Publicación: PROTECTION OF POLYPHENOLS IN BLUEBERRY JUICE BY VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION
| dc.creator | PATRICIO ANTONIO ORELLANA PALMA | |
| dc.creator | GUILLERMO RODRIGO PETZOLD MALDONADO | |
| dc.date | 2017 | |
| dc.date.accessioned | 2025-01-10T14:56:01Z | |
| dc.date.available | 2025-01-10T14:56:01Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | 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. | |
| dc.format | application/pdf | |
| dc.identifier.doi | 10.1016/j.fct.2017.03.038 | |
| dc.identifier.issn | 1873-6351 | |
| dc.identifier.issn | 0278-6915 | |
| dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/9621 | |
| dc.language | spa | |
| dc.publisher | FOOD AND CHEMICAL TOXICOLOGY | |
| dc.relation.uri | 10.1016/j.fct.2017.03.038 | |
| dc.rights | PUBLICADA | |
| dc.title | PROTECTION OF POLYPHENOLS IN BLUEBERRY JUICE BY VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION | |
| dc.title.alternative | PROTECCIÓN DE LOS POLIFENOLES EN EL JUGO DE ARÁNDANOS MEDIANTE LA CONCENTRACIÓN DE CONGELACIÓN EN BLOQUE ASISTIDA POR VACÍO | |
| dc.type | ARTÍCULO | |
| dspace.entity.type | Publication | |
| ubb.Estado | PUBLICADA | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN |
