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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.
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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
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2
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Osorio M, Moreno F, Hernández E, Ruiz‐Pardo RY. Impact of falling‐film freeze concentration in a commercial
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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
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3
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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
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4
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Matsumura K, Rajan R, Ahmed S. Bridging polymer chemistry and cryobiology. Polym J 2022. [DOI: 10.1038/s41428-022-00735-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
AbstractPolymers, especially charged polymers, are the key to a sustainable future, as they have the capability to act as alternatives to plastics, reduce the impact of global warming, and offer solutions to global environmental pollution problems. Biomaterial polymers have proven to be incredibly effective in a multitude of applications, including clinical applications. In the fields of cryobiology and cryopreservation, polymers have emerged as credible alternatives to small molecules and other compounds, yielding excellent results. This review outlines the results of research in the areas of polymer chemistry and cryobiology, which have not been discussed together previously. Herein, we explain how recent polymer research has enabled the development of polymeric cryoprotectants with novel mechanisms and the development of novel methods for the intracellular delivery of substances, such as drugs, using a cryobiological technique called the freeze-concentration effect. Our findings indicate that interdisciplinary collaboration between cryobiologists and polymer chemists has led to exciting developments that will further cell biology and medical research.
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5
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Prestes AA, Helm CV, Esmerino EA, Silva R, da Cruz AG, Prudencio ES. Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review. J Food Sci 2022; 87:488-502. [DOI: 10.1111/1750-3841.16027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 11/19/2021] [Accepted: 12/03/2021] [Indexed: 01/23/2023]
Affiliation(s)
- Amanda Alves Prestes
- Postgraduate Program in Food Engineering, Technology Center Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation (Embrapa Forests) Guaraituba Colombo Brazil
| | - Erick Almeida Esmerino
- Food Department Federal Institute of Rio de Janeiro Maracanã Rio de Janeiro Brazil
- Food Technology Department Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
| | - Ramon Silva
- Food Department Federal Institute of Rio de Janeiro Maracanã Rio de Janeiro Brazil
| | | | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Technology Center Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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6
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Ramadan MF, Gad HA, Farag MA. Chemistry, processing, and functionality of maple food products: An updated comprehensive review. J Food Biochem 2021; 45:e13832. [PMID: 34180070 DOI: 10.1111/jfbc.13832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 11/26/2022]
Abstract
Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health-promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti-inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. PRACTICAL APPLICATIONS: Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health-promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant-derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products' flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.
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Affiliation(s)
- Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Deanship of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Haidy A Gad
- Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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7
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Yoda T, Miyaki H, Saito T. Freeze concentrated apple juice maintains its flavor. Sci Rep 2021; 11:12679. [PMID: 34135439 PMCID: PMC8209012 DOI: 10.1038/s41598-021-92274-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 06/01/2021] [Indexed: 12/02/2022] Open
Abstract
Concentrated juices are sources of alcoholic drinks. Juice concentration may be achieved using different methods, such as freezing or heating. High temperatures in the process of juice concentration damage heat-sensitive components, such as aromatic compounds. Although the freezing process of juice concentration has been studied, analyses have been inadequate, particularly in addressing flavors. Therefore, we investigated the characteristics of freezing and heating during apple juice concentration in the context of flavor. We found that a total of 97 compounds were found in fresh juice, and freeze-concentrated juice retained 57 of these compounds. Interestingly, freezing led to the generation of 37 flavor compounds. Furthermore, people had difficultly differentiating between intact and frozen concentrated juice. The ratios were almost same between those who correctly identified (28%) and those who incorrectly identified fresh and reconstituted freeze-concentrated juice (25%). We discuss the mechanisms of flavor generation on freezing concentration with regard to the increases in enzymatic activity or other causes. Our study showed that the methods of juice concentration that utilize freezing retain flavor better. These data will benefit juice concentration processes of apples and other fruits in the future.
