Publicación: PROTECTION OF POLYPHENOLS IN BLUEBERRY JUICE BY VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION
Fecha
2017
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Editor
FOOD AND CHEMICAL TOXICOLOGY
Resumen
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.
