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INFLUENCE OF BLOCK FREEZE CONCENTRATION AND EVAPORATION ON PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN BLUEBERRY JUICE

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dc.creatorNIDIA CASAS FORERO
dc.creatorPATRICIO ANTONIO ORELLANA PALMA
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2020
dc.date.accessioned2025-01-10T15:13:51Z
dc.date.available2025-01-10T15:13:51Z
dc.date.issued2020
dc.description.abstractTHIS 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.
dc.formatapplication/pdf
dc.identifier.doi10.1590/fst.29819
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11032
dc.languagespa
dc.publisherFood Science and Technology
dc.relation.uri10.1590/fst.29819
dc.rightsPUBLICADA
dc.titleINFLUENCE OF BLOCK FREEZE CONCENTRATION AND EVAPORATION ON PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN BLUEBERRY JUICE
dc.title.alternativeINFLUENCIA DE LA CONCENTRACIÓN DE CONGELACIÓN EN BLOQUE Y LA EVAPORACIÓN EN LAS PROPIEDADES FISICOQUÍMICAS, LOS COMPUESTOS BIOACTIVOS Y LA ACTIVIDAD ANTIOXIDANTE EN EL JUGO DE ARÁNDANOS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionRECTORIA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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