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Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits

Soto M., Acosta O., Vaillant F., Perez A.. 2016. Journal of Food Process Engineering, 39 (5) : p. 492-500.

This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content of anthocyanins and ellagitannins (P?< 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of polyphenolic compounds (P?

Thématique : Traitement et conservation des produits alimentaires

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