Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges.

@article{Boussetta2011ValorisationOG,
  title={Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges.},
  author={Nadia Boussetta and E. Vorobiev and V Deloison and F Pochez and Aude Falcimaigne-Cordin and J-L Lanoisell{\'e}},
  journal={Food chemistry},
  year={2011},
  volume={128 2},
  pages={364-70}
}
The aim of this study was to optimise the electrically assisted extraction in order to obtain grape pomace extracts with high polyphenols content, which would be potentially interesting for applications as natural antioxidants. High voltage electrical discharges (HVED) were applied for intensification of the extraction. The effects of the energy input, the electrodes distance gap and the liquid-to-solid ratio were studied. Diffusion was then carried out in different mixtures of water and… CONTINUE READING

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