Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Patricio Orellana-Palma; Rommy N. Zúñiga; Pawan Singh Takhar; María Pía Gianelli; Guillermo Petzold

doi:10.1002/ceat.201900387

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Patricio Orellana-Palma, Rommy N. Zúñiga, Pawan Singh Takhar, María Pía Gianelli, Guillermo Petzold

Research output: Contribution to journal › Article › peer-review

Abstract

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.

Original language	English (US)
Pages (from-to)	355-364
Number of pages	10
Journal	Chemical Engineering and Technology
Volume	43
Issue number	2
DOIs	https://doi.org/10.1002/ceat.201900387
State	Published - Feb 1 2020

Keywords

Evaporation
Freeze crystallization
Pineapple juice

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering
Industrial and Manufacturing Engineering

Online availability

10.1002/ceat.201900387

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title = "Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice",

abstract = "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.",

keywords = "Evaporation, Freeze crystallization, Pineapple juice",

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T1 - Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

AU - Orellana-Palma, Patricio

AU - Zúñiga, Rommy N.

AU - Takhar, Pawan Singh

AU - Gianelli, María Pía

AU - Petzold, Guillermo

PY - 2020/2/1

Y1 - 2020/2/1

N2 - 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.

AB - 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.

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Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Abstract

Keywords

ASJC Scopus subject areas

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