1
|
Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates. Food Chem 2024; 452:139559. [PMID: 38744134 DOI: 10.1016/j.foodchem.2024.139559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 04/12/2024] [Accepted: 05/02/2024] [Indexed: 05/16/2024]
Abstract
Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.
Collapse
Affiliation(s)
- Muhammad Umar Khan
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Khalid Hamid
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Ignat Tolstorebrov
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
| | - Trygve M Eikevik
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
| |
Collapse
|
2
|
Marafon K, Pereira-Coelho M, da Silva Haas IC, da Silva Monteiro Wanderley BR, de Gois JS, Vitali L, Luna AS, Canella MHM, Hernández E, de Mello Castanho Amboni RD, Prudencio ES. An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC-ESI-MS/MS, and multi-elemental profile analysis. Food Res Int 2024; 176:113793. [PMID: 38163707 DOI: 10.1016/j.foodres.2023.113793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/24/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and the initial pulp were evaluated for physicochemical composition, bioactive composition, and multielement profile. The cryoconcentrated sample obtained in the third stage of cryoconcentration showed the best results for the concentration factor, process efficiency, total soluble solids content, red color intensity, and increasing of the macro and micronutrients: Cu, Ca, S, Sr, K, Mn, Na, P, Mg, Fe. All stages presented good performance in the total soluble solids content, increase in the titratable acidity of the concentrates, and progressive increase in the intensity of the red color. Generally, higher levels of total phenolic and antioxidant activity were found for the 2nd and 3rd concentrates. The phenolic activity showed an increase of 166.90% in the 3rd stage concentrate compared to fresh pulp, and the antioxidant activity was 112.10% by the ABTS method and 131.60% by the DPPH method, both in the 3rd stage concentrate. The major individual polyphenols were Ferulic acid, Protocatechuic acid, and Taxifolin, with significant increases in the concentration of the compounds in the 2nd and 3rd stage concentrates. In addition, the contents of potentially toxic metals were below detection limits. During the cryoconcentration process, there was a decrease in the values of vitamin C content, moisture content, density, and elements Cu, Sr, and Zn.
Collapse
Affiliation(s)
- Karine Marafon
- Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil
| | - Marina Pereira-Coelho
- Department of Chemical, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Isabel Cristina da Silva Haas
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | | | | | - Luciano Vitali
- Department of Chemical, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Aderval S Luna
- Department of Analytical Chemistry, Rio de Janeiro State University, Rio de Janeiro, RJ, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil
| | - Eduard Hernández
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | | | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| |
Collapse
|
3
|
Zhang Y, Zhao C, Ren F, Wang X, Sun X, Zou Y, Liu Y, Tian Y. Treatment of compressed leachate from refuse transfer stations by freeze-melt method. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 164:181-190. [PMID: 37059042 DOI: 10.1016/j.wasman.2023.04.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/26/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
A small amount of leachate with complex composition will be produced during the compressing of municipal solid waste in refuse transfer stations. In this study, the freeze-melt method, a green and efficient wastewater treatment technology, was used to treat the compressed leachate. The effects of freezing temperature, freezing duration, and ice melting method on the removal rates of contaminants were investigated. The results showed that the freeze-melt method was not selective for the removal of chemical oxygen demand (COD), total organic carbon (TOC), ammonia-nitrogen (NH3-N) and total phosphorus (TP). The removal rate of contaminants was positively correlated with freezing temperature and negatively correlated with freezing duration, and the slower the growth rate of ice, the higher the purity of ice. When the compressed leachate was frozen at -15 °C for 42 h, the removal rates of COD, TOC, NH3-N and TP were 60.00%, 58.40%, 56.89% and 55.34%, respectively. Contaminants trapped in ice were removed during the melting process, especially in the early stages of melting. The divided melting method was more beneficial than the natural melting method in removing contaminants during the initial stage of melting, which contributes to the reduction of produced water losses. This study provides a new idea for the treatment of small amounts of highly concentrated leachate generated by compression facilities distributed in various corners of the city.
