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Pulsed Electric Field Assisted Extraction of Bioactive Compounds

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Abstract

The pulsed electric fields (PEF) technology is one of the innovative nonthermal processing methods. It can cause the permeabilization of cell membranes when dealing with short treatment time with less energy consumption, and minimize the deterioration of the quality of the food compounds. The PEF treatment has been considered as a promising method, thus arousing more and more the researchers’ interest in organism extraction. The PEF treatment can enhance the extraction yield of bioactive compounds, such as polyphenols, anthocyanin, and plant oil from plant tissues and their by-products, as well as the soluble intracellular matter from microorganisms. The purpose of this chapter is to summarize the principles of extraction, and the application of the PEF on the extraction of bioactive compounds from plant tissues in recent years.

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Xin’an Zeng & Zhihong Zhang

Authors
  1. Xin’an Zeng
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  2. Zhihong Zhang
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Correspondence to Xin’an Zeng .

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Editors and Affiliations

  1. Ministry of Science and Technology, China Rural Technology Development Center, Beijing, China

    Jingdun Jia

  2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

  3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Haile Ma

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© 2019 Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou

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Zeng, X., Zhang, Z. (2019). Pulsed Electric Field Assisted Extraction of Bioactive Compounds. In: Jia, J., Liu, D., Ma, H. (eds) Advances in Food Processing Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-6451-8_5

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