Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600387 |
Resumo: | Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*>4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices. |
id |
SBCTA-1_ecfb0feadeab2b522ab939ab14057672 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612020000600387 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juiceconcentrationfruit juicephysicochemical propertiesbioactive compoundsantioxidant activityAbstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*>4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600387Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29819info:eu-repo/semantics/openAccessCASAS-FORERO,NidiaORELLANA-PALMA,PatricioPETZOLD,Guillermoeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600387Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
title |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
spellingShingle |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice CASAS-FORERO,Nidia concentration fruit juice physicochemical properties bioactive compounds antioxidant activity |
title_short |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
title_full |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
title_fullStr |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
title_full_unstemmed |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
title_sort |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice |
author |
CASAS-FORERO,Nidia |
author_facet |
CASAS-FORERO,Nidia ORELLANA-PALMA,Patricio PETZOLD,Guillermo |
author_role |
author |
author2 |
ORELLANA-PALMA,Patricio PETZOLD,Guillermo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
CASAS-FORERO,Nidia ORELLANA-PALMA,Patricio PETZOLD,Guillermo |
dc.subject.por.fl_str_mv |
concentration fruit juice physicochemical properties bioactive compounds antioxidant activity |
topic |
concentration fruit juice physicochemical properties bioactive compounds antioxidant activity |
description |
Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*>4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600387 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600387 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.29819 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326815326208 |