CENTRIFUGATION IS AN ALTERNATIVE ASSISTED TECHNIQUE TO IMPROVE THE EFFICIENCY OF BLOCK FREEZE CONCENTRATION. IN THIS STUDY REPORTED THE CENTRIFUGATION TO ENHANCE THE SEPARATION OF CONCENTRATED SOLUTION FROM FROZEN FRUIT JUICES (BLUEBERRY AND PINEAPPLE) IN THREE CRYOCONCENTRATION CYCLES. TO FORCE THE SEPARATION OF SOLUTES FROM THE FROZEN SAMPLES WE USED A CENTRIFUGE OPERATED FOR 10 MIN AT 20 °C AND 4600 RPM. THIS TECHNIQUE HAS GOOD PERFORMANCE AFTER THE THIRD CYCLE, REACHING AN INCREASE OF APPROXIMATELY 2.5 TIMES THE INITIAL CONCENTRATIONS OF SOLIDS, VALUES CLOSE TO 0.74 KG SOLUTE PER 1 KG INITIAL SOLUTE, AND APPROXIMATELY 60% OF THE PERCENTAGE OF CONCENTRATE. THE PERFORMANCE OF BLOCK FREEZE CONCENTRATION ASSISTED BY CENTRIFUGATION APPLIED TO FRUIT JUICES WAS ATTRIBUTED TO ICE MATRIX ACTING AS A POROUS SOLID THROUGH WHICH THE CONCENTRATED SOLUTION PERCOLATES THROUGH DRAINAGE CHANNELS OF THE ICE IMPROVED BY THE CENTRIFUGAL FORCE. INDUSTRIAL RELEVANCE THE BLOCK FREEZE CONCENTRATION ALLOWS PRODUCING FOOD CONCENTRATES WITH HIGH QUALITY WHEN THAWED A FROZEN SOLUTION ASSISTED OR NOT BY A TECHNIQUE TO ENHANCE THE SEPARATION EFFICIENCY. IN THIS WORK HAS APPLIED CENTRIFUGATION AS AN ASSISTED TECHNIQUE TO IMPROVE THE EFFICIENCY OF BLOCK FREEZE CONCENTRATION APPLIED TO FRUIT JUICES, OBTAINING PROMISSORY RESULTS.

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.

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.

QUALITY PROPERTIES OF CONCENTRATE PINEAPPLE JUICE OBTAINED BY BLOCK FREEZE CRYSTALLIZATION (BFC) AND EVAPORATION TECHNOLOGY ARE INVESTIGATED. AFTER THREE CONCENTRATION CYCLES, THE SOLUTES WERE APPROXIMATELY 3.2?TIMES COMPARED TO THE INITIAL CONDITION AND THE FINAL COLOR WAS DARKER THAN THAT OF THE FRESH JUICE. BFC ALLOWED FOR HIGHER BIOACTIVE COMPOUNDS RETENTION THAN EVAPORATION IN TERMS OF TOTAL PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT. THE CRYOCONCENTRATE JUICE SHOWED A SIMILAR AROMATIC PROFILE TO THE FRESH JUICE, WITH 26 AND 23 COMPOUNDS, RESPECTIVELY. CONVERSELY, ONLY SEVEN VOLATILE COMPOUNDS WERE IDENTIFIED IN THE EVAPORATE SAMPLE. FINALLY, BFC IS AN EFFECTIVE TECHNOLOGY TO PRESERVE IMPORTANT QUALITY PROPERTIES FROM FRESH FRUIT JUICES SUCH AS COLOR, POLYPHENOLS, AND AROMATIC PROFILE.

VACUUM-ASSISTED FREEZE CONCENTRATION IS A TECHNOLOGY ALLOWS PRODUCES HIGH-QUALITY CONCENTRATES AND THUS ACHIEVES THE PROTECTION OF HEAT-LABILE COMPONENTS IN FRESH SAMPLES. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE USE OF VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION IN THE ELABORATION OF ORANGE JUICE. FRESH JUICE WAS UNIDIRECTIONAL FROZEN AT ?20?°C FOR 12 HR AND VACUUM WAS PERFORMED AT 80 KPA. THE RESULTS SHOWED, 20 MIN OF SUCTION, AN INCREASED IN CONCENTRATED FRACTION AND ASCORBIC ACID CONTENT BY 4.4 AND 4.1 TIMES, RESPECTIVELY, COMPARED WITH THE FRESH JUICE. THE CRYOCONCENTRATES WERE DARKER THAN THE INITIAL SAMPLE, WITH ?E* VALUES >10 CIELAB UNITS IN ALL TREATMENTS. IN ADDITION, ACHIEVED HIGH VALUES WITH 84% IN EFFICIENCY AND 35% OF CONCENTRATE. IT WAS CONCLUDED THAT VACUUM IN FREEZE CONCENTRATION OF ORANGE JUICE WAS EFFECTIVE FOR OBTAINING A HIGH-QUALITY CONCENTRATE WITH A HIGHER CONCENTRATION OF SOLIDS AND ASCORBIC ACID CONTENT COMPARED WITH THE FRESH SAMPLE.

