Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum

Block cryoconcentration is a technique that can be applied to obtain fruit juice concentrates while preserving their nutritional, bioactive and organoleptic properties. Until now, the investigations present both the centrifugation and vacuum cryoconcentration method independently for different matri...

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Autores: Vásquez Castillo, Flor de María|||0000-0002-4665-8938, Hernández Yáñez, Eduard|||0000-0002-5337-6947, Ureña, Milver, Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Tipo de recurso: artículo
Fecha de publicación:2023
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:2117/393221
Acceso en línea:https://hdl.handle.net/2117/393221
https://dx.doi.org/10.1111/jfpe.14435
Access Level:acceso abierto
Palabra clave:Pomegranate.
Fruit juices
Block cryoconcentration
Sucs de fruita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
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spelling Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuumVásquez Castillo, Flor de María|||0000-0002-4665-8938Hernández Yáñez, Eduard|||0000-0002-5337-6947Ureña, MilverAchaerandio Puente, María Isabel|||0000-0002-0387-6118Pomegranate.Fruit juicesBlock cryoconcentrationSucs de fruitaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels alimentsBlock cryoconcentration is a technique that can be applied to obtain fruit juice concentrates while preserving their nutritional, bioactive and organoleptic properties. Until now, the investigations present both the centrifugation and vacuum cryoconcentration method independently for different matrices, but with different purposes such as observing the effect of the initial freezing temperature, the freezing direction, whether radial or unidirectional, the effect of several cycles of cryoconcentration, comparing cryoconcentration with other concentration methods, etc. However, there is no study that compares both methods in the same matrix considering some common parameters such as cryoconcentration time. The objective of this research work was to compare two block centrifugation methods, centrifugation-assisted (CABC) and vacuum-assisted (VABC). A factorial experimental design was used. The operation conditions evaluated were 110 RCF and 2360 RCF, and 10 and 70kPa at the same time conditions (4 and 12min). Pomegranate juice was frozen at -20°C unidirectionally for 48h before treatments. For the response studied—concentration index (CI), solute yield (SY, %) and efficiency (Eff, %)—CABC at 110 RCF for 12min showed the best overall results (SY=59.2% and Eff=84.3%) and the desirability was .91. For VABC at 10¿kPa for 12¿min, the desirability was .98 but SY was lower. In both methods, the CI in one cycle was up to 3.0. The advantage of both systems is that in one cycle the CI, SY and Eff were higher than those obtained by other investigations on pomegranate juice.e>Practical applications Cryoconcentration is an emerging technology for concentrating a food solute in a solution based on the separation of ice crystals from a freeze-concentrated solution. The nutritional and sensory quality of cryoconcentrated fruit juices is higher than those concentrated conventionally by means of evaporation due to the low processing temperatures. Consumer demand for food rich in bioactive components for a healthy lifestyle is growing. With the use of the block freeze concentration technique, it is possible to produce a pomegranate juice concentrate with excellent nutritional properties. Two techniques for assisted block cryoconcentration of pomegranate juice—vacuum and centrifugal—were compared in a single cycle. Both methods showed better performance in once cycle than other cryoconcentration methods at lab scale. The generated knowledge in this study can be easily adapted for the juice industry in order to improve the process parameters of block freeze concentration in the elaboration of concentrated pomegranate juice.20232023-08-2920232023-09-07journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/393221https://dx.doi.org/10.1111/jfpe.14435reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3932212026-05-27T15:37:01Z
dc.title.none.fl_str_mv Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
title Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
spellingShingle Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
Vásquez Castillo, Flor de María|||0000-0002-4665-8938
Pomegranate.
Fruit juices
Block cryoconcentration
Sucs de fruita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
title_short Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
title_full Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
title_fullStr Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
title_full_unstemmed Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
title_sort Comparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
dc.creator.none.fl_str_mv Vásquez Castillo, Flor de María|||0000-0002-4665-8938
Hernández Yáñez, Eduard|||0000-0002-5337-6947
Ureña, Milver
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
Ureña, Milver
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
author_role author
author2 Hernández Yáñez, Eduard|||0000-0002-5337-6947
Ureña, Milver
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
author2_role author
author
author
dc.subject.none.fl_str_mv Pomegranate.
Fruit juices
Block cryoconcentration
Sucs de fruita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
topic Pomegranate.
Fruit juices
Block cryoconcentration
Sucs de fruita
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
description Block cryoconcentration is a technique that can be applied to obtain fruit juice concentrates while preserving their nutritional, bioactive and organoleptic properties. Until now, the investigations present both the centrifugation and vacuum cryoconcentration method independently for different matrices, but with different purposes such as observing the effect of the initial freezing temperature, the freezing direction, whether radial or unidirectional, the effect of several cycles of cryoconcentration, comparing cryoconcentration with other concentration methods, etc. However, there is no study that compares both methods in the same matrix considering some common parameters such as cryoconcentration time. The objective of this research work was to compare two block centrifugation methods, centrifugation-assisted (CABC) and vacuum-assisted (VABC). A factorial experimental design was used. The operation conditions evaluated were 110 RCF and 2360 RCF, and 10 and 70kPa at the same time conditions (4 and 12min). Pomegranate juice was frozen at -20°C unidirectionally for 48h before treatments. For the response studied—concentration index (CI), solute yield (SY, %) and efficiency (Eff, %)—CABC at 110 RCF for 12min showed the best overall results (SY=59.2% and Eff=84.3%) and the desirability was .91. For VABC at 10¿kPa for 12¿min, the desirability was .98 but SY was lower. In both methods, the CI in one cycle was up to 3.0. The advantage of both systems is that in one cycle the CI, SY and Eff were higher than those obtained by other investigations on pomegranate juice.e>Practical applications Cryoconcentration is an emerging technology for concentrating a food solute in a solution based on the separation of ice crystals from a freeze-concentrated solution. The nutritional and sensory quality of cryoconcentrated fruit juices is higher than those concentrated conventionally by means of evaporation due to the low processing temperatures. Consumer demand for food rich in bioactive components for a healthy lifestyle is growing. With the use of the block freeze concentration technique, it is possible to produce a pomegranate juice concentrate with excellent nutritional properties. Two techniques for assisted block cryoconcentration of pomegranate juice—vacuum and centrifugal—were compared in a single cycle. Both methods showed better performance in once cycle than other cryoconcentration methods at lab scale. The generated knowledge in this study can be easily adapted for the juice industry in order to improve the process parameters of block freeze concentration in the elaboration of concentrated pomegranate juice.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-08-29
2023
2023-09-07
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/393221
https://dx.doi.org/10.1111/jfpe.14435
url https://hdl.handle.net/2117/393221
https://dx.doi.org/10.1111/jfpe.14435
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
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
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
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
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