Pulsed electric field assisted aqueous extraction of colorants from red beet

被引：83

作者：

Loginova, K. V. ^{[1
,2
]}

Lebovka, N. I. ^{[1
,2
]}

Vorobiev, E. ^{[2
]}

机构：

[1] NAS Ukraine, Inst Biocolloidal Chem, UA-03142 Kiev, Ukraine

[2] Univ Technol Compiegne, Ctr Rech Royallieu, Unite Transformat Integrees Matiere Renouvelable, F-60205 Compiegne, France

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 106卷 / 02期

关键词：

Extraction; Red beet; Pulsed electric fields; Betalains; Thermal degradation of colorants; Yield of colorants; Electroporation; SOLID-LIQUID EXTRACTION; BETA-VULGARIS; THERMAL-TREATMENT; NATURAL PIGMENTS; BETALAINS; FOOD; ANTHOCYANINS; SUBSTANCES; STABILITY; BEETROOTS;

D O I：

10.1016/j.jfoodeng.2011.04.019

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

This work discusses the temperature effects (T = 30-80 degrees C) on degradation of colorants and kinetics of their extraction from the red beet both untreated and treated by pulsed electric field (PEF). PEF treatment was done using the trains of monopolar rectangular 100 mu s pulses with electric field strength E = 375-1500 V cm(-1), and total treatment time t(PEF) = 0-0.2 s. The degradation of colorants and their extraction were characterized by means of absorbance and electrical conductivity measurements. PEF treatment was found effective for acceleration of the extraction of betalains and reducing the time of extraction. Electroporation was shown to be responsible for intensification of the release of colorants through aqueous extraction. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：127 / 133

页数：7

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