Impact of pulsed electric field treatment on the recovery and quality of plant oils
作者： Manuela Guderjan , Stefan Töpfl , Alexander Angersbach , Dietrich Knorr
DOI: 10.1016/J.JFOODENG.2004.04.029
关键词:
摘要: Abstract This study examined the impact of pulsed electric fields (PEF) on maize, olives and soybeans for enhanced gentle recovery functional food ingredients through induction stress reactions. A modified process scheme production maize germ oil with increased amounts phytosterols (up to 32.4%) at simultaneous by higher yield 88.4%) was developed. Phytosterols are secondary plant substances essential metabolites membranes, reducing serum level low-density lipoprotein (LDL) cholesterol in humans, associated atherosclerosis. By using hull fractions during extraction additionally a mild application PEF (0.6 kV/cm) germs, 32.4%. In addition fresh 6.5–7.4% depending field strength amount isoflavonoids genistein daidzein 20–21% comparison reference samples.
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