Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice
Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ic...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/5214909 |
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| author | P. Orellana-Palma G. Petzold I. Andana N. Torres C. Cuevas |
| author_facet | P. Orellana-Palma G. Petzold I. Andana N. Torres C. Cuevas |
| author_sort | P. Orellana-Palma |
| collection | DOAJ |
| description | Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention. |
| format | Article |
| id | doaj-art-4834cf8aa4a74b9d88831f9ef61b9948 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4834cf8aa4a74b9d88831f9ef61b99482025-02-03T01:30:27ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/52149095214909Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange JuiceP. Orellana-Palma0G. Petzold1I. Andana2N. Torres3C. Cuevas4Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, ChileGroup of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, ChileGroup of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, ChileGroup of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, ChileGroup of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, ChileFreeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.http://dx.doi.org/10.1155/2017/5214909 |
| spellingShingle | P. Orellana-Palma G. Petzold I. Andana N. Torres C. Cuevas Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice Journal of Food Quality |
| title | Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice |
| title_full | Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice |
| title_fullStr | Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice |
| title_full_unstemmed | Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice |
| title_short | Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice |
| title_sort | retention of ascorbic acid and solid concentration via centrifugal freeze concentration of orange juice |
| url | http://dx.doi.org/10.1155/2017/5214909 |
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