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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.
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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.
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Bredun MA, Prestes AA, Panceri CP, Prudêncio ES, Burin VM. Bioactive compounds recovery by freeze concentration process from winemaking by-product. Food Res Int 2023; 173:113220. [PMID: 37803538 DOI: 10.1016/j.foodres.2023.113220] [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: 04/21/2023] [Revised: 06/13/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Grape pomace is the main solid residue of wine industry, containing high amounts of phenolic compounds. Considering its high potential, an extraction procedure was optimized for maximal recovery of anthocyanins from grape pomace (Vitis vinifera L.) using citric acid as a generally recognized as safe (GRAS) acidulant in water. Volume of solvent (3.2-36.8 mL), time (14.4-165.6 min) and pH of solvent (1.12-4.48) were the studied variables. Furthermore, the best condition to obtain extract rich in anthocyanins was submitted to the gravitational block freeze concentration process. The performance of the process was evaluated and cryoconcentrated and ice fractions were analyzed for physicochemical properties, bioactive compounds content, and antioxidant activity. Interaction, linear, and quadratic effects for volume and pH of solvent were significant by analysis of variance (ANOVA). The experimental design allowed the prediction for maximal recovery of anthocyanins (10 mL of solvent at pH 1.8). The bioactive composition of the optimized grape pomace extract was influenced by the cryoconcentration process. After three cycles using gravitational block freeze concentration, the total phenolics and monomeric anthocyanins were approximately 4 and 5 times higher than the initial condition of the extract, respectively. Consequently, an increase in antioxidant activity was observed. The increase in the concentration of bioactive compounds reached a process efficiency of 93% (stage 1) for phenolic compounds and 91% (stage 2) for anthocyanins. Therefore, the final water-based optimized method is safe and has a low cost and the concentrated extract certainly showed higher concentrations of total phenolics and anthocyanins, compared to the initial extract. The proposed clean extraction method and cryoconcentration technique can be considered important strategies for recovering and valuing grape pomace components, improving the approach to the circular economy concept in the wine industry.
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Affiliation(s)
- Maiara Arbigaus Bredun
- Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Amanda Alves Prestes
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, 88040-900 Trindade, Florianópolis, SC, Brazil
| | | | - Elane Schwinden Prudêncio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, 88040-900 Trindade, Florianópolis, SC, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Vívian Maria Burin
- Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
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Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01719-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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4
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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.
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Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110802] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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PRESTES AA, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
| | | | - Erick Almeida ESMERINO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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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
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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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9
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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]
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10
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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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11
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Demoliner F, Carvalho LT, Liz GR, Prudêncio ES, Ramos JC, Bascuñan VLAF, Vitali L, Block JM. Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Fernanda Demoliner
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Letícia Turcatto Carvalho
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Gabriela Rodrigues Liz
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Elane Schwinden Prudêncio
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
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12
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Balde A, Aider M. Impact of sterilization and storage on the properties of concentrated skim milk by cryoconcentration in comparison with vacuum evaporation and reverse osmosis concentration. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13130] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Alseny Balde
- Institute of Nutrition and Functional Foods (INAF)Université Laval Quebec Canada
- Department of Food SciencesUniversité Laval Quebec Canada
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF)Université Laval Quebec Canada
- Department of Soil Sciences and Agri‐Food EngineeringUniversité Laval Quebec Canada
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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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14
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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]
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15
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Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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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
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17
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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.
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18
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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
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19
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Balde A, Aider M. Impact of cryoconcentration on casein micelle size distribution, micelles inter-distance, and flow behavior of skim milk during refrigerated storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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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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21
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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]
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22
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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]
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23
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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]
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24
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Moreno F, Raventós M, Hernández E, Ruiz Y. Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.034] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Mathematical modeling and experimental validation of the mass transfer during unidirectional progressive cryoconcentration of skim milk. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.08.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Boaventura BCB, Murakami ANN, Prudêncio ES, Maraschin M, Murakami FS, Amante ER, Amboni RDDMC. Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.07.042] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Moreno F, Robles C, Sarmiento Z, Ruiz Y, Pardo J. Effect of separation and thawing mode on block freeze-concentration of coffee brews. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2013.02.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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