Enhancement of phenolic compounds content and antioxidant activity of strawberry (<i>Fragaria × ananassa</i>) juice by block freeze concentration technology

Adorno, Wantiê Teles; Rezzadori, Kátia; Arend, Giordana Demaman; Chaves, Vítor Clasen; Reginatto, Flávio Henrique; Luccio, Marco Di; Petrus, José Carlos Cunha

doi:10.1111/ijfs.13335

Cited by 44 publications

(36 citation statements)

References 19 publications

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“…In addition, a good fit was observed between the experimental ( W e ) and predicted ( W p ) ice mass ratios over the cycles and recirculated samples, leading to low values of the RMS, namely, between 2.4 % and 7.1 %. These RMS values were close to those reported in the literature using different cryoconcentration technologies , , , , , , .…”

Section: Resultssupporting

confidence: 89%

Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

Orellana‐Palma

González

2019

Chem Eng & Technol

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Centrifugal cryoconcentration, a concentration technique employed for fruit juices, involves challenges that still have to be overcome. The improvement of centrifugal cryoconcentration by recovery of ice fractions applied to orange juice is evaluated. The concentration process was performed with three consecutive cryoconcentration cycles and two recirculated ices. The solutes in the concentrated samples increased progressively six times after three cycles compared to the initial concentration of solids. The ice recovery samples increase the overall efficiency of the centrifugal cryoconcentration technique applied to orange juice.

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Section: Resultssupporting

confidence: 89%

Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

Orellana‐Palma

González

2019

Chem Eng & Technol

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“…The evolution of the concentrations along the freeze concentration cycles from orange juice was comparable to performance reported when using block cryoconcentration for maple sap [13], whey milk [30], cherry and apricot juices [14], blueberry and pineapple juices [21], and, recently, strawberry juice [23].…”

Section: Solute Content In the Concentrated Solution And Icesupporting

confidence: 74%

“…An increase in the initial concentration at each cryoconcentration cycle explained this effect and implied that the higher solid in concentrate is, the higher viscosity is obtained, and the freeze concentration efficiency depended generally on the viscosity of the concentrate [23,33]. The obtained efficiency values (80-70%) were similar to the values obtained by Luo et al [17], with an efficiency of approximately 73% (from 4300 ppm of solutes) and recently, Adorno et al [23] obtained 74% efficiency of strawberries concentrated by this technology. Figure 4 shows the ascorbic acid content (in mg/100 g solids) after each cryoconcentration cycle for orange juice.…”

Section: Efficiency and Percentage Of Concentratementioning

confidence: 96%

“…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%

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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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“…Onion as one of widely consumed vegetable in the world contains large amounts of phenolic compounds, particularly flavonols (Ramos et al, ). Phenolic compounds in onion are well‐known for radical scavenging and antioxidants (Adorno et al, ), which are considered to be a reduced risk of neurodegenerative disorders, many forms of cancer, prevention of vascular and heart diseases by inhibition of lipid peroxidation and lowering of low density lipoprotein cholesterol levels (Corzo‐Martínez, Corzo, & Villamiel, ).…”

Section: Introductionmentioning

confidence: 99%

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Liu

Zeng

Ngadi

2018

J Food Process Preserv

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The extraction of water‐soluble phenolic compounds from onion assisted by pulsed electric field treatment (PEF) was investigated as well as the antioxidant activity of the extracts. Results indicated that the yield of water‐soluble phenolic compounds (PC) and flavonoid compounds (FC) from onion was significantly increased after treated by PEF treatment following water extraction. Meanwhile, the antioxidant activity of extracts increased with the increase in electric field intensity and treatment time. Box–Behnken design was employed to optimize the extraction process. The optimal conditions were 2.5 kV/cm, 90 pulses and 45°C for both of PC and FC. Under those conditions, the content of PC and FC in extracts was 102.86 mg GAE 100 g–1 FW and 37.58 mg QE 100 g–1 FW, increased by 2.2 and 2.7 times, respectively, in comparison to control (Non‐PEF treatment) (PC is 32.13 GAE 100 g–1 FW，FC is 10.22 mg QE 100 g–1 FW). Although the extraction yields of PC and FC for PEF‐assisted aqueous extraction was just 1/3 and 1/2 of soxhlet extraction, compared to conventional extraction methods with toxic, organic solvent, PEF‐assisted aqueous extraction method is a selective, environmental friend process to recover water‐soluble PC and FC from onion. Practical application Onion is abundant of phenolic compounds, particularly flavonols which are considered to be a reduced risk of many diseases by inhibition of lipid peroxidation. PEF processing as a non‐thermal technology for preservation of liquid foods has been investigated extensively during the last decades without destroying original sensorial and nutritional properties of food. In this study, it demonstrated that as efficient cell wall disruption technique, the aqueous extraction of phenolic compounds (PC) and flavonoid compounds (FC) from onion was facilitated significantly by PEF treatment. Therefore, PEF‐assisted aqueous extraction method has great potential as a selective, environmental friend process to recover water‐soluble PC and FC from onion.

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Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

Cited by 44 publications

References 19 publications

Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

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

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

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