Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review
DOI:
https://doi.org/10.30587/jfspt.v1i2.7034Keywords:
Betasianin, Ekstraksi, Pulse Electric FieldsAbstract
PEF (Pulsed Electric Fields) adalah proses non termal yang melibatkan penggunaan pulse pendek (µs-ms) dengan voltase tinggi pada material yang diletakkan di antara dua elektroda. PEF dapat digunakan untuk proses ekstraksi. Hal ini dikarenakan PEF menyebabkan elektroporasi membran sel. Mekanisme elektroporasi yang disebabkan oleh PEF mekanismenya terbagi menjadi tiga fase, yaitu fase 1 (inisiasi pembentukan pori-pori dan destabilisasi sementara struktur membrane), fase 2 (pori-pori mengembang dan teragregasi), dan fase 3 (tahap final elektroporasi). Beberapa hasil penelitian menunjukkan bahwa PEF dapat digunakan untuk ekstraksi pigmen betanin dengan kekuatan medan Listrik antara 1-20 kV/cm.
References
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Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2021). The application of PEF technology in food processing and human nutrition. Journal of Food Science and Technology, 58(2), 397–411. https://doi.org/10.1007/s13197-020-04512-4
Pavokovic, D., & Krsnik-Rasol, M. (2011). Complex biochemistry and biotechnological production of betalains. Food Technology and Biotechnology, 49(2), 145–155.
Rahimi, P., Mesbah-Namin, S. A., Ostadrahimi, A., Separham, A., & Asghari Jafarabadi, M. (2019). Betalain- and betacyanin-rich supplements’ impacts on the PBMC SIRT1 and LOX1 genes expression and Sirtuin-1 protein levels in coronary artery disease patients: A pilot crossover clinical trial. Journal of Functional Foods, 60(June), 103401. https://doi.org/10.1016/j.jff.2019.06.003
Calva-Estrada, S. J., Jim´enez-Fernandez, M., & Lugo-Cervantes, E. (2022). Food Chemistry : Molecular Sciences Betalains and their applications in food : The current state of processing , stability and future opportunities in the industry. 4(November 2020). https://doi.org/10.1016/j.fochms.2022.100089
Faridah, A., Syukri, D., & Holinesti, R. (2015). Simple Characterization Of Betalain Compound From Red Pitaya (Hylocereus Polyrhizus) Peel Solution. Advanced Science Engineering Information Technology, 5(3), 56–60.
Fu, Y., Shi, J., Xie, S., Zhang, T., Soladoye, O. P., & Aluko, R. E. (2021). Red Beetroot Betalains : Perspectives on Extraction , Processing , and Potential Red Beetroot Betalains : Perspectives on Extraction , Processing , and Potential Health Bene fi ts. May. https://doi.org/10.1021/acs.jafc.0c04241
Giteru, S. G., Oey, I., & Ali, M. A. (2018). Feasibility of using pulsed electric fields to modify biomacromolecules: A review. Trends in Food Science and Technology, 72(December 2017), 91–113. https://doi.org/10.1016/j.tifs.2017.12.009
Koubaa, M., Barba, F. J., Grimi, N., Mhemdi, H., Koubaa, W., Boussetta, N., & Vorobiev, E. (2016). Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound. Innovative Food Science and Emerging Technologies, 37, 336–344. https://doi.org/10.1016/j.ifset.2016.04.015
Kumorkiewicz-jamro, A., & Tomasz, S. (2021). Natural Product Reports Multi-colored shades of betalains : recent advances in betacyanin chemistry. 2315–2346. https://doi.org/10.1039/d1np00018g
López, N., Puértolas, E., Condón, S., Raso, J., & Ignacio Álvarez. (2009). Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields. Lwt, 42(10), 1674–1680. https://doi.org/10.1016/j.lwt.2009.05.015
Luengo, E., Martínez, J. M., Álvarez, I., & Raso, J. (2016). Effects of millisecond and microsecond pulsed electric fields on red beet cell disintegration and extraction of betanines. Industrial Crops and Products, 84, 28–33. https://doi.org/10.1016/j.indcrop.2016.01.016
Moens, L. G., Plas, K., Van Ceunebroeck, J. C., Van Loey, A. M., & Hendrickx, M. E. G. (2021). Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking. Innovative Food Science and Emerging Technologies, 74(July), 102830. https://doi.org/10.1016/j.ifset.2021.102830
Niu, D., Zeng, X. A., Ren, E. F., Xu, F. Y., Li, J., Wang, M. S., & Wang, R. (2020). Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Research International, 137(August), 109715. https://doi.org/10.1016/j.foodres.2020.109715
Nowacka, M., Tappi, S., Wiktor, A., Rybak, K., Miszczykowska, A., Czyzewski, J., Drozdzal, K., Witrowa-Rajchert, D., & Tylewicz, U. (2019). The impact of pulsed electric field on the extraction of bioactive compounds from beetroot. Foods, 8(7). https://doi.org/10.3390/foods8070244
Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2021). The application of PEF technology in food processing and human nutrition. Journal of Food Science and Technology, 58(2), 397–411. https://doi.org/10.1007/s13197-020-04512-4
Pavokovic, D., & Krsnik-Rasol, M. (2011). Complex biochemistry and biotechnological production of betalains. Food Technology and Biotechnology, 49(2), 145–155.
Rahimi, P., Mesbah-Namin, S. A., Ostadrahimi, A., Separham, A., & Asghari Jafarabadi, M. (2019). Betalain- and betacyanin-rich supplements’ impacts on the PBMC SIRT1 and LOX1 genes expression and Sirtuin-1 protein levels in coronary artery disease patients: A pilot crossover clinical trial. Journal of Functional Foods, 60(June), 103401. https://doi.org/10.1016/j.jff.2019.06.003
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Published
2024-04-07
How to Cite
Nurbaya, S. R., Budiandari, R. U., Hudi, L., & Azara, R. (2024). Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review. Journal of Food Safety and Processing Technology (JFSPT), 1(2), 44–50. https://doi.org/10.30587/jfspt.v1i2.7034
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