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Affiliation(s)
- Tsuyoshi Yoda
- Aomori Prefectural Industrial Technology Research Center, Hachinohe Industrial Research Institute, 1-4-43 Kita-inter-kogyodanchi, Hachinohe City, Aomori, 039-2245, Japan. .,Aomori Prefectural Industrial Technology Research Center, Hirosaki Industrial Research Institute, 1-1-8 Ougi-machi, Hirosaki City, Aomori, 036-8104, Japan. .,The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8, Ueda, Morioka, 020-8550, Japan.
| | - Hiroshi Miyaki
- Aomori Prefectural Industrial Technology Research Center, Hirosaki Industrial Research Institute, 1-1-8 Ougi-machi, Hirosaki City, Aomori, 036-8104, Japan
| | - Tomoaki Saito
- Aomori Prefectural Industrial Technology Research Center, Hirosaki Industrial Research Institute, 1-1-8 Ougi-machi, Hirosaki City, Aomori, 036-8104, Japan
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8
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Miyawaki O. Freezing and Ice Structure in Food. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Osato Miyawaki
- Ishikawa Prefectural University
- Resaech Laboratory for Water Science and Technology
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9
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Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101106] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Miyawaki O, Omote C, Koyanagi T, Sasaki T, Take H, Matsuda A, Tadokoro K, Miwa S. Progressive Freeze-concentration of ‘Ruby Roman’ Grape ( Vitis Labruscana Bailey) Juice and its Application to Wine Production. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Osato Miyawaki
- Ishikawa Prefectural University
- Reseach Laboratory for Water Science and Technology
| | | | | | | | | | | | | | - Shoji Miwa
- Ishikawa Agriculture and Forestry Research Center
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11
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Abstract
Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.
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12
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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]
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13
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Effect of container shape on freeze concentration of apple juice. PLoS One 2021; 16:e0245606. [PMID: 33449969 PMCID: PMC7810338 DOI: 10.1371/journal.pone.0245606] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Accepted: 01/04/2021] [Indexed: 12/03/2022] Open
Abstract
Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively large scale. Furthermore, the nutrient procyanidin B2 and saccharides were concentrated. The methods concentrated juice components under low cost conditions without complex equipment. This research thus not only offers benefits for commercial juice preparation but also provides new insight into effects of shape differences in concentration technologies.
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14
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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]
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15
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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]
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16
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Weaver NJ, Wilkin GS, Morison KR, Watson MJ. Minimizing the energy requirements for the production of maple syrup. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109823] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Jayawardena JAEC, Vanniarachchy MPG, Wansapala MAJ. Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4292013. [PMID: 32185191 PMCID: PMC7060868 DOI: 10.1155/2020/4292013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/31/2019] [Accepted: 01/21/2020] [Indexed: 11/18/2022]
Abstract
Coconut water is a highly nutritious liquid food which is a by-product of the desiccated coconut industry. Freeze concentration is the most suitable concentration method for coconut water since the low-temperature operation for concentration does not deteriorate the original quality of coconut water. Suspension freeze concentration (SFC) and progressive freeze concentration (PFC) are the available FC methods, and SFC is a complex and expensive method compared with PFC. PFC is a novel freeze concentration technique to concentrate liquid food by using a simple system. The limitation of PFC is the lower product yield than SFC, and to overcome the problem, the partial ice-melting technique can be used. A simple cylindrical apparatus was used for PFC which consists of a sample vessel, agitator system, and a cooling bath (at -23°C ± 2°C temperature). The final concentration of the liquid product was directly affected by the apparatus agitator speed and sample vessel dipping speed. PFC agitator speed of 290 rpm and dipping speed of 1.3 cm h-1 were reported as the optimum operating conditions to achieve the highest concentration for the PFC apparatus used in this study. Using optimized agitation speed and dipping speed, coconut water was concentrated up to Brix 8.5° from the initial concentration of Brix 3.5°. PFC coconut water achieved 73.56% of total yield, 2.42 of concentration ratio, 0.7° of ice phase concentration, and 0.08 of effective partition coefficient. The partial melting technique was successfully explored by recovering initial ice fractions with high solute concentrations, and the total yield was improved up to 80%.
