Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments
This study aims at investigating the effects of high voltage electrical discharges (HVED) on the aqueous extraction of polyphenols from grape pomace ( Vitis vinifera L.) at constant temperature in the range 20–60 °C. HVED were applied on fresh, frozen-thawed and sulphured grape pomaces for 160 s and...
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| Veröffentlicht in: | Journal of food engineering 2009-11, Vol.95 (1), p.192-198 |
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| creator | Boussetta, Nadia Lanoisellé, Jean-Louis Bedel-Cloutour, Catherine Vorobiev, Eugène |
| description | This study aims at investigating the effects of high voltage electrical discharges (HVED) on the aqueous extraction of polyphenols from grape pomace (
Vitis vinifera L.) at constant temperature in the range 20–60
°C. HVED were applied on fresh, frozen-thawed and sulphured grape pomaces for 160
s and diffusion was then studied for 1
h. Then, the yield of extracted solutes from fresh grape pomace reached 70% after 40
min. This yield represented more than twice the yield obtained after 240
min without HVED (
Y
solutes
≈
30%). HVED also increased the yield of polyphenols (
Y
polyphenols
=
0.44
±
0.07%) after 1
h of extraction compared to that obtained after 4
h of extraction without HVED (
Y
polyphenols
=
0.26
±
0.06%). The yields of solutes and polyphenols increased with temperature. For the preservation of grape pomace, the addition of sulphur dioxide was better than freezing. Finally, we found that the extraction of solutes was satisfactorily described by the well known Peleg’s model (
R
2
>
0.972). |
| doi_str_mv | 10.1016/j.jfoodeng.2009.04.030 |
| format | Article |
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Vitis vinifera L.) at constant temperature in the range 20–60
°C. HVED were applied on fresh, frozen-thawed and sulphured grape pomaces for 160
s and diffusion was then studied for 1
h. Then, the yield of extracted solutes from fresh grape pomace reached 70% after 40
min. This yield represented more than twice the yield obtained after 240
min without HVED (
Y
solutes
≈
30%). HVED also increased the yield of polyphenols (
Y
polyphenols
=
0.44
±
0.07%) after 1
h of extraction compared to that obtained after 4
h of extraction without HVED (
Y
polyphenols
=
0.26
±
0.06%). The yields of solutes and polyphenols increased with temperature. For the preservation of grape pomace, the addition of sulphur dioxide was better than freezing. Finally, we found that the extraction of solutes was satisfactorily described by the well known Peleg’s model (
R
2
>
0.972).</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2009.04.030</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Chemical and Process Engineering ; dry matter content ; electrical charges ; electrical properties ; electrical treatment ; Engineering Sciences ; Food engineering ; Food industries ; food processing wastes ; freeze-thaw cycles ; Freezing ; Fundamental and applied biological sciences. Psychology ; gallic acid ; General aspects ; grape pomace ; High voltage electrical discharges ; linear models ; Peleg’s model ; plant residues ; Polyphenols ; solutes ; sulfur dioxide ; Sulphur dioxide ; supercritical fluid extraction ; total solids ; Vitis vinifera ; waste utilization</subject><ispartof>Journal of food engineering, 2009-11, Vol.95 (1), p.192-198</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c400t-4a7268a79b5a247152af34cf48ef91b73569ffd88d7cf5be71d57240ebe0fe1d3</citedby><cites>FETCH-LOGICAL-c400t-4a7268a79b5a247152af34cf48ef91b73569ffd88d7cf5be71d57240ebe0fe1d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2009.04.030$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3541,27915,27916,45986</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21726835$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-00426272$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Boussetta, Nadia</creatorcontrib><creatorcontrib>Lanoisellé, Jean-Louis</creatorcontrib><creatorcontrib>Bedel-Cloutour, Catherine</creatorcontrib><creatorcontrib>Vorobiev, Eugène</creatorcontrib><title>Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments</title><title>Journal of food engineering</title><description>This study aims at investigating the effects of high voltage electrical discharges (HVED) on the aqueous extraction of polyphenols from grape pomace (
Vitis vinifera L.) at constant temperature in the range 20–60
°C. HVED were applied on fresh, frozen-thawed and sulphured grape pomaces for 160
s and diffusion was then studied for 1
h. Then, the yield of extracted solutes from fresh grape pomace reached 70% after 40
min. This yield represented more than twice the yield obtained after 240
min without HVED (
Y
solutes
≈
30%). HVED also increased the yield of polyphenols (
Y
polyphenols
=
0.44
±
0.07%) after 1
h of extraction compared to that obtained after 4
h of extraction without HVED (
Y
polyphenols
=
0.26
±
0.06%). The yields of solutes and polyphenols increased with temperature. For the preservation of grape pomace, the addition of sulphur dioxide was better than freezing. Finally, we found that the extraction of solutes was satisfactorily described by the well known Peleg’s model (
R
2
>
