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Using ohmic heating effect on grape skins as a pretreatment for anthocyanins extraction

2020Journal article Restricted access
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dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorCoelho, Marta
dc.contributor.authorGenisheva, Zlatina
dc.contributor.authorFernandes, Jean Michel
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorTeixeira, José A.
dc.date.accessioned2020-10-01T10:11:01Z
dc.date.available2020-10-01T10:11:01Z
dc.date.issued2020
dc.description.abstractThis study aims to obtain aqueous extracts of valuable phytochemicals, in particular anthocyanin’s, from winemaking residues by using grape skins as natural electrical conductors allowing internal heat dissipation through Ohmic Heating (OH) effect. Two different electric pretreatments were evaluated: i) using mild temperatures at 40 °C during 20 min; ii) flash heating from 40 to 100 °C in less than 20 s (no holding time). These pretreatments were followed by aqueous extraction in water at room temperature. Independently of the temperature applied, OH allowed to boost extraction levels increasing concentration of total phenolic compounds, as well as conductivity, soluble solids and red color intensity of the obtained extracts, as shown through principal component analysis (PCA). OH pretreatments at high-temperature short-time (HTST) due to the fast internal heating of grape skin structure allowed increase total concentration of anthocyanins from 756 to 1349 μg/g, with malvidin-3-O-glucoside being the main compound identified and quantified in the aqueous extracts through HPLC analysis (corresponding to about 60% of the total). These results showed that OH bring potential to be an efficient and environmentally friendly technology towards sustainable food processes.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, R. N., Coelho, M. I., Genisheva, Z., Fernandes, J. M., Vicente, A. A., & Pintado, M. E. (2020). Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction. Food and Bioproducts Processing, 124, 320-328pt_PT
dc.identifier.doi10.1016/j.fbp.2020.09.009pt_PT
dc.identifier.eid85091930022
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10400.14/31049
dc.identifier.wos000591147400008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNORTE-01-0145-FEDER-000004pt_PT
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
dc.subjectGrape skinspt_PT
dc.subjectElectric fieldpt_PT
dc.subjectInternal heatpt_PT
dc.subjectHigh-temperature short-time processingpt_PT
dc.subjectAnthocyanin’spt_PT
dc.titleUsing ohmic heating effect on grape skins as a pretreatment for anthocyanins extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F111884%2F2015/PT
oaire.citation.endPage328pt_PT
oaire.citation.startPage320pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume124pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNamePereira
person.familyNameCorreia Coelho
person.familyNameGenisheva
person.familyNameFernandes
person.familyNameVicente
person.familyNamePintado
person.givenNameRicardo Nuno
person.givenNameMarta Isabel
person.givenNameZlatina
person.givenNameJean-Michel
person.givenNameAntónio
person.givenNameMaria Manuela
person.identifier175018
person.identifier456608
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person.identifier.orcid0000-0003-1553-9693
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0002-9367-1385
person.identifier.orcid0000-0001-7347-8353
person.identifier.orcid0000-0003-3593-8878
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridO-6033-2015
person.identifier.ridM-7184-2013
person.identifier.ridH-1555-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id25522198400
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id26646521100
person.identifier.scopus-author-id57209808544
person.identifier.scopus-author-id7005820757
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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