ArticleFoods (Basel, Switzerland)2021
Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk.Foods (Basel, Switzerland) · 2026Article
- Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (Antioxidants (Basel, Switzerland) · 2025Article
- Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads.Gels (Basel, Switzerland) · 2023Article
- Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery.Foods (Basel, Switzerland) · 2023Article
- Emerging Non-Thermal Food Processing Technologies: Editorial Overview.Foods (Basel, Switzerland) · 2022Article
- Article
- Plant-Based Polyphenols: Anti-Antioxidants (Basel, Switzerland) · 2022Review
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4 authors.
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Abstract
This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.
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