Collapse
Affiliation(s)
- Yan Zhang
- School of Civil Engineering, Yantai University, Yantai 264005, China.
| | - Chen Zhao
- School of Civil Engineering, Yantai University, Yantai 264005, China
| | - Fangyun Ren
- School of Civil Engineering, Yantai University, Yantai 264005, China
| | - Xiufeng Wang
- Shandong Peninsula Water Development Co., Ltd., Yantai 265200, China
| | - Xiuping Sun
- School of Civil Engineering, Yantai University, Yantai 264005, China
| | - Yihong Zou
- School of Civil Engineering, Yantai University, Yantai 264005, China
| | - Yucan Liu
- School of Civil Engineering, Yantai University, Yantai 264005, China
| | - Yepeng Tian
- Yantai University Trier College of Sustainable Technology, Yantai University, Yantai 264005, China
| |
Collapse
|
4
|
Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery. Foods 2023; 12:foods12040836. [PMID: 36832909 PMCID: PMC9956893 DOI: 10.3390/foods12040836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/09/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023] Open
Abstract
Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 °Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 °Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70% or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70% of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey.
Collapse
|
5
|
Osorio M, Moreno F, Hernández E, Ruiz‐Pardo RY. Impact of falling‐film freeze concentration in a commercial
L
ager beer. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- M. Osorio
- Doctoral Program in Engineering, Faculty of Engineering Universidad de La Sabana Chia Colombia
| | - F.L. Moreno
- Agroindustrial Processes Group, Faculty of Engineering Universidad de La Sabana, Campus Universitario Puente Del Común Bogotá Colombia
| | - E. Hernández
- Agri‐Food Engineering and Biotechnology Department Universidad Politécnica de Cataluña (UPC) Barcelona Spain
| | - Ruth Yolanda Ruiz‐Pardo
- Agroindustrial Processes Group, Faculty of Engineering Universidad de La Sabana, Campus Universitario Puente Del Común Bogotá Colombia
| |
Collapse
|
6
|
Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00116-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractPecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
Graphical Abstract
Collapse
|
7
|
Sun H, Chen T, Zhang L, Dong D, Li Y, Guo Z. Distribution of florfenicol and norfloxacin in ice during water freezing process: Dual effects by fluorine substituents. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 311:119921. [PMID: 35973450 DOI: 10.1016/j.envpol.2022.119921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/16/2022] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
Distribution in ice is regarded as one of important transport modes for pollutants in seasonal freeze-up waters in cold regions. However, the distribution characteristics and mechanisms of fluorinated antibiotics as emerging contaminants during the water freezing process remain unclear. Here, florfenicol and norfloxacin were selected as model fluorinated antibiotics to investigate their ice-water distribution. Effects of antibiotic molecular structure on the distribution were explored through comparative studies with their non-fluorinated structural analogs. Results showed that phase changes during the ice growth process redistributed the antibiotics, with antibiotic concentrations in water 3.0-6.4 times higher than those in ice. The solute-rich boundary layer with a concentration gradient was presented at the ice-water interface and controlled by constitutional supercooling during the freezing process. The ice-water distribution coefficient (KIW) values of antibiotics increased by 34.8%-38.0% with a doubling of the cooling area. The solute distribution coefficient (Kbs) values of antibiotics at -20 °C were 65.6%-70.3% higher than at -10 °C. The KIW and Kbs values of all antibiotics were negatively correlated with their water solubilities. The fluorine substituents influenced the binding energies between antibiotics and ice, resulting in a 1.1-fold increase in the binding energy of norfloxacin on the ice surface relative to its structural analog pipemidic acid. The results provide a new insight into the transport behaviors of fluorinated pharmaceuticals in ice-water systems.
Collapse
Affiliation(s)
- Heyang Sun
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Tianyi Chen
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China; Housing and Urban-Rural Construction Bureau of Chengde High-Tech Industrial Development Zone, Chengde, 067000, China
| | - Liwen Zhang
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Deming Dong
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Yanchun Li
- Institute of Theoretical Chemistry, College of Chemistry, Jilin University, Changchun, 130023, China
| | - Zhiyong Guo
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China.
