Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Petzold, Guillermo; Moreno, Jorge; Gianelli, María Pia; Cerda, Fabiola; Mella, Karla; Zúñiga, Pamela

doi:10.1016/b978-0-12-811447-6.00003-5

Cited by 6 publications

(3 citation statements)

References 74 publications

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“…In the case of RO, a selective membrane allows the passage of water and retains the solids, an operation that requires pressure above atmospheric. CC involves the ice crystal formation in the solution to be concentrated and then these crystals must be separated to obtain the concentrated product (Petzold et al., 2018). Each of the concentration methods has advantages and disadvantages.…”

Section: General Concentration Methodsmentioning

confidence: 99%

“…Consequently, the concentrate can resist freezing temperatures (Nourmohamadpor et al., 2013), which affects the level of concentration that can be obtained. Therefore, the removal of these macromolecules prior to the freeze‐concentration process leads to an improved separation efficiency and reduced solvent loss due to the decreased viscosity (Petzold et al., 2018). Another factor that influences the efficiency is the type of technique used in freeze concentration (BFC or suspension, among others).…”

Section: Comparison Of Concentration Technologies In Relation To Effi...mentioning

confidence: 99%

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Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

Tobar-Bolaños

Casas-Forero

Orellana‐Palma

et al. 2021

Journal of Food Science

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Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher‐final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.

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Section: General Concentration Methodsmentioning

confidence: 99%

Section: Comparison Of Concentration Technologies In Relation To Effi...mentioning

confidence: 99%

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

Tobar-Bolaños

Casas-Forero

Orellana‐Palma

et al. 2021

Journal of Food Science

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“…e process of enriching vegetables to create functional products with BAC has been achieved through the combination of emerging technologies such as cryoconcentration with ohmic heating (OH) and assisted techniques such as pulsed vacuum (PV) and osmodehydration (OD). In this context, the food industry must link consumer demands and these available technologies [10].…”

Section: Introductionmentioning

confidence: 99%

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Guerra‐Valle

Moreno

Lillo-Pérez

et al. 2018

Journal of Food Quality

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Pomegranate juice is an important source of bioactive compounds, and cryoconcentrated juice is an interesting osmodehydration agent to enrich a vegetal matrix. This investigation aimed to incorporate bioactive compounds from pomegranate cryoconcentrated juice into apple slices using osmodehydration (OD) assisted by pulse vacuum (PV) and ohmic heating (OH). The apple slices (3 × 4 × 0.5 cm) were osmodehydrated using a 47 °Brix pomegranate cryoconcentrated juice at 30, 40, or 50°C for 180 min with an electric field of 6.66 V/cm (50 V) and a 5 min pulsed vacuum. Over the time, all of the treatments applied to the apple slices increased the soluble solids and bioactive compounds compared with the fresh sample. PVOD/OH at 50°C had the highest content of total anthocyanin during processing, and the best results for the total flavonoids were obtained with OD/OH at 50°C and 40°C. The osmodehydration assisted by pulse vacuum and ohmic heating using a cryoconcentrated juice is a useful combined technique to acquire enriched vegetal samples with bioactive compounds.

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Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

Orellana‐Palma

González

2019

Chem Eng & Technol

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Centrifugal cryoconcentration, a concentration technique employed for fruit juices, involves challenges that still have to be overcome. The improvement of centrifugal cryoconcentration by recovery of ice fractions applied to orange juice is evaluated. The concentration process was performed with three consecutive cryoconcentration cycles and two recirculated ices. The solutes in the concentrated samples increased progressively six times after three cycles compared to the initial concentration of solids. The ice recovery samples increase the overall efficiency of the centrifugal cryoconcentration technique applied to orange juice.

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Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Cited by 6 publications

References 74 publications

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

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