print small

Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST

Toward a Healthy, Sustainable Food System - Pulsed Electric Fields, a new green technology for sustainable management of agri-food waste

STSM by Cristèle Delsart, Early-Stage Researcher

Period of mission: from 24/04/2015 to 29/05/2015

Home institution: University of Nova Gorica, Nova Gorica, Slovenia

Host institution: University of Salerno, Fisciano, Italy

Two studies have been done during this scientific mission in the laboratories ProdAI (Salerno, Italy).

The first one concerned the valorisation of red grapes wastes obtained after winemaking by the extraction of polyphenols via the use of Pulsed Electric Fields (PEF). The effect of PEF treatments (1, 3 and 5 kV/cm at 10 kJ/kg and 3 kV/cm at 20 kJ/kg) on seeds, skins and a mix of seeds and skins from Merlot grapes pomace followed by a step of diffusion in a hydro-alcoholic solution during 24 hours has been studied. The results have shown that: (1) the phenolics extraction by PEF is better when applied only on skins in comparison with the PEF application on a mix of seeds and skins; (2) the extraction kinetics were not similar according to raw material. In conclusion, with the aim to improve the phenolicsextraction, it would be better to treat separately the seeds and the skins with different modalities of PEF and with different times of diffusion.

The second study concerns the valorization of bran and germ of wheat wastes from flour production by the extraction of carbohydrates, proteins and polyphenols via the use of PEF. Previously, the application of PEF on wheat has never been tested. PEF treatments (same modalities than grape wastes) on these moistened materials have been done. The extraction of proteins, carbohydrates and polyphenols has been measured in extracts after 24 hours of diffusion in a hydro-alcoholic solution. The work is still in progress and is planned to be upgraded in collaboration also in the future.

Poster presentation(s) originating from this mission

Event 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
Location Portorož/Slovenia
Period

06/09 - 10/09/2015

Authors Cristèle Delsart, Daniel Carullo, Kajetan Trost, Melita Sternad Lemut, Gianpiero Pataro and Giovanna Ferrari
Title Towards a green and sustainable recovery of phenolic compounds from food by-products

 


Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

Related sites: