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Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

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Abstract

The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pre-treatment method to improve the efficiency of the industrial processing of berry fruits.

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Acknowledgments

The postdoctoral fellowship is being funded by European Union Structural Funds project “Postdoctoral Fellowship Implementation in Lithuania”. The authors would also like to acknowledge networking support by the COST Action TD1104. Thanks are due to Dr. Mauro Maria Capitoli for his invaluable help with chemical analyses.

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Authors and Affiliations

  1. Department of Biology, Vytautas Magnus University, K. Donelaičio st. 58, 44248, Kaunas, Lithuania

    Ramunė Bobinaitė & Saulius Šatkauskas

  2. Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, SA, Italy

    Gianpiero Pataro & Giovanna Ferrari

  3. Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas st. 30, 54333, Babtai, Kaunas distr., Lithuania

    Nerijus Lamanauskas & Pranas Viškelis

  4. ProdAl Scarl - University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy

    Giovanna Ferrari

Authors
  1. Ramunė Bobinaitė
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  2. Gianpiero Pataro
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  3. Nerijus Lamanauskas
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  4. Saulius Šatkauskas
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  5. Pranas Viškelis
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  6. Giovanna Ferrari
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Corresponding author

Correspondence to Ramunė Bobinaitė.

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Highlights

>PEF induces cell membrane disintegration of blueberry tissues. > PEF pre-treatment enhances the yield and antioxidant activity of blueberry juice. >PEF pretreatment improves the extraction efficiency of bioactive compounds from berry by-products.

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Bobinaitė, R., Pataro, G., Lamanauskas, N. et al. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 52, 5898–5905 (2015). https://doi.org/10.1007/s13197-014-1668-0

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  • DOI: https://doi.org/10.1007/s13197-014-1668-0

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