Journal
FOOD BIOSCIENCE
Volume 20, Issue -, Pages 149-158Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fbio.2017.10.006
Keywords
Cryoconcentration; Centrifugation; Blueberry juice; Solutes; Polyphenol monomers; Process parameters
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Funding
- CONICYT-Chile through the Human Capital Formation Advanced Program National Doctoral Fellowship [21160514]
- FONDECYT Project [11140747]
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Cryoconcentration technology produces high-quality concentrates that retain valuable components found in fruit juices, such as polyphenols. The aim of this study was to evaluate the effect of centrifugation-assisted block freeze concentration under different freezing conditions on polyphenol retention and physicochemical properties of cryoconcentrated blueberry juice. As the cryoconcentration cycles progressed, the total polyphenol and monomer contents increased significantly, which was reflected in the high retention percentage (over 70%). The color evaluation showed that the final concentrate was darker than the initial sample (decreased L* and Delta E* 12). Based on the process parameters, -20 degrees C/unidirectional was the best freezing condition in terms of efficiency (60%), percentage of concentrate (71%) and solute yield (0.78 kg solute/kg initial). Therefore, centrifugal cryoconcentration of blueberry juice was effective in obtaining a cryoconcentrate with high retention of polyphenol monomers, as well as notable values in terms of solutes, color and process parameters.
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