Abstract
The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the desirability approach and response surface methodology. The effect of the electric field strength and the treatment time over the total polyphenolic content (TPC) and the antioxidant activity (AA) was analyzed. The optimum treating conditions were found to be 1318 V/cm and 315 pulses, and resulted in increments of 19%, 45%, and 6%, for TPC, AA, and total monomeric anthocyanins, respectively. Two initial temperatures were studied (10 and 22 °C) during electroporation. A significant effect of temperature over PEF treatment was observed. The PEF treatment was appropriate for increasing the extraction of bioactive compounds, leading to improved blackcurrant juices that could be used as ingredients for functional foods.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC. (2000). Official Methods of analysis of AOAC International (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemist.
Archaina, D., Leiva, G., Salvatori, D., & Schebor, C. (2018). Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. Food Sci Technol Int, 24(1), 78–86. https://doi.org/10.1177/1082013217729601.
Asavasanti, S., Ersus, S., Ristenpart, W., Stroeve, P., & Barrett, D. M. (2010). Critical electric field strengths of onion tissues treated by pulsed electric fields. J Food Sci, 75(7), E433–E443. https://doi.org/10.1111/j.1750-3841.2010.01768.x.
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chem Eng Process Process Intensif, 50(11–12), 1237–1243. https://doi.org/10.1016/j.cep.2011.08.002.
Bakowska-Barczak, A. M., & Kolodziejczyk, P. P. (2011). Black currant polyphenols: their storage stability and microencapsulation. Ind Crop Prod, 34(2), 1301–1309. https://doi.org/10.1016/j.indcrop.2010.10.002.
Barba, F. J., Galanakis, C. M., Esteve, M. J., Frigola, A., & Vorobiev, E. (2015a). Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries. J Food Eng, 167, 38–44. https://doi.org/10.1016/j.jfoodeng.2015.02.001.
Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., et al. (2015b). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int, 77, 773–798. https://doi.org/10.1016/j.foodres.2015.09.015.
Baş, D., & Boyacı, İ. H. (2007). Modeling and optimization I: Usability of response surface methodology. J Food Eng, 78(3), 836–845. https://doi.org/10.1016/j.jfoodeng.2005.11.024.
Bobinaitė, R., Pataro, G., Lamanauskas, N., Šatkauskas, S., Viškelis, P., & Ferrari, G. (2015). 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(9), 5898–5905. https://doi.org/10.1007/s13197-014-1668-0.
Boussetta, N., Vorobiev, E., Le, L. H., Cordin-Falcimaigne, A., & Lanoisellé, J.-L. (2012). Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT Food Sci Technol, 46(1), 127–134. https://doi.org/10.1016/j.lwt.2011.10.016.
Boussetta, N., Soichi, E., Lanoisellé, J.-L., & Vorobiev, E. (2014). Valorization of oilseed residues: Extraction of polyphenols from flaxseed hulls by pulsed electric fields. Ind Crop Prod, 52, 347–353. https://doi.org/10.1016/j.indcrop.2013.10.048.
Carbonell-Capella, J. M., Parniakov, O., Barba, F. J., Grimi, N., Bals, O., Lebovka, N., & Vorobiev, E. (2016). “Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields. Innovative Food Sci Emerg Technol, 33, 187–194. https://doi.org/10.1016/j.ifset.2015.12.016.
Chang, S. K., Alasalvar, C., & Shahidi, F. (2016). Review of dried fruits: phytochemicals, antioxidant efficacies, and health benefits. J Funct Foods, 21, 113–132. https://doi.org/10.1016/j.jff.2015.11.034.
Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason Sonochem, 34, 540–560. https://doi.org/10.1016/j.ultsonch.2016.06.035.
Coria Cayupán, Y. S., Ochoa, M. J., & Nazareno, M. A. (2011). Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process. Food Chem, 126(2), 514–519. https://doi.org/10.1016/j.foodchem.2010.11.033.
Corrales, M., Toepfl, S., Butz, P., Knorr, D., & Tauscher, B. (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(1), 85–91. https://doi.org/10.1016/j.ifset.2007.06.002.
Delsart, C., Cholet, C., Ghidossi, R., Grimi, N., Gontier, E., Gény, L., Vorobiev, E., & Mietton-Peuchot, M. (2014). Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines. Food Bioprocess Technol, 7, 424–436. https://doi.org/10.1007/s11947-012-1039-7.
Derringer, G., & Suich, R. (1980). Simultaneous optimization of several response variables. J Qual Technol, 12, 214–219.
Donsì, F., Ferrari, G., Fruilo, M., & Pataro, G. (2010). Pulsed electric field-assisted vinification of Aglianico and Piedirosso grapes. J Agric Food Chem, 58(22), 11606–11615. https://doi.org/10.1021/jf102065v.