0.972).</description><subject>Biological and medical sciences</subject><subject>Chemical and Process Engineering</subject><subject>dry matter content</subject><subject>electrical charges</subject><subject>electrical properties</subject><subject>electrical treatment</subject><subject>Engineering Sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing wastes</subject><subject>freeze-thaw cycles</subject><subject>Freezing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gallic acid</subject><subject>General aspects</subject><subject>grape pomace</subject><subject>High voltage electrical discharges</subject><subject>linear models</subject><subject>Peleg’s model</subject><subject>plant residues</subject><subject>Polyphenols</subject><subject>solutes</subject><subject>sulfur dioxide</subject><subject>Sulphur dioxide</subject><subject>supercritical fluid extraction</subject><subject>total solids</subject><subject>Vitis vinifera</subject><subject>waste utilization</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkc2O0zAURiMEEqXwCuANCxYp186PU1aMRmUGqRILmLV141wnrpI4st1q-jI8Ky5lZsvKknXOte_3Zdl7DhsOvP582ByMcx3N_UYAbDdQbqCAF9mKN7LIKynhZbYCUUPeSFm-zt6EcACACoRYZb93j9GjjtbNzBkW3HhsR2ITxkieGe8m1ntciC1uQk2sPbPB9gM7uTFiT4xG0tFbjSPrbNAD-p4CM84nYTwvA81uZJ60O5E_f2E7YxL_96XjuAxHnyz3aDtiOHcsDuSnNCl6wjjRHMPb7JXBMdC7f-c6e_i2-3V7n-9_3H2_vdnnugSIeYlS1A3KbVuhKCWvBJqi1KZsyGx5K4uq3hrTNU0ntalakryrpCiBWgJDvCvW2afr3AFHtXg7oT8rh1bd3-zV5Q6gFLWQ4sQTW19Z7V0InsyzwEFdGlEH9dSIujSioFSpkSR-vIoLhhSY8ThrG55twS9LFFXiPlw5g05h7xPz8FMAL9LsCi6trrOvV4JSJidLXgVtadbU2ZR1VJ2z__vMH6mGsh4</recordid><startdate>20091101</startdate><enddate>20091101</enddate><creator>Boussetta, Nadia</creator><creator>Lanoisellé, Jean-Louis</creator><creator>Bedel-Cloutour, Catherine</creator><creator>Vorobiev, Eugène</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. Co</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope></search><sort><creationdate>20091101</creationdate><title>Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments</title><author>Boussetta, Nadia ; Lanoisellé, Jean-Louis ; Bedel-Cloutour, Catherine ; Vorobiev, Eugène</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c400t-4a7268a79b5a247152af34cf48ef91b73569ffd88d7cf5be71d57240ebe0fe1d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Chemical and Process Engineering</topic><topic>dry matter content</topic><topic>electrical charges</topic><topic>electrical properties</topic><topic>electrical treatment</topic><topic>Engineering Sciences</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing wastes</topic><topic>freeze-thaw cycles</topic><topic>Freezing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gallic acid</topic><topic>General aspects</topic><topic>grape pomace</topic><topic>High voltage electrical discharges</topic><topic>linear models</topic><topic>Peleg’s model</topic><topic>plant residues</topic><topic>Polyphenols</topic><topic>solutes</topic><topic>sulfur dioxide</topic><topic>Sulphur dioxide</topic><topic>supercritical fluid extraction</topic><topic>total solids</topic><topic>Vitis vinifera</topic><topic>waste utilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Boussetta, Nadia</creatorcontrib><creatorcontrib>Lanoisellé, Jean-Louis</creatorcontrib><creatorcontrib>Bedel-Cloutour, Catherine</creatorcontrib><creatorcontrib>Vorobiev, Eugène</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Boussetta, Nadia</au><au>Lanoisellé, Jean-Louis</au><au>Bedel-Cloutour, Catherine</au><au>Vorobiev, Eugène</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments</atitle><jtitle>Journal of food engineering</jtitle><date>2009-11-01</date><risdate>2009</risdate><volume>95</volume><issue>1</issue><spage>192</spage><epage>198</epage><pages>192-198</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>This study aims at investigating the effects of high voltage electrical discharges (HVED) on the aqueous extraction of polyphenols from grape pomace (
Vitis vinifera L.) at constant temperature in the range 20–60
°C. HVED were applied on fresh, frozen-thawed and sulphured grape pomaces for 160
s and diffusion was then studied for 1
h. Then, the yield of extracted solutes from fresh grape pomace reached 70% after 40
min. This yield represented more than twice the yield obtained after 240
min without HVED (
Y
solutes
≈
30%). HVED also increased the yield of polyphenols (
Y
polyphenols
=
0.44
±
0.07%) after 1
h of extraction compared to that obtained after 4
h of extraction without HVED (
Y
polyphenols
=
0.26
±
0.06%). The yields of solutes and polyphenols increased with temperature. For the preservation of grape pomace, the addition of sulphur dioxide was better than freezing. Finally, we found that the extraction of solutes was satisfactorily described by the well known Peleg’s model (
R
2
>
0.972).</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2009.04.030</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2009-11, Vol.95 (1), p.192-198 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_00426272v1 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences Chemical and Process Engineering dry matter content electrical charges electrical properties electrical treatment Engineering Sciences Food engineering Food industries food processing wastes freeze-thaw cycles Freezing Fundamental and applied biological sciences. Psychology gallic acid General aspects grape pomace High voltage electrical discharges linear models Peleg’s model plant residues Polyphenols solutes sulfur dioxide Sulphur dioxide supercritical fluid extraction total solids Vitis vinifera waste utilization |
| title | Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments |
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