ArticleFrontiers in nutrition2023
Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Converting Food Waste into Value-Added Products: A Review on Current Technologies, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell Disintegration.Journal of food science · 2026Article
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention.Foods (Basel, Switzerland) · 2026Review
- Polyphenols from Byproducts: Their Applications and Health Effects.Antioxidants (Basel, Switzerland) · 2026Review
- From waste to nutrition: valorization strategies for surplus and ugly produce within the Food Use and Waste Hierarchy.Frontiers in nutrition · 2026Review
- An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste.Foods (Basel, Switzerland) · 2026Article
- Effect of Pulsed Electric Field (PEF) Pretreatments on the Phytochemical Composition, Antioxidant, and Antimicrobial Properties of Sage Extracts.International journal of food science · 2026Article
- Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper.Molecules (Basel, Switzerland) · 2025Article
- Pulsed Electric Field-Assisted "Green" Extraction of Betalains and Phenolic Compounds fromFoods (Basel, Switzerland) · 2025Article
- Optimization of Conventional and Ultrasound-Assisted Extraction to Maximize Recovery of Total Phenolic Content and In Vitro Antioxidant Activity fromAntioxidants (Basel, Switzerland) · 2025Article
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- Bio-Packaging Based on Pectin/Tragacanth Gum with Added Extracts of Cherry Waste from the Wine Industry as a New Generation of Active Films for the Food Industry.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review of Phenolic Compounds in Horticultural Plants.International journal of molecular sciences · 2025Review
- Consistency of Phenolic Compounds in Plant Residues Parts: A Review of Primary Sources, Key Compounds, and Extraction Trends.Journal of agricultural and food chemistry · 2025Review
- Enhanced Antioxidant Properties in Functional Ice Cream Through Encapsulation of Pulsed Electric Field-AssistedFood science & nutrition · 2025Article
- Methods for Synthesis and Extraction of Resveratrol from Grapevine: Challenges and Advances in Compound Identification and Analysis.Foods (Basel, Switzerland) · 2025Review
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: The application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residues generated during the winemaking process. Objective: This study addressed the optimization of the pulsed electric fields (PEF)-assisted extraction to enhance the extraction yields of bioactive compounds from red grape pomace using response surface methodology (RSM). Methods: The cell disintegration index (Z Results: Results demonstrated that the application of PEF at the optimal processing conditions (E = 4.6 kV/cm, W Conclusion: The optimization of the PEF-assisted extraction process allowed to significantly enhance the extraction yields of high-value-added compounds from red grape pomace, supporting further investigations of this process at a larger scale.
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