| |
Collapse
|
8
|
Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study. Polymers (Basel) 2022; 14:polym14051031. [PMID: 35267855 PMCID: PMC8914933 DOI: 10.3390/polym14051031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/19/2022] [Accepted: 03/02/2022] [Indexed: 12/30/2022] Open
Abstract
The objective of this study was to evaluate the optimal conditions to encapsulate cryoconcentrate solutions via ionic gelation technique. Hydrogel beads were prepared using alginate (1%, 2% and 3% (w/w)) and cornstarch (0.5%, 1% and 2% (w/w)). Later, a sucrose/acid gallic solution was concentrated through block freeze concentration (BFC) at three cycles. Thus, each solution was a mixture with the respective combination of alginate/cornstarch. The final solution was added drop-wise on a CaCl2 solution, allowing the formation of calcium alginate-cornstarch hydrogel beads filled with sucrose/acid gallic solution or cryoconcentrated solution. The results showed that alginate at 2% (w/w) and cornstarch at 2% (w/w) had the best efficiency to encapsulate any solution, with values close to 63.3%, 90.2%, 97.7%, and 75.1%, and particle sizes of approximately 3.09, 2.82, 2.73, and 2.64 mm, for initial solution, cycle 1, cycle 2, and cycle 3, respectively. Moreover, all the samples presented spherical shape. Therefore, the appropriate content of alginate and cornstarch allows for increasing the amount of model cryoconcentrated solution inside of the hydrogel beads. Furthermore, the physicochemical and morphological characteristics of hydrogel beads can be focused for future food and/or pharmaceutical applications, utilizing juice or extract concentrated by BFC as the solution encapsulated.
Collapse
|
9
|
Rezzadori K, Arend GD, Jaster H, Díaz‐de‐Cerio E, Verardo V, Segura‐Carretero A, Verruck S, Prudêncio ES, Petrus JCC. Bioavailability of bioactive compounds of guava leaves (
Psidium guajava
) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | - Giordana Demaman Arend
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | - Henrique Jaster
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | | | - Vito Verardo
- Department of Nutrition and Food Science University of Granada Granada Spain
| | - Antonio Segura‐Carretero
- Department of Analytical Chemistry, and Functional Food Research and Development Center (CIDAF) University of Granada Granada Spain
| | - Silvani Verruck
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | | | - José Carlos Cunha Petrus
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| |
Collapse
|
10
|
Dantas A, Quinteros GJ, Darvishvand SY, Blanco M, Hernandez E, Prudencio ES, Samsuri S. The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13867] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center Florianópolis Brazil
| | - Gisela J. Quinteros
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Shadi Yaribeigi Darvishvand
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Mónica Blanco
- Department of Mathematics Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Eduard Hernandez
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center Florianópolis Brazil
| | - Shafirah Samsuri
- Chemical Engineering Department Universiti Teknologi PETRONAS Seri Iskandar Malaysia
| |
Collapse
|
11
|
Vuist JE, Linssen R, Boom RM, Schutyser MA. Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110592] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization. Processes (Basel) 2021. [DOI: 10.3390/pr9040692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.
Collapse
|
13
|
Meneses D, Ruiz Y, Hernandez E, Moreno F. Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110381] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
14
|
Guerra-Valle M, Lillo-Perez S, Petzold G, Orellana-Palma P. Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta ( Ugni molinae) and Arrayan ( Luma apiculata). Foods 2021; 10:466. [PMID: 33672566 PMCID: PMC7924035 DOI: 10.3390/foods10020466] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/19/2021] [Accepted: 02/19/2021] [Indexed: 12/31/2022] Open
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.
Collapse
Affiliation(s)
- María Guerra-Valle
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, 3780000 Chillán, Chile; (M.G.-V.); (S.L.-P.)
- Doctorado en Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, 3780000 Chillán, Chile
| | - Siegried Lillo-Perez
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, 3780000 Chillán, Chile; (M.G.-V.); (S.L.-P.)
- Magíster en Ciencias e Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, 3780000 Chillán, Chile
| | - Guillermo Petzold
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, 3780000 Chillán, Chile; (M.G.-V.); (S.L.-P.)
| | - Patricio Orellana-Palma
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, P.O. Box, 7800003 Ñuñoa, Santiago, Chile
| |
Collapse
|
15
|
Qin FG, Ding Z, Peng K, Yuan J, Huang S, Jiang R, Shao Y. Freeze concentration of apple juice followed by centrifugation of ice packed bed. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110270] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
16
|
Ding Z, Qin FG, Peng K, Yuan J, Huang S, Jiang R, Shao Y. Heat and mass transfer of scraped surface heat exchanger used for suspension freeze concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
17
|
Miyawaki O, Inakuma T. Development of Progressive Freeze Concentration and Its Application: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02517-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
18
|
Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030959] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.
