Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method
Cryoconcentration is a technique in which the concentrate fraction preserves the thermolabile bioactive compounds of fruit juices. Separation of the concentrated juice fraction is a critical step that depends on the concentrate’s operating temperature and freezing point. Some systems use gravity for...
| Autores: | , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/426858 |
| Acceso en línea: | https://hdl.handle.net/2117/426858 https://dx.doi.org/10.1007/s11947-024-03472-3 |
| Access Level: | acceso abierto |
| Palabra clave: | Block freeze concentration Fruit juice Non-thermal treatment Bioactive compounds Punica granatum Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
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Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved methodVásquez Castillo, Flor de María|||0000-0002-4665-8938Hernández Yáñez, Eduard|||0000-0002-5337-6947Achaerandio Puente, María Isabel|||0000-0002-0387-6118Block freeze concentrationFruit juiceNon-thermal treatmentBioactive compoundsPunica granatumÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::BegudesCryoconcentration is a technique in which the concentrate fraction preserves the thermolabile bioactive compounds of fruit juices. Separation of the concentrated juice fraction is a critical step that depends on the concentrate’s operating temperature and freezing point. Some systems use gravity forces for separation, resulting in low efciency. Centrifugation force is also used to separate the concentrate and ice fraction in the frozen juice to improve the process yield. This work aims to investigate a new system where centrifugation and vacuum are combined in successive stages, cryoconcentration in block assisted by centrifugation-vacuum (V-CABC), and compare it with centrifugation-assisted block cryoconcentration (CABC). The conditions evaluated were for CABC: centrifugation speed 40, 750, and 2360 RCF (relative centrifugal force), time of 10 min, 35 min, and 60 min, and for V-CABC: same as for CABC and 20 kPa (absolute pressure) for 10 min. With the CABC, the best concentration index (CI) is obtained with shorter times, while the solute yield (SY) increases with time and centrifugation speed. With the application of additional vacuum (V-CABC) the parameters improved obtaining a concentrated juice with 50.4–54.9°Brix, 3.5–3.8 of CI; 39.3–66.7% of SY, 81.5–90.2% of efciency (Ef, %) and 4763–5665 mg GAE/L of total phenolic compounds (TPC). The best conditions were 2360 RCF for 10 min with 20 kPa for 10 min. V-CABC might be a promising technique for obtaining high-quality concentrated pomegranate juice.Objectius de Desenvolupament Sostenible::12 - Producció i Consum ResponsablesObjectius de Desenvolupament Sostenible::9 - Indústria, Innovació i InfraestructuraSpringer20242024-06-1820252025-03-21journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/426858https://dx.doi.org/10.1007/s11947-024-03472-3reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/4268582026-05-27T15:37:01Z |
| dc.title.none.fl_str_mv |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| title |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| spellingShingle |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method Vásquez Castillo, Flor de María|||0000-0002-4665-8938 Block freeze concentration Fruit juice Non-thermal treatment Bioactive compounds Punica granatum Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| title_short |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| title_full |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| title_fullStr |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| title_full_unstemmed |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| title_sort |
Cryoconcentration in block assisted by centrifugation-vacuum to pomegranate juice: A new improved method |
| dc.creator.none.fl_str_mv |
Vásquez Castillo, Flor de María|||0000-0002-4665-8938 Hernández Yáñez, Eduard|||0000-0002-5337-6947 Achaerandio Puente, María Isabel|||0000-0002-0387-6118 |
| author |
Vásquez Castillo, Flor de María|||0000-0002-4665-8938 |
| author_facet |
Vásquez Castillo, Flor de María|||0000-0002-4665-8938 Hernández Yáñez, Eduard|||0000-0002-5337-6947 Achaerandio Puente, María Isabel|||0000-0002-0387-6118 |
| author_role |
author |
| author2 |
Hernández Yáñez, Eduard|||0000-0002-5337-6947 Achaerandio Puente, María Isabel|||0000-0002-0387-6118 |
| author2_role |
author author |
| dc.subject.none.fl_str_mv |
Block freeze concentration Fruit juice Non-thermal treatment Bioactive compounds Punica granatum Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| topic |
Block freeze concentration Fruit juice Non-thermal treatment Bioactive compounds Punica granatum Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| description |
Cryoconcentration is a technique in which the concentrate fraction preserves the thermolabile bioactive compounds of fruit juices. Separation of the concentrated juice fraction is a critical step that depends on the concentrate’s operating temperature and freezing point. Some systems use gravity forces for separation, resulting in low efciency. Centrifugation force is also used to separate the concentrate and ice fraction in the frozen juice to improve the process yield. This work aims to investigate a new system where centrifugation and vacuum are combined in successive stages, cryoconcentration in block assisted by centrifugation-vacuum (V-CABC), and compare it with centrifugation-assisted block cryoconcentration (CABC). The conditions evaluated were for CABC: centrifugation speed 40, 750, and 2360 RCF (relative centrifugal force), time of 10 min, 35 min, and 60 min, and for V-CABC: same as for CABC and 20 kPa (absolute pressure) for 10 min. With the CABC, the best concentration index (CI) is obtained with shorter times, while the solute yield (SY) increases with time and centrifugation speed. With the application of additional vacuum (V-CABC) the parameters improved obtaining a concentrated juice with 50.4–54.9°Brix, 3.5–3.8 of CI; 39.3–66.7% of SY, 81.5–90.2% of efciency (Ef, %) and 4763–5665 mg GAE/L of total phenolic compounds (TPC). The best conditions were 2360 RCF for 10 min with 20 kPa for 10 min. V-CABC might be a promising technique for obtaining high-quality concentrated pomegranate juice. |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024 2024-06-18 2025 2025-03-21 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 AM http://purl.org/coar/version/c_ab4af688f83e57aa |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/2117/426858 https://dx.doi.org/10.1007/s11947-024-03472-3 |
| url |
https://hdl.handle.net/2117/426858 https://dx.doi.org/10.1007/s11947-024-03472-3 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
open access http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Springer |
| publisher.none.fl_str_mv |
Springer |
| dc.source.none.fl_str_mv |
reponame:UPCommons. Portal del coneixement obert de la UPC instname:Universitat Politècnica de Catalunya (UPC) |
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Universitat Politècnica de Catalunya (UPC) |
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UPCommons. Portal del coneixement obert de la UPC |
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UPCommons. Portal del coneixement obert de la UPC |
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15.811543 |