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Food and Bioprocess Technology

, Volume 8, Issue 5, pp 1139–1148 | Cite as

Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace

  • Francisco J. Barba
  • Sylène Brianceau
  • Mohammad Turk
  • Nadia Boussetta
  • Eugène Vorobiev
Original Paper

Abstract

The aim of this study is to compare alternative treatments on solvent-free extraction of high added value components from fermented grape pomace. Ultrasounds (US), pulsed electric fields (PEF) and high voltage electric discharges (HVED), which are physical treatments able to induce cell damages, were applied on aqueous suspensions of grape pomace. The efficiency of these technologies for phenolic compounds extraction, and particularly for anthocyanins recovery, was evaluated throughout the treatments at equivalent cell disintegration indexes (Z). HVED proved to be the most interesting technique to achieve higher phenolic compounds recovery with lower energy requirement than PEF and US at the same values of Z. However, HVED was less selective than PEF and US regarding the amount of anthocyanins recovered. At equivalent cell disintegration of Z = 0.8, PEF remarkably increased the extraction yield of total anthocyanins up to 22 and 55 % in comparison with US and HVED-assisted extractions. At this Z value, the ratio of total anthocyanins to TPC extracted reaches the respective values of 41.7, 34.9 and 14.1 % for PEF, US and HVED, thus demonstrating interesting differences of selectivity of the treatments.

Keywords

High voltage electric discharges Pulsed electric fields Ultrasounds Cell disintegration Polyphenols Anthocyanins Selectivity 

Notes

Acknowledgments

This study received financial support from the Agence National de Recherche under the first transnational call of ECO-INNOVERA (ERA-NET). The authors would like to thank the Ecoled’ingénieurs de Changins (EIC, Switzerland), and particularly Ms. Anna-Claire Silvestri for providing grape pomace. F.J. Barba wishes to thank the Valencian Autonomous Government (Conselleríad’Educació, Cultura I Esport. Generalitat Valenciana) for the postdoctoral fellowship of the VALi+d program “ProgramaVALi+d per a investigadors en fase postdoctoral 2013” (APOSTD/2013/092).

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Francisco J. Barba
    • 1
    • 2
  • Sylène Brianceau
    • 1
  • Mohammad Turk
    • 1
    • 3
  • Nadia Boussetta
    • 1
  • Eugène Vorobiev
    • 1
  1. 1.Centre de Recherche de Royallieu, Département de Génie des Procédés Industriels, Unité Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR)Université de Technologie de CompiègneCompiègne CedexFrance
  2. 2.Nutrition and Food Science Area, Faculty of PharmacyUniversitat de ValènciaValènciaSpain
  3. 3.Ecole Supérieure de Chimie Organique et Minérale, Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR)CompiègneFrance

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