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Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

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Abstract

The moderate thermal (MT), ultrasound (US), and pulsed electric field (PEF) pretreatments are studied to enhance the phenolics extraction from Cabernet Franc (CF) grapes. The next pretreatment conditions are investigated: MT (50 °C, 15 min, 125 kJ/kg), US1 (24 kHz, 5 min, 121 kJ/kg), US2 (24 kHz, 10 min, 242 kJ/kg), US3 (24 kHz, 15 min, 363 kJ/kg), PEF1 (0.8 kV/cm, 100 ms, 42 kJ/kg), and PEF2 (5 kV/cm, 1 ms, 53 kJ/kg). The qualitative parameters of extracts (pH, °Brix, and color intensity), their total polyphenols content, anthocyanins, tannins, and free radical scavenging activity were determined during the whole period of alcoholic fermentation. The results show that all studied pretreatments improve phenolics extraction (anthocyanins and tannins content), color intensity, and scavenging activity of the samples during red fermentation. However, the moderate (0.8 kV/cm) and high (5 kV/cm) PEF were the most effective pretreatments and increased the phenolics extraction yield, respectively, on 51 and 62 %, while the MT and US3 pretreatments increased the phenolics extraction yield, respectively, on 20 and 7 %. The anthocyanin and tannins were also better extracted, and the color intensity was highest after the PEF pretreatments in comparison with the MT and US pretreatments.

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Abbreviations

MT:

Moderate thermal

US:

Ultrasound

PEF:

Pulsed electric field

CF:

Cabernet Franc

DM:

Dry matter

GAE:

Gallic acid equivalent

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

OD:

Optical density

CI:

Color intensity

SO2 :

Sulfur dioxide

HCl:

Hydrochloric acid

R 2 :

Linear regression coefficient

d :

Distance between electrodes (cm)

E :

Electric field strength (V/cm)

n :

Number of pulses

N :

Number of trains

T :

Time (min)

t i :

Pulse duration (µs)

t PEF :

Effective time of PEF treatment (s)

Δt :

Time between pulses (ms)

Δt t :

Pause after each train (s)

m :

Mass of grapes (kg)

U :

Voltage (V)

W :

Energy consumption (kJ/kg)

Y 0 :

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

Y t :

Content of total phenolic compounds at t (mg GAE/100 g DM)

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Acknowledgments

The authors would like to thank the society KSARA (Lebanon) for financial support.

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Authors and Affiliations

  1. Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Département de Génie des Procédés Industriels, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, B.P. 20529-60205, 60200, Compiègne Cedex, France

    Nada El Darra, Nabil Grimi & Eugène Vorobiev

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

    Nada El Darra, Richard G. Maroun & Nicolas Louka

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  1. Nada El Darra
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  5. Eugène Vorobiev
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Correspondence to Nada El Darra.

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El Darra, N., Grimi, N., Maroun, R.G. et al. Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation. Eur Food Res Technol 236, 47–56 (2013). https://doi.org/10.1007/s00217-012-1858-9

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