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

Abstract

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

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

“…By contrast, the fresh murta juice and fresh arrayan juice increased the TTA values to 2.3 and 1.6 for C1, 3.1 and 2.1 for C2, and 3.8 and 2.6 for C3, indicating an increase in 224% and 217% (in the last cycle) in relation to the initial TTA values, respectively. The opposite behavior among pH and TTA values has been observed in various cryoconcentrated food liquids such as calafate juice [ 27 ], pineapple juice [ 42 ], and sapucaia nut cake milk [ 45 ]. The pH and TTA changes have been attributed to the continuous increases in TSS at each cycle, since it provokes an increase in the organic acids of the cryoconcentrates, causing the opposite phenomenon between pH and TTA values [ 41 ].…”

“…The FC process at three cycles was based on the protocol described by Orellana-Palma et al [ 27 ] ( Figure 1 ). First, the plastic centrifugal tubes with 45 mL of juice were isolated with foamed polystyrene.…”

“…The physicochemical profile in the samples was measured based on the method described by Orellana-Palma et al [ 27 ]. Thus, the TSS content was measured using a digital refractometer (PAL-3, Atago Inc., Tokyo, Japan) with wide range (0–93%), and the results were expressed as Brix.…”

“…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 ]. However, to our best knowledge, there are a few studies available about the application of FC on valuable “superfruit” juices [ 26 , 27 ].…”

The Health Benefits of the Bioactive Compounds in Foods

“…In this context, Lu et al [1] carried out a pilot study to investigate the changes of carotenoids, flavonoids, and vitamin C in a "Cara-Cara" juice during 16 weeks of storage at 4, 20, 30, and 40 • C. The results indicated that total flavonoids and carotenoids studied showed slight degradation at each temperature, while vitamin C degraded intensively, especially at 40 • C storage. Another work [2] also studied the bioactive compounds, antioxidant activity, and sensory analysis of a cryoconcentrated calafate (Berberis microphylla) juice during refrigerated storage. This study indicated that under a refrigerated storage time of 35 days, the cryoconcentrate samples retained bioactive compounds and the antioxidant components naturally presented in calafate juice.…”