Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Abstract

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study

“…In the same way, cryoconcentrate from the third cycle, alginate higher than 2% (w/w), and cornstarch higher than 2% (w/w) affects the properties of the mixture, since the mixture provokes a solution with high viscosity, causing difficult manipulation (extrusion) of the material encapsulated [40]. Besides, the cryoconcentrated solution from cycle 3 presented lower EE% values than those obtained using cycle 2 with any alginate/cornstarch mixture, and this effect can be related to the high viscosity of the cryoconcentrated samples, since studies on the cryoconcentration of liquid samples indicate that the increase in cycles causes a significant loss of water, and in turn, this consistent increase in solutes generates an increase in viscosity properties [5,27], and it provokes a high difficulty in the formation of calcium alginate-cornstarch hydrogel beads with a spherical shape, leading to the formation of capsules with "tails" and irregular shapes [33] (Supplementary Materials).…”

“…Firstly, the initial model solution was prepared from the results obtained by Guerra-Valle et al [27], where the total soluble solid content (TSSC) content was close to 15 • Brix and gallic acid (GA) content was approximately 1000 mg/L. Later, the model solution was subjected to the BFC procedure indicated by Orellana-Palma et al [5].…”

Plant-Based Polyphenols: Anti-Helicobacter pylori Effect and Improvement of Gut Microbiota

“…Thereby, polyphenols display a myriad of health-beneficial properties on the human body, since these components have demonstrated different medicinal and nutraceutical properties, helping in the gastrointestinal digestion [ 21 ], reducing the blood lipid levels [ 22 ], improving the body immunity [ 23 ], and in addition, polyphenols present neuroprotective, cardioprotective, anti-inflammatory, anti-diabetic, anti-carcinogenic, and anti-ageing effects, among other health improvements [ 24 , 25 , 26 ]. Nonetheless, despite all advantages of polyphenols, these components are very bitter and astringent tastes, making it difficult to incorporate into food or model foods [ 27 ], and also, polyphenols are unstable under certain conditions such as exposure to light, presence of oxygen and enzymes, high temperatures, and pH changes, weakening their activity [ 28 , 29 , 30 ].…”

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

“…Conversely, the initial operating costs in freeze concentration are greater than those in evaporation, as there are costs associated with juice loss and the struggle of removing ice crystals without losing solids. Additionally, the degree of concentration is lower than that by evaporation (Petzold et al., 2015; Guerra‐Valle et al., 2021).…”