Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing

Authors

Tanya K. Gachovska, University of Nebraska-LincolnFollow
David A. Cassada, University of Nebraska-LincolnFollow
Jeyamkondan Subbiah, University of Nebraska-LincolnFollow
Milford Hanna, University of Nebraska-LincolnFollow
Harshavardhan Thippareddi, University of Nebraska-LincolnFollow
Daniel D. Snow, University of Nebraska-LincolnFollow

Date of this Version

8-2010

Citation

Published in Journal of Food Science 75:6 (August 2010), pp. E323–E329, doi: 10.1111/j.1750-3841.2010.01699.x

Comments

Copyright © 2010 Institute of Food Technologists. Published by John Wiley Inc. Used by permission.

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.