Collapse
|
19
|
|
20
|
Samsuri S, Rizan NAN, Hung SH, Amran NA, Sambudi NS. Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201800505] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shafirah Samsuri
- Universiti Teknologi PETRONASChemical Engineering Department 32610 Seri Iskandar, Perak Malaysia
- Universiti Teknologi PETRONASCentre for Biofuel and Biochemical Research (CBBR) 32610 Seri Iskandar, Perak Malaysia
| | - Nor Aman Nor Rizan
- Universiti Teknologi PETRONASChemical Engineering Department 32610 Seri Iskandar, Perak Malaysia
| | - Siew Hzien Hung
- Universiti Teknologi PETRONASChemical Engineering Department 32610 Seri Iskandar, Perak Malaysia
| | - Nurul Aini Amran
- Universiti Teknologi PETRONASChemical Engineering Department 32610 Seri Iskandar, Perak Malaysia
- Universiti Teknologi PETRONASCentre for Biofuel and Biochemical Research (CBBR) 32610 Seri Iskandar, Perak Malaysia
| | - Nonni Soraya Sambudi
- Universiti Teknologi PETRONASChemical Engineering Department 32610 Seri Iskandar, Perak Malaysia
| |
Collapse
|
21
|
Zielinski AA, Zardo DM, Alberti A, Bortolini DG, Benvenutti L, Demiate IM, Nogueira A. Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2786-2792. [PMID: 30430576 DOI: 10.1002/jsfa.9486] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 10/18/2018] [Accepted: 11/11/2018] [Indexed: 06/09/2023]
Abstract
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.
Collapse
Affiliation(s)
- Acácio Af Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Danianni M Zardo
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Aline Alberti
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Débora G Bortolini
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Laís Benvenutti
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ivo M Demiate
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Alessandro Nogueira
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| |
Collapse
|
22
|
Orellana-Palma P, Takhar PS, Petzold G. Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2018.1512615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Patricio Orellana-Palma
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Department of Food Engineering, Universidad del Bío-Bío, Chillán, Chile
| | - Pawan S. Takhar
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Guillermo Petzold
- Department of Food Engineering, Universidad del Bío-Bío, Chillán, Chile
| |
Collapse
|
23
|
Orellana-Palma P, González Y, Petzold G. Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201800639] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Patricio Orellana-Palma
- Universidad Tecnológica MetropolitanaDepartment of Biotechnology Santiago Chile
- Universidad del Bío-BíoFood Biotechnology CenterDepartment of Food Engineering Av. Andrés Bello No. 720, Casilla 447 3780000 Chillán Chile
| | - Yasna González
- Universidad del Bío-BíoFood Biotechnology CenterDepartment of Food Engineering Av. Andrés Bello No. 720, Casilla 447 3780000 Chillán Chile
| | - Guillermo Petzold
- Universidad del Bío-BíoFood Biotechnology CenterDepartment of Food Engineering Av. Andrés Bello No. 720, Casilla 447 3780000 Chillán Chile
| |
Collapse
|
24
|
Sequera S, Ruiz Y, Moreno F, Quintanilla-Carvajal M, Salcedo F. Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Criscuoli A, Drioli E. Vacuum membrane distillation for the treatment of coffee products. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.09.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
26
|
Moussaoui C, Blanco M, Muñoz IDB, Raventós M, Hernández E. An approach to the optimization of the progressive freeze concentration of sucrose solutions in an agitated vessel. SEP SCI TECHNOL 2018. [DOI: 10.1080/01496395.2018.1508231] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Chaimae Moussaoui
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - Mónica Blanco
- Department of Mathematics, Universitat Politécnica de Catalunya-BarcelonaTech, Castelldefels, Barcelona, Spain
| | - Isabella de Bona Muñoz
- Departament of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Mercè Raventós
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - Eduard Hernández
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| |
Collapse
|
27
|
Osorio M, Moreno F, Raventós M, Hernández E, Ruiz Y. Progressive stirred freeze-concentration of ethanol-water solutions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Affiliation(s)
- Osato Miyawaki
- Department of Food Science, Ishikawa Prefectural University
| |
Collapse
|
29
|
Orellana-Palma P, Petzold G, Guerra-Valle M, Astudillo-Lagos M. Impact of block cryoconcentration on polyphenol retention in blueberry juice. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.10.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
30
|
