Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing

Tanya Gachovska, David Cassada, Jeyamkondan Subbiah, Milford Hanna, Harshavardhan Thippareddi, Daniel Snow

Research output: Contribution to journalArticlepeer-review

77 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)E323-E329
JournalJournal of food science
Volume75
Issue number6
DOIs
StatePublished - Aug 2010

Keywords

  • Anthocyanin
  • Extraction
  • Pulsed electric field
  • Red cabbage

ASJC Scopus subject areas

  • Food Science

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