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Affiliation(s)
- J. A. E. C. Jayawardena
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
| | - M. P. G. Vanniarachchy
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
| | - M. A. J. Wansapala
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
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18
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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.
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Orellana-Palma P, Zúñiga RN, Takhar PS, Gianelli MP, Petzold G. Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201900387] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Patricio Orellana-Palma
- Universidad Tecnológica MetropolitanaDepartment of Biotechnology Las Palmeras 3360, P.O. Box 7800003 Ñuñoa, Santiago Chile
| | - Rommy N. Zúñiga
- Universidad Tecnológica MetropolitanaDepartment of Biotechnology Las Palmeras 3360, P.O. Box 7800003 Ñuñoa, Santiago Chile
| | - Pawan Singh Takhar
- University of Illinois at Urbana-ChampaignDepartment of Food Science and Human Nutrition 61801 Urbana IL USA
| | - María Pía Gianelli
- Universidad del Bío-BíoDepartment of Food Engineering Av. Andrés Bello 720, Casilla 447 Chillán Chile
| | - Guillermo Petzold
- Universidad del Bío-BíoDepartment of Food Engineering Av. Andrés Bello 720, Casilla 447 Chillán Chile
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20
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Xiao Y, Liu B, Wang Z, Han C, Meng X, Zhang F. Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase. Food Chem Toxicol 2019; 133:110769. [DOI: 10.1016/j.fct.2019.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 08/16/2019] [Accepted: 08/19/2019] [Indexed: 02/06/2023]
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21
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22
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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
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23
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Muñoz IDB, Rubio A, Blanco M, Raventós M, Hernández E, Prudêncio ES. Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance. FOOD SCI TECHNOL INT 2018; 25:150-159. [PMID: 30286622 DOI: 10.1177/1082013218803263] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (-5, -10, and -15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation. A general linear model was applied to determine the influence of the two factors studied, namely coolant temperature and agitation speed. In all tests, it was possible to concentrated skimmed milk with total solids content higher (P < 0.05) than ultra-high temperature skimmed milk. The highest concentration (P < 0.05) was achieved at low coolant temperature (-15 ℃) and high agitation speed (1000 r/min). The coolant temperature and the stirring rate both had a significant effect (P < 0.05) on the results of efficiency of the process and concentrated yield. Nevertheless, the parameter that showed the most significant effect in our study was the stirring rate. The tests presented a good fit since the root mean square values were below 25%. The freezing point temperatures of the concentrated milk fractions were lower than that of skimmed milk. Finally, the best-operating conditions in our study were achieved using a high coolant temperature (-5 ℃) and high mechanical stirring (1000 r/min), which was also the variable with the lowest (P < 0.05) retention of solids in the ice fraction. In our study, the progressive freeze concentration technique showed promise as an alternative for the dairy industry since it makes the development of new dairy products possible.
