Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Abstract

BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

“…This upward behavior indicates a direct relationship with TSS and TBC values, since both values increased as the cycles progressed. The results are in agreement with CC reports applied to different liquid foods [ 15 , 48 , 56 ]. Hence, our results confirm that the conditions used to concentrate calafate juice allows an increase of TAA values, and thus, the sensitive components, as total anthocyanin content, are preserved, and these contribute to a high TAA [ 16 , 17 , 57 , 58 ].…”

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

“…The TSSC at each cycle were superior to those obtained in previous studies under comparable conditions in our laboratory with fruit juices such as orange juice [14], pineapple juice [20], and blueberry juice [28], in which the final concentration values were approximately 40, 36, and 33 • Brix at the third cycle, respectively. Similarly, the TSSC results were higher than those reported by Sánchez et al [29], Moreno et al [30], Zielinski et al [31] and Ding et al [32], in which orange juice, coffee extract, and apple juice were cryoconcentrated by falling-film (FFCC), BCC, and SCC, respectively. Despite the values in our study, SCC, FFCC, and PCC have more advanced technological development than BCC.…”

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

“…The total color difference (Δ E *) values were in all cases higher than the human visual discrimination threshold (Δ E * > 3) . Specifically, the Δ E * of evaporated samples (Δ E * ≈ 25) showed higher values than the cryoconcentrated samples (Δ E * ≈ 22), confirming that the FC technology preserved the original physicochemical characteristics of the fresh sample better than the evaporation method .…”