Abstract
Cryoconcentration is a technique in which the concentrate fraction preserves the thermolabile bioactive compounds of fruit juices. Separation of the concentrated juice fraction is a critical step that depends on the concentrate’s operating temperature and freezing point. Some systems use gravity forces for separation, resulting in low efficiency. Centrifugation force is also used to separate the concentrate and ice fraction in the frozen juice to improve the process yield. This work aims to investigate a new system where centrifugation and vacuum are combined in successive stages, cryoconcentration in block assisted by centrifugation-vacuum (V-CABC), and compare it with centrifugation-assisted block cryoconcentration (CABC). The conditions evaluated were for CABC: centrifugation speed 40, 750, and 2360 RCF (relative centrifugal force), time of 10 min, 35 min, and 60 min, and for V-CABC: same as for CABC and 20 kPa (absolute pressure) for 10 min. With the CABC, the best concentration index (CI) is obtained with shorter times, while the solute yield (SY) increases with time and centrifugation speed. With the application of additional vacuum (V-CABC) the parameters improved obtaining a concentrated juice with 50.4–54.9°Brix, 3.5–3.8 of CI; 39.3–66.7% of SY, 81.5–90.2% of efficiency (Eff, %) and 4763–5665 mg GAE/L of total phenolic compounds (TPC). The best conditions were 2360 RCF for 10 min with 20 kPa for 10 min. V-CABC might be a promising technique for obtaining high-quality concentrated pomegranate juice.
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Data will be made available on request.
Abbreviations
- CABC:
-
Block cryoconcentration method assisted by centrifugation
- Cf :
-
Solutes concentration in the ice fraction (°Brix)
- CI:
-
Concentration Index
- Co :
-
Solutes concentration in the initial sample (°Brix)
- Cs :
-
Solutes concentration in the concentrated (°Brix)
- Eff:
-
Efficiency (%)
- GAE:
-
Gallic acid equivalent
- k:
-
Thermal conductivity (W m–1 K–1)
- Mf :
-
Ice mass (kg)
- mo :
-
Mass of solutes in the initial sample (kg)
- ms :
-
Mass of solutes in the concentrate (kg)
- PJ:
-
Pomegranate juice
- RCF:
-
Relative centrifuge force (g)
- RMS:
-
Root mean square
- rpm:
-
Revolutions per minute of the centrifuge
- SY:
-
Solute yield (%)
- T’g:
-
Glass transition temperatures
- T’m:
-
Onset temperature of ice melting
- TPC:
-
Total phenolic compounds
- TPCs :
-
Total phenolic compounds of the concentrate
- TPCC Eff:
-
Total phenolic compounds concentration efficiency
- TPCf :
-
Total phenolic compounds of the ice fraction
- TPCI:
-
Total phenolic compounds index
- TPCo :
-
Total phenolic compounds of the initial sample
- VABC:
-
Vacuum-assisted block cryoconcentration
- V-CABC:
-
Cryoconcentration in block assisted by centrifugation-vacuum
- W:
-
Ice mass ratio (kg/kg)
- We:
-
Experimental Ice mass ratio (kg/kg)
- Wp:
-
Predicted Ice mass ratio (kg/kg)
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Acknowledgements
Flor de María Vásquez Castillo thanks God the Father and PRONABEC. All authors thank the Universitat Politècnica de Catalunya (UPC) for their valuable contributions during its execution, and Mr. Bastone for the corrections in English .
Funding
Flor de María Vásquez Castillo thanks the Programa Nacional de Becas y Crédito Educativo (PRONABEC) of the Perú by the Beca Generación del Bicentenario – Convocatoria 2021 (Resolución Jefatural N° 834–2021-MINEDU/VMGI-PRONABEC-OBE of the 27/07/2021) awarded to carry out this research as part of the doctorate in Agri-Food Technology and Biotechnology of the Universitat Politècnica de Catalunya (UPC).
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V-CFdM: visualization, investigation, writing; HE: conceptualization, methodology, reviewing; AI: supervision, reviewing.
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Highlights
• V-CABC method improved the results of CI, SY, Eff, TPC, TPCI, and TPCC Eff in comparison with the CABC method.
• A freezing temperature of − 20 °C for 48 h was used for the sample, a centrifugation temperature of – 15 °C, and a vacuum pressure of 20 kPa for 10 min.
• The best treatment was at 2360 RCF for 10 min with a vacuum pressure of 20 kPa for 10 min obtaining CI:3.8, SY: 66.7%, Eff: 90.2%, SST: 54.3°Brix, TPC: 5412.7 mg GAE.L-1, TPCI: 4.9, TPCC Eff: 89%.
Industrial Relevance
The block cryoconcentration method assisted by centrifugation and vacuum enables the production of pomegranate juice concentrate with elevated levels of total solids and total phenolics. This method improves key process parameters, including the concentration index (CI), solute yield (SY), and the concentration efficiency (Eff) all within a single cryoconcentration cycle. It stands as a promising alternative for industrial use.
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Vásquez-Castillo, F.M., Hernández, E. & Achaerandio, I. Cryoconcentration in Block Assisted by Centrifugation-Vacuum to Pomegranate Juice: A New Improved Method. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03472-3
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DOI: https://doi.org/10.1007/s11947-024-03472-3