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AQUEOUS EXTRACTION OF SOLUTES FROM FENNEL ( FOENICULUM VULGARE ) ASSISTED BY PULSED ELECTRIC FIELD
Author(s) -
ELBELGHITI KAMAL,
MOUBARIK AMINE,
VOROBIEV EUGENE
Publication year - 2008
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00175.x
Subject(s) - foeniculum , extraction (chemistry) , preservative , chemistry , food preservatives , aqueous solution , electric field , chromatography , antioxidant , turbidity , yield (engineering) , materials science , food science , botany , biochemistry , organic chemistry , metallurgy , physics , oceanography , quantum mechanics , biology , geology
Aqueous nonthermal extraction was performed from thin and coarse fennel gratings of seven different sizes in order to obtain extracts, which could be used as natural food preservatives (antioxidants). A moderate pulsed electric field (PEF) with different intensities, E = 0–600 V/cm, and number of pulses, n = 0–850, was used to electropermeabilize the cell membranes and to accelerate the following extraction. The optimal parameters of PEF were found for each size of grating to maximize the yield of solutes. Extract turbidity and color were evaluated.Additionally, the thermal extraction from coarse gratings was studied at different temperatures (60–90C). The concentration of vitamins C and E in extracts, obtained with thermal and PEF treatments, was estimated.The PEF treatment was more effective for coarse gratings (the juice yield increased from 60 to 98%, and the obtained extracts were less turbid and less colored) than for thin gratings.Furthermore, extracts obtained from coarse gratings treated by PEF contained more vitamins C and E than extracts obtained by thermal extraction.PRACTICAL APPLICATION Researches presented in this article should find their entire practical application in the field of food industries. They will permit preparation of fennel extracts, used as food preservatives (antioxidants), by PEF‐assisted aqueous extraction, which preserves better antioxidant substances. Extracts should be of good quality and the energy consumption should be reasonable.