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Pulsed Electric Field Assisted Pressure Extraction and Solvent Extraction from Mushroom (Agaricus Bisporus)

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Abstract

This work compares the efficiency of extraction and stability of extracts from mushroom (Agaricus bisporus) for different methods of extraction: pressure extraction (PE), pressure extraction assisted by pulsed electric field (PE + PEF), hot water extraction (WE; temperature, T = 343 K, time, t = 2 h), ethanol extraction (EE; T = 298 K, t = 24 h), and supplementary ethanol extraction from cakes of slices (SEE; T = 298 K, t = 24 h). PE was done at room temperature and 5 bar pressure (p). PEF treatment was done using bipolar near-rectangular pulse protocol. The traditional hot WE (T = 343 K, t = 2 h) gave the relatively high contents of proteins, total polyphenols and polysaccharides; however, the extracts were cloudy and their colloid stability was low. The extracts obtained using EE method were also cloudy and unstable. The sizes of particles in extracts, produced by WE and EE methods, were estimated as ≈ 0.25 and ≈ 5 μm, respectively. From the other side, the extracts, produced by PE and PE + PEF methods, were clear and their colloid stability was high. Moreover, both PE and PE + PEF methods allowed selective separation of different components. The PE + PEF method gave higher nucleic acid/proteins ratio as compared with that of PE method. Moreover, PE + PEF allowed production of mushroom extracts with high contents of fresh-like proteins and polysaccharides. Application of the EE method supplementary to the PE or PE + PEF techniques allowed for an effective extraction of the total polyphenols that was comparable with the efficiency of the WE method.

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Abbreviations

PEF:

Pulsed electric field

PE:

Pressure extraction

PE + PEF:

Pressure + PEF extraction

EE:

Ethanol extraction

WE:

Water extraction

SEE:

Supplementary ethanol extraction

a :

Relative extraction

a m :

Maximum value of relative extraction

C :

Concentration (%)

d :

Diameter of the particles (nm)

E :

Electric field strength (V/cm)

f :

Normalized differential particle size distribution function

h :

Thickness of mushroom cake (mm)

m :

Mass of sample (g)

n :

Number of pulses

N t :

Number of trains

P :

Pressure (bar)

r :

Radial positions of the sample (cm)

r 2 :

Coefficient of determination

t :

Time of extraction (h)

t PEF :

Time of PEF treatment (s)

t i :

Pulse duration (μs)

Δt :

Pulse repetition time (μs)

Δt t :

Pause between trains (s)

T :

Temperature (°C)

T r :

Light transmission (%)

ΔT :

Temperature increase (°C)

T ur :

Turbidity (NTU)

Y h :

Moisture content of mushrooms

Y :

Yield

Z:

Electrical conductivity disintegration index

τ :

Characteristic time of extraction (s)

λ :

Wavelength (nm)

σ :

Electrical conductivity (S/cm)

d:

Completely damaged

i:

Initial, intact

f:

Final

pr:

Proteins

ph:

Polyphenols

ps:

Polysaccharides

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Acknowledgments

The authors appreciate the financial support from the French Ministry of Research and Higher Education. The authors also thank Dr. N. S. Pivovarova for her help in the preparation of the manuscript.

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Authors and Affiliations

  1. Unité Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Centre de Recherches de Royallieu, B.P. 20529-60205, Compiègne, France

    O. Parniakov, N. I. Lebovka, E. Van Hecke & E. Vorobiev

  2. Department of Physical Chemistry of Disperse Minerals, Biocolloidal Chemistry Institute, 42 Vernadskii av., 03142, Kiev, Ukraine

    N. I. Lebovka

Authors
  1. O. Parniakov
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  2. N. I. Lebovka
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  3. E. Van Hecke
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  4. E. Vorobiev
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Correspondence to N. I. Lebovka.

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Parniakov, O., Lebovka, N.I., Van Hecke, E. et al. Pulsed Electric Field Assisted Pressure Extraction and Solvent Extraction from Mushroom (Agaricus Bisporus). Food Bioprocess Technol 7, 174–183 (2014). https://doi.org/10.1007/s11947-013-1059-y

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