Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake
Résumé
The study evaluates the effect of pulsed electric fields (PEF) and high voltage electrical discharges (HVED) on the extraction of sesame cake compounds. Different energy inputs were applied and, afterwards, PEF and HVED were used as pre-treatments to diffusion. Diffusion kinetics were evaluated in diverse ethanol concentrations and temperatures. The extracts were analyzed for polyphenols, lignans and proteins. According to the results, the disintegration index and the polyphenol and protein contents increased with the energy inputs, until 83 kJ/kg was reached. During diffusion, both pre-treatments improved extraction yields of polyphenols and lignans through different solvents. For diffusion in different temperatures, PEF and HVED had a significant positive effect on the extraction of proteins and polyphenols when compared to the control sample. Results show that the use of PEF or HVED can reduce the use of organic solvents and the need for high temperatures to improve diffusion.