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.

FOODS WITH PROBIOTICS ARE IN HIGH DEMAND BY CONSUMERS GIVEN THEIR ASSOCIATED HEALTH PROPERTIES THAT MAKE THEM THE MOST POPULAR FUNCTIONAL FOODS. PROBIOTICS HAVE PRIMARILY BEEN USED IN PRODUCTS OF LACTIC ACID ORIGIN. HOWEVER, NONDAIRY FOODS ARE INCREASINGLY BEING USED AS CARRIERS OF PROBIOTICS BECAUSE THE POPULATION EXHIBITS HIGH LEVELS OF LACTOSE INTOLERANCE. IN ADDITION, MODERN LIFESTYLES ARE INCREASINGLY DISTANT FROM ANIMAL FOOD CONSUMPTION SUCH AS DAIRY PRODUCTS. THUS, FRUIT AND VEGETABLES ARE INTERESTING NONDAIRY MATRICES FOR PROBIOTICS AND ARE COMPATIBLE WITH POPULAR DIET OPTIONS, SUCH AS VEGETARIANISM AND VEGANISM. VEGETABLES PROVIDE A BENEFICIAL ENVIRONMENT THAT PROTECTS PROBIOTIC VIABILITY FROM STRESS FACTORS DURING THE PRODUCT SHELF LIFE. THE AIM OF THIS REVIEW IS TO PROVIDE AN OVERVIEW OF THE STUDIES CONDUCTED ON THE APPLICATION AND FEASIBILITY OF PROBIOTICS IN FRUIT AND VEGETABLE MATRICES.