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Article

The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot

1
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
3
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 244; https://doi.org/10.3390/foods8070244
Received: 2 June 2019 / Revised: 1 July 2019 / Accepted: 2 July 2019 / Published: 5 July 2019
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10–30, and energy input 0–12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet’s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space. View Full-Text
Keywords: pulsed electric field; extraction; bioactive compounds; red beet pulsed electric field; extraction; bioactive compounds; red beet
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MDPI and ACS Style

Nowacka, M.; Tappi, S.; Wiktor, A.; Rybak, K.; Miszczykowska, A.; Czyzewski, J.; Drozdzal, K.; Witrowa-Rajchert, D.; Tylewicz, U. The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot. Foods 2019, 8, 244. https://doi.org/10.3390/foods8070244

AMA Style

Nowacka M, Tappi S, Wiktor A, Rybak K, Miszczykowska A, Czyzewski J, Drozdzal K, Witrowa-Rajchert D, Tylewicz U. The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot. Foods. 2019; 8(7):244. https://doi.org/10.3390/foods8070244

Chicago/Turabian Style

Nowacka, Malgorzata, Silvia Tappi, Artur Wiktor, Katarzyna Rybak, Agnieszka Miszczykowska, Jakub Czyzewski, Kinga Drozdzal, Dorota Witrowa-Rajchert, and Urszula Tylewicz. 2019. "The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot" Foods 8, no. 7: 244. https://doi.org/10.3390/foods8070244

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