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Enhanced Anthocyanin Extraction From Red Cabbage Using Pulsed Electric Field Processing, Tanya K. Gachovska, David A. Cassada, Jeyamkondan Subbiah, Milford Hanna, Harshavardhan Thippareddi, Daniel D. Snow
Enhanced Anthocyanin Extraction From Red Cabbage Using Pulsed Electric Field Processing, Tanya K. Gachovska, David A. Cassada, Jeyamkondan Subbiah, Milford Hanna, Harshavardhan Thippareddi, Daniel D. Snow
Biological Systems Engineering: Papers and Publications
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 …