Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels

卷:192

Parniakov, Oleksii ; Barba, Francisco J. ; Grimi, Nabil ; Lebovka, Nikolai ; Vorobiev, Eugene

Univ Technol Compiegne

关键词: Mango peel;    Pulsed electric fields;    High voltage electrical discharges;    Green extraction;    Nutritionally valuable compounds;    Antioxidant;   

DOI  :  10.1016/j.foodchem.2015.07.096

学科分类：食品科学和技术

【 摘 要 】

The study compares the efficiency of conventional aqueous extraction at different temperatures (20-60 degrees C) and pH (2.5-11) and extraction assisted by pulsed electric energy (pulsed electric fields, PEF or high voltage electrical discharges, HVED) of nutritionally valuable compounds found in mango peels. Exponential decay pulses with initial electric field strengths of, approximate to 113 kV/cm and approximate to 40 kV/cm for PEF and HVED treatments were used, respectively. The impact of temperature on aqueous extraction of proteins and carbohydrates was not significant. The highest values of nutritionally valuable and antioxidant compounds (7.5 mM TE) were obtained for aqueous extraction (T = 60 degrees C, pH 6) but extracts were unstable and cloudy. The application of two-stage procedure PEF + supplementary aqueous extraction (+SE) that include PEF-assisted extraction as the first step, and +SE at 50 degrees C, pH 6 during 3 h as the second step, allowed a noticeable enhancement of the yields of TPC (+400%) even at normal pH. (C) 2015 Elsevier Ltd. All rights reserved.