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- W2059600034 abstract "The influence of pulsed electric field (PEF) treatment on the anthocyanin extraction yield (AEY) from purple-fleshed potato (PFP) at different extraction times (60–480 min) and temperatures (10–40 °C) using water and ethanol (48% and 96%) as solvents has been investigated. Response surface methodology was used to determine optimal PEF treatment and optimise anthocyanin extraction. A PEF treatment of 3.4 kV/cm and 105 μs (35 pulses of 3 μs) resulted in the highest cell disintegration index (Zp = 1) at the lowest specific energy requirements (8.92 kJ/kg). This PEF treatment increased the AEY, the effect being higher at lower extraction temperature with water as solvent. After 480 min at 40 °C, the AEY obtained for the untreated sample using 96% ethanol as the solvent (63.9 mg/100 g fw) was similar to that obtained in the PEF-treated sample using water (65.8 mg/100 g fw). Therefore, PEF was possible with water, a more environmental-friendly solvent than ethanol, without decreasing the AEY from PFP." @default.
- W2059600034 created "2016-06-24" @default.
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- W2059600034 date "2013-02-01" @default.
- W2059600034 modified "2023-10-01" @default.
- W2059600034 title "Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato" @default.
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- W2059600034 doi "https://doi.org/10.1016/j.foodchem.2012.09.080" @default.
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