Donsì, F., Ferrari, G., Fruilo, M., & Pataro, G. (2011). Pulsed electric fields—assisted vinification. Procedia Food Sci, 1, 780–785. https://doi.org/10.1016/j.profoo.2011.09.118
Drosou, C., Kyriakopoulou, K., Bimpilas, A., Tsimogiannis, D., & Krokida, M. (2015). A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Ind Crop Prod, 75, 141–149. https://doi.org/10.1016/j.indcrop.2015.05.063.
Frey, W., Gusbeth, C., Sakugawa, T., Sack, M., Mueller, G., Sigler, J., et al. (2017). Environmental applications, food and biomass processing by pulsed electric fields. In H. Akiyama & R. Heller (Eds.), Bioelectrics (pp. 389–476). Tokyo: Springer Japan. https://doi.org/10.1007/978-4-431-56095-1_6.
Giusti, M., & Wrolstad, R. (2001). Anthocyanins: characterization and measurement with UV–visible spectroscopy. Curr Protocol Food Anal Chem, 2, 1–13.
Gopalan, A., Reuben, S. C., Ahmed, S., Darvesh, A. S., Hohmann, J., & Bishayee, A. (2012). The health benefits of blackcurrants. Food Funct, 3, 795. https://doi.org/10.1039/c2fo30058c.
Grimi, N., Mamouni, F., Lebovka, N., Vorobiev, E., & Vaxelaire, J. (2011). Impact of apple processing modes on extracted juice quality: pressing assisted by pulsed electric fields. J Food Eng, 103(1), 52–61. https://doi.org/10.1016/j.jfoodeng.2010.09.019.
Jaeger, H., Schulz, M., Lu, P., & Knorr, D. (2012). Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale. Innovative Food Sci Emerg Technol, 14, 46–60. https://doi.org/10.1016/j.ifset.2011.11.008.
Ling, B., Tang, J., Kong, F., Mitcham, E. J., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food Bioprocess Technol, 8, 343–358. https://doi.org/10.1007/s11947-014-1398-3.
Loginova, K. V., Lebovka, N. I., & Vorobiev, E. (2011). Pulsed electric field assisted aqueous extraction of colorants from red beet. J Food Eng, 106(2), 127–133. https://doi.org/10.1016/j.jfoodeng.2011.04.019.
Mahnič-Kalamiza, S., Vorobiev, E., & Miklavčič, D. (2014). Electroporation in food processing and biorefinery. J Membr Biol, 247(12), 1279–1304. https://doi.org/10.1007/s00232-014-9737-x.
Nath, A., & Chattopadhyay, P. K. (2007). Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. J Food Eng, 80, 1282–1292. https://doi.org/10.1016/j.jfoodeng.2006.09.023.
Olaiz, N., Signori, E., Maglietti, F., Soba, A., Suárez, C., Turjanski, P., et al. (2014). Tissue damage modeling in gene electrotransfer: the role of pH. Bioelectrochemistry, 100, 105–111. https://doi.org/10.1016/j.bioelechem.2014.05.001.
Pataro, G., Bobinaitė, R., Bobinas, Č., Šatkauskas, S., Raudonis, R., Visockis, M., et al. (2017a). Improving the extraction of juice and anthocyanins from blueberry fruits and their by-products by application of pulsed electric fields. Food Bioprocess Technol, 10(9), 1595–1605. https://doi.org/10.1007/s11947-017-1928-x.
Pataro, G., Carullo, D., Bobinaite, R., Donsì, G., & Ferrari, G. (2017b). Improving the extraction yield of juice and bioactive compounds from sweet cherries and their by-products by pulsed electric fields. Chem Eng Trans, 57, 1717–1722. https://doi.org/10.3303/CET1757287.
Ricci, A., Parpinello, G., & Versari, A. (2018). Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and color release during red winemaking. Beverages, 4(1), 18. https://doi.org/10.3390/beverages4010018.
Silva, P. I., Stringheta, P. C., Teófilo, R. F., & de Oliveira, I. R. N. (2013). Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. J Food Eng, 117(4), 538–544. https://doi.org/10.1016/j.jfoodeng.2012.08.039.
Suárez, C., Soba, A., Maglietti, F., Olaiz, N., & Marshall, G. (2014). The role of additional pulses in electropermeabilization protocols. PLoS One, 9(12), e113413. https://doi.org/10.1371/journal.pone.0113413.
Vorobiev, E., & Lebovka, N. (2016). Selective extraction of molecules from biomaterials by pulsed electric field treatment. In D. Miklavcic (Ed.), Handbook of Electroporation (pp. 1–16). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-319-26779-1_163-1.
Funding
The authors acknowledge the financial support of UBACYT 20020150100188BA, UNCOMA 04/L007, UBACYT 20620130100027, PIP 11220170100863CO, and PICT 2014/2250.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Gagneten, M., Leiva, G., Salvatori, D. et al. Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant. Food Bioprocess Technol 12, 1102–1109 (2019). https://doi.org/10.1007/s11947-019-02283-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-02283-1