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Affiliation(s)
- Isabella de Bona Muñoz
- 1 Food Science and Technology Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ariadna Rubio
- 2 Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Esteve Terradas, Barcelona, Spain
| | - Mónica Blanco
- 3 Department of Mathematics, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Esteve Terradas, Barcelona, Spain
| | - Mercè Raventós
- 2 Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Esteve Terradas, Barcelona, Spain
| | - Eduard Hernández
- 2 Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Esteve Terradas, Barcelona, Spain
| | - Elane Schwinden Prudêncio
- 1 Food Science and Technology Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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24
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Tang H, Peng X, Li X, Meng X, Liu B. Biodegradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Samsuri S, Amran NA, Jusoh M. Modelling of heat transfer for progressive freeze concentration process by spiral finned crystallizer. Chin J Chem Eng 2018. [DOI: 10.1016/j.cjche.2017.09.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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]
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Ahmed S, Miyawaki O, Matsumura K. Enhanced Adsorption of a Protein-Nanocarrier Complex onto Cell Membranes through a High Freeze Concentration by a Polyampholyte Cryoprotectant. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:2352-2362. [PMID: 29361227 DOI: 10.1021/acs.langmuir.7b03622] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The transportation of biomolecules into cells is of great importance in tissue engineering and as stimulation for antitumor immune cells. Previous freezing strategies at ultracold temperatures (-80 °C) used for intracellular transportation exhibit certain limitations such as extended time requirements and harsh delivery system conditions. Thus, the need remains to develop simplified methods for safe nanomaterial delivery. Here, we demonstrated a unique strategy based on the ice-crystallization-induced freeze concentration for protein intracellular delivery in combination with a polyampholyte cryoprotectant. We found that upon sustained lowering of the temperature from -6 to -20 °C over a short duration, the adsorption of proteins onto the peripheral cell membrane was markedly increased through the facile ice-crystallization-induced freeze concentration. Furthermore, we proposed a freeze concentration factor (α) that depends on the freezing-point depression and is estimated from an analysis of the fraction of frozen water. Notably, the α values of the polyampholyte cryoprotectant were 8-fold higher than those of the currently used cryoprotectant dimethyl sulfoxide (DMSO) at particular temperatures of interest. Our results illustrate that the presence of a polyampholyte cryoprotectant significantly enhanced the adsorption of the protein/nanocarrier complex onto membranes compared to that obtained with DMSO because of the high freeze concentration. The present study demonstrated the direct relationship between freezing and the penetration of proteins across the periphery of the cell membrane by means of increased concentration during freezing. These results may be useful in providing a guideline for the intracellular delivery of biomacromolecules using ice-crystallization-induced continuous freezing combined with polyampholyte cryoprotectants.
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Affiliation(s)
- Sana Ahmed
- School of Materials Science, Japan Advanced Institute of Science and Technology , Nomi, Ishikawa 923-1292, Japan
| | - Osato Miyawaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology , 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kazuaki Matsumura
- School of Materials Science, Japan Advanced Institute of Science and Technology , Nomi, Ishikawa 923-1292, Japan
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Affiliation(s)
- Osato Miyawaki
- Department of Food Science, Ishikawa Prefectural University
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Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Demirbas A, Groszman K, Pazmiño‐Hernandez M, Vanegas DC, Welt B, Hondred JA, Garland NT, Claussen JC, McLamore ES. Cryoconcentration of flavonoid extract for enhanced biophotovoltaics and pH sensitive thin films. Biotechnol Prog 2017; 34:206-217. [DOI: 10.1002/btpr.2557] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Revised: 08/10/2017] [Indexed: 01/10/2023]
Affiliation(s)
- A. Demirbas
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - K. Groszman
- Department of Computational and Applied MathematicsRice UniversityHouston TX
| | - M. Pazmiño‐Hernandez
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - D. C. Vanegas
- Food Engineering DepartmentUniversidad del ValleCali Colombia
| | - B. Welt
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - J. A. Hondred
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - N. T. Garland
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - J. C. Claussen
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - E. S. McLamore
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
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Miyawaki O, Omote C, Koyanagi T, Sasaki T, Take H, Matsuda A, Tadokoro K, Miwa S, Kitano S. Progressive Freeze-concentration of Pineapple Juice and its Application to Wine Production. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.256] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Osato Miyawaki
- Ishikawa Prefectural University, Faculty of Bioresources and Environmental Sciences
| | - Chiaki Omote
- Ishikawa Prefectural University, Faculty of Bioresources and Environmental Sciences
| | - Takashi Koyanagi
- Ishikawa Prefectural University, Faculty of Bioresources and Environmental Sciences
| | | | | | | | | | - Shoji Miwa
- Ishikawa Agriculture and Forestry Research Center
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Li Y, Guo Y, Liu C, Wang W, Rao P, Fu C, Wang S. SPA Combined with Swarm Intelligence Optimization Algorithms for Wavelength Variable Selection to Rapidly Discriminate the Adulteration of Apple Juice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0772-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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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]
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