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.
Highlights
Calafate (Berberis microphylla) has presented unique properties due to the high variety of health associated compounds, such as phenols, vitamins, minerals and amino acids [1]
The other conditions were similar to that previously reported in our laboratory, i.e., 4000 rpm and 20 ◦ C as centrifugation speed and separation temperature, respectively [16,17,18]
The centrifugation time had an important effect in total soluble solids (TSS), efficiency and final cryoconcentrate volume, with significant differences (p ≤ 0.05) at each cycle (Table 1)
Summary
Calafate (Berberis microphylla) has presented unique properties due to the high variety of health associated compounds, such as phenols, vitamins, minerals and amino acids [1]. Traditional thermal methods (evaporation, pasteurization and/or sterilization) have been used in fresh juice, and the thermally treated concentrate products achieve a significant improvement in quality and prolonged shelf-life when compared to the fresh juice. These technologies use high temperatures that cause undesirable changes on different properties (nutrients, flavor and color, among others), since these quality properties contain endless thermolabile and thermostable compounds that are degraded, and the organoleptic properties are affected, resulting in possible rejection by consumers [4]. Emerging non-thermal technologies have been investigated in the food processing sector to concentrate liquids, and to retain their quality attributes [5]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
