Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration

Orellana‐Palma, Patricio; Pierre, Lissage; Pensaben, José Manuel

doi:10.1016/j.fct.2017.03.038

Cited by 43 publications

(33 citation statements)

References 35 publications

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“…A value of 88.9% of TPC retention was obtained. This value is comparable to those reported by Orellana‐Palma et al () with centrifugal block FC of blueberry juice, which reported values from 80% to 95%. This result shows the effectivity of FFFC on polyphenol preservation.…”

Section: Results and Analysissupporting

confidence: 89%

“…The total phenolic content retention (TPC retention) indicates the amount of phenolic compounds preserved in the freezed concentrated fraction respect to the initial extract (Orellana‐Palma, Petzold, Pierre, & Pensaben, )

TPC retention true(% true) = true(C s 0 / Cs liq true) \times true(final phenolic content true) / true(Initial phenolic content true) \times 100.

…”

Section: Methodsmentioning

confidence: 99%

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Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Correa

Ruiz

Moreno

2017

J Food Process Engineering

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Falling‐film freeze concentration (FFFC) is a technology used to concentrate liquids by freezing. This study demonstrated the effect of FFFC on bioactive compounds in coffee extract and their antioxidant activity. Coffee extract containing 5% solids was freeze‐concentrated in 2 successive steps. The main bioactive compounds, chlorogenic acids and caffeine were detected by RP‐HPLC. The antioxidant activity and phenolic content were assessed by ABTS, DPPH, and Folin–Ciocalteu assays. The solution was concentrated 2.09 times after 2 FFFC steps. A concentration index of 2.1 was obtained for bioactive compounds for the concentrated fraction. The antioxidant activity was preserved and a correlation between antioxidant activity and the content of bioactive compounds was confirmed. Coffee bioactive compounds were distributed in proportion to the total solids content of the ice and liquid. Overall, the results showed that FFFC is an effective technique to concentrate liquids that preserves the functional properties of the coffee extract. Practical applications The falling film freeze concentration is a new freeze concentration technique which is in development to be used in future industrial applications of food fluids concentration. This study demonstrates the preservation of bioactive compounds and bioactivity of this technique applied to the concentration of coffee extract. The research has applications in the coffee industry in the production of concentrated coffee extract and freeze‐dried soluble coffee.

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Section: Results and Analysissupporting

confidence: 89%

TPC retention true(% true) = true(C s 0 / Cs liq true) \times true(final phenolic content true) / true(Initial phenolic content true) \times 100.

…”

Section: Methodsmentioning

confidence: 99%

Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Correa

Ruiz

Moreno

2017

J Food Process Engineering

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“…However, processes that involve membranes are expensive and require the use of complex instruments. Freeze concentration is an alternative process where valuable compounds are preserved during the processing of juice concentrates …”

Section: Introductionmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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“…Recently, Orellana-Palma et al [22] in blueberry, Adorno et al [23] in strawberries, and Safiei et al [3] with red grapes proposed the cryoconcentration to protect bioactive compounds, producing concentrated juices with high nutritional value and attractive color. However, there is no scientific literature on the centrifugal freeze concentration as a technology to protect heat-labile components from fruit juices such as ascorbic acid protection from orange juice.…”

Section: Introductionmentioning

confidence: 99%

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

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Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration

Cited by 43 publications

References 35 publications

Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

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