Bioresource and Agricultural Engineering Commons^™

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 …