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Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

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Abstract

The present work is devoted to the investigation of the effect of pulsed ohmic heating (POH) on cells membrane damage and intensification of polyphenols extraction from red grape pomace. Untreated, POH-treated and freeze-thawed samples were compared. The effects of electric field strength (E = 100–800 V/cm) and the percentage of ethanol in water (E/W = 0–50 %) on polyphenols extraction were discussed. Measurements of electrical conductivity and electric energy consumption were performed for POH pretreatment optimization. Results show that POH treatment results in cells membrane denaturation. This permeabilization increases with the elevation of electric field strength and temperature. POH pretreatment accelerates the extraction kinetics of total polyphenols from grape pomace. Freeze-thawed samples are always accompanied with a high degree of cell damage and high concentration of polyphenols in the extract. The highest extraction yields were obtained with a POH pretreatment at 400 V/cm followed by a diffusion step for 60 min at 50 °C and with a solvent composed of 30 % of ethanol in water. In these conditions, the polyphenol content was 36 % more than untreated samples. The proposed technique (POH pretreatment) appears to be promising for future industrial applications of polyphenols extraction from pomace.

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Abbreviations

d :

Diameter (mm)

E :

Electric field strength (V/cm)

h :

Height (mm)

I :

Current intensity (A)

K 1 :

Peleg rate constant (min 100 g DM/g GAE)

K 2 :

Peleg’s capacity constant (100 g DM/g GAE)

n :

Number of pulses

N :

Number of trains

N Z :

Number of trains to attain the value of Z = 0.8

m :

Mass of grape pomace (g)

m s :

Mass of the sample (grape pomace + water) (kg)

q :

Maximum of extraction rate (g GAE/100 g DM min)

R :

Resistance (ohm)

T :

Time (min)

t i :

Pulse duration (μs)

t t :

Total time of POH treatment (s)

t POH :

Effective time of POH treatment (s)

T :

Temperature (°C)

T z :

Characteristic damage temperature (°C)

Δt :

Time between pulses (ms)

U :

Voltage (V)

W :

Energy consumption (J/kg)

Y 0 :

Initial yield of total phenolic compounds (g GAE/100 g DM)

Y max :

Maximum extraction yield of phenolic compounds estimated by Peleg’s model (g GAE/100 g DM)

Y(t):

Yield of total phenolic compounds (g GAE/100 g DM)

Z :

Disintegration index

Z p :

Polyphenols extraction index

σ :

Electrical conductivity (S/m)

τ z :

Characteristic damage time (s)

α :

Electrical conductivity at T = 0 °C (S/m)

β :

Slope of σ vs. T (S/m °C)

d:

Completely damaged tissue

u:

Untreated (intact)

DM:

Dry matter

E/W:

Ratio between ethanol and water

FC:

Folin Ciocalteu

GAE:

Gallic acid equivalent

PEF:

Pulsed electric field

POH:

Pulsed ohmic heating

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Acknowledgments

The authors would like to thank the society KSARA (Lebanon) for financial support. Thanks to Dr. Nadia Boussetta for her help on the realization of the preparation of the manuscript.

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Authors and Affiliations

  1. Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, Université de Technologie de Compiègne, B.P. 20529-60205, Compiègne Cedex, France

    Nada El Darra, Nabil Grimi & Eugène Vorobiev

  2. Faculté des Sciences, Université Saint-Joseph de Beyrouth, Rue de Damas, Mar Mikhael 1104 2020, B.P. 17-5208, Beirut, 1107 2050, Lebanon

    Nada El Darra, Nicolas Louka & Richard Maroun

  3. UTC/ESCOM, EA 4297 TIMR, 60200, Compiègne, France

    Nada El Darra

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  1. Nada El Darra
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  2. Nabil Grimi
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  3. Eugène Vorobiev
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Correspondence to Nada El Darra.

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El Darra, N., Grimi, N., Vorobiev, E. et al. Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating. Food Bioprocess Technol 6, 1281–1289 (2013). https://doi.org/10.1007/s11947-012-0869-7

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