ENCAPSULATION IS A TECHNIQUE USED IN FOODS THAT MAY PROTECT SOME COMPOUNDS WITH SENSORY IMPACT, IN PARTICULAR FLAVORING AS LIQUID SMOKE. WE USED THE DRIPPING METHOD, OBTAINING TWO DIFFERENT LAYERS FOR ENCAPSULATION OF LIQUID SMOKE: CALCIUM ALGINATE AND CALCIUM ALGINATE-CHITOSAN. THE RESULTS SHOW THAT THE LOAD CAPACITY OF LIQUID SMOKE ENCAPSULATION REACHED VALUES ABOVE 96 %. THE BEADS EXHIBIT SYNERESIS AT ROOM TEMPERATURE, BUT IN OPPOSITE SIDE, REFRIGERATION TEMPERATURE STABILIZES THE HYDROGEL OF BEADS, ALLOWING THE SAMPLES LOSS WEIGHT LESS THAN 3 % AFTER 72 H. HEATED CAPSULES WITH LIQUID SMOKE RELEASED SEVERAL VOLATILE COMPOUNDS IN THE HEADSPACE AND MAY IDENTIFY 66 COMPOUNDS. AMONG THESE VOLATILE COMPOUNDS, PHENOLS DERIVATIVES CAN BE CONSIDERED SENSORY DESCRIPTORS TO CONTRIBUTE TO THE SPECIFIC FLAVOR OF SMOKE. WE CONCLUDE THAT THE DRIPPING METHOD IS HIGHLY EFFICIENT TO ENCAPSULATE LIQUID SMOKE AND RELEASED SEVERAL VOLATILE COMPOUNDS, ALTHOUGH IT IS NECESSARY TO MINIMIZE SYNERESIS AT ROOM TEMPERATURE.

CENTRIFUGAL CRYOCONCENTRATION, A CONCENTRATION TECHNIQUE EMPLOYED FOR FRUIT JUICES, INVOLVES CHALLENGES THAT STILL HAVE TO BE OVERCOME. THE IMPROVEMENT OF CENTRIFUGAL CRYOCONCENTRATION BY RECOVERY OF ICE FRACTIONS APPLIED TO ORANGE JUICE IS EVALUATED. THE CONCENTRATION PROCESS WAS PERFORMED WITH THREE CONSECUTIVE CRYOCONCENTRATION CYCLES AND TWO RECIRCULATED ICES. THE SOLUTES IN THE CONCENTRATED SAMPLES INCREASED PROGRESSIVELY SIX TIMES AFTER THREE CYCLES COMPARED TO THE INITIAL CONCENTRATION OF SOLIDS. THE ICE RECOVERY SAMPLES INCREASE THE OVERALL EFFICIENCY OF THE CENTRIFUGAL CRYOCONCENTRATION TECHNIQUE APPLIED TO ORANGE JUICE.

THE OBJECTIVE OF THIS WORK WAS TO EVALUATE THE FILTER ADDITION IN CENTRIFUGAL CRYOCONCENTRATION. THE CRYOCONCENTRATION PROCESS WAS OPTIMIZED BY RESPONSE SURFACE METHOD USING INITIAL CONCENTRATION (C0) AND CENTRIFUGATION SPEED (CS) (INDEPENDENT VARIABLES) AND EFFICIENCY (?), PERCENTAGE OF CONCENTRATE (PC) AND SOLUTE YIELD (Y) (DEPENDENT VARIABLES), UNDER RADIAL AND AXIAL FREEZING CONDITIONS. THE OPTIMAL INTERACTIONS WERE 5 (WT.%), 3850 RPM AND AXIAL CONDITION, WITH HIGH FINAL SOLUTE CONCENTRATION, AND EXTRAORDINARY SEPARATION, WITH 86%, 63% AND 0.87 (KG/KG) FOR ?, PC AND Y, RESPECTIVELY. THEREFORE, THE CENTRIFUGAL FILTER CRYOCONCENTRATION ALLOWED THE MIGRATION OF SOLUTES BETWEEN THE CRYSTALS, AND THE FILTER IMPROVED THE SEPARATION AND ELUTION PROCESS OF THE CONCENTRATED SOLUTION FROM THE ICE.

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 (?E*>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 ?MOL TROLOX EQUIVALENTS/L, WHICH WERE HIGHER THAN THOSE REPORTED BY THE TREATMENT AT HIGH TEMPERATURES (1916 TO 4600 ?MOL 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.

BLOCK FREEZE CONCENTRATION ALLOWS PRODUCES HIGH-QUALITY CRYOCONCENTRATES WITH IMPORTANT PROTECTION OF VALUABLE COMPONENTS FROM FRESH FRUIT JUICES. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE USE OF VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION UNDER DIFFERENT EXPERIMENTAL CONDITIONS TO PROTECT POLYPHENOLS IN THE ELABORATION OF CONCENTRATED BLUEBERRY JUICE. FRESH BLUEBERRY JUICE WAS RADIAL OR UNIDIRECTIONAL FROZEN AT -20 AND -80 °C FOR 12 H AND VACUUM PROCESS WAS PERFORMED AT 80 KPA DURING 120 MIN. RESULTS SHOWED A SIGNIFICANT SOLUTE INCREASED IN THE CONCENTRATED FRACTION IN ALL TREATMENTS, AND THE BEST TREATMENT WAS - 20 °C/UNIDIRECTIONAL WITH A VALUE OF ?63 °BRIX, EQUIVALENT TO AN INCREASE OF 3.8 TIMES IN THE TOTAL POLYPHENOL CONTENT (76% OF RETENTION). THE COLOR OF CONCENTRATED SAMPLES WAS DARKER THAN THE INITIAL SAMPLE, WITH ?E* VALUES OF >25 CIELAB UNITS IN ALL TREATMENTS. THE VACUUM-ASSISTED BLOCK FREEZE CONCENTRATIONS WAS AN EFFECTIVE TECHNOLOGY FOR PROTECTING POLYPHENOLS AND OBTAIN A CONCENTRATED WITH A HIGHER CONCENTRATION OF SOLIDS FROM BLUEBERRY JUICE, AS WELL AS INTERESTING VALUES OF PROCESS PARAMETERS.

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.