Multi-stage block freeze concentration via gravitational method applied to increase of the nutritional content of Morinda citrifolia L. tea

• Published in: Food bioscience 2023-02, Vol.51, p.102295, Article 102295
• Main Authors: Almeida, Édipo da Silva, Knapp, Mateus Antônio, Rocha, Juliana De Gregori da, Hotza, Dachamir, Oliveira, Débora de
• Format: Article
• Language: English
• Subjects: Antioxidant profile; Block freeze concentration; Functional food; In vitro digestion; Morinda citrifolia; Phenolic compounds
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2022.102295

The processing of Morinda citrifolia fruit normally results in a large number of waste leaves that hold many bioactive compounds with nutritional and pharmacological properties. This work aimed to evaluate the effects of a multi-stage block freeze concentration (BFC) via gravitational method on the physicochemical properties of the leaf extract (noni tea). The results in solid retention showed fractions almost 7 times most concentrated than the initial feed. In addition, when compared to the initial content, the BFC process showed an efficiency higher than 90% in the retention of phenolic compounds. Assays in liquid chromatography allowed the detection and quantification of phenolic compounds, in which the total amount increased by more than 1000% in relation to the initial content after each BFC step. Finally, it was also possible to observe a significant increase in the antioxidant activity of the concentrated product after the simulated in vitro digestion process. It was concluded that using a non-thermal, sustainable, low-cost processing, promoted the obtaining of concentrated fractions with high biological and nutritional values with promising properties for application in the development of functional foods from agroindustrial wastes. •The retention of bioactives from noni tea was performed by cryoconcentration.•The passive method, known as in blocks gravitational thawing, was explored.•The physicochemical properties, antioxidant profile and gastrointestinal bioavailability were evaluated.•Cryoconcentration showed high efficiency in the retention of phenolic compounds.•The increase in antioxidant activity resulted in a final product with wide nutritional properties.