Orellana-Palma P, Petzold G, Pierre L, Pensaben JM. Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration. Food Chem Toxicol 2017; 109:1093-1102. [DOI: 10.1016/j.fct.2017.03.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 03/17/2017] [Accepted: 03/22/2017] [Indexed: 12/27/2022]
|
31
|
Orellana‐Palma P, Petzold G, Torres N, Aguilera M. Elaboration of orange juice concentrate by vacuum‐assisted block freeze concentration. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Patricio Orellana‐Palma
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Guillermo Petzold
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Nicol Torres
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Merybeth Aguilera
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| |
Collapse
|
32
|
Correa LJ, Ruiz RY, Moreno FL. Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12606] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Lady J. Correa
- Process Design and Management; Universidad de La Sabana; Km 7 Autopista Norte de Bogotá, Chia Colombia
| | - Ruth Y. Ruiz
- Agri-Industrial Process Engineering; Universidad de La Sabana; Km 7 Autopista Norte de Bogotá, Chia Colombia
| | - Fabian L. Moreno
- Agri-Industrial Process Engineering; Universidad de La Sabana; Km 7 Autopista Norte de Bogotá, Chia Colombia
| |
Collapse
|
33
|
Ojeda A, Moreno FL, Ruiz RY, Blanco M, Raventós M, Hernández E. Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1328413] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- A. Ojeda
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - F. L. Moreno
- Agroindustrial Process Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Chía, Cundinamarca, Colombia
| | - R. Y. Ruiz
- Agroindustrial Process Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Chía, Cundinamarca, Colombia
| | - M. Blanco
- Department of Mathematics, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - M. Raventós
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - E. Hernández
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| |
Collapse
|
34
|
Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5214909] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
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.
Collapse
|
35
|
Adorno WT, Rezzadori K, Arend GD, Chaves VC, Reginatto FH, Di Luccio M, Petrus JC. Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13335] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Wantiê T. Adorno
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Katia Rezzadori
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Giordana D. Arend
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Vitor C. Chaves
- Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Flávio H. Reginatto
- Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - José C.C. Petrus
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| |
Collapse
|
36
|
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
37
|
Petzold G, Orellana P, Moreno J, Cerda E, Parra P. Vacuum-assisted block freeze concentration applied to wine. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
38
|
Miyawaki O, Omote C, Gunathilake M, Ishisaki K, Miwa S, Tagami A, Kitano S. Integrated system of progressive freeze-concentration combined with partial ice-melting for yield improvement. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
39
|
Samsuri S, Amran NA, Jusoh M. Spiral finned crystallizer for progressive freeze concentration process. Chem Eng Res Des 2015. [DOI: 10.1016/j.cherd.2015.06.040] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
40
|
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
41
|
Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Amran NA, Samsuri S, Safiei NZ, Zakaria ZY, Jusoh M. Review: Parametric Study on the Performance of Progressive Cryoconcentration System. CHEM ENG COMMUN 2015. [DOI: 10.1080/00986445.2015.1075982] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
43
|
Gunathilake M, Dozen M, Shimmura K, Miyawaki O. An apparatus for partial ice-melting to improve yield in progressive freeze-concentration. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
44
|
Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
45
|
Moreno F, Raventós M, Hernández E, Ruiz Y. Behaviour of falling-film freeze concentration of coffee extract. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
46
|
Moreno F, Hernández E, Raventós M, Robles C, Ruiz Y. A process to concentrate coffee extract by the integration of falling film and block freeze-concentration. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
47
|
Iritani E, Katagiri N, Okada K, Cao DQ, Kawasaki K. Improvement of concentration performance in shaking type of freeze concentration. Sep Purif Technol 2013. [DOI: 10.1016/j.seppur.2013.10.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|