Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels

Food Research International

Volumn 65, Issue PC, 2014, Pages 337-343

  Parniakov, Oleksii ^a,b   Barba, Francisco J ^c   Grimi, Nabil ^b   Lebovka, Nikolai ^a,b   Vorobiev, Eugène ^b  

^a INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

^b UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Antioxidants; Green extraction; High voltage electrical discharges; High added value compounds; Papaya peels; Pulsed electric field

Indexed keywords

ANTIOXIDANTS; CHEMICAL COMPOUNDS; ELECTRIC DISCHARGES; ELECTRIC FIELDS; PELLETIZING; PROTEINS; TUNNELING (EXCAVATION);

ADDED VALUES; GREEN EXTRACTIONS; HIGH VOLTAGE ELECTRICAL DISCHARGES; PAPAYA PEELS; PULSED ELECTRIC FIELD;

EXTRACTION;

CARICA PAPAYA;

EID: 84912018858     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.09.015     Document Type: Article

References (31)

1. Ang Y.K., Sia W.C.M., Khoo H.E., Yim H.S. Antioxidant potential of Carica papaya peel and seed. Focusing on Modern Food Industry 2012, 1(1):11-16.
2. Anonymous Kinetics of microbial inactivation for alternative food processing technologies-High voltage arc discharge. 10903 New Hampshire Avenue, Silver Spring, MD 20993 2014.
3. Barba F.J., Esteve M.J., Frigola A. Gallic acid as a useful indicator of the antioxidant capacity of liquid foods?. Handbook on gallic acid: Natural occurrences, antioxidant properties and health implications 2013, 247-263. Nova Science Publishers, Inc.
4. Boussetta N., Lebovka N., Vorobiev E., Adenier H., Bedel-Cloutour C., Lanoisellé J.-L. Electrically assisted extraction of soluble matter from Chardonnay grape skins for polyphenol recovery. Journal of Agricultural and Food Chemistry 2009, 57(4):1491-1497.
5. Boussetta N., Vorobiev E. Extraction of valuable biocompounds assisted by high voltage electrical discharges: A review. Comptes Rendus Chimie 2014, 17(3):197-203.
6. Bradford M.M. A refined and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-255.
7. Carbonell-Capella J.M., Barba F.J., Esteve M.J., Frígola A. High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality. Innovative Food Science and Emerging Technologies 2013, 18:48-56.
8. Chaiwut P., Nitsawang S., Shank L., Kanasawud, P.C.of P.P., Proteases L. A comparative study on properties and proteolytic components of papaya peel and latex proteases. Chiang Mai Journal of Science 2007, 34(1):109-118.
9. Chemat F., Vian M.A., Cravotto G. Green extraction of natural products: Concept and principles. International Journal of Molecular Sciences 2012, 13(7):8615-8627.
10. Cholet C., Delsart C., Petrel M., Gontier E., Grimi N., L'Hyvernay A., et al. Structural and biochemical changes induced by pulsed electric field treatments on Cabernet sauvignon grape berry skins: Impact on cell wall total tannins and polysaccharides. Journal of Agricultural and Food Chemistry 2014, 62(13):2925-2934.
11. Da Silva L.M.R., De Figueiredo E.A.T., Ricardo N.M.P.S., Vieira I.G.P., De Figueiredo R.W., Brasil I.M., et al. Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry 2014, 143:398-404.
12. Donsi F., Ferrari G., Pataro G. Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue. Food Engineering Reviews 2010, 2(2):109-130.
13. Du Bois M., Gilles K.A., Hamitton J.K., Reders P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 1956, 28:350-356.
14. Evans E.A., Ballen F.H. An overview of global papaya production, trade, and consumption Retrieved from. http://edis.ifas.ufl.edu.
15. Knorr D., Froehling A., Jaeger H., Reineke K., Schlueter O., Schoessler K. Emerging technologies in food processing. Annual Review of Food Science and Technology 2011, 2:203-235.
16. Koubala B.B., Christiaens S., Kansci G., Van Loey A.M., Hendrickx M.E. Isolation and structural characterisation of papaya peel pectin. Food Research International 2014, 55:215-221.
17. Luengo E., Alvarez I., Raso J. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innovative Food Science and Emerging Technologies 2013, 17:79-84.
18. Martin-Belloso O., Soliva-Fortuny R. Pulsed electric fields processing basics. Nonthermal processing technologies for food 2011, 155-175. Blackwell Publishing Ltd. H.Q. Zhang, G.V. Barbosa-Canovas, V.M. Balasubramaniam, C.P. Dunne, D.F. Farkas, J.T.C. Yuan (Eds.).
19. Meireles M.A.A. Extracting bioactive compounds for food products: Theory and applications 2009, CRC Press, Boca Raton, FL, USA.
20. Mohd Adzim Khalili R., Che Abdullah A.B., Abdul Manaf A. Total antioxidant activity, total phenolic content and radical scavenging activity both flesh and peel of red pitaya, white pitaya and papaya. International Journal of Pharmacy and Pharmaceutical Sciences 2012, 4(2):113-122.
21. Ng L.Y., Ang Y.K., Khoo H.E., Yim H.S. Influence of different extraction parameters on antioxidant properties of carica papaya peel and seed. Research Journal of Phytochemistry 2012, 6(3):61-74.
22. Advanced electroporation techniques in biology and medicine 2010, CRC Press, Boca Raton. A.G. Pakhomov, D. Miklavcic, M.S. Markov (Eds.).
23. Parniakov O., Lebovka N.I., Van Hecke E., Vorobiev E. Pulsed electric field assisted pressure extraction and solvent extraction from mushroom (Agaricus Bisporus). Food and Bioprocess Technology 2014, 7(1):174-183.
24. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26(9-10):1231-1237.
25. Rivera-Pastrana D.M., González-Aguilar G.A., Yahia E.M. Identification of phenolic and carotenoid compounds in Carica papaya L. "Maradol" using liquid chromatography-mass spectrometry. Acta Horticulturae 2010, 877:1197-1204.
26. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
27. Stamatopoulos K., Chatzilazarou A., Katsoyannos E. Optimization of multistage extraction of olive leaves for recovery of phenolic compounds at moderated temperatures and short extraction times. Foods 2014, 3:66-81.
28. Tan S.H., Mailer R.J., Blanchard C.L., Agboola S.O. Canola proteins for human consumption: Extraction, profile, and functional properties. Journal of Food Science 2011, 76(1):R16-R28.
29. Vorobiev E., Lebovka N.I. Pulsed electric field technology for the food industry. Fundamentals and applications 2006, 153-194. Springer. J. Raso, H. Heinz (Eds.).
30. Vorobiev E., Lebovka N. Electrotechnologies for extraction from food plants and biomaterials 2008, 39-81. Springer.
31. Vorobiev E., Lebovka N. Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy. Food Engineering Reviews 2010, 2(2):95-108.