Orellana-Palma Patricio, Tobar-Bolaños Guisella, Casas-Forero Nidia, Zúñiga Rommy N, Petzold Guillermo
Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, P.O. Box, 7800003 Ñuñoa, Santiago, Chile.
Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, 3780000 Chillán, Chile.
Foods. 2020 Sep 18;9(9):1314. doi: 10.3390/foods9091314.
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.
本研究旨在评估对新鲜刺梨汁进行三个循环的离心式冷冻浓缩（CBCC）的潜力。每个循环的新鲜果汁和冷冻浓缩物在4°C下储存五周，并每7天分析一次品质属性。CBCC对刺梨汁有显著影响，因为在最后一个循环中，冷冻浓缩物的总可溶性固形物（TSS，约42°Brix）达到了较高值，具有吸引人的最终色泽，并且与新鲜果汁相比，总生物活性化合物（TBC）、2,2-二苯基-1-苦基肼（DPPH）、2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）、铁还原抗氧化能力（FRAP）和氧自由基吸收能力（ORAC）分别增加了约2.5、5.2、5.1、4.（此处原文有误，应为4.0）和5.3倍。然而，在储存35天时，TSS、TBC、DPPH、ABTS、FRAP和ORAC的值分别下降了5%、13%、15%、19%、24%和27%。此外，直到第14天，小组成员表示重构的冷冻浓缩物具有良好的可接受性。因此，CBCC可被认为是一种新颖且可行的技术，用于保存新鲜刺梨汁的品质属性，由于冷冻浓缩物在储存期间与新鲜果汁相比具有较高的稳定性，因此在食品应用方面具有有趣的前景。
