Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

By M. Corrales, S. Toepfl, P. Butz, D. Knorr, B. Tauscher. 2008

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Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating (2013, background): “Corrales et al. (2008) have shown that a PEF (3 kV cm−1) has a similar effect on polyphenols extraction from a grape pomace as an ultrasound (35 kHz).”
Solvent-free extraction of food and natural products (2015, methodology): “Corrales [38] compared extraction of anthocyanins from grape by-products using ultrasonics, high hydrostatic pressure (HHP) and PEF, and reported an improvement of 10% in extraction compared to HHP and 17% more compared to conventional extraction, with the least increase being observed with ultrason”
Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts (2017, background): “Unfortunately, ultrasonic probe has two main negative properties mainly related to experimental repeatability and reproducibility [21].”
Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, positive): “PEF is a fast and green technology for inactivating microorganisms by irreversible electroporation and aiding the release of intracellular contents of plant cells [90,91].”
Techniques for Analysis of Plant Phenolic Compounds (2013, methodology): “Higher yields of phenolic compounds from Maclura pomifera fruits, anthocyanins from grape by-products and flavonoids from propolis have been obtained using HHPE compared with conventional extraction methods [72,153,160].”