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Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02626-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice. Processes (Basel) 2021. [DOI: 10.3390/pr9030421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process parameters applied to blueberry juice was studied. Additionally, CFBFC was contrasted with gravitational BFC (GBFC) and centrifugal BFC (CBFC) techniques. For CFBFC process, the solutes values were ≈35.9 °Brix (fresh juice ≈13.8 °Brix), with a very dark red/purple color. Moreover, the bioactive components values presented a significant increase of 2.1, 2.0, 1.8, and 3.1 times compared to the initial TPC, TAC, TFC, and AA values, respectively, and these values were higher than GBFC and CBFC techniques. For efficiency, percentage of concentrate, and solute yield, CFBFC showed values close to 86%, 81%, and 0.9 (kg/kg), respectively, which were higher values than GBFC (48%, 38%, and 0.5 (kg/kg)) and CBFC (79%, 68%, and 0.7 (kg/kg)). Therefore, this research offers new benefits with the addition of the filter in the centrifugal BFC, and thus, CFBFC offers an advantage due to the better separation than GBFC and CBFC, since the filter can be designated as a second separation stage, and only one cycle is necessary to obtain high quality properties in the final solution.
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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.
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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
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Xu X, Zhang L, Feng Y, Zhou C, Yagoub AEA, Wahia H, Ma H, Zhang J, Sun Y. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 70:105300. [PMID: 32763750 PMCID: PMC7786574 DOI: 10.1016/j.ultsonch.2020.105300] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/07/2020] [Accepted: 07/29/2020] [Indexed: 05/06/2023]
Abstract
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%-62.50% and the total energy consumption was 24.28%-62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.
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Affiliation(s)
- Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China
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Orellana-Palma P, Tobar-Bolaños G, Casas-Forero N, Zúñiga RN, Petzold G. Quality Attributes of Cryoconcentrated Calafate ( Berberis microphylla) Juice during Refrigerated Storage. Foods 2020; 9:foods9091314. [PMID: 32961955 PMCID: PMC7555764 DOI: 10.3390/foods9091314] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/11/2020] [Accepted: 09/16/2020] [Indexed: 12/27/2022] Open
Abstract
This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.
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Affiliation(s)
- Patricio Orellana-Palma
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, P.O. Box, 7800003 Ñuñoa, Santiago, Chile;
- Correspondence: ; Tel.: +56-2-2787-7032
| | - Guisella Tobar-Bolaños
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile; (G.T.-B.); (N.C.-F.); (G.P.)
- Magíster en Ciencias e Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile
| | - Nidia Casas-Forero
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile; (G.T.-B.); (N.C.-F.); (G.P.)
- Doctorado en Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, P.O. Box, 7800003 Ñuñoa, Santiago, Chile;
- Programa Institucional de Fomento a la I+D+i, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, 8940577 Santiago, Chile
| | - Guillermo Petzold
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile; (G.T.-B.); (N.C.-F.); (G.P.)
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