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Effect of High Voltage Pulsed Electric Fields on Extraction of Purple Sweet Potato Pigment  

Shin, Jung-Kue (Department of Korean Traditional Food Culture, Jeonju University)
Shin, Hae-Hun (Division of Foodservice Industry, Baekseok College of Cultural Studies)
Publication Information
Food Science and Preservation / v.14, no.2, 2007 , pp. 165-169 More about this Journal
Abstract
High voltage pulsed electric fields (PEF) is a promising technology for the nonthermal extraction of effective components from biological materials. Plant cells were ruptured with PEF at ambient or refrigerated temperature for a short treatment time of second or microsecond. Treatments of coarsely ground purple sweet potato (PSP) with PEF(30 kV/cm, 500 Hz) resulted in maximum extraction yield of 65% as compared with 45-50% for control. An increase in electric field strength (from 10kV/cm to 35kV/cm) and frequency (from 100Hz to 500Hz) resulted in increased amount of extracted pigments, but treatment time is not affected on pigment extraction. Starch granules were not detected and large intracellular spaces were visible between the cells on light and scanning election microscopy of PEF treated PSP. This result suggests that PEF have potential to use on extraction of pigments from plant cells.
Keywords
purple sweet potato; high voltage pulsed electric fields; pigment extraction;
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Times Cited By KSCI : 3  (Citation Analysis)
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