Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing |
| |
| Authors: | Tanya Gachovska David Cassada Jeyamkondan Subbiah Milford Hanna Harshavardhan Thippareddi Daniel Snow |
| |
| Affiliation: | Author Gachovska is with Electrical Engineering Dept., authors Subbiah and Hanna are with Biological Systems Engineering, authors Cassada and Snow are with School of Natural Resources, and authors Subbiah, Hanna, and Thippareddi are with Food Science & Technology, Univ. of Nebraska, Lincoln, NE 68583-0726, U.S.A. Direct inquiries to author Subbiah (E-mail: jsubbiah2@unl.edu). |
| |
| Abstract: | Abstract: This study was conducted to evaluate the effect of pulsed electric field (PEF) treatment on anthocyanin extraction from red cabbage using water as a solvent. Mashed cabbage was placed in a batch treatment chamber and subjected to PEF (2.5 kV/cm electric field strength; 15 μs pulse width and 50 pulses, specific energy 15.63 J/g). Extracted anthocyanin concentrations (16 to 889 μg/mL) were determined using HPLC. Heat and light stabilities of the control and PEF-treated samples, having approximately the same initial concentrations, were studied. PEF treatments enhanced total anthocyanin extraction in water from red cabbage by 2.15 times with a higher proportion of nonacylated forms than the control (P < 0.05). The heat and light stabilities of the PEF-treated samples and control samples were not significantly different (P > 0.05). Practical Application: An innovative pretreatment technology, pulsed electric field processing, enhanced total anthocyanin extraction in water from red cabbage by 2.15 times. Manufacturers of natural colors can use this technology to extract anthocyanins from red cabbage efficiently. |
| |
| Keywords: | anthocyanin extraction pulsed electric field red cabbage |
|
|
