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

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 effec...

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Autores principales: Orellana-Palma, Patricio, Tobar-Bolaños, Guisella, Casas-Forero, Nidia, Zúñiga, Rommy N., Petzold, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555764/
https://www.ncbi.nlm.nih.gov/pubmed/32961955
http://dx.doi.org/10.3390/foods9091314
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author Orellana-Palma, Patricio
Tobar-Bolaños, Guisella
Casas-Forero, Nidia
Zúñiga, Rommy N.
Petzold, Guillermo
author_facet Orellana-Palma, Patricio
Tobar-Bolaños, Guisella
Casas-Forero, Nidia
Zúñiga, Rommy N.
Petzold, Guillermo
author_sort Orellana-Palma, Patricio
collection PubMed
description 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.
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spelling pubmed-75557642020-10-19 Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage Orellana-Palma, Patricio Tobar-Bolaños, Guisella Casas-Forero, Nidia Zúñiga, Rommy N. Petzold, Guillermo Foods Article 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. MDPI 2020-09-18 /pmc/articles/PMC7555764/ /pubmed/32961955 http://dx.doi.org/10.3390/foods9091314 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Orellana-Palma, Patricio
Tobar-Bolaños, Guisella
Casas-Forero, Nidia
Zúñiga, Rommy N.
Petzold, Guillermo
Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title_full Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title_fullStr Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title_full_unstemmed Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title_short Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage
title_sort quality attributes of cryoconcentrated calafate (berberis microphylla) juice during refrigerated storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555764/
https://www.ncbi.nlm.nih.gov/pubmed/32961955
http://dx.doi.org/10.3390/foods9091314
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