Publicación:
EFFECT OF PULSED ELECTRIC FIELD-ASSISTED EXTRACTION ON RECOVERY OF SULFORAPHANE FROM BROCCOLI FLORETS

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dc.creatorRODRIGO EMILIO DÍAZ ÁLVAREZ
dc.creatorLUIS ANDRÉS SEGURA PONCE
dc.date2021
dc.date.accessioned2025-01-10T15:23:20Z
dc.date.available2025-01-10T15:23:20Z
dc.date.issued2021
dc.description.abstractSULFORAPHANE (SFN) IS AN ISOTHIOCYANATE OCCURRING IN BROCCOLI, WITH EXCEPTIONAL HEALTH-BENEFICIAL PROPERTIES, SUCH AS ANTICANCER, ANTI-INFLAMMATORY, AND ANTI-HYPERTENSIVE EFFECTS. PROCESSES TO MAXIMIZE SFN CONTENT IN BROCCOLI DEVELOPED UNTIL NOW ARE EXPENSIVE AND SFN BIOAVAILABILITY IN THE VEGETABLE IS NOT OPTIMAL. TO INCREASE SFN EXTRACTION YIELD FROM BROCCOLI FLORETS, IT WAS PROPOSED TO COMPLEMENT TRADITIONAL SOLVENT EXTRACTION WITH PULSED ELECTRIC FIELD (PEF) AS TISSUE DISRUPTION METHOD ENABLING THE REDUCTION OF MASS TRANSFER RESISTANCE IN VEGETABLE MATRICES. TISSUE DISRUPTION METHODS ENHANCE THE PERFORMANCE OF THIS PROCESS BECAUSE IT REDUCES MASS TRANSFER RESISTANCE. PEF IS AN INNOVATIVE TECHNOLOGY RECENTLY INTRODUCED IN THE FOOD INDUSTRY. WE STUDIED THE EFFECT OF ELECTRIC FIELD STRENGTH (10 AND 15?KV/CM) AND TIME OF EXPOSURE TO THE PEF TREATMENT (30, 90, AND 150?S) ON THE RECOVERY OF SFN FROM BROCCOLI FLORETS, USING A STATISTICAL FACTORIAL DESIGN. ELECTRIC FIELD STRENGTH AND EXPOSURE TIME SIGNIFICANTLY AFFECTED SFN RECOVERY IN A POSITIVE WAY. PEFS INCREASE SFN RECOVERY BY MORE THAN 50% COMPARED TO TRADITIONAL EXTRACTION. THIS RESULT WAS ACHIEVED AT 150?S EXPOSURE TO PEF AND 10 KV/CM.
dc.formatapplication/pdf
dc.identifier.doi10.1111/jfpe.13837
dc.identifier.issn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11779
dc.languagespa
dc.publisherJOURNAL OF FOOD PROCESS ENGINEERING
dc.relation.uri10.1111/jfpe.13837
dc.rightsPUBLICADA
dc.titleEFFECT OF PULSED ELECTRIC FIELD-ASSISTED EXTRACTION ON RECOVERY OF SULFORAPHANE FROM BROCCOLI FLORETS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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