Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ic...

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Bibliographic Details
Published in:Journal of food quality 2017-01, Vol.2017 (2017), p.1-7
Main Authors: Torres, N., Andana, I., Petzold, G., Orellana-Palma, P., Cuevas, C.
Format: Article
Language:English
Subjects:
Acids
Aqueous solutions
Centrifugation
Composition
Consumers
Food quality
Food research
Food science
Freezing points
Fruit juices
Heat
Methods
Orange juice
Process engineering
Properties
Vitamin C
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Summary:Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/5214909