5

    Article  Google Scholar 

  • Fincan M (2015) Extractability of phenolics from spearmint treated with pulsed electric field. J Food Eng 162:31–37. doi:10.1016/j.jfoodeng.2015.04.004

    Article  Google Scholar 

  • Fincan M, DeVito F, Dejmek P (2004) Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment. J Food Eng 64:381–388. doi:10.1016/j.jfoodeng.2003.11.006

    Article  Google Scholar 

  • Gachovska T, Cassada D, Subbiah J et al (2010) Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing. J Food Sci. doi:10.1111/j.1750-3841.2010.01699.x

    Google Scholar 

  • Hagiwara A, Yoshino H, Ichihara T et al (2002) Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine. J Toxicol Sci 27:57–68. doi:10.2131/jts.27.57

    Article  Google Scholar 

  • Knorr D, Angersbach A (1998) Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends Food Sci Technol 9:185–191

    Article  Google Scholar 

  • Kolodziejczyk J, Saluk-Juszczak J, Posmyk MM et al (2011) Red cabbage anthocyanins may protect blood plasma proteins and lipids. Cent Eur J Biol 6:565–574. doi:10.2478/s11535-011-0037-5

    Google Scholar 

  • Lebovka NI, Bazhal MI, Vorobiev E (2002) Estimation of characteristic damage time of food materials in pulsed-electric fields. J Food Eng 54:337–346. doi:10.1016/S0260-8774(01)00220-5

    Article  Google Scholar 

  • Lin JY, Li CY, Hwang IF (2008) Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes. Food Chem 109:771–781. doi:10.1016/j.foodchem.2008.01.039

    Article  Google Scholar 

  • Loginova KV, Lebovka NI, Vorobiev E (2011) Pulsed electric field assisted aqueous extraction of colorants from red beet. J Food Eng 106:127–133. doi:10.1016/j.jfoodeng.2011.04.019

    Article  Google Scholar 

  • López N, Puértolas E, Condón S et al (2009) Enhancement of the extraction of betanine from red beetroot by pulsed electric fields. J Food Eng 90:60–66. doi:10.1016/j.jfoodeng.2008.06.002

    Article  Google Scholar 

  • Luengo E, Álvarez I, Raso J (2014a) Improving carotenoid extraction from tomato waste by pulsed electric fields. Front Nutr 1:12. doi:10.3389/fnut.2014.00012

    Article  Google Scholar 

  • Luengo E, Condón-Abanto S, Álvarez I, Raso J (2014b) Effect of pulsed electric field treatments on permeabilization and extraction of pigments from Chlorella vulgaris. J Membr Biol 247:1269–1277. doi:10.1007/s00232-014-9688-2

    Article  Google Scholar 

  • Luengo E, Martínez JM, Álvarez I, Raso J (2016) Effects of millisecond and microsecond pulsed electric fields on red beet cell disintegration and extraction of betanines. Ind Crop Prod 84:28–33. doi:10.1016/j.indcrop.2016.01.016

    Article  Google Scholar 

  • Pakhomov AG, Miklavcic D, Markov MS (eds) (2010) Advanced electroporation techniques in biology and medicine. CRC Press, Boca Raton

    Google Scholar 

  • Roohinejad S, Everett DW, Oey I (2014) Effect of pulsed electric field processing on carotenoid extractability of carrot puree. Int J Food Sci Technol 49:2120–2127. doi:10.1111/ijfs.12510

    Article  Google Scholar 

  • Saulis G (2010) Electroporation of cell membranes: the fundamental effects of pulsed electric fields in food processing. Food Eng Rev 2:52–73. doi:10.1007/s12393-010-9023-3

    Article  Google Scholar 

  • Saulis G, Saule R (2012) Size of the pores created by an electric pulse: microsecond vs millisecond pulses. Biochim Biophys Acta Biomembr 1818:3032–3039

    Article  Google Scholar 

  • Silve A, Guimerà Brunet A, Al-Sakere B et al (2014) Comparison of the effects of the repetition rate between microsecond and nanosecond pulses: electropermeabilization-induced electro-desensitization? Biochim Biophys Acta Gen Subj 1840:2139–2151. doi:10.1016/j.bbagen.2014.02.011

    Article  Google Scholar 

  • Soliva-Fortuny R, Balasa A, Knorr D, Martin-Belloso O (2009) Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends Food Sci Technol 20:544–556. doi:10.1016/j.tifs.2009.07.003

    Article  Google Scholar 

  • Weaver JC, Chizmadzhev YA (1996) Theory of electroporation: a review. Bioelectrochem Bioenerg 41:135–160

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering, Erciyes University, Talas yolu, 38039, Melikgazi, Kayseri, Turkey

    Mustafa Fincan

Authors
  1. Mustafa Fincan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mustafa Fincan .

Editor information

Editors and Affiliations

  1. Faculty of Electrical Enginer, University of Ljubljana, Ljubljana, Slovenia

    Damijan Miklavcic

Section Editor information

  1. Department of Animal Production and Food Science, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain

    Javier Raso

Rights and permissions

Reprints and permissions

Copyright information

© 2017 Springer International Publishing AG

About this entry

Cite this entry

Fincan, M. (2017). Potential Application of Pulsed Electric Fields for Improving Extraction of Plant Pigments. In: Miklavcic, D. (eds) Handbook of Electroporation. Springer, Cham. https://doi.org/10.1007/978-3-319-26779-1_34-1

Download citation

  • DOI: https://doi.org/10.1007/978-3-319-26779-1_34-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-26779-1

  • Online ISBN: 978-3-319-26779-1

  • eBook Packages: Springer Reference Biomedicine and Life SciencesReference Module Biomedical and Life Sciences

Publish with us

Policies and ethics

Chapter history

  1. Latest

    Potential Application of Pulsed Electric Fields for Improving Extraction of Plant Pigments
    Published:
    24 March 2017

    DOI: https://doi.org/10.1007/978-3-319-26779-1_34-2

  2. Original

    Potential Application of Pulsed Electric Fields for Improving Extraction of Plant Pigments
    Published:
    23 February 2017

    DOI: https://doi.org/10.1007/978-3-319-26779-1_34-1

Societies and partnerships

Search

Navigation