{"title":"脉冲电场和强脉冲光预处理协同亚临界水萃取法提高欧芹中芹菜素的产量","authors":"Min-Jung Ko, Bo-Young Seok, Myong-Soo Chung","doi":"10.1007/s10068-024-01760-4","DOIUrl":null,"url":null,"abstract":"<div><p>Subcritical water extraction (SWE) is a nontoxic, environmentally friendly, and rapid extraction method. This experiment aimed to maximize the apigenin content in parsley extracts using pulsed electric field (PEF) and intense pulsed light (IPL) pretreatment prior to SWE (200 °C for 10 min). The highest apigenin content was 21.17 ± 1.11 mg/g at 2.3 kV/cm, 10-Hz, 3 s by PEF pretreatment, and 14.89 ± 0.41 mg/g at 1,200 V, 60 s by IPL pretreatment. Environmental scanning electron microscopy observations and the electrical disintegration index confirmed that physical damage occurred in the parsley leaves after pretreatment. Physical destruction weakens the structure of parsley leaves and increases the apigenin extraction efficiency. This study found that the combined treatment of SWE with PEF and IPL pretreatments at high temperatures could maximize the extraction efficiency of apigenin from parsley. It can be used in the future to extract high-value-added functional materials in the food industry.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing","pages":"1183 - 1191"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhanced apigenin yield from parsley via synergistic subcritical-water extraction with pulsed electric field and intense pulsed light pretreatments\",\"authors\":\"Min-Jung Ko, Bo-Young Seok, Myong-Soo Chung\",\"doi\":\"10.1007/s10068-024-01760-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Subcritical water extraction (SWE) is a nontoxic, environmentally friendly, and rapid extraction method. This experiment aimed to maximize the apigenin content in parsley extracts using pulsed electric field (PEF) and intense pulsed light (IPL) pretreatment prior to SWE (200 °C for 10 min). The highest apigenin content was 21.17 ± 1.11 mg/g at 2.3 kV/cm, 10-Hz, 3 s by PEF pretreatment, and 14.89 ± 0.41 mg/g at 1,200 V, 60 s by IPL pretreatment. Environmental scanning electron microscopy observations and the electrical disintegration index confirmed that physical damage occurred in the parsley leaves after pretreatment. Physical destruction weakens the structure of parsley leaves and increases the apigenin extraction efficiency. This study found that the combined treatment of SWE with PEF and IPL pretreatments at high temperatures could maximize the extraction efficiency of apigenin from parsley. It can be used in the future to extract high-value-added functional materials in the food industry.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 and Processing\",\"pages\":\"1183 - 1191\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-12-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01760-4\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01760-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enhanced apigenin yield from parsley via synergistic subcritical-water extraction with pulsed electric field and intense pulsed light pretreatments
Subcritical water extraction (SWE) is a nontoxic, environmentally friendly, and rapid extraction method. This experiment aimed to maximize the apigenin content in parsley extracts using pulsed electric field (PEF) and intense pulsed light (IPL) pretreatment prior to SWE (200 °C for 10 min). The highest apigenin content was 21.17 ± 1.11 mg/g at 2.3 kV/cm, 10-Hz, 3 s by PEF pretreatment, and 14.89 ± 0.41 mg/g at 1,200 V, 60 s by IPL pretreatment. Environmental scanning electron microscopy observations and the electrical disintegration index confirmed that physical damage occurred in the parsley leaves after pretreatment. Physical destruction weakens the structure of parsley leaves and increases the apigenin extraction efficiency. This study found that the combined treatment of SWE with PEF and IPL pretreatments at high temperatures could maximize the extraction efficiency of apigenin from parsley. It can be used in the future to extract high-value-added functional materials in the food industry.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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