Development of Progressive Freeze Concentration and Its Application: a Review

Miyawaki, Osato; Inakuma, Takahiro

doi:10.1007/s11947-020-02517-7

Cited by 33 publications

(25 citation statements)

References 65 publications

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“…The results were consistent with the values informed by Orellana-Palma et al [ 41 ], Casas-Forero et al [ 31 ], and Correa et al [ 56 ], who reported TPCC retention close to 85%, 71–91%, and 90%, in apple juice, blueberry juice, and coffee extract, respectively. Therefore, the TPCC value and retention results allow corroborating that the FC technology can be visualized as a novel alternative due to the low temperatures used to concentrate, preserve, and retain an endless number of phenolic components such as polyphenols, anthocyanins, and flavonoids in the cryoconcentrated fraction [ 20 ].…”

Section: Resultsmentioning

confidence: 95%

“…Thereby, FC allows increasing the solutes and bioactive compounds in the cryoconcentrated fraction. In turn, FC had a significant energy advantage compared to the traditional concentration technologies, since FC uses only 14% of the total energy used in evaporative concentration [ 20 ]. Hence, FC has been positively applied in various liquid foods, presenting an increase in solutes and extraordinary retention of phenolic compounds and antioxidant activity [ 21 , 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Guerra‐Valle

Lillo-Pérez

Petzold

et al. 2021

Foods

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This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Guerra‐Valle

Lillo-Pérez

Petzold

et al. 2021

Foods

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“…It is worth noting that both the Exhaustion process described in the current study and the Cryo-extraction process previously reported [14] maintained, in the respective freezeenriched musts, the relative proportions of sugars and sorbitol observed in conventional apple juices. This is a common feature to other freezing juice concentration processes, as the distribution of solutes between the liquid and ice phases is not selective [42].…”

Section: Microbiological and Chemical Characteristics Of The Enriched Juicesmentioning

confidence: 88%

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

et al. 2021

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Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.

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“…In addition, the process could reach a higher phase separation than an isolated FC method. Studies addressed by Miyawaki and Inakuma (2021) and Prestes et al (2022) demonstrated that each method (individually) also presents acceptable extraction results. However, as a complete unit, both methods are enhanced, and in turn, it achieves a more effective extraction, leading to a higher quality in the final concentrate, with excellent process parameter results.…”

Section: Introductionmentioning

confidence: 99%

Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients

Dantas

Orellana‐Palma

Kumar

et al. 2022

Journal of Food Science

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Lactose‐free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason, concentrating on this food is a good alternative for increasing its versatility and usability in different dairy industry segments. Block freeze concentration (BFC) is a simple technology used to concentrate liquid foods through ice crystal formation and subsequent removal of water. Thus, this work aimed to test two variants of the BFC technique on lactose‐free milk concentration. In the first approach, it was investigated the centrifugation‐assisted BFC of skim lactose‐free milk by applying a factorial experimental design. Temperature, time, and rotation speed were the factors, and the response variables included the concentrate yield, concentration index, and efficiency of the process. Concentrate yield and concentration index were mainly affected by the centrifugation temperature. On the other hand, individual factors did not have a significant effect on the efficiency, only their interactions. In the case of centrifugation‐assisted BFC in a single step, the condition at 40°C, 70 min, and 4500 rpm was considered the best, given the highest values of efficiency and concentrate yield (80.87 and 67.02, respectively), and still an excellent value for concentration index (2.05). Conversely, the condition at 30°C, 45 min, and 3500 rpm was chosen to integrate a freeze concentration process in two stage. Then, the ice obtained from the first cycle was subjected to the vacuum‐assisted BFC, which consisted in the second cycle. The concentrate obtained from the vacuum‐assisted BFC presented contents of total solids, carbohydrates, and protein 2.95, 3.00, and 2.91 times more than the initial lactose‐free milk, respectively. Therefore, we believe that the concentrates obtained can be used for the development of innovative lactose‐free dairy products. Practical Application Using concentration processes in the dairy industry can significantly contribute to enhancing the overall efficiency of milk processing since huge quantities of water from milk can be reduced, increasing the total solids content. In turn, dairy products that provide a high amount of solids (especially protein) are gaining in popularity among consumers, with consequent interest from researchers. In addition, milk concentration shows advantages in terms of processing, packaging, transportation, and handling. Since most changes occur in an aqueous environment, the removal of some parts of water results in the preservation of milk. It is noteworthy that dairy industries are concerned principally with food preservation, green technologies, and the production of high‐quality products. Thus, concentration processes could favor the development of milk products rich in proteins to meet certain demands on functional and nutritional properties, for example in beverages and formulated food.

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Development of Progressive Freeze Concentration and Its Application: a Review

Cited by 33 publications

References 65 publications

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients

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